Browsing Tag

bourbon

Eat/Drank

Bourbon Peach Tea (A Big Batch Cocktail)

August 22, 2016

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If you were able to join us at our Sip n Shop event at Brightside Boutique (THANK YOU! We had a blast!), we hope you got to try the Bourbon Peach Tea we made with peaches from the Fell’s Point Farmer’s Market. Super easy, full of delicious summer peaches, and a real crowd pleaser—definitely the thing to bring to that end-of- summer BBQ. The sweet peach nectar masks the bourbon well, so watch out! If you didn’t get the chance to try it, we’re sharing the recipe for you to make at home. We think you’ll love it!

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Bourbon Peach Punch

  • 8 peaches. Aim for half ripe peaches and half firmer peaches (more on this later).  We used a mix of yellow and white peaches, but you can also use yellow or white nectarines or any combination of the four, depending on your preference.
  • 6 cups unsweetened black iced tea.
  • 4 cups lemonade. 
  • 2 cups  bourbon-of-choice. We recommend
    Jim Beam or above, in terms of quality.
  • 1 cup light brown sugar.
  • 1 cup water.
  • Ice.

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Cut peaches into slices, and separate based on ripeness. Pour 1 cup bourbon into a container with slices from 3.5 firm peaches and set aside.

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Pour 1 cup water, 1 cup brown sugar, and remaining firm peach slices into a saucepan and heat on low for 30 minutes. Add slices from 4 ripe peaches to a blender and mix with 1 cup lemonade. Blend until liquified. Pour mixture over sieve into a large punch container (ours was 2 gallons, with a spout for easy access) and strain peach purée.

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Mix in brown sugar simple syrup, iced tea, remaining lemonade, remaining bourbon. Chill. Add ice and bourbon-soaked peaches to the mixture right before serving.

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Tag your pictures with #30thandweldon so we can share them on our Instagram. Enjoy!

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Eat/Drank

Bourbon Apple Crisp

November 14, 2015


I’m just going to put this disclaimer out there now – while 30th & Weldon is not a food blog per say, we’re gonna look a whole lot like one during this holiday season. Brace yourself for infinite food posts. Basically, we’re a bunch of biddies who love to eat, so here we are.

First up – one of my favorite things to make in the fall, Apple Crisp. I am ehnaaaaaat a baker, I hate the idea of precision and all those stupid little measuring cups and following a recipe – its just all so stressful! But Apple Crisp? Eh, if it’s a little off the recipe, no one is gonna notice, just slap some ice cream on it and everyone will be happy little clams. This one is even better because you throw a little bourbon in there, so you know everyone will be happy.

Added bonus – the house smells ah-maze-ing while it bakes. So even if it tastes bad, you still win!

Bourbon Apple Crisp

3-5 Med – Lg Apples (I prefer sweeter apples, so I used Honey Crisp and did not add any sugar. If you prefer Granny Smith, you may want to add some sugar to taste)
1 tbls Bourbon
1 tsp Vanilla Extract
1/2 tbls Cinnimon
1 tsp NutmegFullSizeRender-3

(This is very adjustable. Like I said, no exact recipe here. If you don’t like nutmeg, omit it. If you want more Bourbon, by all means. If you want to pour yourself a little side Bourbon in a glass while you work, we’re twinsies!)

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Topping:
1 Cup Flour
1 Cup Brown Sugar
1/2 Cup Butter (usually 1 stick, cold)

FullSizeRender-4Preheat your oven to 375.

In 1 large bowl, combine all the top ingredients with your sliced & peeled apples. In another, combine the topping ingredients, cutting the butter in with a pastry cutter (apparently this is a thing people have) or a couple of forks. In a buttered dish – I used 13 X 9″ but 9 x 12″ would be fine too, you may just not use all the topping / need adjust your bake time.FullSizeRender-6

Bake for 40-50 minutes until topping is golden brown.

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Pictures definitely don’t do this justice.

Serve warm, top with vanilla ice cream if you’re a real American.

That’s it! Easy-peasy. Enjoy!

Eat/Drank

Stay Warm with a Hot Toddy

February 22, 2015

Hot Toddy in the Snow

There is a song by Usher called Hot Toddy that exclaims, “I’m so cold yeah I need that hot toddy, hot toddy, hot toddy.”  The usual lyric genius you can expect from Usher, (and he is talking about hot girls and sex instead of a drink) but never the less, he gets it.  This is a drink that I normally reserve for when I have a cold due to the way this drink helps knock you out when all you wanna do is sleep.  But on cold snow days it is the perfect drink to warm you up and keep you feeling toasty.

Hot Toddy Flat Lay

I’ve come across a couple of variations of the Hot Toddy in my day, and the reason I’m drinking it will change the recipe for me.  The drink consists of bourbon, hot water, lemon and honey.  This is my go-to line up for colds because the lemon and honey help soothe a sore throat and the hot water/bourbon gives you that warm, sleep-inducing feeling on the inside.   The bourbon you use is, of course, your personal preference.  This time I chose Knob Creek Smoked Maple, one of my favorites for anything from an Old Fashioned to just drinking it neat.  The sweetness of the maple acts like the honey in this case so I left it out in my recipe since I don’t need to soothe any sore throats. [Knock on wood.] I’ve sometimes made the Hot Toddy with tea as a substitute for water.  If you care to do so pick a simple tea like green or black with no extra additives, especially if you are using a flavored bourbon like the smoked maple, so you enhance the bourbon’s notes of vanilla and caramel instead of marring them.

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Hot Toddy, Hot Toddy

1 shot of Knob Creek Smoked Maple bourbon

1 shot of hot water

lemon slice

1 teaspoon of honey (optional, recommended if you are not using a sweetened bourbon)

Lemon and water

Muddle the lemon in the bottom of your mason jar/mug/cup/bowl/etc.  As I consume more of these I just add a fresh lemon slice on top of my previous slice so my jar eventually is just full of lemons at the end of the night.  Come on Life, throw me some more lemons – I got plans.  If using the optional honey, dissolve in the hot water before adding the bourbon.

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Mix together in your jar and serve while it’s still warm.  As you can see from the my first picture, this makes for a very small drink.  The idea behind the two shot drink is once again related to having a cold so you can just shoot it back and pass out.  The key here is to keep the drink equal parts water and whiskey so double or triple (quadruple?) the recipe if you must.  Sip the drink during healthier times and reheat it if you need to.  Stay warm, my friends!

 

Eat/Drank

…and Here’s a Cocktail Featuring Bourbon and/or Ginger: Kentucky-Ginger Fizz

January 1, 2015

I was #blessed enough to have been given both New Year’s Eve and Day off this year and so, naturally, I drank just a little bit too much last night and have been in bed for a good part of the day. Although proud that I made it out of bed in time for a late brunch at Artifact with friends, I am definitely feeling the effects of last night, which I can only blame on getting old(er). Sometimes, the best hangover cure is another carefully-chosen beverage. Sometimes, it’s just a pot of coffee or a bottle of gatorade or a can of La Coix seltzer (or all three at once). Sometimes, it’s getting out of bed just in time for happy hour and getting a favorite beer on draft. And sometimes, it is a champagne* sparkling wine-based drink to keep the day going.

In lieu of a mimosa, I’ve concocted a cocktail that features ginger and bourbon, my two favorite drink ingredients. Those who know me know my go-to at a bar is a whisk(e)y ginger ale, a combination almost impossible to mess up. These ingredients are my current staples and are sure to emerge again and again in future cocktails. They also all tie in to it being the New Year well – sparkling wine for celebration,  ginger to calm your tum, and bourbon to ensure that you party like a rockstar. I understand putting bourbon in a sparkling wine-based drink is a bit radical but I hope you’ll trust. Now, drink up and try to forget about your hangover.

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Kentucky-Ginger Fizz

5 oz chilled ‘sparkling wine’ (André will do)
2 oz ginger beer. I prefer Regatta Bermuda Ginger Beer, which has a wonderful and strong ginger flavor, but your favorite will do. If you don’t have a favorite, choose one that is clear (not dark) and made from cane sugar.
1 – 1.5 oz Bourbon, depending on how brave you are feeling. Bulleit will always be my favorite

Start with your bourbon. Add ginger beer and ‘sparkling wine’. Pour into your glass of choice – further mixing should not be required. A flute is ideal, a wine glass is expected (because some of us just aren’t at that level of adult yet and do not own flutes), and a mug/Mason jar is perfectly acceptable. Happy New Year’s and happy slurping.

*does anyone else get incredibly frustrated about the rules about calling ‘sparkling wine’ Champagne? I understand that legally (or whatever) a sparkling wine can only be called Champagne if it is made in Champagne but I think at this point we all understand what champagne means. I’ve used “sparkling wine” in my post reluctantly, knowing it is proper but also knowing in my everyday life I use “champagne” exclusively (unless it’s Prosecco – that deserves to be called what it is).