• Mint Juleps for Many

    In a shaker with ice, add:

    2 ounces Woodford Reserve bourbon

    1 ounce mint simple syrup*

    Shake and strain into rocks glass with crushed ice

    Add a sipping straw and garnish with a mint sprig.

    *To make the mint simple syrup:

    In a saucepan, combine 1 part water and 1 part sugar. Bring to a boil, stirring to dissolve the sugar. When the water is clear and the sugar is dissolved, remove from heat and stir in 1 part mint leaves. Let steep for 20 minutes. Strain into a glass container and store in the refrigerator.

    Derby Bourbon Shrimpf

    1 pound frozen, raw shrimp, peeled and deveined (45-50 count), tails removed

    2 teaspoon extra virgin olive oil

    4 teaspoons Cajun seasoning

    4 teaspoons Woodford Reserve bourbon

    Salt

    Pepper

    1 English (seedless) cucumber, sliced into ¼-inch rounds

    ½ cup sour cream

    Bourbon smoked paprika

    Defrost the shrimp according to the directions on the package. In a small bowl, combine the shrimp, olive oil, Cajun seasoning and bourbon. Stir to combine. Sauté in a hot pan until cooked through and just pink and opaque in color, approximately 3 - 4 minutes. Season to taste with salt and pepper. Place a dollop of sour cream on a slice of cucumber and top with a cooked shrimp. Repeat with the remaining cucumber, shrimp and sour cream. Garnish with a dusting of paprika.

    Serves 10 - 12

    Bourbon Pork Tenderloin Sandwiches

    ¼ cup Woodford Reserve Bourbon

    ¼ cup soy sauce

    ¼ cup brown sugar, packed

    3 cloves garlic, minced

    ¼ cup Dijon mustard

    1 teaspoon fresh ginger, minced or ¼ teaspoon powdered ginger

    1 teaspoon Worcestershire sauce

    ¼ cup vegetable oil

    2 1-pound pork tenderloins

    Dijon mustard

    Slider buns

    Bourbon smoked paprika

    Combine bourbon, soy sauce, brown sugar, garlic, mustard, ginger, Worcestershire sauce and vegetable oil in a large bowl. Whisk until brown sugar has dissolved. Set aside ½ cup for basting. Place marinade and pork tenderloins in a zip-top plastic bag and place in the refrigerator overnight. Bring to room temperature. Grill at medium-high or bake at 350 for approximately 15-25 minutes. Baste often while cooking. Pork should reach 165 degrees internally.

    Slice and serve on slider buns with Dijon mustard and a sprinkle of bourbon smoked paprika.

    Serves 10 - 12

    Bourbon Bread Pudding

    7 tablespoons unsalted butter, melted