The Happiest Hour {Bourbon & Peach}

Being from the south, I think it might be considered a sin if you don't like bourbon. Why? I'm not quite sure but it seems to be the drink of choice for just about everyone…myself included. Now I'm not talking week nights or even every weekend, but when given the choice on a cool winter's day, I will probably pick bourbon. While I do love a nice glass on the rocks, this bourbon and peach cocktail is my absolute new favorite. It epitomizes all that is southern and is perfect for those who aren't quite as big of bourbon lovers as the rest of us. I recently served it up for Rob's Whiskey and Cigars birthday bash and it was a huge hit. Even the guests who swore that bourbon didn't fit their taste enjoyed a glass! The best part is that with only three ingredients, it couldn't be simpler to mix up a batch for any event. Here's the recipe…enjoy!

:: Ingredients ::
(Makes 1 Cocktail)
1 oz Simple Syrup
4 oz Bourbon
3 oz Peach Nectar

:: Directions ::
Combine ingredients in a glass over ice. Stir and garnish with basil.

Belly Up to the Bar

Admittedly I am terrible at remembering to take pictures at different get togethers, especially when I'm the hostess. I usually get tied up in make sure every little detail is perfect before the guests arrive that the thought of a picture to commemorate the day completely slips my mind. Rob's birthday this year was no different. I was rushing around the house making sure everything was taken care of that I forgot to take pictures of everything except the Whiskey Bar. At least I got the most important part, right? Specialty bars are becoming a huge trend right now and I'm loving the idea of incorporating it into every party. While beer and wine were also available to our guests, Rob's favorite is a nice bourbon on the rocks.

I set up a variety of whiskeys including some bourbons, blended whiskeys and scotches so there was something for everybody's taste. Knowing some of our guests weren't keen on drinking their whiskey straight, I enhanced the bar with ginger ale, coke, diet coke and the signature cocktail of the evening, bourbon and peach.

This idea can also be adapted to your favorite liquor. Try a specialty bar stocked with gin, rum, or vodkas depending upon your tastes. Include a variety of mixers and a signature cocktail to take it over the top!

Indulge In {Sprinkle Bakes' Spiked S'mores Pie}

As many of you know, I would make cake my primary food group if I could. The moist spongey treat layered with rich and creamy icing is something that I can never say "no" to. However, I've recently had a major craving for homemade pie. Why? I have no clue. But the idea of having a warm pie cooling in my kitchen and delicious smell filling the house has been consuming me for weeks. With thoughts of pie taking over my head every night after dinner, I finally caved. This weekend I'm going to take the plunge and make a pie. It is taking some pretty serious thought on my part as to what kind of pie to make though. I'm torn between a traditional apple or creating an interesting flavor combination. With my gut telling me to go with the later option, I've compiled a series of recipes to test and combine. One of them though sounds amazing just the way it is. It's a spiked s'mores pie from Sprinkle Bakes that sounds out of this world. I mean what's not to love when you combine s'mores with bourbon? If you find the answer, please let me know. Here's the recipe...

:: Crust ::
1 1/4 cup graham cracker crumbs
1 tbsp. sugar
Pinch of salt
1/4 cup butter, melted

1. Whisk together crumbs, sugar and salt in a medium bowl.  Add melted butter and stir until mixture resembles wet sand.  Press into the bottom of a 9-inch pie pan or spring-form pan. Set aside.

:: Bourbon ganache ::
2 cups heavy cream
18  oz. semisweet chocolate, evenly chopped into fine pieces (you can also use chips)
1/4 cup plus 2 tbsp. bourbon

1. Heat the heavy cream in a large saucepan over medium-high heat until very hot but not boiling. You may also heat the cream in a heat-proof bowl in the microwave at 1 minute intervals. 
2. Remove cream from heat source and pour in the chocolate. Let stand for 3 minutes. Whisk until chocolate has melted and mixture is completely smooth.  Whisk in bourbon.  Pour mixture over the graham cracker crust and refrigerate several hours until set (or store in the freezer for quicker setting time).

:: Marshmallow meringue ::
3 egg whites
1/2 tsp vanilla extract
Pinch of salt
1/4 cup sugar
1 -7oz. jar of marshmallow creme
2 1/2 cups mini marshmallows
1 chocolate bar for garnish
1 whole graham cracker for garnish

1. Beat egg whites, vanilla and salt at high speed until foamy.  Gradually add sugar 1 tbsp at a time, beating until stiff peaks form.
2. Beat in 1/4 of the marshmallow creme.  Repeat with remaining creme until meringue is well mixed and fluffy. Fold in mini marshmallows with a rubber spatula.
3. Heap meringue in the middle of the pie and swirl with the back of a spoon or spatula.  Brown with a kitchen torch. You may also brown in the oven on the "broil" setting, but be sure to watch it constantly so the meringue does not burn.
4. Keep refrigerated. Garnish with chocolate bar and whole graham cracker. Bring slices to room temperature before serving. 

*Image and Recipe from Sprinkle Bakes

The Happiest Hour {Spiked Apple Cider}

There are few things that make me happier in the fall than a glass full of warm bourbon spiked apple cider on a cool day. Combine that with a trip to the pumpkin patch and I may actually be in fall decorated Heaven. The combination of spices with the sweetness of the cider and the burn of the bourbon is quite perfect. My college roommate always made the most delicious cider when we were in school. We would drink by the gallon and everyone we knew was asking for a glass. But now that she has moved away, I have had to concoct my own equally delicious libation. After sifting through numerous recipes, I think I have finally found the winner. To make it even better, it made my whole house smell of autumn goodness the entire day. Although I prefer to enjoy mine with a shot of bourbon, you don't need one to enjoy it. It is just as delicious when served virgin as it was spiked. Here's the recipe...

:: Ingredients ::
1 Gallon Apple Cider
3 Cinnamon Sticks
10 Whole Cloves
1 Tablespoon Lemon Juice
1/4 Cup Brown Sugar
Bourbon to Taste

:: Directions ::
1. Bring the cider to a boil over medium-high heat.
2. Once boiling, add the brown sugar stirring to dissolve completely.
3. Reduce to a simmer and add the cinnamon sticks, whole cloves and lemon juice. Cover and simmer for a minimum of an hour and a half. For a more intense flavor, simmer longer.
4. Add Bourbon and serve immediately.

The Happiest Hour {Mint Julep}

Two cocktail posts in one week? It must mean that a weekend of celebrations are ahead. I posted my favorite fresh squeeze margarita recipe earlier in the week and now for something to sip on while watching the Derby tomorrow. Served in a traditional silver cup, the mint julep is a must at any Derby party. Fresh muddled mint and simple syrup add freshness to this whisky cocktail making it suitable for warm spring afternoons. Even though the derby only lasts only a short two minutes, mix up a pitcher of juleps and drink them all afternoon! Here's the recipe for a perfect mint julep from New South Food Company.

:: Ingredients ::
3 Sprigs Fresh Mint
1 oz Simple Syrup
1/2 Cup Crushed Ice
4 oz Good Bourbon
1 Mint Sprig for Garnish

:: Directions ::
1. Muddle mint with simple syrup in bottom of cocktail shaker.
2. Add ice and bourbon. Shake well.
3. Pour into rocks glass, garnish with mint sprig and serve.

The Happiest Hour {Hot Apple Cider}

Besides the s'mores cupcakes I showed you yesterday, I think hot apple cider may be one of my favorite fall treats. It is definitely my favorite fall cocktail. When served hot with a splash of bourbon or rum, it's sure to warm you up on a cool evening. While you can simply buy a gallon of cider from the store, I prefer to spice mine up. Here's my recipe for the perfect cup of hot apple cider!

:: Ingredients ::
1 Gallon Apple Cider
1 Orange, sliced
1 teaspoon Cinnamon
2 teaspoons Whole Cloves
1/2 teaspoon Ground Allspice
4 tablespoons Brown Sugar

:: Directions ::
1. Combine ingredients in a medium sauce pan. Over medium high heat stir until sugar is dissolved.
2. Reduce heat and simmer for 20 minutes.
3. Serve with a splash of bourbon or rum.

Happy Weekend!

Indulge In {Bourbon Banana Pudding}

Yes, you read that correctly, Bourbon Banana Pudding. Dreaming up wonderfully Southern things last week for the Southern Weddings Magazine burlap challenge, I couldn't get my mind off the ultimate southern treat, banana pudding. Itching to mix it up a bit, I decided to add in my other favorite southern treat, Bourbon. Hey, why not? And holy moly, talk about an indulgence. This banana pudding is creamy, sweet, and just like your momma used to make but with just the right amount of Bourbon burn as it's going down. I made mine with soy milk, but feel free to use your tried and true banana pudding recipe and add a little bourbon. I wish I could invite you all over for a nice big bowl so you didn't have to wait to enjoy it's utter deliciousness, but since that seems a slight bit impossible, here's the recipe...

:: Ingredients ::

3/4 C packed light brown sugar

3.5 T corn starch

1/4 t salt

3 C vanilla soy milk

4 large egg yolks

3 T unsalted butter

5 T Bourbon

3 medium bananas

Nilla Wafers

:: Directions ::

1. In a medium size sauce pan, whisk together brown sugar, corn starch and salt. On medium heat slowly whisk in your milk.

2. Whisk for 3-5 minutes until warm and slightly thick. 

3. In a separate bowl, whisk together egg yolks. Once combined, add to pudding mixture on stove and combine.

4. Add in butter and Bourbon while continuing to whisk. 

5. Once thick, remove from heat, pour into a bowl and add in 2 chopped bananas. Refrigerate until cold, approximately 2 hours.

6. Once cold, layer with banana slices in individual serving glasses and garnish with Nilla Wafers.

Enjoy!