Bourbon Cherry Pie
What’s Thanksgiving without pie? This year, let’s all vow to eat a little more of it. This mouth-watering recipe for Bourbon Cherry Pie is sure to be a hit. It’s always a good idea to have a fruit pie on hand for those guests who aren’t partial to the traditional pumpkin pie. And, it’s also always a good idea to make that fruit pie with booze, if at all possible. We love savoring this pie with a tipple of bourbon poured over one of our handcrafted whiskey stones.
- 1/2 cup old-fashioned oats
- 1/4 cup all-purpose flour
- 1/4 cup (packed) light brown sugar
- 1/4 cup sliced almonds
- 1/2 teaspoon salt
- 1/2 stick chilled unsalted butter, cut into pieces
- nonstick vegetable oil spray
- 1 pie crust, homemade or store-bought
- 6 cups pitted sour cherries in syrup, drained well
- 3/4 cup sugar
- 1/4 cup bourbon
- 3 tablespoons cornstarch
- 2 tablespoons fresh orange juice
- 1 tablespoon finely grated orange zest
Whisk all ingredients except butter in a medium bowl until no lumps of sugar remain. Mix butter into oat mixture with your hands until it’s completely incorporated. If butter begins to soften while mixing, chill mixture to firm it up, about 15 minutes (cold butter ensures a flaky, tender crumble). Cover and chill crumble.
Preheat oven to 350°. Line a rimmed baking sheet with foil; lightly coat with nonstick spray and set aside. Line pie dish with crust and crimp edges decoratively. Place pie dish on prepared baking sheet.
Combine cherries and remaining 5 ingredients in a large bowl. Using a rubber spatula, gently mix until cherries are coated and mixture is even.
Pour cherries into pie crust and top evenly with crumble. Bake until pie crust and center of crumble are deep golden brown and juices from cherries are bubbling and look thickened, 75–90 minutes. Let pie cool for at least 2 hours at room temperature to allow filling to set properly.
A new fragrance out this year makes it seem as though marketers think men enjoy smelling like they’ve been drinking as much as they enjoy actually drinking.
D.S. & Durga are a Brooklyn based perfume house, they make perfume and cologne in small batches using premium raw materials. All of their scents are created exclusively in-house. Each scent tells a story.
Hylnds Spirit of The Glen, is inspired by Glenlivet whisky.
The booziness is fairly fleeting, leaving you in a comfortable shroud of familiar, yet appropriately vague smells.
Hylnds Spirit of the Glen eau de parfum $180 for 1.7 oz
Fall is a time for many things – football, raking leaves, and regrettably, turtlenecks. It’s also the best time to grow a beard. Fall is the time when men forsake formality in favor of comfort. Plus, it’s getting cold. And if you’re going to start wearing a sweater on your body, there’s no reason why your face shouldn’t be treated with the same concern. Think of it as letting your face wear sweatpants.
Here are some tips on how to grow and care for a beard:
Used every day or two, an electric beard trimmer will leave you with the perfect five o’clock shadow. Since you’re getting close to the skin, take a shower first; the heat will open up the pores and soften the facial hair. Dry your face with a towel before starting. And remember, use a moisturizer. Just cause you’re covering your face with hair doesn’t mean you can mistreat it.
For a slightly longer look – something that shows you’re capable of a full beard, you just choose not to go there – trim every three or four days. The most important element here is your neckline. You want your beard to end in a way that looks natural. Tapered. A definitive line will help you look like you know what you’re doing.
For longer, thicker beards, you want to use a trimmer with a heavy-duty motor once or twice a week. Before you shave, comb your beard down to get rid of tangles, then comb against the growth to fluff it and make it easier to cut. And you might want to start washing your beard with something that leaves little or no residue.
Once you let your beard grow longer than a few inches, pretty much anything goes. You might want to think about conditioning every once in a while, but other than that, your main goal should be to keep your beard free of tangles and leftover food. For maintenance, try whatever you can find in your garden shed.
So this Autumn, whether it’s a full beard or just some scruff, grow something on your face. Even if it’s only for a short while, your face will appreciate the break.
The Multnomah Whiskey Library in Portland, Oregon features an obsessively curated archive of spirits, tableside whiskey service, and a full curriculum of booze education.
Time to dig out your old library card and do some drinking. With 1,500 bottles of liquor, the Multnomah Whiskey Library is a whiskey lover’s paradise. It’s a 2,200 square foot clubhouse with 25-foot high ceilings, brick walls, aged wood, and two skylights ornamented with stained glass. Seventeen bookshelves hold a treasure trove of bottles, with an emphasis on whiskeys from around the world. Each 12-foot-tall shelf is organized categorically by region, ingredient, and distilleries’ production practices.
The library’s a place you can go and have a conversation. It’s an intimate environment that’s extremely comfortable and which borrows design details from university libraries. There are large study tables with desk lamps, a masculine fireplace and leather chairs. Unlike most bars, the Library offers tableside service, with cocktails and neat pours poured for the drinker at the table.
Although the Multnomah Whiskey Library is not a speakeasy, it’s kind of a secret. To find the place, enter a doorway on Alder between the English Department and Lille Boutique, walk down a 20-foot corridor, and up a flight of stairs to a door with minimal signage.
Old Forester has been sold continuously for over 140 years, longer than any other brand of bourbon on the market.
When Old Forester was first introduced in 1873, it was the first bourbon sold exclusively in sealed bottles. Available initially in pharmacies as a medicinal product, bottles of Old Forester were sealed to safeguard against adulteration and substitution of their contents. This exclusive packaging provided a greater level of assurance of quality relative to other products on the market. The sealed bottle approach was popular with doctors and with the pharmacists that sold the product, and their approval was touted in its advertisements. During the Prohibition era from 1920 to 1933, it was one of only 10 brands authorized for lawful medicinal production.
The marketing genius behind such cutting-edge packaging was a former pharmaceutical salesman named George Garvin Brown, the founder of the Brown-Forman Corporation. Mr. Brown’s descendants still manage the company to this day. Originally the product name was spelled “Old Forrester”, after Dr. William Forrester, a physician who endorsed its consumption and who was a financial backer of Brown’s. The bourbon brand was renamed in later years as a way to avoid direct reference to the physician’s name.
So here’s to you Mr. George Garvin Brown, we raise a glass of your bourbon poured over one of our handcrafted whiskey stones and toast to the spirit of innovation.
|Country of origin||Kentucky, United States|
|Alcohol by volume||43.00%|
Bacon Cheddar Bourbon Spirals
- 1/2 of a 17.3-ounce package puff pastry sheets (1 sheet), thawed
- 1/4 cup cheddar cheese spread
- 1 tablespoon bourbon
- 2 green onions, minced (about 1/4 cup)
- 3 strips bacon, cooked and crumbled
- 1 egg yolk
- Heat the oven to 375°F.
- Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet lightly to remove the fold marks.
- In a small bowl, mix the cheese spread and bourbon together until smooth.
- Spread the cheese and bourbon mixture on the pastry sheet to within 1/2 inch of the edge. Sprinkle with green onions and bacon.
- Starting at a short side, roll up like a jelly roll. Place the pastry, seam-side down, onto a baking sheet. Refrigerate for 15 minutes or until the pastry is firm.
- Cut the pastry crosswise into 1/2-inch slices. Place the slices onto a baking sheet lined with parchment paper. Brush with egg yolk.
- Bake for 20 minutes or until the pastries are golden brown. Let the pastries cool for 10 minutes.
This mythical bourbon sells for $500 a bottle. A single shot could easily set you back $100.
Above is pictured an elusive bottle of Martin Mills 24 year-old — one of only 200 released in the world — it contains 107-proof Kentucky bourbon, which unleashes a devastating caramel-vanilla flavor bomb.
Martin Mills is the name of a fictitious distillery thought-up by Heaven Hill Distilleries in Bardstown, Kentucky, who bottled the stuff exclusively for sale in Japan in 1999 after they came across a top-notch bourbon barrel that had matured for more than two decades.
Now, there’s a line of thinking which says that Bigfoot doesn’t exist, yet it fails to account for the persistent claims made by numerous eye-witnesses. That being so, Martin Mills distillery technically doesn’t exist either, yet the mystical Kentucky straight bourbon occasionally appears at random high-end bars, fetching astronomical prices for each precious tipple poured.
So, armed with a belief that it exists, and plenty of cash, order up a few shots of Martin Mills 24 year-old at your next happy hour. If they say that it doesn’t exist, move on, and find yourself a bar where they believe in legends.
Buffalo Trace’s George T. Stagg Distillery in Frankfort, Kentucky has been named as a National Historic Landmark by the National Park Service.
Established in 1857, the distillery was later purchased by E.H. Taylor Jr. in 1870. He refurbished it, building brick warehouses including the notorious Warehouse C which was destroyed by tornado. The site also includes what is known as the George Dickel building, where the well-known Tennessee whiskey brand was made after Prohibition in the 1940′s until Tennessee was allowed to resume making alcohol again.
The property boasts an Adirondack-style log cabin, complete with hammered copper sinks, that once served as an employee clubhouse. Hardly any new construction has been undertaken on the distillery grounds since 1953.
Buffalo Trace is at least the third distillery to be named as a National Historic Landmark. It expects to see 80,000 visitors this year. Kentucky Oaks Day, May 3, was the distillery’s single biggest day for tourism to date, with 1,800 visitors.