Bourbon50 Rousing Recipes for a Classic American Spirit
Now with a new cover!
Bourbon’s popularity derives from its folklore nearly as much as from its flavor. Fred Thompson is a food writer who adores this venerable drink, and his Bourbon: 50 Rousing Recipes for a Classic American Spirit lays it all out—the history, the legends, the recipes, plus helpful tips and tricks, all accompanied by stunning four-color photos. Recipes include classics (Manhattan, Ward 8), new favorites (Lynchburg Lemonade, Bourbon Chocolate Martini), hot or cool concoctions (Hot Chocolate “Nog,” Lemon Cooler), and drinks for a crowd (Whiskey Sour Punch, Mint Julep Sparkler). There’s even a chapter featuring delicious ways to cook with bourbon, with dishes such as Salmon with Bourbon Glaze and Fred’s Bourbon Balls. Straight up, mixed in a cocktail, poured in a punch, or whipped into a recipe—however you enjoy it, bourbon is an old favorite that’s new again.
I was taught by my father to drink bourbon because it¹s uniquely American. Just like a fine cognac, a good bourbon is meant to be sipped and savored. I commend Fred for his ode to bourbon with this great book about our American spirit. —Dickie Brennan, owner, Dickie Brennan''s Steak House, Palace Café, and Bourbon House