It is mid June in Bourbon Country and Thoroughbroads – Scarlett & Robyn are enjoying Peanut Bourbon related cocktails at Happy Hour over the internet once a week. After Robyn found Skrewball Whiskey in Alabama and brought it with her on her last trip to Bardstown, KY., both are addicted to the yummy peanut butter taste now and have been experimenting with various drink concoctions (recipes below).

Scarlett likes hers straight but on ice and Robyn just in a glass is fine. But, here is a great sexy way of having it just on ice….take a good heavy cocktail glass and fill it half with water then tilt the glass at an angle and place it in the freezer so that it is still angled but will not fall over. Freeze the water then pull the glass out and pour in the Whiskey and ENJOY –

The Bourbon Triangle!

Peanut Butter Russian (PBR)

2 oz Skrewball Peanut Butter Whiskey

1 oz Kahlua

1 splash heavy cream

Serve over ice

 

Elvis Has Left The Building

Chill a cocktail glass then dip rim in Banana Liquor and then rim with shaved dark chocolate shavings. Place one large ice cube in the glass and pour 1 big shot or 2 of Skrewball Whiskey and 1 Tbsp of banana Liquor then top with half of a thick slice of fresh banana on a skewer and place in the glass, then listen to “It’s All Shook Up.”

 

The Reeses Cup

Chill a tall glass and swirl around the inside of the glass some quality chocolate syrup and let a little settle in the bottom of the glass. Add 1 scoop of premium vanilla ice cream, 2 oz of Skrewball Peanut Butter Whiskey, then a dollop of whipped cream on top and garnish with 3 mini Reeses Cups on a wooden skewer for an additional dessert

 

P’nut Butta’ & Nana Puddin’

Chill a glass then paint marshmallow fluff around the rim of the glass and then dip the rim in finely chopped gingersnaps. Place a large ice cube in the glass, add 1 good splash of banana liquor and then 2 oz of Skrewball Whiskey and garnish with mini mashmallows on top…yummy in your tummy.

 

I Want Some Smores

Roast a giant marshmallow until you get some char then set aside. Take a tall glass and  add 1 good sized scoop of vanilla ice cream then add in 2 oz of Skrewball Whiskey and 1/2 oz of Godiva chocolate liquor and add finely chopped graham crackers. Top the glass off with a dollop of whipped cream, the giant roasted marshmallow and a few banana slices for garnish and a drink and ask for smore!

 

The Suffering Skrew

1.5 oz. Skrewball Peanut Butter Whiskey⁣
.75 oz. London Dry Gin⁣
.5 oz. Lime Juice⁣
Ginger Ale ⁣
Lime & Mint for Garnish⁣⁣
Shake all ingredients in a cocktail shaker with ice, and strain into a glass. Top with high-quality ginger ale, and garnish with lime and a sprig of mint.

 

The Coffee Break

1 Oz Skrewball Peanut Butter Bourbon

1 shot of Bailey’s Creme

Fill the glass with cold coffee and large ice cubes and wake up at your desk!

 

Okay, if you don’t know you should. there is a book called “The Cornbread Mafia” that has gained a great deal of popularity over the years. It is a semi-true history within the official Home of Bourbon..Bardstown, Kentucky (since it is registered as THE BOURBON CAPITAL OF THE WORLD.) With that in mind, during National Bourbon Month, we offer up this great recipe to go along with a glass of fine Bourbon and a Bourbon marinated steak hot off the grill..Robyn will be supplying a June Thoroughbroad story soon, so watch for it, check out the above book and enjoy this side dish with a summer night on the deck! It will go with just about anything.

Cornbread Squash Dressing

¼ cup unsalted butter

½ cup diced Vidalia onion

¼ cup diced red bell pepper

¼ cup diced celery

1 Tbsp minced garlic

4 strips of cooked bacon crumbled

4-1/2 cups cubed yellow squash

1 10 oz can cream of chicken soup

2 cups cooked crumbled cornbread

¼ tsp cracked black pepper

Salt to taste

¼ tsp Creole or Cajun seasoning

2 large eggs beaten

 

Preheat oven to 350. In large skillet, melt butter and add onion, cubed pepper and celery and sauté until tender (3-4 min) add garlic and cook for one minute then add squash and cook 2 minutes then stir in cream of chicken soup and heat thoroughly then remove from heat.

Add cornbread and seasonings and mix well. Add 2 beaten eggs and transfer mixture to a 11x 17 greased baking dish and bake uncovered for 55-60 minutes or lightly browned on top. Enjoy!

 

Finished product is YUMMY!

Keeps well covered in the Fridge

One skillet for everything means less clean up!

So here we are still in COVID19 Social Distancing in Bardstown, KY and many of us have found good old Kentucky Bourbon lifts our spirits…pun intended…so why not lift your spirit with a Bourbon Reeses Peanut Butter Cup MILKSHAKE for your June happy hours? Sure beats a Teenie Beanie Wienie Martini!!!

They are simply delicious as we all celebrate National Bourbon Month in June. Be sure to tune into the Bourbon Capital of the World’s Virtual Bourbon Weekend June. ( see details below)

Instead of this…look at the milkshake and you decide…recipe to follow.

Virtual National Bourbon Day Celebration, happening Friday, June 12 & Saturday, June 13. From a live cocktail class at Bardstown Bourbon Company to a sneak peek at the new Log Still Distillery, a cooking class with Mammy’s Kitchen & Bar and a backyard chat with the legendary Fred & Freddie Booker Noe IV, a special barrel pick with Josh Hollifield and team at Barton 1792 Distillery, hard hat tour and look at the upcoming Heaven Hill Distillery rooftop bar and restaurant (thanks, Jeff Crowe & Anna Hibbs!), walkthru of the beautiful Preservation Distillery Bardstown, chat with John Rempe and Vincent James Clark at gorgeous Lux Row Distillers, we’ve got all the content for you during our Virtual National Bourbon Day Celebration! Oh, and we’re also going to get to reveal some special stuff about Kentucky Bourbon Festival with new President & COO, Randy Prasse! Check out the entire lineup at www.visitbardstown.com/nbd and join us next Friday and Saturday!