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Old Pogue Master's Select has a distinctly smooth quality, which can be enjoyed in a variety of ways. The Pogues invite you to experience one of our recipes in your pursuit of good taste. Enjoy! |
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1 C. Old Pogue Bourbon 2 C. chopped pecans 1 3/4 Sticks Butter - softened 3 lbs. confectionery sugar - sifted 3 boxes semi-sweet baking chocolate 1 box unsweetened baking chocolate 1/8 bar paraffin |
Pour Old Pogue Bourbon over the chopped pecans and let sit at least 3 hours or overnight. Mix the confectionery sugar with the butter. Add the chopped pecans and mix well. Shape into balls, cover and chill in the refrigerator at least 1 1/2 hours. While the bourbon balls are chilling, melt in the top of a double boiler, the semi-sweet chocolate, the unsweetened chocolate and the paraffin. Keep over low heat and dip the balls in the chocolate using tongs or toothpicks. Place on lightly buttered cookie sheets and chill until set. Store in covered containers in the refrigerator. Makes approximately 7 dozen. Submitted by Cathy Pogue Burt |
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DERBY PIE
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1 Cup chopped English walnut 3 Tbsp. Bourbon 4 Cup sugar 1 Cup white corn syrup 4 eggs 1 stick butter, melted 1 Cup chocolate chips 1 Tsp. vanilla 2 unbaked pie shells |
Pour bourbon over nuts and set aside. Beat sugar, syrup and eggs together. Add butter, chocolate chips and vanilla. Add bourbon and nut mixture. Pour into unbaked pie shells. Bake 45 minutes at 350 degrees. Makes two 9-inch pies. Submitted by Paul Pogue |
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| OLD FASHION BOURBON BALLS | |
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3 c. or full 12 oz vanilla wafers, ground |
Mix all together (except powdered sugar) and form into balls about 1 inch in diameter and roll in powdered sugar. Put in tin box and keep in refrigerator. Submitted by Jean Pogue. Recipe of Mary Parker Pogue, wife of H. E. Pogue, III |
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| CHERRY BOURBON SALAD | |
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1 pkg Black Cherry gelatin 1 cup hot water 3/4 cup cherry juice 1/4 cup Old Pogue Bourbon 1 #303 can Black Cherries 1 lemon 8 Marshmallows (cut very fine) 3/4 cup broken pecans |
Dissolve gelatin in hot water. Add cherry juice and Old Pogue bourbon. Add juice of lemon, nuts, cherries and marshmallows. Refrigerate. Submitted by Jean Pogue. Recipe of Mrs. Edna Parker Henry (mother) |
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BOURBON FRANKS
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1 lb. mini-franks 1 1/2 cup ketchup 1/2 pkg. french onion soup 3/4 cup Old Pogue Master Select Bourbon 1/2 cup brown sugar |
Mix all ingredients and simmer on low heat for one hour ( or use crock pot). Serve in a chafing dish with tooth picks. Submitted by Jane Hlad |
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BOURBON CHILI
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2 lbs. ground chuck 1 small onion, chopped 1 large can whole tomatoes 1 can water 1 large can red kidney beans, drained 1 pkg. Chili-o 3/4 cup Old Pogue Bourbon dash of salt and dash of pepper cooked spaghetti, optional |
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Brown meat and drain, saute' onions. Add all ingredients to a crock pot and cook on low heat for 2-3 hours. Submitted by Lt. Michael T. Hlad, USMC |
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BOURBON STEAK SAUCE
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1/4 C. Tomato Sauce 3/4 C. Red Wine Vinegar 1/2 C. Brown Sugar 2 Tbsp . Dry Mustard 3 Tbsp . Olive Oil 2 tsp. Salt 2 tsp. Pepper 1 Tbsp. Powdered Garlic 1 Lemon 2 Tbsp. Old Pogue Bourbon. |
Combine tomato sauce, red wine vinegar and brown sugar in a sauce pan on low heat. Add dry mustard, olive oil, salt, pepper and garlic. Continue to heat until mixed well. Remove from heat. Add bourbon and the juice of one lemon. It is great on beef or pork. Submitted by Lt. Michael T. Hlad, USMC |
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BOURBON SLUSH
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2 C. Old Pogue Master Select Bourbon 2 C. Strong Tea - (use 4 tea bags) 2 C. Sugar 7 C. Water 12 Ounces Frozen Lemonade Concentrate 12 Ounces Frozen Orange Concentrate |
Bring 7 Cups Water and 2 Cups Sugar to a full boil until dissolved. Mix all ingredients and freeze at least 24 hours. Freeze in small plastic containers. To serve, put 2 scoops of slush in a glass and add 7-Up or Sprite. (If you want to cut down on the sweetness, you can use carbonated water instead of 7-Up or Sprite) You can add more bourbon according to your taste. Submitted by Sally Dillon |
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MINT JULEP
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Frost a silver julep cup and use fresh mint. Crush the mint in sauce pan and add a tablespoon of water to each tablespoon of sugar and gently boil to make syrup. Strain. Fill the frosted julep cup with crushed ice. Place one teaspoon of syrup onto the crushed ice. Fill the cup with Old Pogue Bourbon and add a sprig of mint. Submitted by Jane Hlad |
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BOURBON MARINATED PORK TENDORLOIN
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21/2 lbs. pork tenderloin 3/4 cup soy sauce 1/2 cup Old Pogue Bourbon 1/4 cup worcestershire sauce 1/4 cup water 1/4 cup canola oil 4 garlic cloves - minced 3 Tbsp. brown sugar 2 Tbsp. black pepper 1/4 tsp. ground ginger 1 tsp. salt Garnish: parsley sprigs |
Rinse tenderloins and pat dry. Submitted by Jane Hlad Recipe from Southern Living July 2004 Issue |
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KENTUCKY BLIZZARD
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1.5 oz. Old Pogue Bourbon 1.5 oz. Cranberry juice 1/2 oz. Lime juice 1/2 oz. Grenadine 1 tsp. Sugar |
| Shake all ingredients with cracked ice. Strain into a martini glass. Submitted by Bill and Sally Dillon |
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KENTUCKY PUNCH
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12oz. Frozen orange juice concentrate; thawed and undiluted 12oz. Frozen lemonade concentrate; thawed and undiluted 1 cup Lemon juice 1 liter Old Pogue Bourbon 2 liter Lemon lime soda |
| Combine all ingredients except soda in a large container; and chill. Pour over block of ice and stir in soda. Serves 32 people. Submitted by Bill and Sally Dillon |
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Old Pogue Masters’s Select Kentucky Straight Bourbon Whiskey, Aged 9 years, ALC 45.5% by Vol. |