1.5 oz. Five Fathers Rye Whisky
3/4 oz. Carpano Antica Vermouth
1/2 oz. Bluecoat American Dry Gin
1/2 oz. Luxardo Maraschino Liquor
6 Dash Angostura Bitters
Combine all ingredients except lemon twist in a cocktail shaker with ice and shake until thoroughly mixed. Pour over ice and garnish with a lemon twist.
- 12 oz. - Frozen Orange Juice Concentrate (thawed)
- 12 oz. - Frozen Lemonade Concentrate (thawed)
- 1 cup - Lemon Juice
- 1 liter - Old Pogue Bourbon
- 2 liters - 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.
- 1 bunch - Mint Leaves
- 1 cup - Crushed Ice
- 1 cup - Water
- 1 cup - Granulated Sugar
- 2 oz - Old Pogue Bourbon
Frost your julep cups, overnight if possible. Syrup: Combine 1 cup sugar, 1 cup water, and 1/2 cup mint leaves in a medium saucepan over high heat. Lightly boil for five minutes until the sugar is fully dissolved, then remove from heat and strain. Allow the syrup to cool in the refrigerator for at least one hour. Fill a frosted cup halfway full with crushed ice and 3 tbsp mint syrup, fill with Old Pogue Bourbon and add a sprig of mint.
Pogue Bourbon Steak Sauce
- 25 cup - Tomato Sauce
- .75 cup - Red Wine Vinegar
- .5 cup - 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.
- 1 cup - Old Pogue Bourbon
- 2 cups - Chopped Pecans
- 1 3/4 - Sticks Butter (softened)
- 3 lbs. - Confectionery Sugar (sifted)
- 3 boxes - 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.
*Recipe Courtesy of Mrs. Cathy Pogue Burt.
- 1.5 oz - Old Pogue Bourbon
- 1.5 oz - Cranberry Juice
- .5 oz - Lime Juice
- .5 oz - Grenadine
- 1 tsp - Sugar
Shake all ingredients with cracked ice. Strain into a martini glass.
- 2 cups - Old Pogue Bourbon
- 2 cups - Strong Tea (four bags)
- 2 cups - Sugar
- 12 oz. - Frozen Lemonade Concentrate
- 12 oz. - Frozen Orange Juice 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, of course, add more bourbon according to your taste!