Recipes

Cooking With Old Pogue

  1. 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

    Directions:

    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.

  2. Kentucky Punch

    • 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

    Directions:

    Combine all ingredients except soda in a large container; and chill. Pour over block of ice and stir in soda. Serves 32 people.

  3. Kentucky Mint Julep

    • 1 bunch - Mint Leaves
    • 1 cup - Crushed Ice
    • 1 cup - Water
    • 1 cup - Granulated Sugar
    • 2 oz - Old Pogue Bourbon

    Directions:

    Frost silver 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 julep cup halfway full with crushed ice and 3 tbsp mint syrup. Fill the cup with Old Pogue Bourbon and add a sprig of mint.

  4. Cathy Pogue Burt's Bourbon Balls

    • 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

    Directions:

    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.

  5. Kentucky Blizzard

    • 1.5 oz - Old Pogue Bourbon
    • 1.5 oz - Cranberry Juice
    • .5 oz - Lime Juice
    • .5 oz - Grenadine
    • 1 tsp - Sugar

    Directions:

    Shake all ingredients with cracked ice. Strain into a martini glass.

  6. Bourbon Slush

    • 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

    Directions:

    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!