RECIPES

BAR TO BARBEQUE...
-Maker’s Mark Grilled Steak Marinade
For each steak –
1 tbsp. olive oil
1 tsp. sage
1 tsp. garlic powder
1 tsp. lemon juice
1 tbsp. Maker's Mark (1/2 oz.)
Place steak in deep dish and rub with olive oil. Crush sage and rub on both sides. Then sprinkle the bourbon and lemon juice on both sides. Dust with garlic powder and put steaks aside to marinate for about 2 hours. Turn them several times.
Cook steaks over a hot grill to medium or medium rare.

-Bourbon Beef Tenderloin
(Recipe courtesy Paula Deen and the Food Network)
1 cup bourbon
1 cup brown sugar
2/3 cup soy sauce
1 bunch cilantro, leaves chopped
1/2 cup lemon juice
1 tablespoon Worcestershire sauce
2 cups water
3 to 4 sprigs fresh thyme, leaves chopped
1 (5-pound) beef tenderloin, silver connective tissue removed
Oil, to brush grill
Preheat grill
Prepare marinade by combining the bourbon, brown sugar, soy sauce, cilantro, lemon juice, Worcestershire sauce, water, and thyme in a bowl. Make sure the tenderloin has been cleaned. Fold the tail end of the beef back underneath itself so that it is of uniform thickness and secure with butcher's string. Place meat in a dish and pour marinade over meat, cover, and refrigerate for approximately 8 to 12 hours turning meat over several times.
When grill is ready, place meat on oiled surface and reserve the liquid from the marinade. Cook over high heat with lid closed, turning meat often and occasionally basting with the marinade. The tenderloin will cook to rare in approximately 30 to 45 minutes.

-Bourbon Honey Salmon
8 oz. salmon steaks 1 in. thick
3/4 cup Bourbon, 1/2 cup packed brown sugar, 2 tablespoons honey, 2 teaspoons soy sauce, 1/2 teaspoon ground ginger, 1/4 teaspoon pepper.
Combine all ingredients (except salmon). Marinate salmon in sauce for 1 hour turning occasionally. Grill 10-12 minutes, brush once halfway thru grilling time.


-DRINK RECIPES-
Kentucky Lemonade
1 1/2 shots of Bourbon
1/2 shot of triple sec
2 oz of sour mix or 4 oz of lemonaid
2 oz 7-up
Shake and pour over crushed ice!

Makers Mint Tea
Boil 1/4 gallon of water.
Add 25- 35 mint leaves.
Let steep for 1/2 hour.
Add 1 heaping cup of sugar. Then chill.
Add one part Makers Mark per three parts of Tea. Enjoy!

“Just Peachy"
Ingredients:
1 oz Maker’s Mark
3/4 oz Peach Schnapps
4 oz freshly squeezed orange juice
1 orange slice
Fill Maker’s Mark cocktail shaker 3/4 full of ice; add 1 oz Maker’s Mark, 3/4 oz Peach Schnapps, and 4 oz orange juice. Shake for 30 seconds. Strain into stemmed glass (small goblet or brandy snifter). Garnish with orange slice.