Cocktails and Food

Recipe Pairings

Smoked Pork Chops with Rye Apple Jam

Pork chop ingredients

  • Pork Chops 1-Inch Thick, Boneless, About 2-3 Lbs
  • 1 Tbsp Brown Sugar
  • 4 Cloves Garlic, Minced
  • 1 Tsp Dried Oregano
  • 2 Tsp Kosher Salt
  • 1 Tbsp Soy Sauce, Low Sodium
  • 1 Tbsp Worcestershire Sauce
  • 1 Tsp Ground Coriander
  • ½ Tsp Dried Mustard
  • 1 Tsp Ground Black Pepper

Rye Apple Jam ingredients

  • 2 qt Apple, Diced
  • 1 qt Onion, Diced
  • 1.5 oz Bulleit Rye
  • 1 Cup Water
  • 1 lb Brown Sugar
  • 1 Cup Granulated Sugar
  • 5 ea Gelatin Sheet (Bloomed)

Instructions

  1. Preheat smoker to 200F-220F
  2. Mix Worcestershire and soy sauce. Rub mixture on pork chops
  3. Mix dry ingredients and season pork chops on both sides
  4. Place the chops in smoker and smoke over indirect heat for about an 1½-2 hours. The internal temp should be 140F-145F
  5. Remove the chops from the smoker and let rest for 5 minutes before serving

Instructions

  1. Bloom gelatin sheets in cold water and set aside
  2. Add all the remaining ingredients to aheavy bottom pot, stir often and allow to come to a boil
  3. Reduce heat to simmer and cook until the onions are fully cooked, abut 30-45 minutes
  4. Remove from heat, stir in bloomed gelatin and cool

Apple Pie Old Fashioned Ingredients

  • 1.5 oz Bulleit Rye
  • 0.25 oz Cinnamon Syrup
  • 2 Dashes Aromatic Bitters
  • 2 Dashes Hella Apple Blossom Bitters

Instructions

  1. Stir all ingredients with ice and strain over fresh ice
  2. Garnish with Orange Swath and Cinnamon Stick

Grilled Cauliflower Steak with Spicy Chimichurri

Grilled cauliflower steak ingredients

  • 1 Head Cauliflower Cut 2 Inches Thick
  • 4 Tbs Olive Oil
  • 2 Tbs Chimichurri
  • Salt & Pepper To Taste

Chimichurri ingredients

  • 1 Jalapeño, Finely Chopped
  • 3–4 Garlic Cloves, Finely Chopped
  • Juice Of 3 Lemons
  • 1 ½ Tsp Kosher Salt
  • ¾ Cup Finely Chopped Cilantro
  • ¾ Cup Finely Chopped Parsley
  • 1 Cup Extra-Virgin Olive Oil

Instructions

  1. Season cauliflower with olive oil, 2 tbl chimichurri, salt and pepper
  2. Refrigerate 1-2hrs
  3. Heat your grill to about 300F
  4. Place cauliflower steaks on grill and cook for 4 min on each side
  5. Remove the cauliflower from the grill and serve with chimichurri

Instructions

  1. In a mixing bowl, mix all chimichurri ingredients and refrigerate

Bulleit Mint Hibiscus Tea Ingredients

  • 1.5 oz Bulleit Bourbon
  • 0.5 oz Fresh Lemon Juice
  • 0.5 oz 1:1 Simple Syrup
  • 5 oz Hibiscus Tea
  • 8-10 Mint Leaves

Instructions

  1. Shake all ingredients with ice and strain over fresh ice

Grilled Chicken Thighs with Pomegranate Molasses

Grilled Chicken Thighs & Pomegranate Molasses ingredients

  • 4 Pieces Chicken Thigh
  • 4 Tbs Cajun Spice Mix
  • 1 Whole Pomegranate (Clean Seeds Out Or Buy Pre-Cleaned)
  • 2 Tbs Olive Oil
  • 1 Pack Fresh Green Beans
  • 1/2 Cup Hazelnuts (For Toasting)
  • 1/4 Cup Molasses
  • 1/8 Cup Water
  • 1 Tsp Salt
  • 1/2 Tsp Garlic, Chopped

Instructions

  1. De-seed Pomegranate
  2. Preheat Grill
  3. Season Chicken Thighs with Cajun Spice Mix (both sides)
  4. Add seasoned Chicken Thighs to grill; Cook for 5-7 minutes on one side on medium high heat, turn chicken and cook for 4-5 minutes
  5. While Chicken Thighs cook, add Hazelnuts to the non-oiled pan; toast for 2-3 minutes
  6. While Hazelnuts toast, add Molasses, Water, and 1/2 of the Pomegranate Seeds to a saucepan; bring to a boil and reduce by half (about 5 minutes)
  1. Remove toasted Hazelnuts from pan and chop. *Chef Jup Tip: use the widest part of your knife the bottom of your palm to push down on 5-6 nuts at a time
  2. Remove Chicken Thigh from grill when cooked through; set aside to rest
  3. Add Green Beans to the pan used for hazelnuts, saute with Garlic. Add remaining Pomegranate Seeds and Toasted Hazelnuts; cook for 5-6 minutes
  4. To plate, place Green Beans on plate, place Chicken Thighs on top, and drizzle with Pomegranate Molasses

The Shade Maker Ingredients

  • 1.5 oz Bulleit Bourbon
  • 1.5 oz Unsweetened Coconut Milk
  • 1 oz Pineapple Juice
  • .5 oz Simple Syrup
  • .75 oz Fresh Lemon Juice
  • 12-14 oz Ice

Instructions

  1. In a blender combine all ingredients; Blend on high

Bacon and Crab Stuffed Walleye Fillet

Bacon and Crab Stuffed Walleye Fillet ingredients

  • 8 Walleye Fillets
  • 10 oz Crab Meat
  • 1 Cup Panko Bread Crumbs
  • 1 Tbs Lemon Zest
  • 1 Tbs Lemon Juice
  • 1 Tbs Chopped Parsley
  • 2 Tsp Chopped Thyme
  • 2 Tsp Chopped Tarragon
  • 1 Cup Bacon Lardons, Cooked & Drained
  • 3 Tbs Butter
  • 1 Tsp Minced Garlic
  • 2 Tsp Salt
  • 1 Tsp Black Pepper

Instructions

  1. In a bowl mix crab meat, thyme, tarragon, bacon, lemon zest, lemon juice, salt, pepper, and 1/2 cup panko crumbs. Evenly distribute the mixture over 4 of the fillets and top each with remaining fish fillets
  2. In a pan, toast panko, garlic and butter until golden brown and sprinkle evenly over each piece of fish.
  3. Wrap each of the four servings individually in foil. Place foil packets on preheated grill, and cook until fish flakes easily with a fork (about 8-10 minutes on each side)

Watermelon Sour Ingredients

  • 1.5 oz Bulleit Bourbon
  • 2 oz Fresh Watermelon Juice
  • .75 oz Fresh Lemon Juice
  • .75 oz Simple Syrup
  • Top with Soda Water

Instructions

  1. Shake all ingredients but soda with ice. Strain over fresh ice. Top with soda water