Tim Laird mixes up his twist on the Derby's drink of choice
The Kentucky Derby is a time for big hats, big bets and the Mint Julep. But what if you're tired of the same old Derby party drink each year? Tim Laird has the solution and will show us his tasty alternative.
In a shaker with ice, add:
2 ounces Woodford Reserve® bourbon
1 ounce mint simple syrup*
½ ounce peach puree
1 ounce water
Shake and strain into rocks glass with crushed ice
Garnish with mint sprig and optional peach slice
To make the mint simple syrup:
In a saucepan, combine 1 part water and 1 part sugar. Bring to a boil, stirring to dissolve the sugar. When the water is clear and the sugar is dissolved, remove from heat and stir in 1 part mint leaves. Let steep for 20 minutes. Strain into a glass container and store in the refrigerator.
Bourbon Pork Tenderloin Sandwiches
¼ cup Woodford Reserve Bourbon
¼ cup soy sauce
¼ cup brown sugar, packed
3 cloves garlic, minced
¼ cup Dijon mustard
1 teaspoon fresh ginger, minced or ¼ teaspoon powdered ginger
1 teaspoon Worcestershire sauce
¼ cup vegetable oil
2 1-pound pork tenderloins
Bourbon smoked paprika
Combine bourbon, soy sauce, brown sugar, garlic, mustard, ginger, Worcestershire sauce and vegetable oil in a large bowl. Whisk until brown sugar has dissolved. Set aside ½ cup for basting. Place marinade and pork tenderloins in a zip-top plastic bag and place in the refrigerator overnight. Bring to room temperature. Grill at medium-high or bake at 350 for approximately 15-25 minutes. Baste often while cooking. Pork should reach 165 degrees internally.
Slice and serve on slider buns with Dijon mustard and a sprinkle of bourbon smoked paprika.
Serves 10 - 12.