LOUISVILLE, Ky. (WDRB) -- Owner Matt Jamie shows the perfect recipe to us the special Woodford Reserve Mint Julep Simple Syrup that is used in this year's Woodford Reserve $1000 Mint Julep.

Smoky Skillet Cornbread


1 lb. smoked sausage

1/2 cup chopped onions

1-2 cloves garlic, minced

2 (15 oz.) cans black eyed-peas, drained

1 (14 1/2 oz) can reduced sodium fat-free chicken broth

10 oz. frozen turnip greens, thawed and squeezed dry

1/2 tsp hot pepper sauce


1 cup self-rising white cornmeal mix

2 tsp. Bourbon Smoked Sugar

3/4 cup buttermilk

1/4 cup vegetable oil

1 large egg, lightly beaten

1 cup shredded cheddar cheese

1/4 cup finely chopped cilantro


fresh cilantro

Preheat oven to 400 degrees F.

For the filling: cut the sausage in half lengthwise; cut crosswise into 1/4-inchthickh slices. Combine the sausage, onion, and garlic in a 12 inch cast iron skillet; cook over medium-high heat until the sausage is browned and the onion is softened, stirring occasionally. Add the black-eyed peas, broth, greens, and hot sauce; mix well. Bring to a boil. Reduce the heat to low and simmer 10 minutes.

For the topping: combine the topping ingredients in a large bowl, stirring until blended. Pour the batter just around the edge of the sausage mixture in the skillet. Bake until the topping is golden, 30-35 minutes. Serve with garnish.

Vanilla Old Fashioned

2 oz. Woodford Reserve Bourbon

1/2 oz. Woodford Reserve Bourbon Vanilla Syrup

4 dashed Woodford Reserve Spiced Cherry Bitters

1 Woodford Reserve Bourbon Cherry

1 orange Wedge

Lightly Muddle Fruit, cherry bitters, and syrup in a rocks glass. Fill with ice and pour over bourbon. Stir.

Woodford Reserve Citrus Cooler

2 oz. Woodford Reserve Bourbon

1/2 oz. Woodford Reserve Mint Julep Simple Syrup

1 lemon, juice


Pour ingredients over ice in a tall glass and stir. Top off with soda. Garnish with lemon slice.

Woodford Reserve and Smoke

2 oz. Woodford Reserve Bourbon

1/2 oz Woodford Reserve Smoked Sugar Simple Syrup

4 Dashes Woodford Reserve Sassafras and Sorghum Bitters

Fill a rocks glass with ice. Measure and pour bourbon and syrup. Float the bitters on top. --