LOUISVILLE, Ky. (WDRB) -- Chief-entertaining officer Tim Laird shows us a drink recipe perfect for Derby parties.

Liquid Bourbon Ball (Chocolate Martini)

Makes: 1 cocktail

1 ounce Woodford Reserve bourbon

½ ounce nut-flavored liqueur (hazelnut, pecan, or walnut)

½ ounce dark crème de cocoa or chocolate liqueur

Bourbon ball candy, for garnish (optional)

In a shaker filled with ice, combine the bourbon, nut-flavored liqueur, and crème de cocoa. Shake the mixture and strain it into a chilled martini glass. Garnish with bourbon ball candy, if using, and serve.

Bourbon Chocolate Pecan Pie

Makes: 8 servings

Pie Crust

1¼ cups all-purpose flour, plus more for rolling out the dough

1 tablespoon granulated sugar

1/2 teaspoon kosher salt

1 stick unsalted butter, chilled and cut into ½-inch cubes

3-5 tablespoons ice water


3 large eggs

1 cup packed dark brown sugar

½ cup light corn syrup

½ cup dark corn syrup

¼ cup Woodford Reserve bourbon

2 tablespoons unsalted butter, melted

½ teaspoon kosher salt

1½ cups pecan halves, divided

¾ cup bittersweet chocolate chips, divided

To make the pie crust, in a large bowl, combine the flour, sugar, and salt. Add the butter and, using a fork, cut it into the flour mixture until the butter is about the size of large peas. Slowly add 3 tablespoons of the water, mixing with a fork just until the dough holds together. Add more water only if needed. Using your hands, flatten the dough into a disk. Wrap the dough in plastic wrap and refrigerate for 1 hour, or until chilled.

On a floured work surface, roll the dough into a ?-inch-thick round. Transfer the dough to a 9-inch pie plate. Trim the edges of the dough, allowing ½ inch to hang over the rim of the plate. Fold the extra dough onto the rim of the plate and crimp the edge with a fork.

Preheat the oven to 325°F.

To make the filling, in a large bowl, whisk together the eggs, brown sugar, light and dark corn syrups, bourbon, butter, and salt. Stir in 1 cup of the pecans and ½ cup of the chocolate chips. Pour the filling into the crust and sprinkle with the remaining ½ cup of pecans and the remaining ¼ cup of chocolate chips. Bake for 50 to 60 minutes, until the crust is golden brown and the filling is set. Cool the pie on a wire rack to room temperature before serving.

Reprinted with permission from The Bourbon Country Cookbook by David Danielson and Tim Laird, Agate Surrey, 2018.

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