original oaks lily
Make: 1 cocktail
1 ounce vodka
1 ounce lemonade
3 ounces cranberry juice
triple sec splash
squeeze 1 lime
3 blackberries (for garnish)
Add vodka, lemonade, cranberry juice, triple sec, and a squeeze of lime to a rocks glass filled with crushed ice. Stir the mixture, garnish with blackberries, and serve.
Note: This drink debuted at the 132nd Oaks Day in 2006 and was created by Tim Laird for Churchill Downs as the first signature drink of this prestigious race, held on the Friday before Derby Day. . This drink now rivals the mint Julep. The color of the drink mimics the stargazer lily, a prized blanket flower given to winners of Oaks races, known as “lilies for mares.”
Reprinted with permission from That’s Entertainment! Co-authored with Tim Laird, America’s CEO and Chief Entertainment Officer, Butler Books, 2010.
Blazing Saddles Bloody Mary
Make: 1 cocktail
Add the following to a tall glass with ice.
1 1/2 ounces vodka
4 oz Jinzan Blazing Bloody Mary Mix
Garnish with bourbon maple glazed bacon spears.
Bourbon maple glazed bacon
Yield: 10 servings
1/2 cup maple syrup
2 tablespoons bourbon
1 pound thick-sliced bacon
Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
Combine syrup and bourbon in a small bowl. Place the bacon on the prepared baking sheet and roast for about 10 minutes. Remove baking sheet from oven and brush bacon liberally with syrup mixture. Return the baking sheet to the oven and bake for 5 minutes or until the bacon is browned and cooked to your liking.
Transfer bacon to paper towels to drain. Serve immediately.
bacon and pecan pimento cheese
Yield: 3 cups
12 ounces grated sharp yellow cheddar cheese (3 cups)
12 ounces grated extra sharp white cheddar (3 cups)
1 cup mayonnaise, such as Duke’s
1 jar (4 oz) diced peppers, drained
1/4 cup toasted pecans
1/2 cup (about 8 pieces) bacon, cooked and diced
1/2 tablespoon Dijon mustard
A pinch of cayenne pepper
pinch celery seeds
Kosher salt and freshly ground black pepper (to taste)
In a large bowl, combine yellow cheddar, white cheddar, mayonnaise, pecans, bacon, mustard, cayenne pepper, and celery seed. For a smoother mixture, use a stand mixer with the paddle attachment and beat on medium speed for 2 to 3 minutes. Once the mixture is fully combined, taste and add salt and pepper as needed. Transfer to an airtight container and store in the refrigerator for up to a week.
Note: To toast pecans at home, preheat oven to 325°F. Place the pecans on a baking sheet and roast for 5 to 7 minutes, until the nuts are brown and fragrant.
Reprinted with permission from The Bourbon Country Cookbook by David Danielson and Tim Laird (Agate Surrey, 2018).
