For the Love of Bourbon
Many do not know the love story behind Maker’s Mark and how it was born out of a romance over 60 years ago. Bill Samuels Sr., and his wife, Margie Samuels, met at the University of Louisville, where she was the first in her class and he was the last. Despite their differences, they fell in love with the same dream: to create the first high-quality bourbon that didn’t blow your ears off and actually tasted good. He handcrafted the bourbon from red winter wheat and aged to taste; she coined the name, designed the bottle, and dipped the first Maker’s Mark bottle in red wax. The rest is history.
For those feeling inspired by this love story, here are a few Valentine’s Day recipes to share with the one you love:
Kentucky Kiss
Recipe:
- 1 part Maker’s Mark® Bourbon
- Chilled Martinelli’s® Sparkling Apple Cider
- Maraschino cherry
Add Maker’s Mark® Bourbon to a champagne flute and fill with chilled sparkling apple cider. Add a maraschino cherry.
Sweet Seduction
Recipe:
- 2 parts Maker’s 46™ Bourbon
- 1 part Thatcher’s Organic Artisan® Elderflower Liqueur
- 10 fresh blueberries
Muddle the elderflower liqueur and blueberries together in a glass. Add ice and the Maker’s 46™ Bourbon. Shake vigorously for 10 seconds, and strain into a chilled martini glass.
Chocolate Fondue 46
Recipe by Chef Lee Anne Wong
Editor’s Notes: Fondue turns into “Fun-due” by adding some Maker’s 46. The smokiness pairs well with the chocolate and gives fondue a whole new edge.
Prep time: 20 minutes Cook time: 10 minutes Level: Easy
Serves 4-6
1 cup heavy cream, plus more for thinning out
¼ cup Maker’s 46™ Bourbon
12 ounces bittersweet/dark chocolate, chopped
Pinch salt
Dippables: strawberries, banana pieces, apple and pear slices, angel food cake cubes, macaroons, etc.
- Warm the cream and Maker’s 46™ Bourbon over medium-high heat until it begins to bubble. Remove the mixture from the heat, and stir in the chocolate and salt until dissolved and smooth. Adjust consistency as desired with extra cream.
- Transfer immediately to a fondue pot heated on a low flame. Serve with the dippables using fondue forks, bamboo skewers or salad forks to dip items into the warm fondue. Eat immediately.
