Happy 4th of July From Maker’s Mark Bourbon!

With Fourth of July around the corner, let’s talk about something distinctly American…bourbon. Bourbon is America’s official native spirit, and Maker’s Mark, made in Loretto, KY since 1953, was the first premium bourbon ever produced in the US.  Its signature red wax dipped bottleneck is an international icon signifying American tradition and craft and its distillery is a National Historic Landmark.

We at Maker’s Mark have put together a few must haves for a traditional 4th of July cookout – recipes for a refreshing summer cocktail and perfect side dish for burgers and hot dogs, plus the ultimate grilling apron.

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Mark Collins (our twist on the traditional Tom Collins)

2 parts Maker’s Mark® Bourbon

1 part fresh lemon juice

1 teaspoon sugar

Club soda

Cherry and orange garnish

In a shaker half filled with ice, combine the Maker’s Mark, lemon juice and sugar. Shake well. Strain into a Collins glass (tall glass) filled with ice. Add the club soda. Stir gently and garnish with a cherry and lemon slice.

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Maker’s Mark may have just created the definitively cool grilling apron. Besides the necessary utility strength pockets, it has an insulated pocket perfect for keeping an ice cold beer or Maker’s Mark cocktail cold and a bottle opener attached to a retractable string so you never lose it.

$29.95 Available at www.makersmark.com.

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Drunken Cowboy Beans           

Makes 8 cups

By Sheamus Feeley Executive Chef & Partner, Farmstead Restaurant (Saint Helena, CA)

Prep Time: 1 day beforehand. Cook Time: 2 hours. Level: Intermediate

Cooked Beans:

1 lb. Rancho Gordo dried pinquito beans, soaked in cold water overnight

1 small onion, peeled and quartered with the root still intact

1 medium carrot, peeled and quartered

2 stalks of celery, cut into 3” pieces

2 cloves garlic, crushed

1 bouquet garni (1 bay leaf, 1 sprig thyme, 8 peppercorns), tied up in cheesecloth

1 tablespoon kosher salt

8 cups water

Combine all ingredients in a large pot and bring to a boil over high heat. Reduce the heat to a medium simmer and cook the beans until they are tender but still firm, about 30 minutes. Drain the beans and discard the vegetables and aromatics, reserving 4 cups of the cooking liquid.

Cowboy Beans:

1 lb. Benton’s Slab Bacon, cut ¼” x ¼”

1½ cup yellow onion, minced

¼ cup garlic, minced

2 tablespoons cumin seed, toasted and ground

¼ cup chili powder

2 tablespoons dried oregano

4 cups chicken stock or pot liquor from beans

1/8 teaspoon ground allspice

1 recipe cooked beans

2 cups barbecue sauce, vinegar based

2/3 cup Maker’s Mark® Bourbon

Salt to taste

Render the bacon until crisp in a large pot over medium-high heat, stirring often, about 10 minutes.
Add the onion and sweat on low heat for 3-4 minutes.  Do not brown.
Add the garlic and cook for 10 seconds.  Do not brown.
Add remaining ingredients, except for the barbecue sauce and Maker’s Mark®.
Simmer for an hour.  Remove from the flame and stir in the bourbon and barbecue sauce.
Return the pot to the heat and cook for an additional 15 minutes on low heat, until alcohol is not “hot.” Adjust the seasoning with salt.
Place in a cast iron skillet, or casserole dish and bake at 500°F until the sides begin to caramelize and bubble.  8 – 10 minutes. Serve immediately. 

Notes from Chef Feeley: “I only use Rancho Gordo beans in the restaurant, as I feel they are the best dried bean available.  I never have to soak them and they cook fast, with great tasting pot liquor.  Pinquito beans are a classic side to Central Coast barbecue (Santa Maria style) here in California.  I call them “Cowboy beans” when I serve them with my whole-hog barbecue. But with a little Maker’s… I think “drunken cowboy beans” is a better title.  Think Blazing Saddles campfire scene…”

Notes: Benton’s Bacon, which you can also order online, just happens to be some of the smokiest bacon in the country. You can substitute any other bacon, but we highly recommend you get your hands on some Benton’s bacon anyways, especially if you happen to be a connoisseur of America’s favorite cured pork delight.