Our national heritage is closely linked to one spirit: bourbon. From the earliest settlers making their own moonshine (the original small batch distillations) to the all-time popularity of modern bourbons, this expression of the distiller’s craft is versatile and delicious. Neat, on the rocks, in cocktails—celebrate Bourbon Heritage Month at Colonial!
Tasting Bar events
Thursday, September 8 • 4pm - 6pm
Special Guest: Rock Town Distillery / Phil Brandon.
Friday, September 16 • 4pm - 7pm
Special Guest: Beam Suntory Whiskey Specialist – Ashlee Paul
Check out the Arkansas Times blog Arkansas Made for more info about how Rock Town Bourbon is made.
special sale pricing
Check out the outstanding bourbons in this month’s issue of Celebrate More.
Kentucky Bourbon Trail
If you’re interested in learning more about Kentucky Bourbon and the significant role it has played in American culture and history, please visit kybourbontrail.com.
Bourbon–Mint Glazed Lamb Rack
Serves: 4 Time: 40 minutes
• ½ cup bourbon – Maker’s Mark recommended
• 1 tablespoon oil
• 2 racks of lamb
• 2 tablespoons finely chopped fresh rosemary leaves
• 1 tablespoon finely chopped fresh thyme
• 2 tablespoons finely chopped Italian flat leaf parsley
• minced garlic to taste – about 3 large cloves recommended
• kosher salt and freshly ground black pepper
• ½ cup mint jelly
• 2 tablespoons white wine vinegar
• 2 tablespoons fresh mint leaves, torn
Combine rosemary, thyme, garlic and Italian flat leaf parsley and mix together.
Rub the lamb all over with oil. Sprinkle the garlic / herb mixture over the lamb.
Add salt and fresh cracked black pepper to season to your taste. Rub the seasonings in. Let sit.
Preheat the oven to 400°F.
Heat a large iron skillet. Transfer the lamb to the heated skillet.
Roast the lamb for 20 minutes or until a thermometer inserted diagonally into the rack’s center reads 120°f (for medium-rare). Remove from oven, cover with foil, and allow to stand 5 to 10 minutes.
Bring the bourbon to boil and continue the boil until reduced by half. Add the jelly and vinegar.
Adjust the heat to maintain a simmer, stirring occasionally, until the vinegar burns off and the jelly is melted.
Cut the lamb into chops. Sprinkle the mint leaves on top and serve with the bourbon mint sauce.
Recommended sides: Rosemary roasted whole new potatoes and creamed baby spinach
Want to plan a Bourbon Tasting at home?
Check out our Party Planning Guide here!