Wheatley Mint Lemonade – Pitcher Version
1½ cups sugar
1½ cups water
2 cups mint leaves
2 cups fresh squeezed lemon juice
4 cups Wheatley Vodka
Lemon wheels, for garnish
Mint sprigs, for garnish
Combine sugar, water, and mint leaves in sauce pan. Bring to boil and stir until all sugar is dissolved. Remove from heat and allow to cool before straining simple syrup through strainer to remove mint.
Combine lemon juice, simple syrup, vodka, and ice in large pitcher.
Stir to combine.
Pour into prepared glasses and garnish with lemon wheels and mint sprigs.
Buffalo Chicken Dog
- Toasted Hot Dog Bun
- Chicken Hot Dog
- Buffalo Wing Sauce
- Diced Celery
- Crumbled Blue Cheese
Note: Always brush your hot dog bun with butter before toasting to prevent it from drying out.
Tomato Watermelon Salad
Makes: 6 Servings
3–4 medium heirloom tomatoes, assorted colors, cored and cut into ¾-inch chunks
1 small English cucumber, peeled and cut into ¾-inch cubes
1 cup ¾-inch cubed yellow or red seedless watermelon flesh
¼ cup sliced red onion
1 tablespoon chopped mixed fresh basil and mint (or any herbs you prefer)
3 tablespoons extra virgin olive oil
3 tablespoons freshly squeezed lemon juice
Kosher salt and freshly ground black pepper, to taste
In a medium bowl, combine the tomatoes, cucumber, watermelon, red onion, and herbs. Toss gently.
In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. Pour the dressing over the tomato mixture and toss to coat evenly. Serve chilled.
Reprinted with permission from The Bourbon Country Cookbook by David Danielson and Tim Laird, Agate Surrey, 2018.
Grilled Pound Cake with Berries
8 ½-inch thick slices pound cake
8 tablespoons melted butter
2 cups blueberries
2 cups strawberries, sliced
Preheat grill to medium heat. Brush both sides of the pound cake slices with the melted butter. Grill until just toasted, 1 to 2 minutes per side. Serve with a dollop of whipped cream and berries.
Serves 4 – 6