Take a Fresh Twist on Fat Tuesday with Our Mardi Gras Menu

Celebrate Fat Tuesday in style with our Mardi Gras menu, served hot off the press from our upcoming cookbooks, How to Be a Bourbon Badass, The Hot Brown, and Potent Punches. Can’t get enough of these delicious recipes? Be sure to order your copy of the book from your favorite bookseller.

Peach Delight

From Potent Punches

By Barbara Mealey

Foreword by Albert W. A. Schmid

Makes seven servings

1 6-oz. can frozen limeade concentrate
6 oz. rum
1½ c. water (approximately)
4 peaches, peeled, seeded, cut up

Place all ingredients in the blender and blend until peaches are puréed. Freeze. Scoop out and serve in small Old Fashioned glasses.

Champagne Rouge Punch

From Potent Punches

Makes 25 servings

8 c. cranberry juice cocktail
1 6-oz. can frozen orange juice concentrate
1 6-oz. can frozen pineapple juice concentrate
1 6-oz. can frozen lemonade concentrate
2 c. brandy
2 fifths champagne, chilled

Combine cranberry juice, concentrates, and brandy in a large punch bowl. Add a block of ice. Just before serving slowly add chilled champagne.

Northern Kentucky Hot Browns

From The Hot Brown

Makes four servings

4 slices toast
4 slices chicken or turkey (¼-inch slices)
¼ cup grated American cheese
1 cup milk
8 strips crisp bacon
4 tablespoons grated Parmesan cheese
2 tablespoons flour
2 tablespoons butter
¼ teaspoon salt
Dash white pepper

Melt butter, blend in flour, but do not brown. Add milk gradually, stirring until smooth. Add salt and pepper. Blend American cheese with cream sauce until cheese is melted. Place sliced chicken on toast, cover with a fourth of the blended sauce. Place 2 strips of bacon on each and sprinkle with Parmesan cheese. Place in a shallow baking pan under flame until cheese melts to golden brown. Serve at once in the dish in which it has been browned. Sliced tomato can be added for variation.

Blood Orange Bourbon Mimosa

 From How to Be a Bourbon Badass 

 Makes one serving

 2 ounces bourbon
½ cup freshly squeezed blood orange juice
1 teaspoon agave or maple syrup
Prosecco or sparkling wine
Mint sprigs, for garnish (optional)

Fill a cocktail shaker with ice. Add bourbon, blood orange juice, and agave or maple syrup.

Mix together vigorously until chilled. Strain and fill two champagne glasses halfway. Add prosecco or sparkling wine. Garnish with a sprig of mint if desired.

Krispy Kreme Bourbon Barbecue Pork Sliders

From How to Be a Bourbon Badass

Makes 18 servings


For the sauce:
Your favorite barbecue sauce
1 tablespoon Sriracha sauce
⅓ cup favorite bourbon 

For the sliders:

3 dozen original Krispy Kreme glazed doughnut holes
3 cups pulled pork
1 cup Bourbon Barbecue sauce

Optional: Coleslaw, pickles

Pour barbecue sauce in a large bowl. Add Sriracha sauce and bourbon. Stir together. Adjust the bourbon and Sriracha based on your personal taste preference.

Split doughnut holes in half to form a small bun. In a bowl, combine pulled pork and Bourbon Barbecue Sauce. Place a spoonful of warm pulled pork on top of one half of each split doughnut hole. Top with the other half of donut and secure with a toothpick..

Optional: Top pork with tablespoon of your favorite coleslaw or your favorite bread and butter pickle.


Gluten-Free Bourbon Banana Cake 

From How to Be a Bourbon Badass

Makes eight servings


For the topping:
¾ cup of melted butter
2 tablespoons of bourbon
¾ cup brown sugar
3-4 sliced ripe bananas

For the cake:
⅔ cup butter, softened
2 eggs
1 cup white sugar
1 tablespoon bourbon
4 ounces cream cheese
¼ cup milk
2 cups of Pamela’s Gluten Free Baking & Pancake Mix*

*May be substituted with 2 cups all-purpose flour, 2 teaspoons baking powder and ½ teaspoon baking soda.

Preheat oven to 350 degrees. Spray a 9-inch springform pan with cooking spray.

In a small bowl, combine the butter, bourbon, and brown sugar. Pour into springform pan. Arrange the banana slices in a single layer. Set aside.

In a large mixing bowl, cream together butter, eggs, and sugar. Mix in bourbon, cream cheese, milk, and flour mixture until well blended. Batter should be light and fluffy. Gently add batter evenly over the top of the bananas.

Place the springform pan on a baking sheet in the event of leakage or overflow. Bake at 350 degrees for 40-45 minutes. It should be golden brown, and an inserted toothpick should come out clean. Remove from oven and let cool for at least 1 hour.

Release from springform pan and invert onto a platter. Carefully take a butter knife around the edge of the bottom of the springform pan to loosen the base, gently removing the cake. The cake should resemble a pineapple upside down cake but with bananas. Slice and serve as is or add a bit of bourbon caramel sauce.