Bulleit Southern Belle Recipes

SOUTHERN BELLE COCKTAIL

Steps:

• In a large pitcher filled with ice, combine all ingredients except orange slices and stir thoroughly. Pour into individual highball glasses. Garnish each glass with an orange slice and serve while cold.

SOUTHERN BELLE MINT JULEP

Steps:

• Muddle the mint leaves with the bourbon, maple syrup and jalapeno syrup in a tall pint glass or cocktail shaker.
• Fill a mint julep glass with crushed ice. Top the glass or shaker with a cocktail strainer, then pour the bourbon mixture over the ice and top with the lemon-lime soda. Slap the mint sprig to release the oils and add it. Add the jalapeno slices directly to the ice and serve.

SOUTHERN BELLE COOKIES

Steps:

• Preheat oven to 350°.
• Beat peanut butter, oil and butter until creamy.
• Add next six ingredients and beat until blended.
• Add flour and blend.
• Fold chocolate and nuts into dough.
• Place heaping tablespoons of dough onto ungreased cookie sheets about 1 1/2-inches apart.
• Press down slightly with back of spoon.
• Bake 10-12 minutes or until done.

SOUTHERN BELLE

Steps:

• Pour ingredients into an ice-filled shaker, shake, and strain into a cocktail glass.

BULLEIT SCREWDRIVER COCKTAIL RECIPE BY TASTY

Steps:

• Mix Bulleit Bourbon and fresh orange juice together in a pitcher.
• Fill a lowball glass with ice and pour in bourbon mixture.
• Garnish each drink with a fresh peach wedge and a rosemary sprig.
• Enjoy!

SOUTHERN BELLE CUCUMBER SANDWICHES

Steps:

• Peel and cut the cucumbers in half lengthwise.
• Remove the seeds and sprinkle the cavities liberally with salt.
• Place the cucumbers on a rack in a glass dish, cover, and let drain overnight.
• The next day rinse the cucumbers to remove excess salt, and press between paper towels to remove any excess moisture.
• Chop the cucumbers and put into a food processor.
• Blend for 10 seconds.
• Chop the cream cheese into cubes, and add to the cucumbers along with the chives and salad dressing powder, and blend until smooth.
• Cut the crusts from the bread and use a cookie cutter to cut shapes out of each slice.
• I use a heart-shaped cutter that is 2 1/2 by 2 1/2 inches.
• You can usually get two sandwiches out of each slice of bread.
• I freeze the scraps to use for bread crumbs, or I feed them to the birds.
• Spread the cucumber filling on each slice and place into an airtight container separating layers or sandwiches with waxed paper.
• Refrigerate for an hour or more.
• Place on a serving platter and garnish each sandwich with a snippet of fresh parsley.

BULLEIT SOUTHERN BELLE

Steps:

• Add Bulleit Bourbon™, triple sec, pineapple juice, and orange juice to a tall, ice-filled glass.
• Top with grenadine and stir once.