"A lot more Members are rethinking their drink of choice," says Reynolds Director of Beverage Services Oliver Wilcher. "Bourbon has grown a big following. When we stock the bars around the property, we have to be as selective with the quality of our bourbons as we are with our wines."
At any given moment, there are more than 200 bottles of bourbon in those bars. That doesn't count the bars on Members' patios or tucked into man caves. Look what's happening around the community. Homes are being designed with special bourbon walls. Members can join a bourbon interest group on the Reynolds app. Whiskey influencers have been visiting Reynolds to try the bartenders' signature bourbon drinks they've heard about and posting about their experiences.
"I know people who collect empty bourbon bottles as keepsakes," Oliver says.
Executive Sous Chef Billy Greenwald is one of those people. He says he has about 70 bottles in his "bourbon graveyard" at home. That's in part because he uses bourbon in skillets, saucepans, and mixing bowls.
"Whether you drink bourbon or not," Billy says, "It's a great ingredient for creatively adding flavor to dishes."
He and Oliver have a hundred ways to use bourbon inside and outside a glass. Here are five of their favorites.
MAPLE OLD FASHIONED
1.5oz 2XO “American Oak” Kentucky Straight Bourbon Whiskey
.5oz WhistlePig Barrel-Aged Maple Syrup
2 Dashes Aromatic Bitters
Garnish Cinnamon Stick & Brandied Cherry
Slowly stir in the syrup with a bar spoon and enjoy
PEACH AND BOURBON BAKED BRIE
2 cups fresh diced peaches
¼ cup honey
Pinch red pepper flakes
1 cup apple cider vinegar
¼ cup choice bourbon
Salt to taste
1. Place honey, vinegar, pepper flakes, and bourbon in small saucepan, reduce until ½ way.
2. Add the peaches and reduce until water is cooked out of the peaches.
3. Place brie in oven-safe dish and cook on 350 degrees for 11 minutes or until warm inside.
4. Let cool and pour peaches over the top.
5. Serve with toast points or favorite crackers.
MAPLE BOURBON GLAZED PORK CHOP WITH SPRING PEACH SALAD
¼ cup brown sugar
1 cup maple syrup
1 tsp. red pepper flakes
½ cup chicken stock
½ cup orange juice and zest
4 sprigs of thyme
1. In a stock pot on medium heat, place sugar, maple syrup, orange juice, red pepper flakes, and thyme.
2. Add chicken stock after mixture has reduced by ⅓.
3. Strain and use on pork chops as desired.
BACON AND BOURBON BRAIZED BRUSSEL SPROUTS
8 oz. bacon sliced into ¼ inch strips
2 lb. Brussels sprouts halved and trimmed
2 cups bourbon reduced to ¼ cup
2 cups Dijon mustard
¼ cup honey
¼ cup maple syrup
1 tbsp. salt and pepper
2 tbsp. apple cider vinegar
1. Render bacon in a pan until crisp and place on paper towel.
2. Cut and roast Brussels sprouts at 400 degrees for 20 minutes.
3. Reduce bourbon in small saucepan. Fire warning: be careful until reduced to ¼ cup.
4. Cool bourbon and add Dijon, honey, maple syrup, vinegar, salt and pepper. Mix well.
5. Toss sprouts with bourbon glaze, add bacon and finish with a little sea salt.
BOURBON CHOCOLATE PECAN PIE
½ cup light brown sugar, lightly packed
½ cup granulated sugar
½ cup all-purpose flour
Kosher salt
8 tbsp. (1 stick) unsalted butter, melted and slightly cooled
2 extra-large eggs
1 teaspoon pure vanilla extract
2½ tbsp. good bourbon
1¼ cups semisweet chocolate chips
1 cup whole pecans, large, diced
3 cups graham cracker crumbs
1 stick unsalted butter
The Crust
1. Melt butter in microwave.
2. Mix butter with graham cracker, add pinch of salt
until combined.
3. Spread into individual cast iron pans or 9-inch pie pan.
4. Cook crust in 350 degree oven for 10 minutes and let cool.
(Or use a store-bought crust.)
The Pie
1. Place rack in the center of the oven. Preheat to 350 degrees.
2. In a medium mixing bowl, combine the brown sugar,
granulated sugar, flour, and 1 teaspoon salt.
3. In a smaller bowl, whisk together the butter, eggs, vanilla,
and bourbon.
4. Pour the liquid ingredients into the dry ingredients and stir
with rubber spatula until combined.
5. Stir in the chocolate chips and pecans.
6 Pour mixture into crust and bake for 28-33 minutes. Set on a
cooling rack for at least an hour before cutting and serving.
