Beam, Straight Up
Page 14
1 part cranberry juice
1 lemon wedge
Preparation:
Combine Red Stag and sweet and sour mix in mixing tin, and shake vigorously with no ice. Pour over ice in glass and top with cranberry juice. Garnish with lemon wedge.
Spiced Red Tea
Ingredients:
1½ parts Red Stag by Jim Beam Spiced Bourbon
Hot tea
1 lemon wedge
Preparation:
Build in a heatproof mug. Garnish with a lemon wedge.
HANGOVER CURE
I get asked a lot questions when I’m on the road, but one of the most common, the one I get in just about every city, every country, and every language is, “How can I prevent a hangover?”
Naturally, since it’s a primary hazard of my profession, I’ve done a lot of research on this subject. Over the years, I’ve consulted with my father, uncles, and cousins, and we all agree that there’s only one guaranteed way, one technique, to avoid the Bust Head. It’s a bona fide method and it makes a whole lot of sense:
Don’t drink too much the night before.
This technique is 100 percent foolproof, guaranteed never to fail.
COOKING WITH BOURBON
Bourbon has been an important part of many recipes for years. My mom, Annis, used it a lot in various dishes. She mostly used Jim Beam, because of the lower proof. Please note: cooking with higher-proof bourbons like Baker’s or Booker’s can be hazardous to your health. My mom learned that the hard way one night when she was cooking spareribs. She splashed some Booker’s on them to marinate them, the closed the oven door. That door didn’t stay closed for long; a few minutes later it kicked open—exploded, really—and scared the hell out of us all. A lesson learned: don’t cook with 125-proof alcohol!
Appetizers
Jim Beam BBQ Drumsticks
Ingredients
½ cup teriyaki sauce
1 cup oyster sauce
¼ cup soy sauce
¼ cup ketchup
2 tbsp. garlic powder
½ cup Jim Beam Bourbon
2 dashes of liquid smoke flavoring
½ cup white sugar
1½ lb. chicken wings, separated at joints, tips discarded
¼ cup honey
Preparation:
In a large bowl, mix all ingredients except the chicken wings and the honey. Place wings in the bowl, cover, and marinate in the refrigerator 8 hours or overnight. Preheat the grill for low heat. Lightly oil the grill grate. Arrange chicken on the grill and discard the marinade. Grill wings on one side for 20 minutes, then turn and brush with honey. Continue grilling 25 minutes or until juices run clear.
Stuffed Mushrooms with Bourbon
Ingredients
24 medium-sized mushrooms
1 cup melted butter
2 small onions, minced
3 cloves garlic, minced
½ cup parsley, minced
2 tbsp. flour
½ cup seasoned bread crumbs
1 cup sour cream
Salt and pepper, to taste
Jim Beam Bourbon, to drizzle inside mushroom caps and lightly coat the bottom of the baking dish
Parmesan cheese, to taste
Preparation:
Remove and chop mushroom stems. Combine chopped stems with butter, onion, garlic, and parsley. Mix well. Add flour, bread crumbs, sour cream, salt, and pepper. Mix well. Arrange mushroom caps hollow side up in a shallow baking dish, and drizzle a small amount of Jim Beam Bourbon in each cap. Fill caps with stuffing, then sprinkle with parmesan cheese. Add enough bourbon to cover bottom of baking dish. Bake for 20 minutes in 375° oven.
Sides
Bourbon Baked Beans
Ingredients
2 28-oz. cans baked beans
½ cup chili sauce
½ cup strong coffee (best if left over from morning)
¼ cup Jim Beam Bourbon
3 tsp. dry mustard
Preparation:
Combine all ingredients. Pour into a 2-quart casserole dish. Bake at 350° for 1 hour or until good and bubbly.
Entrees
Jim Beam Barbecue Sauce
Ingredients
2 cups ketchup
4 tbsp. Worcestershire sauce
1 cup Jim Beam Bourbon
4 tbsp. soy sauce
2 tsp. dry mustard
1 cup packed brown sugar
½ tsp. cayenne pepper
4 tbsp. cider vinegar
Preparation:
Combine all ingredients in a medium saucepan. Bring to a boil over high heat, stirring occasionally. Reduce heat to low. Simmer 20–25 minutes, stirring occasionally until thickened. Makes 3–4 cups. Can be stored in refrigerator up to 1 month.
Jim Beam Baby Back Ribs
Ingredients
2 full racks baby back ribs, quartered
1 quart beef broth
2 cups Jim Beam Barbecue Sauce (see recipe, above)
1 cup honey
Preparation:
Place ribs and beef broth in a large, heavy pot or Dutch oven, and add enough water to fully cover ribs. Simmer over low heat for about 1 hour. Once ribs are tender, remove and set aside. Preheat grill to medium heat. Combine barbecue sauce and honey in a medium bowl. Baste ribs generously with sauce and grill for about 4 minutes on each side or until they reach desired degree of doneness.
Steak a la Jim Beam
Ingredients
¼ cup Jim Beam Bourbon
2 tbsp. light sesame oil
2 tsp. Worcestershire sauce
2 one-inch-thick T-bone steaks (or rib-eyes)
Preparation:
Mix first three ingredients well. Place the two steaks into a shallow dish or plate and pour the marinade over the steaks. Cover with plastic wrap and refrigerate at least one hour prior to grilling. After 30 minutes in the refrigerator, turn the steaks over and allow to marinate for an additional 30 minutes. When the steaks are finished marinating, place the steaks on a hot grill and cook to your satisfaction. Serve your steaks with a tossed salad, baked potatoes, hot rolls, and a refreshing Jim Beam Bourbon and cola.
Knob Creek Chicken
Ingredients
1 full, boneless chicken breast
1 cup flour
Small amount of cooking oil
4 oz. fresh mushrooms, quartered
Salt, pepper, and garlic powder to taste
1 cup whipping cream (do not whip)
1 tbsp. Knob Creek Bourbon
1 tbsp. beef stock
Preparation:
Flour chicken breast on all sides. Sauté chicken in oil, browning well on both sides. Remove chicken from pan. Add mushrooms and sauté in pan, adding salt, pepper, and garlic powder to taste. Return chicken to pan. Pour whipping cream over chicken. Cook until half of the cream is left or it becomes thick. Add Knob Creek Bourbon and beef stock.
Pork Loin with Knobby Apples and Sweet Onions
Ingredients
1 boneless pork loin roast (preferably center cut), about 3 lb.
2 apples (preferably Honeycrisp or Granny Smith), peeled, cored, and sliced
1 large Maui or other sweet onion, peeled, halved, and sliced
½ tsp. chopped fresh rosemary
2 tbsp. grainy Creole mustard
2/3 cup honey (Tupelo is best, but clover or wildflower is fine)
1 tsp. Asian fish sauce
1 cup plus 2 oz. Knob Creek Bourbon
Salt and cracked pepper to taste
½ lemon, juiced
1 tbsp. butter
1 tbsp. olive oil
Preparation:
Preheat oven to 425°. In a large skillet, heat butter and olive oil over medium heat. Sauté onions for 4–6 minutes, stirring (a little bit of browning is okay). Add apples and continue to cook for 5 more minutes. In the meantime, season pork with salt and cracked pepper, and then rub with grainy mustard and half of the honey. Set pork on a rack and sprinkle with half the rosemary and half the lemon juice.
Line a roasting pan with foil to catch juices. Roast pork at 425° for 10 minutes, then lower the heat to 325° and cook for an additional 20 minutes. Do not open the oven during this process! Five minutes before the pork is done, remove the apples. Heat apples in a skillet over medium-high heat, and when they start to sizzle, very carefully add 1 cup of Knob Creek Bourbon and flambé. Be careful of alcohol flames! After 1 minute, add fish sauce and the remaining lemon juice, honey, and rosemary. Cook together for 2–3 minutes until it has the consistency of a sauce. Add a bit of water if needed to thin sauce a bit. Season with salt and pepper, add lemon, and simmer for 30 seconds. Remove pork from oven and raise heat to 425°. Arrange apples and onions on the roast carefully and pour ¾ of the sauce over it, saving the remaining sauce for later. Put roast back into the oven and bake at 425° for 10 minutes or until the apple-onion topping starts to get slightly browned. Remove roast from oven and pour remaining sauce over it, then let it settle for 10 minutes. Slice and serve with the apples, onions, and pan sauce.
Desserts
Jim Beam Bourbon Balls
Ingredients
36 pecan halves
4 tbsp. Jim Beam Bourbon
6 tbsp. butter, softened
4 cups confectioners’ sugar
Jim Beam Bourbon
½ lb. semi-sweet chocolate
Preparation:
Soak pecan halves in 4 tbsp. Jim Beam Bourbon, 2 hours to overnight. Drain. Drink Jim Beam. Combine butter with confectioners’ sugar. Add enough bourbon to make mixture soft enough to roll into balls. Place a pecan half in the center of each ball. Refrigerate. Drink any Jim Beam left over. When bourbon balls are solid, grate chocolate and melt it over lukewarm water. Using a dipping tong or fork, dip each ball into chocolate to coat. Place them in airtight container and store in the refrigerator.
Bread Pudding with Whiskey Sauce
Ingredients
Bread pudding:
1 loaf stale bread, cubed
4 cups milk
2 cups sugar
8 tbsp. melted butter
3 eggs
2 tbsp. vanilla
1 cup raisins
1 cup pecans
1 tsp. nutmeg
Whiskey sauce:
½ cup butter
1½ cup powdered sugar
2 egg yolks
½ cup Jim Beam Bourbon
Preparation:
For bread pudding: Combine all ingredients. Mixture should be very moist but not soupy. Pour into buttered 9- × 13-inch baking dish. Place in preheated 350° oven. Bake for approximately 1 hour and 15 minutes, until top is golden brown. For whiskey sauce: Cream butter and sugar over medium heat until all butter is absorbed. Remove from heat and blend in egg yolks. Pour in Jim Beam Bourbon gradually, stirring constantly. Sauce will thicken as it cools. Serve warm over finished bread pudding.
ACKNOWLEDGMENTS
Books don’t just happen; they are the result of a lot of work. Fortunately, I had a lot of help, so in no particular order, I would like to thank the following people for their support not only on this project, but in my career as well: Kathleen DiBenedetto, Paula Erickson, Kevin George, Jim Kokoris, Deanna Killackey, Jim Beam Noe, Linda Hayes, Jeff Conder, Matt Shattock, Matt Holt, Shannon Vargo, and Elana Schulman.
Also, special thanks to my family: Sandy, Freddie, and my mom, Annis. For better or worse, you’ve put up with me for years. Don’t think I don’t appreciate it.
Jim Beam and family in front of the Big House on North Third Street in Bardstown, Kentucky, pre-1913. From left to right: Jim Beam, T. Jeremiah Beam, Maw Maw Beam, Margaret Beam Noe (my grandmother), family friend visiting the day the photo was taken, Mildred Beam, and David M. Beam.
Courtesy of Beam Inc.
Jim Beam standing in front of his office at the distillery after the repeal of Prohibition.
Courtesy of Beam Inc.
Jim Beam cuts cake in celebration of the distillery’s reopening after Prohibition in 1935.
Courtesy of Beam Inc.
In the 1940s, Jim Beam hit the road hard promoting the brand. Here he is standing near the Michigan Avenue Bridge in Chicago.
Courtesy of Beam Inc.
Me around two years old—probably on my way to a party somewhere. Here comes the seventh generation! (1959)
Courtesy of Jim Beam Family.
Brothers David (front) and Baker Beam pose for an ad that appeared in Playboy magazine. (circa 1969)
Courtesy of Beam Inc.
Dad and my cousin Baker, on a pond at the distillery, posing for another Playboy ad.
Courtesy of Beam Inc.
The Beam “whiskey men” pose for an official picture in 1965. Left to right: Carl, his sons, David and Baker; Booker; and Uncle Jere.
Courtesy of Beam Inc.
From left to right: Carl Beam, T. Jeremiah Beam, Booker Noe, and Baker Beam at the distillery in the early 1970s.
Courtesy of Beam Inc.
Graduating eighth grade from the Castle Heights Military Academy, private first class, in 1971. I’m sure they were glad to see me leave.
Courtesy of Jim Beam Family.
Me putting on my game face before a game at the Academy in Lebanon, Tennessee. (1974)
Courtesy of Jim Beam Family.
Five colleges, seven years, and finally a graduation from Bellarmine University! I loved school so much I never wanted to leave. I guess you could say I was “thirsty” for knowledge. (1982)
Courtesy of Jim Beam Family.
Hank Williams, Jr. with Booker at the Beam distillery in the late 1980s. Don’t know what they were talking about but it looks pretty important.
Courtesy of Jim Beam Family.
Booker holding one of his prized smoked hams in 1995.
Courtesy of Beam Inc.
My mom, Annis, and Booker at “Bourbon Fest,” an annual celebration in Bardstown, in the early 1990s.
Courtesy of Jim Beam Family.
My dad, Booker—Yes, sir! (1998)
Courtesy of Beam Inc.
Booker, family friend Toogie (center), and my mom around the famous kitchen table. We sampled a lot of bourbon at that table over the years. (1999)
Courtesy of Jim Beam Family.
Father and son, an official portrait. (2002)
Courtesy of Beam Inc.
Getting ready to lead a tasting on the distillery grounds in Clermont. (2005)
Courtesy of Beam Inc.
Family is everything. Pictured here is Sandy, Freddie, and me at Bourbon Fest 2010.
Courtesy of Beam Inc.
Jim, the PR guy, and me at a bourbon tasting in our backyard in 2005.
Courtesy of JSHA Public Relations.
Me with the bronze statue of Dad, which was unveiled in front of the T. Jeremiah Beam Home at the Clermont plant in September 2005 to honor his legacy.
Courtesy of Beam Inc.
Pensive pose at the distillery, my second home. Been pretty much everywhere, but this is my favorite spot. (2007)
Courtesy of Jim Beam Family.
Generations seven and eight at the 2008 Indianapolis 500.
Courtesy of Beam Inc.
Me and my buds, Eddie Montgomery (left) and Troy Gentry, backstage in 2009.
Courtesy of Jim Beam Family.
The famous tattoo! I got it in response to our loyal fans’ requests. (2011)
Courtesy of Beam Inc.
Me peering over the shoulder of Matt Shattock, President & CEO, Beam Inc., at the closing of the New York Stock Exchange in October 2011.
Courtesy of Beam Inc.
An evening with Kid Rock is always a big time. (Detroit, 2012)
Photo Credit © Joe Vaughn.
An inside look at one of our rack houses. This is where the magic happens—where bourbon is aged.
Courtesy of Beam Inc.
The T. Jeremiah Beam Home at the Clermont distillery. A number of Beams lived in this house while working at the plant.
Courtesy of Beam Inc.
One of our nin
e-story rack houses at our Clermont, Kentucky, plant.
Courtesy of Beam Inc.
Kentucky, the Bluegrass State and Beam homeland.
Courtesy of www.kentuckytourism.com.
INDEX
Academic infractions
Academy keys
Acceptance
Advertising
Aging
Alcohol Avenue
Allman, Greg
American oak barrels
American Stillhouse
American Tobacco
America’s Native Spirit resolution
Angel’s share
Appetizers
Australia
Baker’s Bourbon
Barbecue Sauce, Jim Beam
Bardstown, Kentucky
Barnes, George Allen
Basil Hayden’s Bourbon
Beam, Baker
Beam, Booker
Beam, Carl “Cousin Carl”
Beam House
Booker trained by
bootlegging
family tree
post Repeal rebuilding
post-Prohibition bourbon
producing yield
Beam, Craig
Beam, David
assumed leadership
children in distillery business
in distillery
family tree
likeness on the Jim Beam Bourbon label
management by
Old Tub