This week, we’re not only featuring a cocktail but a cocktail AND a meal. Last year, Bulleit Frontier Whiskey partnered with Executive Chef Brian Jupiter to create a series of BBQ recipes and cocktail pairings for you to make at home.
The 2020 James Beard Award semi-finalist and Chicago native brought his spin on southern comfort classics like grilled cauliflower steak with spicy chimichurri to bacon and crab-stuffed walleye fillet. For the Shade Maker, Chef Jupiter paired it with Grilled Chicken Thighs with Pomegranate Molasses (seen below). All of the pairings can be found here.
Ingredients:
- 1 1/2 oz Bulleit Bourbon
- 1 1/2 oz Unsweetened Coconut Milk
- 1 oz Pineapple Juice
- 1/2 oz Simple Syrup
- 3/4 oz Fresh Lemon Juice
- 12-14 oz Ice
Instructions:
In a blender combine all ingredients and blend on high. Pour into an old fashioned glass.
Let us know if you have a cocktail recipe you love or if there’s a recipe that you want us to break down on social media with the hashtag, #TWLScocktail. Please drink responsibly.
