Smoky 'Rita

Ingredients

1 1/2 ounces of a fine Anejo Tequila
3/4 ounces of Cointreau
1 1/2 ounces of fresh lemon & lime juice (or your favorite sour mix)
1 or 2 drops of fragrant honey—orange blossom or tupelo
Bourbon Barrel Foods brand Bourbon Smoked Sea Salt

Put 2 Tablespoons of smoked salt in mortar and crush with pestle
Fill a tall mixing glass with ice and add tequila, Cointreau, juice and honey
Shake vigorously until nice and frothy
Rim cocktail glass with Bourbon Smoked Sea Salt
Serve strained or on the rocks and garnish with lime wedge and sugar
cane skewer

Bourbon Barrel Cream Cheese Crostini

Ingredients

8 ounces of soft room temp cream cheese
1/4 Cup of Bourbon Barrel Aged Worcestershire Sauce
A big pinch of fresh chopped parsley or basil
2 heaping Tablespoons of grated Parmesan
Diced tomato for garnish


Mix all ingredients well and chill.
Serve with crostini.

Roasted Crimini Mushroom

Ingredients

8 ounces of quartered Crimini mushrooms
1 bunch of green onion sliced
A big pinch of fresh chopped parsley, basil, or oregano
1/4 cup of Bourbon Barrel Aged Worcestershire Sauce

Toss together in a bowl and let sit for 20 minutes

Place on baking sheet and cook at 400° for 15 to 20 minutes
Sprinkle with grated parmesan cheese while still warm and toss to coat

Serve as an hors d’oeuvres or a side dish to any grilled meat

Bourbon Barrel Cocktail Meatballs

1 pound ground bison or beef or turkey
1⁄4 cup bourbon barrel aged Worcestershire
1 egg
A big pinch of fresh chopped Parsley
2 Tablespoons of Maytag cheese (sub any blue vein cheese)
2 Tablespoons Stale bread crumbs
Pinch of bourbon smoked sea salt
Pinch of fresh ground pepper

Mix ingredients well and mold into 1 ounce balls
Bake at 375° for 10 to 15 minutes or until done (ovens will vary)
This recipe makes 16 meatballs