COMFORT FOOD FOR CONTENTIOUS TIMES Recipes that celebrate Kentucky’s common culinary wealth The constant inundation of opinions and commentary from the right, left and center has many of us scrambling for respite from soapboxes and sound bites. Rather than clasp our hands over our ears screaming “la, la, la, la, la” like a fiveyear-old when the rancor gets to be too much, we reached out
Kentucky Gimlet From Uptown Café (1624 Bardstown Rd. in Louisville; uptownlouisville.com) There’s a wonderful tartness to this cocktail, which is especially refreshing in warm weather. Thanks to Uptown Café owner Kelley Ledford for the recipe, which was created by bartender Evan Blanford. 5 ounces Evan Williams Single Barrel 1 ounce fresh lime juice 1 ounce simple syrup 4–5 fresh basil leaves Chill a 9-ounce cocktail glass with ice and water, and set aside. Add the lime juice, syrup, and basil leaves to a shaker and muddle. Then add the bourbon and some ice and shake well. Discard the ice and water from the cocktail glass and strain the mixture into it. Garnish with a lime slice. Recipes from More Kentucky Bourbon Cocktails by Joy Perrine and Susan Reigler.
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to the University of Kentucky Press to share recipes culled from their catalog of Kentucky-themed cookbooks. The benefit of spending time in the kitchen and then gathering around the table to take solace in a good meal–or at the very least a stiff drink¬–is something we can certainly all agree on!
