Blade & Bow

How to Host the Perfect Cocktail Hour(s)

Hint: Bring out the bourbon

It’s no secret that Southerners are known for their openness to company, their commitment to quality food and drink, and—best of all—their readiness to throw a party. When Garden & Gun and Blade and Bow Kentucky Straight Bourbon Whiskey presented a series of “Cocktail Hour(s)” hosted by tastemakers throughout the South, we asked our hosts for their best advice on the art of entertaining—along with the recipes for the bourbon cocktails they were serving.

Break out the good stuff: Just as Carter and Bruner would only serve high-quality bourbon, they also don’t skimp on the serving ware. Real silverware, plates, a handsome ice bucket, and serving trays are easy ways to bring elegance. A portable bar setup, such as the hand-crafted wooden Field Bar by Blade and Bow, helps organize your bottles and barware with style. “Anything disposable never looks good,” Carter says. Set the scene: Carter and Bruner enjoy serving guests a welcome drink when they host a get-together. “Down in the Bahamas, where we have a house, it’s a margarita or a Paloma, but when we’re in Kentucky, it’s always a whiskey sour,” Carter says. Their take on a whiskey sour incorporates the classic proportions of two parts Blade and Bow with one part each citrus and sweetener in a well-balanced, crowd-pleasing cocktail.

—SAMANTHA FORE, TUK TUK LEX

“It wasn’t because I thought my recipe was going to win,” she says of her pre-competition swagger. “I just thought it was funny.”

PREPARATION

1¼ oz. Blade and Bow Kentucky Straight Bourbon Whiskey ½ oz. fresh lemon juice ¼ oz. fresh grapefruit juice ¼ oz. fresh lime juice ½ oz. simple syrup Cocktail cherry Orange peel

Combine all ingredients except cherry and orange peel in a cocktail shaker with ice. Shake well, strain over ice in a rocks glass, and garnish with cherry and orange peel.

INGREDIENTS

MATTHEW CARTER and BRENT BRUNER

Interior Designer and Architect, LEXINGTON, KY

Stitzel Sour

Host with the most: Communicate any special considerations in your invitation, whether via text-message or snail-mail, so guests come ready to celebrate. “From attire to location (indoors or outdoors) to theme (from festive costume to pajama party), it’s always good to prepare guests, especially the ladies,” Dewberry says. “Leave the unknown elements to your entertainment, any thoughtful parting gifts, or special dessert treats. As the host, it’s best to make sure guests feel welcomed and prepared upon arrival and leave feeling surprised and delighted.” No celebration is too small: Dewberry always greets guests with a Champagne cocktail when hosting friends in her downtown Charleston courtyard. Named after and created at the historic Seelbach hotel in Louisville, this pre-Prohibition, bourbon-based beverage pairs Blade and Bow’s more delicate fruit notes with orange liqueur and nose-tickling effervescence for a celebratory start to any evening.

The Seelbach

PREPARATION

1 oz. Blade and Bow Kentucky Straight Bourbon Whiskey ½ oz. orange liqueur 4 dashes orange bitters 3 dashes Angostura bitters Champagne or sparkling wine Orange peel

Stir together bourbon, orange liqueur, and bitters in a chilled Champagne glass. Top with cold Champagne and garnish with a long twist of orange peel.

INGREDIENTS

JAIMIE DEWBERRY

creative AND FOUNDATION director, Charleston, SC

Keep it simple: When it comes to menu planning for a cocktail party, Damrich likes to prepare one knockout dish, like a savory olive oil cake, and fill in the rest with high-quality pick-up foods like charcuterie, cheeses, and roasted almonds with rosemary. “It’s a good way to get together without the stress of a full-on dinner party,” she says. “And if it goes later, we can always order pizzas.” Embrace the season: “Whiskey, for me, tastes like home,” Damrich says. She enjoys serving guests a Boulevardier, especially in the winter, for its ruby red color and warm bourbon-forward flavor. Combining the best qualities of a Manhattan and a negroni, the Blade and Bow version features a well-balanced blend of sweet and bitter citrus for a sophisticated yet approachable cocktail.

Boulevardier

PREPARATION

1¼ oz. Blade and Bow Kentucky Straight Bourbon Whiskey 1 oz. Campari 1 oz. sweet vermouth Orange twist

Add bourbon, liqueur, and vermouth into a mixing glass with ice and stir until well chilled. Strain into a rocks glass over fresh ice. Garnish with an orange twist and/or cranberries.

INGREDIENTS

ELIZABETH DAMRICH

Interior Designer and Creative Director, Mobile, AL

Plan for comfort: Communicate any special considerations in your invitation so guests can plan appropriately. “From an attire standpoint, it’s good to let the ladies, especially, know if you’re going to be outside on grass or uneven paving stones,” Dewberry says. If the party lasts into the evening, you might also suggest a wrap or a light jacket and have throws or blankets close at hand. “We also have a fire pit that provides not only warmth but also a great ambience and focal point that guests love to gather around,” Dewberry says. No celebration is too small: Dewberry always greets guests with a Champagne cocktail when hosting friends in her downtown Charleston courtyard. Named after and created at the historic Seelbach hotel in Louisville, this pre-Prohibition, bourbon-based beverage pairs Blade and Bow’s more delicate fruit notes with orange liqueur and nose-tickling effervescence for a celebratory start to any evening.

The Seelbach

PREPARATION

1 oz. Blade and Bow Kentucky Straight Bourbon Whiskey ½ oz. orange liqueur 4 dashes orange bitters 3 dashes Angostura bitters Champagne or sparkling wine Orange peel

Stir together bourbon, orange liqueur, and bitters in a chilled Champagne glass. Top with cold Champagne and garnish with a long twist of orange peel.

INGREDIENTS