Bethany Blues - Lewes Delaware
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February `12
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Lewes, DE
Mostly Cloudy
42 °F
Sun
Partly Cloudy. High: 47 Low: 32
Mon
Sunny. High: 54 Low: 37



Maker Mark's Bourbon Recipes


Manilla Punch
  • 2 parts Maker's Mark
  • 3/4 part dry vermouth
  • 1 1/2 oz. fresh organic pineapple juice
  • 1 1/2 oz. ginger beer
Shake all ingredients except ginger beer with ice. (Be sure to shake hard. The goal is to attain a very frothy head on foam on the drink.) Strain into a Collins glass filled with fresh ice. Top with ginger beer and garnish with candied ginger and a small piece of pineapple, if you like.

The Cattail
  • 2 parts Maker's Mark
  • 2 parts DeKuyper's Hazelnut Bliss
  • 1 part Ginger Ale
Delicious shaken or stirred.

Hemingway Old Fashioned
  • In an old fashioned glass, squeeze from the hand a tablespoon of orange juice.
  • The same again from the lemon.
  • Add 7 drops of "Bitter Truth" aromatic bitters.
  • 1 soup spoon (flat) not heaped of white castar sugar (Had it been for Ernest Hemingway - we would not put sugar in!)
  • 5 cubes of ice
  • 2 parts of Maker's Mark
Stir gently for 20 seconds. Serve garnished with a slice of lemon and of orange. Plus one cherry.

Maker's Mark Mulled Cider
  • 1 part Maker's Mark Bourbon
  • 4 parts apple cider
  • 1 lemon, sliced thin
  • 6 cloves
  • 1/2 tsp. allspice (ground)
  • 2 small cinnamon sticks
Combine Maker's Mark and cider. Add 1 thinly sliced lemon rind, cloves, allspice and sticks of cinnamon. Heat to boiling and serve. Makes 8 servings.

Bourbon Beef Tenderloin

Prep Time: 1 hour
Cook Time: 45 minutes
Yield: 8 to 10 servings
  • 1 part bourbon
  • 1 c. brown sugar
  • 2/3 c. soy sauce
  • 1 bunch cilantro, leaves chopped
  • 1/2 c. lemon juice
  • 1 tbs. Worcestershire sauce
  • 2 c. water
  • 3 to 4 sprigs fresh thyme, leaves chopped
  • 1 (5 lb.) beef tenderloin, silver connective tissue removed
  • Oil, to brush grill
Preheat grill or oven to 350 degrees F. Prepare marinade by combining the bourbon, brown sugar, soy sauce, cilantro, lemon juice, Worcestershire sauce, water and thyme in a bowl. Make sure tenderloin has been cleaned and the tissues have been removed. Fold the tail end of the beef back underneath itself so that it is of uniform thickness and secure with butcher's string. Place meat in a dish and pour marinade over meat, cover and refrigerate for approximately 8 to 12 hours, turning meat over several times.

When grill is ready, place meat on oiled surface and reserve liquid from the marinade. Cook over high heat with lid closed, turning meat often and occasionally basting with the marinade. The tenderloin will cook to rare in approximately 30 to 45 minutes.

Serve with horseradish cream on the side.

Mushroom Delight
  • 1 1b. medium-sized mushrooms
  • 3 tbs. grated onion
  • 3 tbs. vegetable oil
  • 1.5 parts Maker's Mark Bourbon
  • 2 tbs. lemon juice
  • Salt
  • 1/2 c. sour cream
  • Fresh chives or parsley
Clean mushrooms individually in mixture of 1 c. water and 2 tbs. lemon juice, brushing with a pastry brush. Remove stems and quarter the caps. Sauté with grated onions in vegetable oil for about 5 minutes. Remove from heat, sprinkle lightly with salt and pour Maker's Mark and lemon juice over them. Chill for several hours, turning over once or twice to ensure an even marinade. Mix lightly with sour cream, garnish with fresh chives or parsley and serve.

Louisville Cooler
  • 2 oz. Bourbon
  • 1 oz. Orange juice
  • 1/2 oz. Lime juice
  • 1 tsp. Powdered sugar
Garnish: Orange Slice. Serve in old fashioned glass.

Dixie Dew
  • 2 oz. Bourbon
  • 1/2 tsp. Triple Sec
  • 1/2 tsp. Créme de Menthe (White)
Serve in cocktail glass

Classic Mint Julep
  • 3 oz. Bourbon
  • 6 Fresh mint leaves
  • 1 tsp. superfine sugar
  • Crushed ice
Mint Julep Martini
  • 2 oz. Bourbon
  • 1/4 oz. Dry vermouth
  • Fresh mint leaves
  • 1/2 tsp. Superfine Sugar
Muddle mint leaves with superfine sugar and dry vermouth. Mix all the ingredients in a cocktail shaker with crushed ice. And strain into a martini glass. Garnish with mint leaves.

Mint Julep Lemonade
  • 3 oz. Bourbon
  • 6 Fresh mint leaves
  • 1 tsp. superfine sugar
  • Juice of 1 lemon
  • Lemon wedge
Muddle mint leaves with superfine sugar and a little water in a highball glass. Mix bourbon and lemon juice in a cocktail shaker with ice. And strain the mixture into a highball glass on top of muddles leaves and sugar. Garnish with a lemon wedge and serve with a straw.

Mint Julep Punch (for a party)
  • Bottle of bourbon (750 ml)
  • Bunch of fresh mint leaves
  • 12 tsp. superfine sugar
  • Crushed ice
Muddle mint sprigs and sugar with water in a large punch bowl, pour bourbon, muddles mint leaves and superfine sugar. Add broken mint sprigs. Place crushed ice next to the bowl. When serving, fill the glass or a cup with crushed ice and pour the drink over the ice.

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Bethany Blues Lewes, Delaware
Bethany Blues
Lewes, DE
18385 Coastal Highway
Lewes, DE 19958
302-644-2500
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