Bourbon month ended on a high note this year, with us closing out September with our annual bourbon meal taking place this year at Sweet Liberty.
The special menu featured four dishes with respective bourbon cocktail pairings — all created just for the event by chef Halid Quiroz. The meal started off with a Mushroom Mousse with a Jim Beam gelatin that was so well received that it converted even the non-mushroom lovers. That dish was paired with a refreshing Kentucky Cooler made with Jim Beam Black, Campari, watermelon, lemon and rosemary syrup.
Next up was Sweet Liberty’s take on the Fried Tomato, with this variety made with roasted eggplant, sun-dried tomato, and Jim Beam herb oil. That dish was paired with the aptly named Summer in the Garden with Knob Creek, ginger syrup, bell pepper drinking vinegar and bitters.
For the main course, guests got to dine on the Brussels Eggs Benedict, with the eggs and hollandaise sauce being served in a sea of brussels and perfectly crisp bacon instead of the same ol’ English muffin. The dish was served alongside Jim’s Orchard made with Maker’s Mark, fluffy apple juice, lemon, tarragon and honey.
Of course, it isn’t a proper meal without dessert (#SugarSaturday) and this meal didn’t fail to deliver. On the menu was a Jim Beam Caramel Brownie a la mode with Frice’s milk punch ice cream served alongside the very boozy — yet delicious! — Black Manhattan made with Jim Beam, Italian bitters, hand whipped cream, and grated espresso bean.
The meal was the perfect way to round out a great September. Didn’t get a chance to make it to the brunch? Then check out the tasty pictures below.