Florida Straight Bourbon: The Ultimate Dinner Party Guide

For too long, we were unable to enjoy one of life’s simplest pleasures: coming together with family and friends over delicious food and drink. Now, with life slowly returning to normal and the holidays around the corner, St. Augustine Distillery is here with the ultimate dinner party guide. Think outside the glass with four recipes that you can make using St. Augustine Distillery’s Florida Straight Bourbon!

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Something to Sip: St. Augustine Old Fashioned

A classic cocktail made with all-natural ingredients.

INGREDIENTS

• 2 oz St. Augustine Distillery Florida Straight Bourbon

• 0.5 oz St. Augustine Distillery Old Fashioned Mix

PREPARATION

1. Prepare a rocks glass with a large format ice cube

2. Combine Old Fashioned Mix and bourbon in glass and stir

3. Garnish with orange peel and serve

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Something to Nibble: Bourbon Pecan Brie Bites

Flaky, cheesy goodness gets a sweet and nutty kick from
a bourbon praline sauce

INGREDIENTS

• 1.9 oz package frozen phyllo shells (want to make your own phyllo dough? Check out a recipe here.)

• 8 oz brie cheese

• ¼ cup chopped roasted pecans

• ¼ cup of brown sugar, packed

• 2 TBSP unsalted butter, melted

• 1 TBSP St. Augustine Distillery Florida Straight Bourbon

PREPARATION

1. Preheat oven to 350ºF

2. Combine pecans, brown sugar, butter, and bourbon in a bowl. Set aside. 

3. Remove the rind from the Brie, and cut into ¼ inch cubes

4. Arrange phyllo cups on a baking sheet, and place a cube of brie inside each one. Spoon a small amount (about ½ tsp) of the pecan mixture over each cube.

5. Cook at 350ºF for 10 minutes, or until brie is melted and bubbly. Serve warm or room temperature

Recipe adapted from Grits and Pinecones

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Something Savory:
Bourbon Apricot Parchment-Baked Salmon with Garlic Jasmine Rice + Bourbon-Glazed Carrots

A tangy, sweet, and savory medley with plenty of bourbon flavor 

INGREDIENTS

Salmon

• 1 lb salmon fillet

• 3 garlic cloves, crushed

• 2 TBSP apricot preserves

• 1 TBSP soy sauce

• 1 TBSP St. Augustine Distillery Florida Straight Bourbon

• Black pepper to taste

Rice

• 1 cup jasmine rice

• 1 cup water

• 1 TBSP unsalted butter

• 1 tsp garlic powder

Carrots

• 2 lbs carrots, peeled and cut in half vertically

• ½ cup butter, salted or unsalted

• ½ cup St. Augustine Distillery Florida Straight Bourbon

• ⅓ cup brown sugar

• Salt and Pepper to taste

• Cayenne pepper to taste

PREPARATION

Salmon

1. Preheat oven to 400ºF

2. Place the salmon skin side down on a piece of parchment paper. The paper must be large enough to completely cover the salmon for the cooking process. 

3. In a bowl, combine all ingredients except salmon

4. Spoon the mixture over the salmon, allowing it to fully coat the entire piece. 

5. Fold the parchment until it forms a parcel with the salmon inside (need some help? Here’s a guide)

6. Cook for 15-20 minutes, or until salmon reaches an internal temperature of 145ºF

Rice

1. In a medium saucepan, bring water to a boil.

2. Add rice and cook according to package instructions.

3. Remove from heat and fluff, then add butter and garlic powder. Serve warm.

Carrots

1. Melt butter in a skillet over medium-high heat. 

2. When butter begins to foam, add carrots and cook for 5-6 minutes or until lightly browned around the edges. 

3. Reduce heat to medium-low and add bourbon. Cook for two minutes, or until the bourbon has almost evaporated. 

4. Sprinkle in brown sugar and continue to cook for 5 minutes until carrots become tender. 

5. Once carrots are nearly tender, raise heat to high for 15-30 seconds to allow the glaze to thicken. 

6. Remove from heat and serve warm

Recipe adapted from All Recipes

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Something Sweet:
Bourbon Peach Cobbler with Vanilla Ice Cream 

An old favorite with a little extra comfort! 

INGREDIENTS

Filling

• 45 oz peaches (approx 9 medium peaches sliced)

• ½ cup light brown sugar

• Heaping ½ tsp cinnamon

• ¼ tsp freshly ground nutmeg

• Juice of ½ lemon plus zest

• 3 oz St. Augustine Distillery Florida Straight Bourbon

• 1 tsp vanilla extract

• 2 tsp cornstarch

Biscuit topping

• 1 cup all-purpose flour

• ¼ cup granulated sugar

• ¼ cup light brown sugar

• 1 tsp baking powder

• ¼ tsp kosher salt

• 6 TBSP unsalted butter, cold and cubed

• ¼ cup boiling water

• 1 tsp of granulated sugar (for topping)

• 1 tsp cinnamon (for topping)

• Vanilla ice cream (for serving) 

PREPARATION

1. Preheat oven to 425ºF

2. Add peaches to a large mixing bowl, then add the remaining filling ingredients. Combine and set aside while you make the topping. 

3. In a separate large mixing bowl, combine flour, both sugars, baking powder and kosher salt. Add butter, and use a pastry cutter to combine until butter forms small pea-sized lumps and the batter resembles a coarse meal. Add boiling water and stir until just combined. 

4. Pour peach mixture into a 8x11 or 9x9 baking dish. Place small spoonfuls of the biscuit dough over the top (Note: don’t worry about leaving gaps! The dough will spread out during baking)

5. Mix the cinnamon and granulated sugar together, and evenly sprinkle the mixture over the entire dish.

6. Bake at 425ºF for 30 minutes, until the top is golden brown and the peach mixture is bubbling. 

7. Remove from the oven and cool. Serve warm with vanilla ice cream.

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There you have it! Get ready to dazzle your guests with this incredible array of food, all made with our own hand-crafted bourbon. 

Planning to test out these recipes? We want to see! Tag us on social media and let us know how your guests enjoyed their meal!