Julep Chicken

        Large container (32 ounces) plain yogurt
        1/2 cup fresh mint leaves, chopped finely
        1/2 cup bourbon

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       Salt, to taste
       2 pounds chicken, cut up

        Combine yogurt, mint, bourbon and salt; mix well. Pour over chicken and marinate 1 to 2 hours in refrigerator. Drain and discard marinade. Scrape marinade from chicken and grill until done. Makes 4 servings.
       

First-Saturday-in-May Pie

        1 stick butter, melted
       1 cup sugar
       1 cup white corn syrup
       4 eggs, beaten lightly
       1 1/2 tablespoons bourbon
        1/2 cup chocolate chips
       1 cup walnuts or pecans, chopped
       1 unbaked 9-inch pie shell
       Whipped cream

        Mix butter, sugar, corn syrup, eggs and bourbon. Sprinkle chocolate chips and nuts on bottom of pie shell. Pour butter mixture into pie shell. Bake at 350 degrees for 45 minutes. (May be made ahead and frozen.) Garnish with whipped cream.
       

Whitehall Whipped Cream with Bourbon

        2 cups whipping cream
        1/4 to 1/3 cup powdered sugar
       1 capful vanilla ( 1/4 to 1/2 teaspoon)
       1 jigger (1 1/2 ounces) bourbon
       Dash salt (optional)

        In a chilled bowl, whip cream with mixer until just before it peaks. Whip in sugar and vanilla. Just prior to serving, thoroughly mix in bourbon (some “good stuff”). To enhance flavor, add salt if desired. Serve immediately on pie or other desserts.
       

Classic mint julip

        Like many in the bourbon business, Parker Beam doesn't drink mint juleps — even on Derby Day.

        “Can't stand 'em,” he says, making a face. “Can't taste the bourbon.”

        If you must, he recommends using his Evan Williams 7-Year-Old Straight Bourbon to make juleps. Save the more expensive whiskey for sipping straight.

        1 teaspoon sugar
        1/2 teaspoon water
       2 to 3 fresh mint sprigs
       2 ounces bourbon

        Stir to dissolve sugar in water. Bruise or mash mint sprigs and rub the rim of glass or derby cup. Fill cup 3/4 full with shaved ice. Add bourbon and then sugar solution. Stir gently. Add more ice to fill cup, and garnish with mint sprig. Makes 1 julep.

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