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Celebrate Labor Day with Boubon Cocktails & BBQ by Michael Symon

Getting ready for the three-day weekend ahead?
 Labor Day is approaching, and with it comes end-of-summer barbecues and final getaways to the beach we all look forward to. This year, honor the end of summer the right way by making some delicious bourbon cocktails. 
 
 
After you’re done grilling peaches for your cocktail, grill up some Knob Creek® Single Barrel Reserve Bourbon Smoked Shortribs. Made by Celebrity Chef Michael Symon, this recipe is designed to impress your guests and create mouth-watering short ribs that will make your friends want to invite themselves over every Labor Day weekend. Knob Creek Single Barrel Reserve is mixed into a brine to bring its big, full flavor to your dinner.
BH_Summer's End Sazerac-2
Perfect for sipping on the deck, beach or next to a bonfire, the Basil Hayden’s® Summer’s End Sazerac will elevate your Labor Day weekend festivities. Made with the bourbon’s trademark spicy finish in mind, this recipe includes a Cajun Spice Syrup that adds a unique twist on this classic cocktail. Easily make the syrup yourself with three ingredients, and enjoy the cocktail all weekend.
 
Basil Hayden’s® Summer’s End Sazerac
By Brittini Rae Peterson (Los Angeles, CA)
 
INGREDIENTS:
2 parts Basil Hayden’s® Bourbon
1/2 part Cajun Spice Syrup*
5 dashes Peychaud’s® Bitters
2 dashes Angostrua® Bitters
Lemon Zest
Sprig of Thyme
 
METHOD:
1. Combine all ingredients into a mixing glass with ice.
2. Stir until well chilled and strain into a cocktail glass.
3. Garnish with the zest of a lemon and a sprig of thyme.
 
*Cajun Spice Syrup
 
INGREDIENTS:
1 part Water
1 part Sugar
1 tbsp. Cajun Spice
 
METHOD:
1. Combine all ingredients in a saucepan and warm.
2. Stir until sugar and Cajun Spice are fully dissolved into the water.
3. Strain into an empty container and set aside.
 
Caitie McCabe Photography
If you’re looking for a higher proof cocktail, go for the Baker’s® CItrus Sazerac. The grapefruit fruity flavor echoes summer while whiskey barrel bitters and cane sugar bridge the cocktail to fall.
 
Baker’s® Citrus Sazerac
 
INGREDIENTS:
1 1/2 parts Baker’s Bourbon 1/2 part Grapefruit Liqueur
1 tsp of Cane Syrup*
1 dash of Angostura® Bitters 1 dash of Whiskey Barrel Bitters
METHOD:
Spritz a chilled Sazerac glass with honey whiskey liqueur.
Add all ingredients to a mixing glass with ice and stir well.
Pour into the spritzed Sazerac glass and garnish with a grapefruit twist.
*Cane Syrup Recipe
INGREDIENTS:
2 parts cane sugar
1 part water
METHOD:
1. Combine 2 parts cane sugar and 1 part hot water.
2. Stir until sugar is dissolved, then refrigerate.
 
KC_Smoke & Char_With Bottle
 
Knob Creek® Smoke & Char
By Celebrity Chef Michael Symon
 
INGREDIENTS:
2 parts Knob Creek® Smoked Maple Bourbon
½ part Fresh Lemon Juice
¼ part Demerara Syrup
2 slices of Charred Peaches
4 large Basil Leaves
 
METHOD:
1. Char peaches slices on grill until nice grill marks appear.
2. Muddle charred peach slices with basil leaves and set aside.
3. Add Knob Creek® Smoked Maple, fresh lemon juice, Demerara syrup
and muddled peach and basil mixture to a cocktail shaker with ice.
4. Shake and strain over fresh ice in a rocks glass.
 
KC_Short Ribs_With Bottle
 
Knob Creek® Single Barrel Reserve Bourbon Smoked Shortribs 
By Celebrity Chef Michael Symon
 
INGREDIENTS:
1 part Knob Creek® Single Barrel Reserve Bourbon
 
6, 4-5” Long Beef Shortribs
¼ cup Kosher Salt
¼ cup Brown Sugar
3 cups Warm Water
1 Orange Peel
1 tablespoon Black Peppercorns
1 tablespoon Whole Coriander
2 Bay Leaves
2 Sprigs Rosemary
Olive Oil
Freshly Ground Black Pepper
Apple Wood Chips For Smoking
 
METHOD:
1. In a mixing bowl, whisk the salt and sugar in to the warm water until they dissolve.
2. Whisk in the Knob Creek® Single Barrel Reserve Bourbon, orange peel, peppercorns, coriander, bay leaves and rosemary.
3. Submerge the shortribs in to the brine, making sure they are fully covered.
4. Refrigerate and brine overnight.
5. The next day, remove the shortribs from the brine and pat them dry.
6. Discard the brine.
7. Lightly season all of the ribs with salt and freshly ground black pepper and drizzle with a bit of olive oil.
8. Preheat your grill to medium high heat, piling the charcoal on only one side.
9. When the charcoal is burning hot, add a handful of woodchips on top and place the shortribs bone side down on the non-charcoal side of the grill.
10. Put the lid down and smoke for about 45 minutes.
11. After 45 minutes, add another handful of woodchips, put the lid back down and cook for another 1 ½ to 2 hours.
12. Check the ribs after an hour. The temp should reach about 180 degrees.
13. When the ribs are just about cooked through, flip them over to the hot side of the grill for a few minutes.
14. Remove to a platter and serve.
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