New UPK Books are Perfect Reads for National Bourbon Heritage Month

LEXINGTON, Ky. (Sept. 23, 2016) — The University Press of Kentucky (UPK) recently released two new bourbon books just in time for September — National Bourbon Heritage Month. “More Kentucky Bourbon Cocktails” contains 100 recipes for cocktails, bourbon drinks and meals that come from different bars located around Louisville. Also out now is the second edition of "Kentucky Bourbon Country: The Essential Travel Guide,” which offers information about traveling around and touring the state's bourbon trails, including 200 color, glossy photographs and a bourbon glossary. Both books make a great addition to your bourbon enthusiast's bookshelf.

From bourbon sauces for pork tenderloins and Kentucky bourbon apple pie to pink berry and bourbon truffle cocktails, “More Kentucky Bourbon Cocktails” is likely not to disappoint the bourbon connoisseur. The book, by Joy Perrine and Susan Reigler, contains many recipes for seasonal drinks, after-dinner bourbon cocktails and cocktails for that special Kentucky holiday known as the Derby. Classic drinks, such as the mint julep and pumpkin eggnog, are included in the recipes, as well as other special occasion drinks that are perfect for any at-home bartending. Also included in this book are appetizers to pair with drinks and a glossary of terms to make anybody an expert on Kentucky bourbon.

In Reigler's other book, the second edition of “Kentucky Bourbon Country,” the author provides insight and advice for visiting Kentucky’s Urban Bourbon Trails. These trails are located in beautiful, backwoods scenic places stretched all across cities in Kentucky, including Louisville, Lexington and Bardstown. The book gives a description and many pictures of these distilleries and attractions located near each one. There are also little known facts to intrigue readers, and details that will have anybody planning their next visit to the Bluegrass.

Joy Perrine and Susan Reigler are both Louisville residents and major bourbon enthusiasts. Perrine has been a bartender her whole life, and holds the title of bar manager emerita at Jack’s Lounge in Louisville. She is renowned for her bartending skills, and relies on many inspirational factors in her life in concocting drinks. Reigler attended Oxford University, and has published work in many different genres, including many bourbon guides, such as the first edition of “Kentucky Bourbon Country: The Essential Travel Guide” and “The Bourbon Tasting Notebook.”

UPK is the scholarly publisher for the Commonwealth of Kentucky, representing a consortium that includes all of the state universities, five private colleges, and two historical societies. The press’ editorial program focuses on the humanities and the social sciences. Offices for the administrative, editorial, production and marketing departments of the press are found at UK, which provides financial support toward the operating expenses of the publishing operation through the UK Libraries.

Recipe from "More Kentucky Bourbon Cocktails" 

Pork Tenderloin in Spiced Apple Kentucky Bourbon Sauce

Makes six servings

3 pounds boned rolled pork loin

½ teaspoon freshly ground pepper

2 tablespoons spicy brown mustard

1 cup apple juice

¼ cup Kentucky bourbon

1¼ cups plus ½ cup chicken broth

½ cup half and half

5 tablespoons all-purpose flour

½ teaspoon salt

Rub the pork with the pepper and place in a medium roasting pan. Mix the mustard, apple juice and bourbon until smooth. Brush the pork with the mixture and let stand for 30 minutes at room temperature. While it rests, heat the oven to 425 degrees. Baste the pork with the bourbon mixture again, and place the pork in the oven for 45 minutes or until the pork reaches an internal temperature of 150 degrees.

To make the sauce:

Deglaze the roasting pan with the remaining bourbon mixture; then pour the deglazing mixture into a saucepan and boil for 2 minutes. Stir in the 1¼ cups chicken broth and the half and half. Mix the ½ cup broth with the flour and salt, add the flour mixture to the saucepan, and mix. Cook over medium heat until the mixture thickens.

Slice the pork and serve with mashed potatoes and the apple-bourbon sauce.

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MEDIA CONTACT: Whitney Hale, 859-257-8716; whitney.hale@uky.edu