Food & Drinks

Jack Daniel’s Cocktails

Jack and Ginger

Jack and Ginger

1 part Jack Daniel’s® Tennessee Whiskey

3 parts ginger ale

Serve over ice. Garnish with lime.

 

Jack Sour™

Jack Sour™

1 part Jack Daniel’s® Tennessee Whiskey

3 parts sweet and sour mix

Serve over ice. Garnish with a cherry and an orange slice.

 

Tennessee Tea™

Tennessee Tea™

1 part Jack Daniel’s® Tennessee Whiskey

1 part triple sec

1 part sour mix

2 parts Coke®

Combine ingredients and serve over ice.

 

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Cranberry Jack™

1½ parts Jack Daniel’s® Tennessee Whiskey

1 part Chambord®

1 part cranberry juice

2 parts sweet and sour mix

Splash of Sprite®

Shake ingredients together and serve over ice in a rocks glass. Add a splash of Sprite®

 

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Vanilla Jack™

1 part Jack Daniel’s® Tennessee Whiskey

½ part Tuaca®

3 parts ginger ale

Splash of triple sec

In a mixing glass filled with ice, add ingredients. Roll contents, but do not shake. Pour into a highball glass. Add a cherry.

 

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Jack Daniel’s Manhattan

1-1/2 parts Jack Daniel’s® Tennessee Whiskey

½ part sweet vermouth

Dash of bitters

Combine in a shaker with ice. Serve straight up. Garnish with a cherry.

 

The Perfect Gentleman

The Perfect Gentleman

2 oz of Gentleman Jack® Rare Tennessee Whiskey

¼ oz dry vermouth

½ oz of sweet vermouth

Dash of bitters

Shake ingredients with ice and strain into a Manhattan glass. Garnish with a maraschino cherry or lemon twist.

For a dry version; delete the sweet vermouth

For a sweet version; delete the dry vermouth

  

Gentleman's Agreement

Gentleman’s Agreement

1 oz of Gentleman Jack® Rare Tennessee Whiskey

½ oz of orange liqueur

¼ oz of sweet vermouth

Dash of bitters

Shake ingredients with ice and strain into a Manhattan glass. Garnish with an orange peel.

 

 

Southern Gentleman

Southern Gentleman

1 oz of Gentleman Jack® Rare Tennessee Whiskey

3 dashes orange bitters

½ oz triple sec

¼ oz Tuaca®

2 oz of Sprite®

Shake ingredients and service in a tall cocktail glass with a cherry.

 

 

Gentleman Jack and Berries

Gentleman Jack & Berries

1 oz of Gentleman Jack® Rare Tennessee Whiskey

3 dashes orange bitters

½ oz Chambord®

1 oz cranberry juice

Red raspberries

Shake ingredients with ice and strain into a martini glass and serve up, garnished with 3 red raspberries.

 

 

Gentleman's Tee

Gentleman’s Tee

1 oz of Gentleman Jack® Rare Tennessee Whiskey

2 oz lemonade (not concentrate)

2 oz tea

Splash of Sprite®

Lemon or lime slice

In a mixing glass filled with ice, add Gentleman Jack, tea, and lemonade. Roll contents but do not shake. Pour into a highball glass. Add splash of Sprite. Garnish with lemon and lime slice.

 

Braised Short Ribs

 
INGREDIENTS
  • 6 bone-in short ribs (about 5 3/4 pounds)
  • Kosher salt + Extra-virgin olive oil
  • 1 large Spanish onion, cut into 1/2-inch pieces
  • 2 ribs celery, cut into 1/2-inch pieces
  • 2 carrots, peeled, cut in 1/2 lengthwise, then cut into 1/2-inch pieces
  • 2 cloves garlic, smashed
  • 1 1/2 cups tomato paste
  • 2 to 3 cups hearty red wine
  • 2 cups water
  • 1 bunch fresh thyme, tied with kitchen string
  • 2 bay leaves

DIRECTIONS

Season each short rib generously with salt. Coat a pot large enough to accommodate all the meat and vegetables with olive oil and bring to a high heat. Add the short ribs to the pan and brown very well, about 2 to 3 minutes per side. Do not overcrowd pan. Cook in batches, if necessary.

 Preheat the oven to 375 degrees F.

 While the short ribs are browning, puree all the vegetables and garlic in the food processor until it forms a coarse paste. When the short ribs are very brown on all sides, remove them from the pan. Drain the fat, coat the bottom of same pan with fresh oil and add the pureed vegetables. Season the vegetables generously with salt and brown until they are very dark and a crud has formed on the bottom of the pan, approximately 5 to 7 minutes. Scrape the crud and let it reform. Scrape the crud again and add the tomato paste. Brown the tomato paste for 4 to 5 minutes. Add the wine and scrape the bottom of the pan. Lower the heat if things start to burn. Reduce the mixture by half.

 Return the short ribs to the pan and add 2 cups water or until the water has just about covered the meat. Add the thyme bundle and bay leaves. Cover the pan and place in the preheated oven for 3 hours. Check periodically during the cooking process and add more water, if needed. Turn the ribs over halfway through the cooking time. Remove the lid during the last 20 minutes of cooking to let things get nice and brown and to let the sauce reduce. When done the meat should be very tender but not falling apart. Serve with the braising liquid. 

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