Alejandra from One Bite At A Time has been terribly busy, but promises she will return next week with recipes and food witticisms. In the meantime, she gave Borderstan permission to pass along a great Bourbon Sidecar recipe that she picked up from The New York Times Diner’s Journal. All you need is Bourbon, Cointreau, lemon and ice.
To go along with your Bourbon, pick up some fresh peaches on Saturday at the 14th and U Farmers’ Market (hours 9 am to 1 pm, Saturdays only)–the market is promising the season’s first fresh peaches. Take them home and make a peach cobbler for dessert–you can enjoy it after sipping a Bourbon Sidecar and eating some summer food off the grille. (I grew up on cobbler and I usually recommend adding extra fruit to most recipes.)
BTW, Bourbon is a specific type of American whiskey that, according to regulations, must be made of at least 51% corn. It is usually associated with Kentucky (to me, it has to be bottled and bonded in Kentucky or it isn’t really Bourbon). Jack Daniels, Jim Beam and Wild Turkey for example, are all types of sour mash whiskey, not Bourbon.