WINNING with Charlie Sheen’s Bourbon Cocktail Drink, Bourbon Beignets and Mardi Gras Madness


“What do you get when you cross an addictive personality, with a few cocktails, some drugs, some porn stars and a crap load of money?  C’mon…you can get this one…you get Charlie Sheen.”  I love this opening statement from http://www.mymansbelly.com’s introduction of a Charlie Sheen’s WINNING cocktail drink.

Charlie Sheen’s Cocktail Drink:  Slumber Party at Charlie’s
Source:  http://www.mymansbelly.com

2 oz Bourbon Whiskey
1 1/2 oz Mango Puree
1 oz Blood Orange Juice

1. Add all ingredients to a cocktail shaker filled with ice. Cover and shake vigorously.
2. Garnish the rim of a martini glass with Tang or crushed orange Pez candy. (I used the Pez candy)
3. Serve

Notes:
You can either buy mango puree or you can make your own by pureeing mango and adding a bit of water to thin it out a bit.    Number of servings:   1

Here’s another Charlie Sheen funny press release:  Bottle Of Bourbon Stands By Charlie Sheen Through Thick And Thin.  A local bottle of bourbon has announced that no matter what happens to Charlie Sheen it will always have his back through thick and thin. “I’m always there for Charlie,” the bottle of bourbon (let’s call him Doug) .  “I know lots of people are always asking things of Charlie, but I’m not like that, I’m a giver, a pleaser.  If Charlie ever needs company I’m always here, right behind the cupboard.”

So it is known Charlie Sheen and Bourbon are buddies.  And it is not at all a surprise if later on we hear  Charlie only likes his beignets laced with bourbon, ha ha.  Well, in case you like to serve Charlie Sheen’s bourbon beignets in one of your adult parties, then look no further, the recipe follows.

I recently sat down with Albert W. A. Schmid, author of “The Kentucky Bourbon Cookbook” for the CelebrEATy Circle.  He was in Chicago recently collaborating with his co-author for the release of an updated edition of the textbook, “The Hospitality Manager’s Guide to Wines, Beers and Spirits”.   Right after his name, he lists these: MA, CCP, CHE, CFBE, COI, CSS, CCE, CEC, CCA, MCFE, CSW and that scared me a bit before actually meeting him.  He was such a great conversationalist and we had some laughs while doing the shoot.

Of course, the main question I just had to ask him was “What makes bourbon…bourbon?  He referred me to page 2 in his cookbook for the requirements.  He mentioned that ALL BOURBONS are Whiskey BUT NOT ALL WHISKEYS are Bourbon.

*Bourbon must be made from at least 51 % corn mixed with barley and with rye or wheat or both.  Note that when the percentage of corn reaches 80%, the beverage becomes corn whiskey.

*Bourbon must be aged for at least 2 years in charred new oak barrels.

*Only pure water may be added to adjust the bourbon to the appropriate bottling strength.

*Bourbon must not exceed 160 prrof off the still or 125 proof going into the barrel.

How is bourbon served:

*Straight up (neat) in a shot lass or an old fashioned glass

*Over ice (on the rocks)

*with water (bourbon and branch)

*mixed with soda water or cola

It’s Fat Tuesday today and New Orleans is once again the mecca of fun-loving, beads-giving and AAA-nonstop-drinking guys and dolls from all over the globe…it’s party-time in the USA, baby.    So in keeping with the Mardi Gras theme today in New Orleans and in honor of onlookers screaming for BEADS (they scream for other “things” too!), here’s a recipe of Kentucky Bourbon Beignets included in the Kentucky Bourbon Cookbook.  Note that some flour is mixed with butter using a pastry blender until completely blended before wet ingredients are added and this step is unique and very unusual.

BOURBON BEIGNETS
Serve with very strong coffee.   Yield: 6 servings.   A “must-have” for a truly special breakfast in bed.

3 to 3 1/2 cups all-purpose flour
2 tablespoons butter
1/4 cup sugar
1/2 teaspoon salt
1 tablespoon dry yeast
3/4 cup warm water
1/2 cup evaporagted milk
1 egg, slightly beaten
1 tablespoon Kentucky bourbon
3 cups peanut oil
Confectioners’ sugar

In a bowl, combine 2 cups of the flour with the butter and mix using a pastry blender until completely blended.  Add the sugar and salt and blend.

Mix the yeast with the warm water until the yeast totally dissolves.  Let the yeast mixture stand for 2 minutes, then add it to the flour mixture along with the evaporated milk, egg, and bourbon; mix well.  Slowly add flour until a soft dough is formed.  Turn the dough out onto a floured surface and work it until it has a satiny texture.  Do not overwork the dough.  Roll out to a thickness of about 1/8 inch and cut into 2-inch squares.

Heat the oil in a skillet to at least 350 degrees.  Fry the squares of dough in the hot oil until brown on one side.  Flip them over and brown the other side.  Place on paper towels to drain excess oil.  Dust with confectioners’ sugar.

And lastly, may your neck be filled with layers of colored  Mardi Gras beads!  Well, you gotta earn those beads….and the key is “SHARE”.   Happy Fat Tuesday!

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