2020 Q3 Iowa Spirits - 15

Bourbon + Beef

The blend of ingredients marries nicely with red
meat. Adjust ingredients to taste if you want a bit
more sweetness, garlic, vinegar, etc.

1 cup water
/3 cup bourbon whiskey

2

½ cup soy sauce
½ cup packed brown sugar
1 tablespoon minced garlic
3 tablespoons Worcestershire sauce
2 tablespoons lemon juice
4 (6-ounce) beef ribeye steaks
 Add the first seven ingredients to a bowl and
whisk till blended. Pour into a plastic zipper
bag. Add the steaks, coat with the marinade,
squeeze out excess air and seal the bag.
Marinate in the refrigerator for 8 hours or
overnight.

 Remove the ribeye steaks from the
marinade and shake off excess liquid. Discard
remaining marinade. Grill the steaks on high,
1 to 2 minutes per side, to sear the meat. Move
the steaks to a cooler part of the grill and cook
to taste.

 Preheat an outdoor grill to high and lightly
oil the grate.

Gin & Tonic Sorbet

Mississippi River Distilling: Finish the
cookout with something light-but still ohso-decadent!

½ cup water
½ cup sugar
Juice and zest of 2 limes
2½ cups tonic water

Grilled Potato Wedges With Bourbon Barbecue Sauce
Prepare the wedges and sauce ahead of time to minimize prep time.

1 teaspoon cumin

3 tablespoons apple cider vinegar

½ teaspoon cinnamon

2 tablespoons Worcestershire sauce

1 teaspoon chili powder

1 tablespoon mustard

1 teaspoon salt

2 cloves garlic, peeled and crushed

1 teaspoon ground black pepper

½ teaspoon black pepper

1/3 cup olive oil
 Scrub the potatoes and cut lengthwise into
wedges, about 8 wedges per potato. Mix
the cumin, cinnamon, chili powder, salt and
pepper in a small bowl. Put the wedges in a
large bowl, drizzle with the olive oil and toss to
coat. Sprinkle half of the spices on the wedges
and toss to coat. Sprinkle the rest of the spices
and toss. Put in an airtight bag till ready to use.
Prepare the bourbon barbecue sauce:
1 cup ketchup
½ cup bourbon
3 tablespoons lightly packed brown sugar

 Combine the ingredients in a small
saucepan and bring slowly to a boil.
Reduce heat and simmer for about 10
minutes. Stir occasionally throughout the
process. Remove from heat and cool.
 Grill the wedges on a lightly greased grate
over a low flame for about 5 minutes, until
browned and crisp, turning halfway through
or as needed. Move the potatoes away from
direct heat, cover and continue to heat until
cooked through, about 5 to 10 minutes longer.
Serve with the bourbon barbecue sauce.

½ cup River Rose Gin
1 egg white
 Prepare a simple syrup by boiling the
water and sugar in a saucepan. Once the
sugar has dissolved, remove from heat.
Add the lime zest and juice to the simple
syrup and allow to cool completely.
 Once cooled, add the tonic water and
gin. Strain the mixture through a sieve
and place in the freezer. After 4 hours,
use a fork to scrape the mixture, then put
it back in the freezer. Repeat twice more.
Alternatively, the mixture can be prepared
in an ice cream maker.
 Froth the egg white with a fork.
Combine with the sorbet mixture. Using
either a food processor or immersion
blender, pulse the mixture quickly to attain
desired consistency. Refreeze.
 Serve in small glasses with a slice of
lime and a small spoon.

3 tablespoons dark molasses

LATE SPRING | SUMMER 2020 15
2020 Q3 Iowa Spirits

Table of Contents for the Digital Edition of 2020 Q3 Iowa Spirits
