How to Plan a Coopers' Craft Bourbon Brunch
Have you ever had a bourbon bloody mary? PHLbloggers tried this spin on the classic brunch cocktail at our Blogger + Bourbon Brunch presented by Coopers’ Craft. This delicious version, The Coopers’ Craft Bourbon Bloody Belle, swaps vodka with bourbon, bringing another level of flavor to the bloody mary. Here we’ll show you how to plan the perfect Blogger + Bourbon Brunch inspired by Coopers’ Craft, Westin Philadelphia, Lucky Dog Studio and PUNCH Media.
Step 1: Master the Coopers’ Craft Bourbon Bloody Belle Recipe
Courtesy of Fitz Bailey, National Brand Ambassador, Coopers’ Craft
National Brand Ambassador, Fitz Bailey, is taking a twist on the classic Vodka Bloody Mary cocktail with a special Bourbon Bloody “Belle” creation. This all-day sipper can be enjoyed during breakfast, lunch, dinner — or whenever you need that extra kick.
Coopers’ Craft Bloody Belle
2 oz. Coopers’ Craft Barrel Reserve
6 oz Tomato Juice
Squeeze of lemon
Dash of Worcestershire
Salt/Pepper to taste
Dash of Favorite Hot Sauce
Add Coopers’ Craft Barrel Reserve, tomato juice, lemon, Worcestershire, salt/pepper & hot sauce into highball glass with ice. Stir, serve and garnish with an olive.
Tip: Make it interactive! Put together a Make Your Own Bloody Belle Bar with garnishes (shrimp, bacon, olives, pickles, carrots, hot sauce, celery, etc.) that your guests can pick and choose from.
Step 2: A Bourbon Based Spread
Entree: Chili Bourbon Glazed Salmon
Salmon, whole side or fillets, skin-on
2 TBS grated fresh ginger
½ cup sweet chili sauce, Mae Ploy Brand
¼ cup Bourbon of choice
3 TBS mixed black and white sesame seeds, toasted
2 bunches of scallions, julienne
Pre-heat oven to 325 degrees
Place salmon, skin side down on well sprayed sheet pan.
Mix all ingredients, except sesame seeds and scallion and brush on flesh side of salmon
Bake for approx. ½ hour (whole side) or 8-10 min for fillets
5 minutes before removing from oven, brush again with glaze.
Remove from oven and sprinkle with sesame seeds and scallion
Side: Kale Salad, Marcona Almonds, Bacon, Apple Bourbon Dressing
3 large bunch Kale, washed thoroughly and chopped
1/2 cup roasted Marcona Almonds
4 slices bacon cooked and chopped
1 cup Apple Bourbon Dressing (see recipe)
Apple Bourbon Dressing
3/4 cup apple cider Vinegar
2 tsp. brown sugar
1 TBS Bourbon
Salt and white pepper to taste
¼ cup extra virgin olive oil
1 tsp Dijon mustard
Mix kale, almonds and bacon in bowl
Drizzle dressing on to taste
Season with salt and pepper if needed
*can be mixed up to ½ hour before eating
Dessert: Banana Bourbon Bread Pudding
2 baguettes small diced (can also use day-old donuts, croissants, brioche, etc.)
1 QT heavy cream
2 QT whole milk
2 tsp vanilla extract
¼ cup bourbon
½ cup dark brown sugar, plus 2 TBS for topping
3 whole eggs, cracked and whisked
4 bananas diced (very ripe is best)
Pre-heat oven to 325 degrees
Mix cream, milk, vanilla, bourbon, sugar and eggs to make a custard
Pour over bread and let soak at least an ½ hour
Fold in bananas
Spray baking pan well and add mixture
Sprinkle remaining brown sugar on top
Bake for approx. ½ hour to 45 min or until middle is just set
Step 3: Find the perfect location for your brunch + tablescape set up
Our Blogger + Bourbon Brunch was hosted at The Westin Philadelphia with brunch fare from the Westin Executive Chef. Mary Lochary. The beautiful and green tablescape was designed by Lucky Dog Studio!
Tip: Add a personal touch and add name cards to your tablescape.
Check out the photos below for some inspiration.
Step 4: And last but not least, enjoy your brunch with amazing friends!
Tell us! What’s your favorite part of planning a brunch?
Sponsored by Cooper’s Craft, PUNCH Media, Westin Philadelphia and Lucky Dog Studio