David Danielson and Tim Laird

The julep is a classic example of a cocktail with history. It is thought to have been created on a horse farm in the late 1700s. Farmwork was very laborious and took a toll on the body. There were no over-the-counter pain relievers at the corner drugstore back then, but there was a lot of whiskey. The whiskeys at that time didn’t taste as good as they do today. So, with the help of a little sugar and mint, the “medicine” went down easier. The muscles would relax and it was then time to get back to work. They called this remedy a “Morning Bracer.” At the end of the day, one would also need an “Evening Bracer.” The cocktail then went on to become a refined drink of the South, now synonymous with the first Saturday in May and the running of the Kentucky Derby.

This is the Kentucky cousin to two cocktails—the Moscow mule and the Dark and Stormy—made popular with ginger beer, which is much spicier than ginger ale. The Moscow mule, traditionally served in a copper mug, is made with vodka, ginger beer, and a squeeze of lime. The Dark and Stormy hails from Bermuda and combines Goslings dark rum, ginger beer, and lime. Our version uses bourbon (of course), which again is the perfect canvas to spotlight the delicious taste of ginger.

These are appropriately yummy morning, noon, and night. Serve them at breakfast, brunch, cocktail hour, or dinner with a homemade aioli, sour cream or hot pepper jelly. You may have your own favorite gristmill for good grits, but we are very partial to Louismill Smoked Yellow Corn City Grits, which lend another nuanced smokiness in addition to the country ham.

Lots of Southern shrimp and grits recipes call for the addition of bacon, but we like the aromatic smell and taste of Louisiana Tasso, a Creole ham that you’ll find as the foundation (along with the Holy Trinity of sautéed onions, peppers, and celery) of any respectable gumbo or jambalaya. This recipe is actually a riff on redeye gravy, an old Southern gravy using coffee and country ham. We serve these to thousands of guests each Derby at Churchill Downs.

Fiddle-dee-dee! Nothing says “Southern” like the combination of peaches, iced tea, and bourbon. All you need is a front porch. The peach brings out the fruitiness of the bourbon and adds a delicate sweetness.

Henry Bain was one of the first employees of Louisville’s exclusive Pendennis Club, which was founded in 1881. According to the legend, his first job was to run the elevator, but he ended up as the headwaiter and established himself forever in Kentucky history with his signature namesake sauce. He created it to accompany steaks and wild game. The club eventually bottled and sold the sauce, and today it’s made, bottled, and distributed by Louisville’s Bourbon Barrel Foods. This is the official recipe created by Bain, and it is delicious alongside everything from roast turkey to grilled hamburgers. You can also pour it over cream cheese and serve it with crackers as an appetizer. This recipe makes a large amount, so put it in jars and give it as gifts to friends and family. It’s a wonderful little taste of Kentucky. Serve this recipe when you really want to impress.

You might be surprised to know that pimento is a vegetable, not a cheese. The pimento is a heart-shaped pepper that made its way to a young United States via Spanish explorers. The largest commercial producer and retailer of pimentos in the United States, Moody Dunbar, was started in East Tennessee by a schoolteacher seeking to supplement his income during the Great Depression. Southerners have always loved this ubiquitous and versatile spread, embracing it as “the pâté of the South.” We add the smokiness of bacon and the satisfying crunch and sweetness of pecans.