I recently had the opportunity to sample some Bulleit Bourbon and BBQ at Old Glory Restaurant in Georgetown. Master of Whiskey, Ewan Morgan was on hand to introduce the Bulleit rye whiskey to the uninitiated (meaning me, of course) and to talk a little bit about how Bulleit Bourbon is made and how Bulleit products work as ingredients for fun summer cocktails. The Bulleit promoters at the event chose a mixed drink called Kentucky Buck to highlight the versatility of the Rye. Having now tried it straight, as well as in a cocktail, I have to say that I definitely preferred the cocktail. But as part of a cocktail it held up well. The Kentucky Buck was just the right amount of both sweet and spicy. 
- Muddle (mash well) 2 Fresh strawberries
- Add ½ oz sugar syrup
- Add ¾ fresh lime
- Add 2 oz of Bulliet Rye
Shake over ice, strain into a glass with ice and then top with ginger beer.
Interestingly, the appetizers served in the pairing were spicy BBQ chicken wings and fried green tomatoes. I thought the drink paired well with the fried green tomatoes. Having spicy wings with a spicy drink was a little overpowering for my taste, but as a stand-alone dish the wings were very good. Also served were potato salad, ribs in bbq sauce, steak, macaroni and cheese, collard greens and cute little corn bread muffins. All were well prepared and everything you would expect from standard BBQ fair.
