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The Sweet Spot by Donny Rouse, CEO, 3 rd Generation The very first whiskey drink I ever had was SoCo and Coke. That’s the nearest I’ve come to a cocktail since, aside from the occasional margarita. SoCo — Southern Comfort — is a whiskey with natural flavors that's made at Buffalo Trace. Since that first introduction to brown liquor, I’ve never turned back. And I’m not the only one who likes bourbon. It has never been more popular than it is now, especially around the South, where our history is steeped in it. Louisiana in particular loves bourbon; the state is the ninth-largest consumer of it. With that in mind, we’ve built the largest bourbon selection on the Gulf Coast at Rouses Markets. Thanks to ambitious distilleries, we have a lot more budget-friendly options when it comes to good bourbon. Thanks to smart distillers who gambled on letting their bourbons spend additional time in the cask, we have a lot more older, better, investment-worthy ones. And, thanks to our relationships with distillers, we’re able to source more of both than anyone else. This year I’ll be watching the Saints game over a plate loaded with Thanksgiving turkey, ham and dressing, along with a tumbler of Blanton’s. But I do appreciate the importance of a well-made cocktail. In this issue we share the history behind the Sazerac, Manhattan and Boulevardier — the kind of bourbon drinks your grandfather would recognize. We also present Thanksgiving-themed cocktails perfect for serving at Friendsgiving get-togethers (see page 58). Have you heard that flavored bourbon is the fastest- growing segment in the bourbon market? If you like flavored bourbons, this holiday season is a great time to try onewith the traditional flavors of Thanksgiving, like cinnamon-flavored Fireball, or Jim Beam Apple, made from fresh-pressed apples combined with Kentucky Straight Bourbon Whiskey — it’s great with cranberry juice. Wild Turkey American Honey is a bourbon liqueur made with pure honey. There’s also Heritage Bourbon BSB (Brown Sugar Bourbon), which was awarded the “World’s Best Flavoured Whisky” award from World Whiskies Awards. It just sounds like pie. Lest you think bourbon is only a man’s drink, at last study, a solid 30% of bourbon drinkers are women. My wife, Kara, is a recent convert and a fan of Maker’s Mark. That distillery’s own Margie Mattingly Samuels, the woman behind the most iconic bourbon bottle in history and its trademark red wax seal, was inducted into the Bourbon Hall of Fame in 2014. Kara’s favorite bourbon cocktail is the Kentucky Mule, which is a bourbon-based version of the Moscow Mule (see page 34). Whether you’re new to bourbon, or already a connoisseur, I hope that this issue helps you add some new bottles to your bucket list.

Peanut Butter & Pineapple Glazed Ham Serves 10-12

WHAT YOU WILL NEED: Ham (any style)

1 pound box dark brown sugar 1 jar Rouses creamy peanut butter 2 tablespoons Rouses yellow mustard 20 ounce can pineapple slices in pineapple juice Small jar maraschino cherries

HOW TO PREP: Preheat oven to 325°F. In a shallow roasting pan, bake ham, uncovered, according to weight. (Cooking times vary based on size and type of ham).

Meanwhile, in a medium bowl, combine brown sugar, peanut butter, yellow mustard and the juice from the pineapple and mix until you have a creamy sauce. Set aside.

Remove the ham 20 minutes before cook time elapses and pour off the drippings. Brush with glaze until ham is completely coated. Decorate ham with pineapples and cherries. Cook an additional 20 minutes. Remove from the oven and allow it to sit for about 15 minutes before serving.

Cheers and Happy Holidays!

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