Bourbon Dip & Drinks

Bourbon Onion Dip
First a dip it's a bit more time intensive than I would expect - about an hour to get it all done

First prepare the Onions
2 sweet onions - thinly sliced

4 tablespoon olive oil
1 teaspoon salt
1/2 cup bourbon

In a pot on high, heat the oil, then add the onions and salt
stir frequently so they don't stick
Once soft (about 5 minutes) reduce the heat to medium and cook about 15 minutes longer for onions to get some color
Add 1/2 cup of bourbon, reduce the heat to low and let cook 30 minutes to cook down and caramelize
Then stick the onions in the fridge or freezer to cool them down to room temperature (if you use the freezer make sure you do not actually freeze them)

While the onions are cooling...
Mix together
3/4 cup greek yogurt
1/2 cup ricotta cheese
once well combined fold in
1/2 cup sour cream
Add
1 tablespoon of bourbon
And season to taste with
salt
pepper
pinch of sugar
lemon juice
Then add the cooled onions

Flavors are better the next day so you may want to make it a day ahead.
Great as a dip with veggies or potato chips

All this cooking may have made you thirsty... here are a few more bourbon cocktails to try with the dip...

Admiral Schley Punch

1/2 ounce lime juice

lime zest

1 ounce Blackstrap rum

1 ounce bourbon

1 teaspoon sugar

Add lime juice and zest to cocktail shaker along with rum, bourbon, and sugar. 

Fill shaker with ice and shake.

Pour mixture into goblet without straining. 

Kentucky Colonel

2 ounces bourbon

3/4 ounce Benedictine liqueur

dash of Angostura orange bitters

Stir with ice

Strain into chilled cocktail glass 

or serve on the rocks 

John Collins

1 1/2 ounces bourbon

1 ounce simple syrup

3/4 ounce fresh-squeezed lemon juice

club soda

Maraschino cherry

Orange slice

Combine bourbon, syrup and lemon juice in shaker & shake well

Strain into ice filled glass and fill with soda

Garnish with cherry & orange