The year 1965 saw some change at the Stitzel-Weller Distillery. Julian Van Winkle had passed away in February and Julian Jr. was now in charge of the company. Old Fitzgerald Prime was introduced at 86.8 proof, the first Old Fitzgerald expression that the company produced that was not a Bottled-in-Bond. The holidays saw Old Fitzgerald bonded for sale in the “Colonial Decanter”, Old Fitzgerald Prime in the “Man O’ War” decanter and Cabin Still in the Sportsman decanter. Accompanying the Old Fitzgerald decanters was a holiday recipe booklet. This booklet has recipes for food and drink using Old Fitzgerald Bourbon. I thought I would share a few of the recipes here.

First, let us look at the cocktail recipes. 

Old Fitzgerald Egg Nog

1 dozen eggs, separated

12 T. sugar

1 ½ pints Old Fitzgerald

Cinnamon or nutmeg

1 pint double cream, un-whipped

1 pint double cream whipped

Stir egg yolks with sugar until smooth; slowly stir in 1 pint Old Fitzgerald Bourbon and the un-whipped cream. Fold in stiffly beaten egg whites, then the extra pint of Old Fitzgerald. Chill until serving time, then fold in the pint of whipped double cream. Sprinkle with cinnamon or nutmeg. Serves 12.

Old Fashioned Cocktail

1 t. sugar

2 dashes bitters

1 jigger Old Fitzgerald

½ slice of orange

Sliver of lemon peel

Maraschino cherries

Muddle sugar and bitters in an old fashioned glass with ½ jigger of water. Add Old Fitzgerald Bourbon, then ice cubes. Stir. Garnish with orange slice, lemon peel and cherries. Makes 1 drink.

Café Brulot

1 Orange

4 sticks cinnamon

12 whole cloves

6 cubes sugar

½ cup Old Fitzgerald, warmed

4 cups hot, strong coffee

Cut outer rind of orange in thin strips; place in chafing dish with cinnamon, cloves and sugar cubes. Gently warm old Fitzgerald Bourbon and pour into chafing dish. With a long taper or match, light the Bourbon with care. When the flame dies down and the sugar is melted, add coffee. Serve in demitasse cups after dinner. Makes about 1 quart.

The holidays call for a turkey and dressing. Here are the recipes for these classics.

Roast Turkey in Foil

1 – 12 pound turkey

Salt, Pepper


 ¼ cup Old Fitzgerald

1 t. thyme

1 t. basil

Sausage Stuffing

Heavy Foil

Choose an oven ready double breasted turkey. Rub inside cavity with salt and freshly ground black pepper. Rub the skin generously with butter; sprinkle with salt and pepper. Fill loosely with sausage stuffing, reserving some for the neck vent. Tie the legs with strings and fold the neck skin to rear after filling the vent. Place turkey in center of long piece of foil, wrapping completely with a tent shape over breast. Before completely sealing the foil, pour the Old Fitzgerald, mixed with thyme and basil over turkey. Seal foil by folding the edges together. Place bird on rack in open pan and roast in moderately hot oven (400 F) for 3 ½ hours. (18 minutes per pound stuffed weight). During the last 30 minutes, open top of foil to brown turkey. Use pan juices for giblet gravy. Place on elegant platter and garnish with spied fruits.

Sausage Stuffing

12 slices white bread, toasted

½ pound highly seasoned sausage

4 large onions, diced

6 stalks celery with leaves, diced

2 cups broth or consomme’

1/8 t. each of ginger, thyme, poultry seasoning, nutmeg and powdered sage

1/8 cup minced parsley

Salt and pepper to taste

4 eggs, beaten

¼ cup Old Fitzgerald

Break toast into small pieces. Brown sausage in large skillet; add onions and celery and cook until clear, but not brown, in sausage fat. Remove from stove and combine with toasted bread pieces, broth, beaten eggs, powdered seasonings, salt and pepper. Mix thoroughly. Add Old Fitzgerald and mix again. Return mixture to stove and cook slowly until dressing seems to leave the edge of pan but is not dry.

I hope these recipes make your holidays brighter and cheerful. 

Photos Courtesy of Rosemary Miller