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SOUTHERN COMFORT
PUNCHES & PITCHERS
RECIPES
Open House Punch
750ml Southern Comfort
6 oz. Lemon Juice
6 oz. can Frozen Lemonade
6 oz. can Frozen Orange Juice
3 liters Lemon-Lime Soda
Glass: Pitcher/Punch Bowl
Method: Stir
Garnish: Lemon Wheel
Southern Cider Pitcher
750ml Southern Comfort
1 gallon Apple Cider
5 cups Ginger Ale
3 cups Brewed Tea
4 Cinnamon Sticks
4 Whole Oranges,
Studded with Cloves
Glass: Pitcher/Punch Bowl
Method: Stir
Garnish: Cinnamon Sticks
Scarlett O’Hara Punch
1¼ c. Southern Comfort
5 c. Cranberry Juice Cocktail
1 - 10 oz. bottle Club Soda
Juice of one Lime
Glass: Pitcher/Punch Bowl
Method: Stir
Garnish: Lime Wedges
PLEASE DRINK RESPONSIBLY.
Liqueur, 21-50% Alc. by Volume, Southern Comfort Company, Louisville, KY ©2010
SOUTHERN COMFORT
Seasonal Sippers
RECIPES
SoCo®, Lime & CoLA
1½ oz. Southern Comfort –100 proof
Splash of Sweetened
Lime Juice
Cola
Glass: Tall
Method: Stir
Garnish: Lime
SoCo®, Lime and Soda
1½ oz. Southern Comfort
Splash of Sweetened Lime Juice
Club Soda
Glass: Tall
Method: Stir
Garnish: Lime Wedge
Southern Margarita
2 oz. Southern Comfort
2 oz. Sweet and Sour Mix
1 oz. Sweetened Lime Juice
Glass: Margarita
Method: Blender with Ice
Garnish: Lime Slice
Southern Comfort®
Lemonade
1½ oz. Southern Comfort
½ oz. Jack Daniel’s®
3 oz. Sweet and Sour Mix
Splash of Lemon-Lime Soda
Glass: Tall
Method: Shake and Strain
Garnish: Lemon Wheel or Twist
PLEASE DRINK RESPONSIBLY.
Liqueur, 21-50% Alc. by Volume, Southern Comfort Company, Louisville, KY ©2010
SOUTHERN COMFORT
New Orleans Favorites
RECIPES
Frozen Southern Hurricane
2 oz. Southern Comfort
2 oz. Strawberry Daiquiri mix
1 oz. Orange Juice
½ oz. lemon lime soda
½ oz. grenadine
Glass: Hurricane
Method: Blend with ice
Garnish: Orange Wedge and a cherry.
Southern Hurricane®
1½ oz. Southern Comfort
1½ oz. Sweet and Sour Mix
1½ oz. Orange Juice
1½ oz. Pineapple Juice
Splash of Grenadine
Glass: Hurricane
Method: Stir
Garnish: Orange Wedge and Cherry
Southern Comfort® Sweetened Tea
1½ oz. Southern Comfort
2 oz. Sweet and Sour Mix
2 oz. Sweetened Tea
Splash of Cola
Glass: Mason Jar
Method: Stir
Garnish: Lemon Wheel
Cajun Thunder
1½ oz. Southern Comfort
Splash of Cranberry
Dash of Tabasco®
Method: Shake and Strain
PLEASE DRINK RESPONSIBLY.
Liqueur, 21-50% Alc. by Volume, Southern Comfort Company, Louisville, KY ©2010
SOUTHERN COMFORT
Apps and Eats
RECIPES
Louisiana Style Stuffed Mushrooms
12 large mushrooms
2 to 3 tbsp. melted butter
Salt and pepper
Filling:
2 tbsp. shallots, minced
2 tbsp. butter
1 tbsp. flour
1/4 cup heavy cream
1/4 cup Southern Comfort
3 tbsp. fresh parsley, minced
2 tbsp. country ham, minced
2 tbsp. pecans, chopped
salt and pepper to taste
3 tbsp. Parmesan cheese
Fresh minced parsley for garnish
Remove mushroom stems and set aside. Wash and dry the caps. Sauté in melted
butter until golden brown on both sides. Arrange hollow side up in a baking
dish. Blot out any juices that have accumulated in each cap. Season lightly with
salt and pepper. Preheat oven to 375°F. For the filling: wash, dry and mince the
stems, pressing out any water. Sauté with shallots in butter for 4 to 5 minutes.
Lower heat, add flour and stir for 1 minute. Stir in cream and cook until thick.
Add Southern Comfort, parsley, country ham and pecans. Blend thoroughly
and cook another minute. Season with salt and pepper to taste. Fill each cap
and top with Parmesan cheese. Bake at 375° for about 15 minutes. Garnish with
fresh parsley. Makes 12 appetizers.
PLEASE DRINK RESPONSIBLY.
Liqueur, 21-50% Alc. by Volume, Southern Comfort Company, Louisville, KY ©2010
SOUTHERN COMFORT
Apps and Eats
RECIPES
Southern Style Barbeque Shrimp
2 lbs. med/large shrimp, peeled and deveined
2 tbsp. Creole seasoning
1 tbsp. olive oil
2 tbsp. minced garlic
1 medium yellow onion, chopped
2 tbsp. minced fresh rosemary
3 bay leaves
1/4 cup freshly squeezed lemon juice
2 cups clam juice
1/3 cup Worcestershire sauce
1 tbsp. Louisiana style hot sauce
1/2 cup Southern Comfort
1/2 tsp. black pepper
1/4 cup butter
Minced fresh parsley and sliced green onions for garnish
Toasted French Bread
Dust shrimp with Creole seasoning and refrigerate.
Heat olive oil in a large saucepan over medium-high heat. Add garlic, onion and
fresh rosemary and sauté for 1 minute. Add bay leaves, lemon juice, clam juice,
Worcestershire, Louisiana style hot sauce, Southern Comfort, and black pepper.
Bring to a boil. Reduce heat and simmer for 30 minutes.
Strain into a small saucepan. Return the strained liquid to a boil and simmer
again until it has reduced and thickened, about 15 minutes. Set aside. Heat 1/4
cup butter in a large sauté pan over medium-high heat. Add shrimp and sauté
until pink, then add reduced sauce. Stir well to combine. Serve over toasted
French bread and garnish with parsley and green onions. Makes 6 servings.
PLEASE DRINK RESPONSIBLY.
Liqueur, 21-50% Alc. by Volume, Southern Comfort Company, Louisville, KY ©2010
SOUTHERN COMFORT
Apps and Eats
RECIPES
Southern Sweet and Spicy Pork Chops
8 pork loin chops
Sauce:
1/3 cup chili sauce
1/4 cup vegetable oil
1/4 cup apricot spreadable fruit
1/4 cup hoisin sauce*
1 tbsp. red wine vinegar
2 tsp. Louisiana style hot sauce
1 tsp. powdered mustard
2 garlic cloves, minced
1/2 cup Southern Comfort
Whisk sauce ingredients together in small bowl. Brush both sides of the chops
with the sauce. Grill 4 – 6 inches over high heat, basting frequently, for 4
minutes on each side. The chops should be lightly browned and the juices run
clear. Any remaining sauce can be heated and served with grilled chops. Makes
8 pork chops.
*Available in most large grocery stores and specialty markets.
PLEASE DRINK RESPONSIBLY.
Liqueur, 21-50% Alc. by Volume, Southern Comfort Company, Louisville, KY ©2010
SOUTHERN COMFORT
Apps and Eats
RECIPES
Southern Comfort Bread Pudding
3 eggs
1 1/4 cup sugar
2 tsp. vanilla
1 1/2 tsp. nutmeg
2 tsp. cinnamon
1/3 cup butter, melted
2 cups milk
2/3 cup pecans, coarsely chopped
1/3 cup raisins soaked in 1/4 c. Southern Comfort
5 cups stale bread, cubed with crust
Preheat oven to 350°F. For bread pudding, beat eggs until foamy. Add sugar,
vanilla, nutmeg, cinnamon and butter and beat until smooth. Add milk, pecans
and raisins. In large bowl, mix bread and egg mixture. Toss to blend well. Let
sit until bread has absorbed mixture. Grease 9” x 5” loaf pan. Pour bread cube
mixture into prepared pan. Place in preheated oven and reduce heat to 300°F.
Bake 40 minutes. Increase oven temperature to 450°F and bake another 15 to
20 minutes or until puffed and brown. Serve with Southern Comfort Pecan
Praline Sauce (recipe follows). Serves 6 – 8.
Southern Comfort Pecan Praline Sauce:
1/2 cup light corn syrup
1/3 cup light brown sugar, firmly packed
3 tbsp. unsalted butter
1/8 tsp. salt
2 tbsp. evaporated milk
1/2 cup pecans, finely chopped
4 tbsp. Southern Comfort
For praline sauce, combine the syrup, brown sugar, butter, and salt in a sauce
pan and cook on the stove over medium heat until thick and bubbly, about 5
minutes. Let cool for 5 minutes. Stir in evaporated milk, pecans and Southern
Comfort. Serve warm over bread pudding.
PLEASE DRINK RESPONSIBLY.
Liqueur, 21-50% Alc. by Volume, Southern Comfort Company, Louisville, KY ©2010
SOUTHERN COMFORT
Apps and Eats
RECIPES
Southern Comfort Cake
Cake:
1 (18-1/2 oz.) box yellow cake mix
1 (3-1/4 oz.) package instant vanilla pudding mix
1/2 cup Southern Comfort
4 eggs
1/2 cup cold water
1/2 cup oil
1 cup pecans or walnuts, chopped
Glaze:
4 tbsp. butter
1/8 cup water
1/2 cup granulated sugar
1/4 cup Southern Comfort
Preheat oven to 325ºF. Combine cake ingredients in a large bowl and beat at a
medium speed for 2 minutes. Pour into a greased and floured 10-inch tube or
12-cup bundt pan. Bake at 325ºF for 1 hour. Cool on rack. To make glaze, melt
butter in saucepan. Stir in water and sugar. Boil 3 minutes, stirring constantly.
Remove from heat and stir in Southern Comfort. Invert cake on serving plate;
prick top and drizzle half of glaze evenly over top and sides. After cake has
cooled, reheat remainder of glaze and brush evenly over cake. Dust with sifted
powdered sugar just before serving. Serves 12.
PLEASE DRINK RESPONSIBLY.
Liqueur, 21-50% Alc. by Volume, Southern Comfort Company, Louisville, KY ©2010