Schmid, Albert W. A. The Kentucky Bourbon Cookbook. Foreword by Dean Fearing. Lexington: University Press of Kentucky, 2010.
The opening recipes cover Presbyterian, Seelbach Cocktail, Bluegrass Breakfast, Kentucky whiskey toddy, New Orleans Cocktail, Sazerac, Nixon, Missouri Mule, and General Washington’s Grog. Bourbon appears with carbonation, bitters, fruit, herbs, citrus, liqueurs, Madeira, and warm service. Seelbach and Bluegrass Breakfast are credited here to Adam Seger; Nixon and Missouri Mule are attributed to Joe Gilmore.
Albert W. A. Schmid, The Kentucky Bourbon Cookbook (Lexington: University Press of Kentucky, 2010), supplied PDF screens 23–29 (Beverages — Presbyterian through General Washington’s Grog).
Albert W. A. Schmid, The Kentucky Bourbon Cookbook (Lexington: University Press of Kentucky, 2010), supplied PDF screens 23–29 (Beverages — Presbyterian through General Washington’s Grog).
PDF 29
PDF 23
Schmid, Kentucky Bourbon Cookbook, supplied PDF screens 23–29 (Beverages — Presbyterian through General Washington’s Grog).
Beverages — Presbyterian through General Washington’s Grog
Locator and paraphrase checked against text and page images. Review before using the underlying historical or technical claim; this is not independent claim validation. Catalog modern recipe variants separately from origin claims. Bluegrass Breakfast has one-quarter cup bourbon in the image, not the OCR's lost-fraction reading. General Washington’s Grog is not evidence that Washington drank this bourbon formulation. Sazerac legislation and rum/scurvy statements need independent checking.
No access / Whiskey Citations & Footnotes Database (USWA) / No access
Source and locator
No access • 
Supplied PDF screens 23–29; Beverages — Presbyterian through General Washington’s Grog.
Formatted outputs
Albert W. A. Schmid, The Kentucky Bourbon Cookbook (Lexington: University Press of Kentucky, 2010), supplied PDF screens 23–29 (Beverages — Presbyterian through General Washington’s Grog).
Short: Schmid, Kentucky Bourbon Cookbook, supplied PDF screens 23–29 (Beverages — Presbyterian through General Washington’s Grog).
Bibliography: Schmid, Albert W. A. The Kentucky Bourbon Cookbook. Foreword by Dean Fearing. Lexington: University Press of Kentucky, 2010.
Usage map
Supports attribution of this source's account: The opening recipes cover Presbyterian, Seelbach Cocktail, Bluegrass Breakfast, Kentucky whiskey toddy, New Orleans Cocktail, Sazerac, Nixon, Missouri Mule, and General Washington’s Grog. Bourbon appears with carbonation, bitters, fruit, herbs, citrus, liqueurs, Madeira, and warm service. Seelbach and Bluegrass Breakfast are credited here to Adam Seger; Nixon and Missouri Mule are attributed to Joe Gilmore.
Catalog modern recipe variants separately from origin claims. Bluegrass Breakfast has one-quarter cup bourbon in the image, not the OCR's lost-fraction reading. General Washington’s Grog is not evidence that Washington drank this bourbon formulation. Sazerac legislation and rum/scurvy statements need independent checking.
No public History, Claim or manuscript placement has been made. Empty usage relations are intentional.
Verification checklist
Status: Needs Review. Locator and paraphrase checked against text and page images. Review before using the underlying historical or technical claim; this is not independent claim validation. Catalog modern recipe variants separately from origin claims. Bluegrass Breakfast has one-quarter cup bourbon in the image, not the OCR's lost-fraction reading. General Washington’s Grog is not evidence that Washington drank this bourbon formulation. Sazerac legislation and rum/scurvy statements need independent checking.