Rohr's Virtual Culinary Tailgate Recipes


1.75 oz. Woodford Reserve Bourbon
.5 oz.  Pierre Ferrand Dry Curacao
.5 oz. Cocchi di Torino Vermouth
2 dashes Angostura Bitters

Stir, strain and put in coupe glass. Garnish with a Luxardo cherry. 

Father Hesburgh Manhattan 2.0

2 oz. Lot 40 Canadian Rye
1 oz. Cocchi de Torino vermouth
2 dashes Cherrybark/Vanilla Bitters

Stir, strain and put in a glass over ice. Garnish with a lemon peel and Luxardo cherry. 

Rohr's Wing Rub 

Makes 1 pound of rub. 

3.5 oz. Spanish Paprika 
1.75 oz. Black Pepper 
3.5 oz. Salt Brown Sugar
1.5 oz. Garlic Powder 
.75 oz. Dark Chili Powder
.5 oz. Granulated Onion 
.5 oz. Mustard Powder
.75 oz. Celery Salt
.10 oz. Cayenne 

Mix together. Toss wings in rub. Roast at 375 until wings register at 165 degrees. Toss wings in your favorite BBQ sauce. 

Rohr's Fried Chicken Slaw

Makes 1 quart.

2 1/4 cup Shredded Napa Cabbage 
1/2 cup Shredded Red Cabbage
1/2 cup Shredded Carrots 
1/4 TB. Chopped Chives
1 3/4 oz. Rohr's Poppyseed Dressing (see recipe below) 
Kosher Salt
Black Pepper 

Combine all ingredients. 

Rohr's Poppyseed Dressing

Makes 4 servings. 

6 oz. Mayo 
1 oz. Honey
1/2 oz. Whole Grain Mustard
1/4 TB. Salt
Dash Espellette 
2 T. Poppyseeds
1/4 TB. Frank's Hot Sauce

Mix all ingredients.