Dr. Woodford Bell

I was recently hired by OMNI Hotels & Resorts to develop some local “homegrown” cocktails. They hired several regional mixologists — Adam Seger (Chicago / Mid-West), Duggan McDonnell (West Coast), Christy Pope (Northeast), Freddy Diaz (Miami, Florida) and myself (Texas) to develop cocktails inspired by their own regional flavors and ingredients.  Being a native Texan, I jumped right in … head-first.

Here are the “Texas” cocktails I came up with:

  • Smokin’ Patron: Made with Patron, fresh lime, agave nectar and a float of Del Maguey VIDA mezcal.
  • Prickly Pear Sangria: Made with Bacardi Limon, prickly pear puree, cabernet, lemon juice, agave nectar and ginger ale
  • Jalapeno Hop: Made with Absolut Citron, fresh lemon, agave nectar, muddled lemon quarters and jalapeno.  Shaken and served tall then topped with Corona.

and finally …

Dr. Woodford Bell … an adult spiked milkshake made with Dr. Pepper (the soda of choice in Texas), Woodford Reserve bourbon, Blue Bell Homeade Vanilla ice cream (a staple in Texas) and graham cracker squares.

If you have never had Blue Bell Homeade Ice Cream … oooohhhh, you are MISSING OUT!!

No other vanilla ice cream even comes close unless you are making it yourself.  It’s made with eggs and is cooked, like a custard, giving it this cooked custardy taste.  When I moved to NYC, it was one of the things I missed most – Blue Bell Homeade Vanilla ice cream … well, next to my family.   While readily available in Texas it is available in a few other states as well such as Arizona.

They also have a French Vanilla and Vanilla Bean ice cream, but the Homeade Vanilla is my all-time favorite.

Below is the recipe for the “Dr. Woodford Bell.”  If you go to any OMNI in the state of Texas, they will be serving it  there.  Hope you enjoy it!

1.5 oz Dr. Pepper

1.5 oz Woodford Reserve Bourbon

Generous scoop of Blue Bell Homeade Vanilla Ice Cream

2 graham cracker squares

Dash of ground nutmeg

Directions: Combine all the ingredients in a blender cup.  Blend until smooth.  Add a half cup of ice and blend again until smooth.  Pour contents into 12 oz Collins glass.  Top with additional dash of nutmeg and serve. (Feel free to rim the glass with graham cracker crumbs, if desired.)

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