Holiday Recipe Guide

The Hot Brown <- click for recipe

Invented at Louisville's Brown Hotel in the 1920s, the Hot Brown has grown in popularity over the last century and has cemented itself as the city's official sandwich. Made with bacon, tomatoes, turkey and cheesy Mornay sauce, it's ideal comfort food and a great dish to help use up those Thanksgiving leftovers.

Henry Bain's Sauce <- click for recipe

Created at the Louisville Pendennis Club in the late 1800s by the club's head waiter Henry Bain, this savory dipping sauce is the perfect addition to those holiday roasts and turkeys.

Egg Nog <- click for recipe

You might not find a holiday beverage more polarizing than Egg Nog, but you may win over a few more fans by adding a splash of good Kentucky Bourbon.

Bourbon Balls <- click for recipe

This local favorite was invented in Kentucky by Ruth Booe in 1938 and is frequently presented as a holiday gift or after dinner treat. Try a Bourbon Ball Cocktail if you'd rather drink your dessert instead.

Kentucky Lamb <- click for recipe

Holiday hams and Thanksgiving turkeys step aside, the Kentucky Lamb has been on Louisville menus since the early 1800s and is a savory addition to any holiday feast.

Bourbon Pecan Pie <- click for recipe

It's not the holidays until you've eaten way more pie than you're comfortable with. Mix things up this year by adding a splash of Bourbon to this holiday classic that'll be sure to have your taste buds (and real buds) coming back for more.

The Seelbach Cocktail <- click for recipe

Built in 1905, the Seelbach Hotel is Louisville's oldest hotel and also home to one of the city's signature cocktails. The Seelbach cocktail is a great New Year's Eve option as the main ingredient is champagne. You can also pair it with some authentic Kentucky biscuits at your next Sunday Funday holiday brunch.

For more on Louisville and Kentucky's culinary scenes, explore dozens of foods, cocktails and recipes, here.