June 4th, 2012 by Vivek

Sweet Lucy Bourbon Cream Liqueur


When our fearless leader, Drink Up, asked me to come up with a recipe with Prichard’s Sweet Lucy Bourbon Cream Liquor, I feverishly starting researching. And by researching, I mean, I opened the bottle, poured a glass, and started drinking. (Because that’s the only way I know how to research).

Sweet Lucy Bourbon Cream Liquor is similar to Prichard’s other liquor – Sweet Lucy, a bourbon mixed with sugar to create a lovely, smooth after dinner drink. The story goes that while duck hunting, these crafty folk would take a few sips from their flask after they shot a duck and yell “Sweeeeeeet Lucy!” And perhaps in another sequence of inspiration, Prichard’s decided to add cream to their original Sweet Lucy recipe to create what I believe is one of the only cream liquors produced within Tennessee.

The reason I say “I believe” is because while “researching”, I ended up finishing a good amount of this stuff.

First, I compared Sweet Lucy Bourbon Cream to other traditional cream liquors. As any self respecting former college drinking champion would do, I invited some friends over and we did some car bombs. (Or maybe Tennessee car bombs? Redneck car bombs? There has to be a better name…) They were delicious, for the record, and sufficiently got everyone screaming “Sweeeeeeeeeeeet Lucy” after every round.

Second, I attempted to turn this rather sweet liquor into something more savory. I crusted some steaks with black pepper, seared them in a pan, and added the cream liquor to make a whiskey pan sauce. The sauce, which I have made to much success with regular bourbon, ended up being a little too sweet for my taste. But I might work on this one a bit more for there is nothing better, to me, than the marriage between a man, a steak, and a glass of booze.

Lastly, I thought since this is a sweet liquor, how can we showcase that flavor profile more. Over memorial day weekend, I was making lamb burgers and a whole leg of lamb. Since I was so preoccupied with the main course, I forgot that I didn’t even make a desert. Scrounging through my freezer, I found half a tub of vanilla ice cream. Eyeing the blender to my right, there was a single swoop of genius – make milkshakes….boozy milkshakes.

There is nothing better than taking your good old childhood memories of having a milkshake, and then adding booze to it. So, that’s what I did. And not just any milkshake – a Maple Bourbon & Pecan milkshake. The shake is a treat, which you can make as boozy as you heart desires. And if we are gonna have the 100 degree days out here, this will be an¬†indispensable¬†drink that you can make all summer long. It knocks the Bushwacker on its ass.

So go on out and get some, Nashville. Swwwweeeeeeet Lucy.

Maple, Bourbon, Pecan Milkshake

1 cup vanilla ice cream

1/2 cup milk

2 oz. Sweet Lucy Bourbon Cream Liquor (feel free to add more)

2 tsp. maple syrup

3 tablespoons pecans, toasted and roughly chopped

a small pinch of salt

Olive & Sinclair Sea Salt Chocolate bar (optional…but you should probably do it)

Put all the ingredients in a blender and blend until smooth. Pour into cups and top with whipped cream. If you’re real cool, you’d grate some Olive and Sinclair Sea Salt Chocolate on top of this thing. Oh yeah.




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