Wild Turkey Bourbon Whiskey is a great on the table to serve at your holiday meals including Christmas, Thanksgiving and all other winter celebrations! It also is mighty tasty when you add into popular dishes like Chocolate Pecan Pie and even the Turkey feast itself! Here are few recipes BourbonBlog.com recommends using Wild Turkey Bourbon! For more… Read more »

NFL 2012 Season Starts with Whiskey Cocktail Recipes

  As the NFL 2012 Season starts on September 5th and goes though December 30th and with Super Bowl XLVII scheduled for February 3, 2012, we’re doing the obvious thing at BourbonBlog.com: Preparing for the season with whiskey in hand! New football themed recipes below using whiskey not only in the glass, but also used in a chicken… Read more »

Maker’s 46 for Super Bowl 46

Bill Samuels, Jr., Maker’s Mark Ambassador at Large tells BourbonBlog.com: “It so happens that this year’s epic contest is number 46, which is a number that’s near and dear to my heart. It was the number our barrel maker, Brad Boswell of Independent Stave, assigned to the process of adding seared French oak staves to… Read more »

Bourbon Tomato Jam Recipe

Our friends at Friends Drift Inn tell BourbonBlog.com that their Bourbon Tomato Jam creation is like a gateway to Fall. It’s thick. It’s sweet. It has cayenne peppers for punches and bourbon for kicks and giggles. “Hearty” seems like a good descriptor. Try it on roasted pork, slather it on cornmeal muffins or even some Sweet Pumpkin… Read more »

Makers Mark Bourbon Baked Beans

Bourbon Baked Beans, by Luke Mills Prep Time: 20 minutes Cook Time: 1 hour Yield: 8 to 10 servings 1 large Vidalia Onion, chopped 1/2 tsp. olive oil 8 slices of bacon 2x 15 oz jar Great Northern beans, drained and rinsed 3/4 cup Maker’s Mark Bourbon 1/2 tsp. onion powder 28 oz can Pork… Read more »

To Build a Vinaigrette

This recipe is a raw utilization of a spirit. The rhubarb infusion is unexpected in that is doesn’t drink sour, like the raw product tastes. Instead, like a gin, it has a vegetal profile. Go figure. Here we build a vinaigrette, so you will not see exact proportions, instead I will explain the concepts behind… Read more »

Bourbon Escargot

In this recipe, I use just a slight amount of bourbon to affect the nuance. Normally, when spirits are cooked with, they are flamed in order to reduce alcohol prevalence. Here I adjust the proportions so that they provide that same nuance without the prevalence (and flammability). By the way, I found some excellent petite… Read more »

“Big Red” Onions Recipe

Kentuckians like Texans and vice versa. Perhaps it’s because we gave them Daniel Boone at the Alamo, or that they gave us chili (the average Kentuckian’s favorite [it’s not Kentucky burgoo] meal.) I’d honestly bet that it’s because we share the same soda- Big Red. This stuff has traditionally been released to select states, yet… Read more »

Smackin-Cracklin Bacon

BourbonBlog.com brings you what could be the best bacon you’ll ever eat…simply add a little Rum to your morning! Here’s our  own recipe for “Smackin-Cracklin Bacon” below. For more lip smackin’ recipes using spirits like Rum and Bourbon to make your favorite dishes even better , subscribe to our free Bourbon newsletter here.  Smackin-Cracklin Bacon Recipe… Read more »

Basil Hayden’s Bourbon Margarita Shrimp Cocktail

The beauty of this dish is after you eat the shrimp, you truly can turn back the Margarita and finish it off as a drink. Basil Hayden’s Bourbon Margarita Shrimp Cocktail with coriander dusted grilled shrimp, avocado and jalapenos Serves 4 Ingredients: 16 Large Shrimp, peeled, de-veined, tail off 1 Red Bell Pepper, diced 2… Read more »