Bourbon Cider Boneless Wings Recipe



  • 2 lbs . boneless skinless chicken breasts diced into 1/2″ – 1″ pieces
  • cups Buttermilk enough to cover chicken (about 2 )
  • Kosher salt
  • Black pepper
  • 1 tsp dried thyme
  • 2 cups all purpose flour
  • 1/3 cup panko breadcrumbs
  • Kosher salt and black pepper to taste
  • 2-3 Tbsp buttermilk
  • Peanut oil for frying (vegetable, sunflower, or canola work as well)


  • 12 oz apple cider (or apple juice concentrate thawed)
  • 1 cup bourbon
  • 1/2 cup soy sauce
  • 1/4 cup apple cider vinegar
  • 1/4 cup dark brown sugar
  • 5 cloves garlic grated finely
  • 1 Tbsp maple syrup
  • 1 tsp salt
  • 1/4 tsp red pepper flakes
  • 1/4 tsp cayenne pepper adjust to your tastes or omit completely


  2. Add all sauce ingredients to a saucepan and bring to a boil over HIGH heat, then reduce heat to LOW and simmer for 35 minutes, until sauce has reduced and thickened.
  3. Set aside to cool.
  5. Place diced chicken in a large bowl, sprinkle with salt, pepper, and thyme, and cover with buttermilk. Stir chicken to ensure all chicken is coated in the buttermilk.
  6. Cover with plastic wrap and refrigerate for 30 minutes, or up to several hours.
  7. Add oil to large, heavy bottomed pot. Heat over MED heat, until shimmering and about 350 degrees F. To test if it’s ready, add a piece of bread to the hot oil. If it sizzles, it’s ready.
  8. To a large resealable plastic bag, add flour, panko, salt and pepper. Seal bag and shake gently side to side to combine breading ingredients. Add in 2-3 Tbsp buttermilk and stir around with a spoon, until breading mixture is clumpy.
  9. Use a slotted spoon to transfer chicken from buttermilk mixture into the plastic bag.
  10. Seal bag and toss to coat chicken in breading mixture.
  11. Add chicken, about 8 pieces at a time, to the hot oil, and fry about 4-5 minutes, flipping over halfway through. Chicken should be golden and crispy.
  12. Transfer chicken to a wire cooling rack set over several paper towels. This allows the chicken to rest but stay nice and crispy while you cook the remaining chicken.
  13. Repeat frying process with remaining chicken.
  14. Add fried chicken to large bowl and toss with bourbon cider sauce.
  15. OPTIONAL: Place glazed chicken on a parchment paper lined baking sheet and broil for 2-3 minutes, until extra sticky.
  16. Serve with sliced green onions and apple slices.
  17. Any extra sauce can be served alongside to drizzle over the chicken.

Gingered Peach Bourbon Thyme Smash Recipe


  • 1/2 cup fresh ripe peach slices
  • 4 sprigs fresh thyme, plus more for serving
  • juice from half a lemon
  • 1-2 tablespoons honey, more or less to taste
  • 2 ounces bourbon, more or less to taste
  • ginger beer, for topping


  1. Heat a grill or grill pan to high and grill the peach slices for 2-3 minutes per side.

    In a cocktail shaker or glass jar, add the peach slices, thyme, lemon juice and honey, using a muddler, muddle all of the ingredients together, squishing everything to release the juices. Add the bourbon and shake to combine.

    Add ice to a glass and pour the drink over the ice (strain if desired). Top the glass with a little more ice and then pour the ginger beer over, gently stirring to combine. Garnish with peaches and thyme.

Rebel Yell Boozy Bourbon Shake Recipe


  • 2 oz Rebel Yell Kentucky Straight Bourbon
  • 2 scoops vanilla ice cream
  • caramel drizzle
  • crumbled smoked bacon
  • whipped cream


  1. Blend Rebel Yell Bourbon, ice cream, caramel drizzle and crumbled bacon.
  2. Garnish with whipped cream, more caramel drizzle, and a slice of peppered bacon.

Bacon Bourbon BBQ Burgers Recipe


  • 16 ounces grass fed beef or organic short rib blend ground beef
  • kosher salt
  • 6 slices thick cut bacon, cooked
  • 2 teaspoons grapeseed oil
  • 1 medium onion, finely diced
  • 1/2 cup ketchup
  • 2 tablespoons light brown sugar
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon worcestershire sauce
  • 1 teaspoon soy sauce
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons bourbon
  • 2 ounces extra sharp cheddar, shredded
  • 2 eggs fried (optional)
  • 2 pretzel buns, toasted


  1. Very gently form the burgers into 2 – 8 ounces patties, careful not to pack the meat too tightly. Season generously on both sides with kosher salt. Let sit for 15 minutes.
  2. While the burgers are resting, in a small saucepan over medium heat add the grapeseed oil and diced onion. Saute until the onion begins to sweat and become translucent.
  3. Stir in the ketchup, brown sugar, vinegar, worcestershire sauce, soy sauce, salt and cayenne pepper. Bring to a simmer and cook for 10 minutes. Mix in the bourbon and cook for an addition minute or two. Remove from heat.
  4. Cook the burgers on a grill or in a cast iron skillet with a small amount of oil according to your preferred preference.
  5. In the last minute, add 1 ounce of shredded cheese to the top of each burger. If using a grill, cover to melt the cheese. If cooking in a skillet tent with some foil.
  6. Remove from heat and let rest for 5 minutes.
  7. While the burger is resting fry the eggs.
  8. To build the burger:
  9. Place the bottom of the pretzel bun on a plate and top with the cheese burger, add a tablespoon or two of BBQ sauce, 3 pieces of bacon broken in half and if using top with the fried egg, add the top bun.

Bourbon Mushroom Sauce on Grilled Rib Eye Steak Recipe


  • 2 rib eye steaks about 1 1/2 thick Strip Loin or Tenderloin can also be used
  • salt and pepper to season
For the Bourbon Mushroom Sauce
  • 2 tbsp butter
  • 1 large shallot minced
  • 1 clove garlic minced
  • salt and pepper to season
  • 1 1/2 cups sliced cremini mushrooms or other mushroom of your choice
  • 2 ounces Bourbon
  • 1/2 cup beef stock
  • pinch nutmeg
  • 1/4 cup whipping cream
  • 1/2 tsp chopped fresh thyme or 1/4 tsp dried thyme
  • 1 tbsp additional butter cold


  1. Allow your steaks to come to almost room temperature before grilling. Leave them covered in plastic wrap as they come up to temperature.
  2. Season with salt and pepper and cook on the preheated grill until your desired internal preference is reached. I found about 3 1/2 to 4 minutes per side is good for medium rare.
  3. Turn the steaks only once during the cooking time.
  4. Remove from the grill and let the steaks rest for 10 minutes on a plate. Loosely tent the steaks with aluminum foil, leaving a couple of openings for steam to escape.
  5. Serve with the Sauce spooned over the top .
To prepare the sauce
  1. When the steaks hit the grill start the sauce by sautéing the mushrooms over medium heat in the butter until they shrink and just being to turn a little brown at the edges. Season with salt and pepper.
  2. Add the shallots and garlic and sauté for another minute or so until they soften.
  3. Add the bourbon and let that cook off for only a minute.
  4. Add the beef stock and nutmeg and allow the sauce to reduce by almost half for the next few minutes.
  5. Add the whipping cream and thyme and cook for only a minute or two more until the sauce is the right consistency. It should not be too thick but should coat the back of a metal spoon. If you reduce the sauce too much, just thin it wit a little extra splash of beef stock.
  6. Just before serving, remove the sauce from the heat and stir in an additional butter. This gives the sauce good body and while when serving.

Bourbon Butterscotch Apple Pie Recipe


For the bourbon butterscotch:
  • 2 oz butter
  • ½ cup brown sugar
  • 1 tbsp. dark corn syrup
  • ¼ cup heavy whipping cream
  • ½ tsp. vanilla extract
  • 2 tbsp. bourbon
For the rest of the pie:
  • 2-3 pie crusts, store bought or homemade (3 if you want to do all the decoration)
  • 3-4 large apples
  • ½ tsp. ground cinnamon
  • 3 tbsp. all purpose flour


  1. In a small saucepan, combine all of the bourbon butterscotch sauce ingredients, and cook over medium-low heat. Once the brown sugar has dissolved, continue cooking the sauce for about 15 more minutes, stirring frequently, until it coats the back of a spatula and has thickened and reduced. (This sauce will keep for up to two weeks in the refrigerator)
  2. Peel and thinly slice your apples. In a large bowl, stir together the sliced apples, cinnamon, and flour. Add ⅓ cup of the bourbon butterscotch and stir until the apples are completely coated.
  3. Press one of your pie crusts into your pie pan and trim the edges so that they no longer hang over the edge of your pie pan. Fill with your apple mixture. You can simply cover the pie with another crust or do something fancier if you like.
  4. If you want to make the same sort of crust as I did, cut one of your pie crusts into ¾” strips and arrange in a lattice pattern. Take the remaining crust and cut half of it into ¼” strips. Braid these strips together and arrange around the edge using a little water to make them stick. With the remaining dough, cut out some leaves (I used circular cookie cutters to do this) and press them onto your crust.
  5. Bake at 425F for 40-45 minutes, or until the crust is golden brown.

Bourbon Bacon Chocolate Balls Recipe


  • 2 cups Rice Crispies
  • 1 lb. Bacon, cooked and chopped
  • 2 Tbsp Cocoa Powder1 C Powdered Sugar, divided
  • ¼ cup Bourbon Caramel Syrup
  • 2 Tbsp Light Corn Syrup
  • 1 Tbsp Water


  1. Add the rice crispies and bacon to a blender or food processor and blend until finely ground. Dump the mixture into a large bowl and stir in the cocoa powder and ¾ cup of the powdered sugar.
  2. In a small bowl, whisk together the bourbon caramel syrup, corn syrup, and water, then add to the dry mix and stir until thoroughly combined. Roll into 1 inch balls, then coat in the remaining powdered sugar.

Grilled Bourbon Pork Tenderloin Recipe


  • 1/2 cup Bourbon or Whisky
  • 1/4 cup brown sugar
  • 1/4 cup soy sauce
  • 2 Tbsp Worcestershire
  • 1 lemon, juiced
  • 1/4 tsp garlic powder
  • 2 pork tenderloins (about 2 pounds total)


  1. Whisk together bourbon, brown sugar, soy sauce, Worcestershire, lemon juice and garlic powder.
  2. Place pork tenderloins in a gallon ziplock bag. Pour marinade over pork. Seal bag and refrigerate one hour to overnight.
  3. Remove pork from ziplock bag and grill to desired doneness (approximately 12 to 16 minutes).

Bourbon Peach BBQ Baked Beans Recipe


  • 6 slices thick cut bacon chopped
  • 2 ounce cans cannellini beans rinsed + drained, 14
  • 2 ounce cans pinto beans rinsed + drained, 14
  • 2-3 ripe peaches chopped (use 2 if peaches are big, 3 if they are small)
  • 1 ½ cups your favorite [BBQ sauce |]
  • ½ cup pure maple syrup
  • 1/3-1/2 cup bourbon
  • 1/4 cup balsamic vinegar
  • 2 tablespoons grainy Dijon mustard
  • 1-2 teaspoons chipotle chili powder
  • 1 teaspoon smoked paprika
  • ½ teaspoons salt + pepper
  • fresh basil for serving


  1. Preheat the oven to 350 degrees F.
  2. Place an oven safe 3-5 quart Dutch oven or heavy bottom pot over medium heat. Add the bacon and cook until crisp, about 5 minutes. Remove from the heat. If there is a lot of fat in the pot, drain off all but 1 tablespoon. To the bacon, add the cannellini beans, pinto beans, peaches, BBQ sauce, maple syrup, bourbon, balsamic dijon mustard, chipotle chili powder, smoked paprika, salt and pepper. Give everything a good stir to combine.
  3. Place in the oven and bake for about 45 minutes or until the sauce has thicken and is bubbly. Serve warm with fresh basil.