26 September, 2024

Fall-Inspired Cocktail and Recipes from our Friends at Yellowstone Bourbon

A bottle of Yellowstone Bourbon and a glass of juice placed on the ground, showcasing a blend of spirits and refreshment. Une bouteille de Yellowstone Bourbon et un verre de jus posés au sol, mettant en valeur un mélange de spiritueux et de rafraîchissements.

Cooking with bourbon can enhance your flavours and add a subtle smokey sweetness to sauces, drinks and even desserts. Our partners at Yellowstone Bourbon have generously provided their favourite fall cocktail recipe for our readers! Plus, we’ve added some delicious food recipes that incorporate bourbon – and we’ve provided options to make alcohol-free versions, too!

Yellowstone Bourbon’s seasonal cocktail recipe: Harvest Stir

This delectable cocktail mixes the flavours of pear, fig, bourbon and cinnamon for a perfect fall drink.

Ingredients

• 2 oz (55 mL) Yellowstone Select Bourbon

• 1.5 oz (45 mL) pear nectar

• 1 tablespoon (18 g) fig jam/preserves

• 0.5 oz (15 mL) simple syrup

• 2 dashes ground cinnamon

• Dehydrated pears (optional)

• Cinnamon sticks (optional)

How to prepare

• Combine all ingredients and serve over ice.

• Garnish with dehydrated pears and cinnamon sticks, if desired.

• Enjoy!

Make it a mocktail by replacing the bourbon with sparkling water and a splash of lemon juice.

Honey-bourbon sauce for a pop of flavour

This sweet and savoury sauce works great as a marinade for meat, tofu or vegetables, or as a sauce to enhance your dishes.

Ingredients

• 1/4 cup (60 mL) honey – we recommend choosing a more liquid option

• 1/4 cup (60 mL) tomato paste

• 1/4 cup (60 mL) Yellowstone Select Bourbon

• 1 tablespoon (15 mL) Dijon mustard

• 1 teaspoon (5 mL) white wine vinegar

• 1 teaspoon (2.5 g) onion powder

• 1/4 teaspoon (0.8 g) garlic powder

How to prepare

• Combine all ingredients in a small pot and bring to a boil.

• Simmer for 10 minutes.

• Use as a marinade or serve as a sauce. Enjoy!

Make your sauce alcohol-free! Omit the bourbon and use low-sodium beef or vegetable stock instead.

Bourbon Bundt cake

This eye-catching cake works great for brunch or dinner.

Ingredients

• 1 cup (230 g) unsalted butter

• 1–1/4 cup sugar (250 g)

• 3/4 cup (150 g) brown sugar

• 4 large eggs

• 1 cup (240 mL) buttermilk

• 1/4 cup (60 mL) bourbon

• 2 teaspoons (10 mL) vanilla extract

• 2–3/4 cups (385 g) all-purpose flour

• 1 teaspoon (2.5 g) baking powder

• ½ teaspoon (1.25 g) baking soda

• 1 teaspoon (2.5 g) salt

How to prepare

• Remove butter, eggs and buttermilk from fridge and allow to warm to room temperature.

• In a large bowl, cream the butter, sugar and brown sugar until smooth. Scrape the sides of the bowl and add the eggs, one at a time, beating after each addition.

• In a separate bowl, mix the dry ingredients: flour, baking powder, baking soda and salt.

• In a third bowl, mix the wet ingredients: buttermilk, bourbon and vanilla extract.

• Alternate adding the wet and dry ingredients, half at a time, to the butter mixture, stirring until just combined.

• Pour batter into a lightly greased bundt pan and bake at 350° Fahrenheit for 45-50 minutes, until a toothpick comes out clean.

• Allow to cool for approximately 20 minutes, then remove from bundt pan and place on cooling rack.

• Serve, with or without glaze (see below), and enjoy!

Make your bundt cake alcohol-free! Increase vanilla to 5 teaspoons (25 mL) and add 2.5 tablespoons (37.5 mL) of maple syrup, then omit the bourbon.

Glaze (optional)

• 2 cups (400 g) icing sugar

• 2 tablespoons (30 mL) bourbon (optional)

• 1/4 cup (60 g) whipping cream

How to prepare