Straight Bourbon Whiskey & Dessert Pairing Recipes

Luscious layers of caramel, honey, apple, citrus, and baking spices make Weed
Cellars’ Straight Bourbon Whiskey the perfect partner for fall desserts. Our infused recipes take your favorite treats from tasty to heavenly.

1. Bourbon Bread Pudding

Total Time: 1 hour 5 minutes Servings: 12

Ingredients:
8 brioche rolls
1 ¾ cups milk
¼ cup Weed Cellars Straight Bourbon Whiskey
2 eggs
1 ½ Tablespoons unsalted butter
1 teaspoon vanilla extract
¼ cup brown sugar
¼ cup white sugar
1 dash salt
1 teaspoon cinnamon
¼ cup dried cranberries

Directions:
1. Preheat the oven to 350°F.
2. Butter an 8-inch baking dish. Cut the brioche rolls into 1 ½-inch cubes
and bake in the oven for 3 minutes.
3. In a medium saucepan, whisk together white and brown sugar, milk,
vanilla, salt, cinnamon, butter, and Whiskey. Let cool for 10 minutes.
4. In a small bowl, gently whisk the eggs. Pour the egg mixture evenly over
the bread. Sprinkle on dried cranberries.
5. Bake for 35 minutes and serve warm.

2.  Bourbon Pumpkin Pie

Total Time: 1 hour 15 minutes
Servings: 12

Crust Ingredients:
1 cup all-purpose flour
¼ cup sugar
¼ teaspoon salt
1 teaspoon olive oil
½ cup unsalted butter, cubed and softened
1 egg yolk, beaten
¼ teaspoon vanilla

Filling Ingredients:
½ cup heavy cream
6oz sweetened condensed milk
¾ cup dark brown sugar
2 eggs, beaten
½ teaspoon salt
1 can pumpkin pureé (15oz)
3 Tablespoons Bourbon
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon ground ginger

Crust Directions:
1. Preheat the oven to 400°F.
2. In a medium bowl, combine the flour, salt and sugar. Add in the cubed
butter and mix in the egg yolk, olive oil, and vanilla. The mixture should
be thick and crumbly. Divide the mixture into three balls of dough.
3. Butter the bottom and sides of a 9-inch springform pan. With the sides
removed, spread one of the balls of dough so that it covers the bottom of
the pan. Pat the dough gently to even it out. Bake the bottom for 7
minutes, until golden. Attach the sides of the pan. Spread the remaining
two balls of dough along its sides.

Filling Directions:
1. Preheat the oven to 400°F.
2. In a large bowl, mix together the brown sugar, salt, cinnamon, nutmeg,
and ground ginger. Gradually whisk in the eggs, heavy cream, condensed
milk, pumpkin pureé, and bourbon. Once this mixture is thoroughly
combined, pour it into the crust.
3. Bake the pie for 50-55 minutes, until the filling is firm. Let cool.
4. Serve with whipped cream, if desired.

3. Bourbon Mixed Berry Scone

Total Time: 1 hour
Servings: 10 scones

Ingredients:
2 cups all-purpose flour
1/3 cup granulated sugar
1 ½ teaspoon baking powder
1 egg
½ teaspoon salt
1 teaspoon cinnamon
½ cup unsalted butter
1/3 cup cranberries ½ cup blueberries
2 Tablespoons Weed Cellars Straight Bourbon Whiskey
1 teaspoon brown sugar
½ cup heavy whipping cream
½ teaspoon vanilla extract

Directions:
1. Preheat your oven to 400°F.
2. In a large bowl, thoroughly mix together the flour, sugar, baking powder,
salt and cinnamon. Cut the butter into pieces and mix it in.
3. In a small bowl, whisk together the Whiskey, cream, vanilla extract, and
egg. Gradually stir it into the dry ingredients.
4. Massage the brown sugar into the blueberries and cranberries. Add the
berries into the mixture and form a dough.
5. Flour a flat surface and pour the dough onto it. Work the dough, adding
flour if needed, so it isn’t too sticky. Shape the dough into 10 equal balls.
6. Line a baking sheet with parchment paper and place the balls of dough on
the baking sheet. Sprinkle with cinnamon. Bake for 18-20 minutes, until
golden brown.

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