20 Delicious Four Roses Recipes Creative

There’s something magical about cooking with Four Roses—whether it’s adding a splash to a savory glaze or stirring it into a decadent dessert, this bourbon brings warmth and depth to every dish. From cozy weeknight dinners to show-stopping weekend feasts, these 20 recipes prove just how versatile (and delicious) it can be. Ready to get inspired? Let’s dive in!

Four Roses Bourbon Glazed Salmon

Now, let’s talk about a dish that’s smoother than your last dating app match—salmon glazed with a bourbon kick so good, it’ll make you forget your ex’s name. This recipe is the perfect balance of sweet, smoky, and sassy, with a hint of Kentucky charm.

Ingredients

• 2 salmon fillets (about 6 oz each, skin-on for extra crispiness)
• 1/4 cup Four Roses Bourbon (or enough to make you question your life choices)
• 2 tbsp honey (the sticky, golden kind)
• 1 tbsp soy sauce (for that umami punch)
• 1 tbsp Dijon mustard (fancy, but not too fancy)
• 1 clove garlic, minced (because vampires are real, people)
• A pinch of red pepper flakes (for a little drama)
• 1 tbsp olive oil (the liquid gold of the kitchen)
• Salt and black pepper (the dynamic duo)

Instructions

1. Preheat your oven to 400°F (because we’re not savages—use a thermometer).
2. In a small saucepan over medium heat, whisk together the bourbon, honey, soy sauce, Dijon, garlic, and red pepper flakes. Let it simmer for 5 minutes until it thickens slightly (like your patience after a long day). Tip: Don’t walk away—bourbon reductions have a habit of going from “glorious” to “gross” in seconds.
3. Heat olive oil in an oven-safe skillet over medium-high heat. Season the salmon fillets with salt and pepper, then sear them skin-side down for 3 minutes until crispy. Tip: Press gently with a spatula to prevent curling—salmon deserves to lie flat, just like you after Thanksgiving dinner.
4. Flip the fillets, brush the glaze generously over the top, and transfer the skillet to the oven. Bake for 6-8 minutes, or until the salmon flakes easily with a fork (but still looks juicy, not sad). Tip: Baste halfway through for extra flavor drama.

This salmon comes out sticky-sweet, with a smoky bourbon depth that’ll have you licking the plate. Serve it over a bed of garlicky greens or with a side of bad decisions—your call.

Four Roses Old Fashioned Cocktail

Now, let’s talk about a cocktail that’s smoother than your last Zoom meeting apology—the Four Roses Old Fashioned. This bourbon-based beauty is the liquid equivalent of a well-tailored suit: classic, strong, and impossible to ignore. Perfect for sipping slow or pretending you’re in a 1920s speakeasy (fedora optional).

Ingredients

• 2 oz Four Roses Bourbon (because anything less is a tragedy)
• 1 sugar cube (or ½ tsp granulated sugar if you’re fresh out of drama)
• A couple of dashes of Angostura bitters (the spice whisperer)
• A splash of water (just enough to dissolve the sugar, not drown the mood)
• 1 big ol’ ice cube (or a handful of smaller ones if you’re impatient)
• Orange peel (for garnish and Instagram cred)

Instructions

1. Drop the sugar cube into a sturdy rocks glass. If using granulated sugar, just pretend it’s sand at the world’s tiniest beach.
2. Douse the sugar with bitters—think of it as giving the cube a spicy little hug.
3. Add a splash of water and muddle until the sugar dissolves (no crunchy surprises, please). Tip: No muddler? Use the back of a spoon like a civilized human.
4. Pour in the bourbon and stir gently for 10 seconds—this isn’t a shakeweight exercise.
5. Add your ice cube(s) and stir again for another 10 seconds to chill without diluting the magic. Tip: Big ice melts slower, keeping your drink bold, not watered-down.
6. Express the orange peel over the glass (twist it to release the oils), then drop it in like the cherry on a sundae. Tip: Use a vegetable peeler if you lack fancy citrus tools.

Here’s the payoff: silky caramel-kissed bourbon with a whisper of spice and citrus, all hugged by that slow-melting ice. Serve it with a side of bad decisions or a charcuterie board—your call. Either way, it’s a drink that’ll make you sigh louder than your Wi-Fi buffering.

Four Roses Bourbon BBQ Ribs

Look out, grill masters and bourbon lovers—these Four Roses Bourbon BBQ Ribs are about to become your new summer obsession. Tender, smoky, and just the right amount of sticky, these ribs are basically a high-five to your taste buds.

Ingredients

• 2 racks of baby back ribs (because bigger is always better)
• A generous glug of Four Roses Bourbon (about 1/2 cup)
• 1 cup of your favorite BBQ sauce (store-bought or homemade, no judgment)
• 2 tbsp brown sugar (for that sweet, sweet caramelization)
• 1 tbsp smoked paprika (because we’re fancy like that)
• 1 tsp garlic powder (the unsung hero of flavor)
• 1 tsp onion powder (its trusty sidekick)
• A pinch of salt and pepper (to keep things balanced)

Instructions

1. Preheat your grill to 250°F—low and slow is the name of the game here.
2. Pat the ribs dry with paper towels (nobody likes a soggy rib).
3. Mix the brown sugar, smoked paprika, garlic powder, onion powder, salt, and pepper in a bowl—this is your dry rub magic dust.
4. Massage the dry rub all over the ribs like you’re giving them a spa day. Pro tip: Let them sit for 10 minutes to soak up all that flavor.
5. Place the ribs on the grill, bone-side down, and close the lid. Let them cook for 3 hours, resisting the urge to peek—trust the process.
6. While the ribs cook, mix the BBQ sauce and bourbon in a small saucepan. Simmer over low heat for 5 minutes until it thickens slightly. Bourbon tip: Don’t skip the simmer—it mellows the alcohol but keeps the flavor.
7. After 3 hours, brush the ribs with the bourbon BBQ sauce. Cook for another 30 minutes, saucing every 10 minutes for maximum stickiness.
8. Remove the ribs from the grill and let them rest for 10 minutes—this keeps them juicy.

Kick back and admire your handiwork: these ribs are fall-off-the-bone tender with a smoky-sweet kick from the bourbon. Serve them with extra sauce for dipping, or go wild and pile them on a sandwich. Just don’t forget the napkins—things are about to get messy.

Four Roses Bourbon Chocolate Truffles

Knock your socks off, bourbon lovers—these Four Roses Bourbon Chocolate Truffles are here to ruin all other desserts for you. Rich, boozy, and ridiculously easy to make, they’re the grown-up treat your next dinner party (or solo Netflix binge) desperately needs. Just try not to eat them all before serving—no promises, though.

Ingredients

– 8 oz high-quality dark chocolate (chopped, because we’s fancy now)
– 1/2 cup heavy cream (the richer, the better)
– 2 tbsp Four Roses Bourbon (or enough to make you whisper ‘wow’)
– 1 tbsp unsalted butter (for that velvety finish)
– A pinch of flaky sea salt (because contrast is life)
– 1/2 cup cocoa powder (for rolling—messy but worth it)

Instructions

1. **Chop the chocolate** into small, even pieces—this helps it melt smoothly without scorching.
2. **Heat the heavy cream** in a small saucepan over medium heat until it just starts to simmer (tiny bubbles at the edges, about 180°F).
3. **Pour the hot cream over the chocolate**, let it sit for 1 minute (patience, grasshopper), then stir until silky.
4. **Add the bourbon and butter**, stirring until fully melted and glossy. Pro tip: If the mixture seizes, add a splash of warm cream to rescue it.
5. **Refrigerate the mixture** for 2 hours, or until firm enough to scoop (think cold cookie dough).
6. **Use a melon baller or spoon** to scoop tablespoon-sized portions, then roll into balls. Hot tip: Dust your hands with cocoa powder to prevent sticky disasters.
7. **Roll each truffle in cocoa powder** until fully coated, then sprinkle with a tiny pinch of flaky salt.
8. **Chill for another 30 minutes** to set—if you can wait that long.

Glory awaits: These truffles are like biting into a boozy cloud—smooth, decadent, and just a little rebellious. Serve them on a fancy plate, or hide them in your desk drawer for emergencies (we won’t judge).

Four Roses Bourbon Pecan Pie

Zesty, boozy, and nutty—this pie is the love child of dessert and happy hour. Imagine a buttery, flaky crust hugging a gooey, caramel-kissed filling studded with toasted pecans and a generous glug of Four Roses Bourbon. It’s the kind of pie that’ll have your guests whispering sweet nothings to their plates.

Ingredients

• 1 9-inch pie crust (store-bought or homemade, no judgment)
• 3 large eggs, beaten
• 1 cup light corn syrup (the glue holding your dreams together)
• 1 cup granulated sugar (because sweet is the name of the game)
• 2 tbsp unsalted butter, melted (go ahead, lick the spoon)
• A splash of vanilla extract (the secret handshake of baking)
• 1/4 cup Four Roses Bourbon (or enough to make you hum a tune)
• 1 1/2 cups pecans, roughly chopped (the crunchy stars of the show)
• A pinch of salt (to keep things interesting)

Instructions

1. Preheat your oven to 350°F (175°C) and pop that pie crust into a 9-inch pie dish. Crimp the edges fancy-like or just press ’em with a fork—your pie, your rules.
2. In a big bowl, whisk together the beaten eggs, corn syrup, sugar, melted butter, vanilla, bourbon, and salt until it’s smoother than a jazz solo. Tip: If your mixture looks curdled, keep whisking—it’ll come together!
3. Stir in the chopped pecans, then pour the whole glorious mess into your pie crust. Tip: For extra flair, arrange a few pecan halves on top in a pretty pattern.
4. Bake for 50–60 minutes, or until the center jiggles just slightly when nudged (like a firm pudding). Tip: If the crust starts browning too fast, tent it with foil to avoid a burnt situation.
5. Let the pie cool completely on a wire rack—about 2 hours—unless you’re into molten-lava-level burns (we don’t recommend it).

This pie is a textural dream: sticky-sweet filling, crunchy pecans, and a whisper of bourbon warmth. Serve it with a dollop of whipped cream or, for maximum decadence, a scoop of vanilla ice cream that’ll melt into all the nooks and crannies.

Four Roses Bourbon Caramel Sauce

Yowza, you’re about to make a sauce so good it’ll have you whispering sweet nothings to your spoon. This Four Roses Bourbon Caramel Sauce is the boozy, buttery, melt-in-your-mouth magic your desserts (or let’s be real, your midnight snack spoon) have been begging for. Consider it liquid gold with a Kentucky kick.

Ingredients

– 1 cup granulated sugar (the star of the show)
– 1/4 cup water (just enough to get the party started)
– 1/2 cup heavy cream (for that velvety swoon)
– 4 tbsp unsalted butter (because everything’s better with butter)
– A generous splash of Four Roses Bourbon (about 2 tbsp, but who’s counting?)
– A pinch of flaky sea salt (to keep things fancy)

Instructions

1. In a medium saucepan, combine the sugar and water over medium heat. Stir just until the sugar dissolves, then stop stirring—let it bubble and turn amber gold, about 5-7 minutes. (Tip: Swirl the pan gently if needed, but no spoons—this isn’t a stir-fry!)
2. Once the sugar is a deep caramel color (think bourbon barrel amber), reduce the heat to low and slowly whisk in the heavy cream. Stand back—it’ll bubble like a science experiment!
3. Add the butter, whisking until it melts into the sauce like a dream. (Tip: If the sauce seizes, keep whisking—it’ll smooth out.)
4. Remove from heat and stir in the bourbon and salt. (Tip: For extra flair, light the bourbon with a long match for a quick flambé—just don’t singe your eyebrows.)
5. Let the sauce cool slightly before pouring it into a jar. It’ll thicken as it cools, turning into a glossy, spoon-coating masterpiece.

Now that’s a sauce with personality. Drizzle it warm over vanilla ice cream for a ‘grown-up sundae,’ or let it cool and use it as a dip for apple slices—because adulthood means you can have bourbon for dessert.

Four Roses Bourbon Apple Cider

Tired of basic apple cider that doesn’t pack a punch? Meet your new fall obsession: Four Roses Bourbon Apple Cider, a cozy, boozy hug in a mug that’ll make you forget pumpkin spice ever existed. With just the right balance of sweet, spicy, and smooth, this drink is basically autumn in a glass—minus the basic vibes.

Ingredients

– 4 cups of fresh apple cider (the good stuff, not the juice box kind)
– 1/2 cup of Four Roses Bourbon (or enough to make it interesting)
– 2 cinnamon sticks (for swagger and stirring)
– 1 orange, thinly sliced (because fancy)
– A splash of maple syrup (about 1 tbsp, or more if you’re sweet like that)
– A couple of whole cloves (tiny flavor bombs)
– 1 star anise pod (optional, but it looks Instagram-worthy)

Instructions

1. In a medium saucepan, combine the apple cider, cinnamon sticks, orange slices, cloves, and star anise (if using).
2. Heat over medium-low for 10 minutes—just until it’s steaming but not boiling (we’re making cider, not lava).
3. Remove the saucepan from heat and stir in the bourbon and maple syrup. Pro tip: Taste and add more syrup if you like it sweeter, but don’t go overboard—bourbon’s the star here.
4. Let it steep for 5 minutes to let the flavors cozy up to each other.
5. Strain into mugs (or don’t—those orange slices are pretty).
6. Garnish with a fresh cinnamon stick or orange slice if you’re feeling extra.

This cider is silky, spiced, and just boozy enough to take the edge off a chilly evening. Serve it with a side of bad decisions or a cozy blanket—your call.

Four Roses Bourbon Marinated Steak

Knock your socks off, because this Four Roses Bourbon Marinated Steak is about to become your new grill-time obsession. Juicy, boozy, and packed with flavor, it’s the steak that’ll have your taste buds writing thank-you notes. Just don’t blame us if your backyard suddenly becomes the hottest dinner reservation in town.

Ingredients

– 2 (1.5-inch-thick) ribeye steaks (because thin cuts need not apply)
– 1/2 cup Four Roses Bourbon (the star of the show)
– 1/4 cup soy sauce (for that salty-sweet magic)
– 2 tbsp brown sugar (to caramelize the deal)
– 2 cloves garlic, minced (because garlic makes everything better)
– 1 tbsp Worcestershire sauce (a sneaky flavor booster)
– 1 tsp black pepper (for a little kick)
– A splash of olive oil (to keep things slick)

Instructions

1. In a bowl, whisk together the bourbon, soy sauce, brown sugar, garlic, Worcestershire sauce, and black pepper until the sugar dissolves. (Tip: Taste the marinade—if it’s too strong, add a splash of water to mellow it out.)
2. Place the steaks in a resealable bag or shallow dish and pour the marinade over them, coating evenly. Seal or cover and refrigerate for at least 4 hours, or overnight for maximum flavor penetration. (Tip: Flip the bag halfway through for even marinating.)
3. Heat your grill or cast-iron skillet to high (about 450°F) and brush with olive oil to prevent sticking.
4. Remove the steaks from the marinade (let excess drip off) and grill for 4-5 minutes per side for medium-rare (135°F internal temp). (Tip: Resist the urge to move them around—let that crust form!)
5. Transfer to a cutting board, tent with foil, and let rest for 5 minutes (this keeps the juices from escaping when you slice).

Get ready for a flavor explosion—this steak is caramelized on the outside, tender inside, with a smoky-sweet bourbon kiss. Serve it with grilled peaches or atop a pile of garlic mashed potatoes for a meal that’ll have everyone asking for seconds (and the recipe).

Four Roses Bourbon Vanilla Ice Cream

Howdy, bourbon lovers and dessert enthusiasts! If you’ve ever dreamed of spiking your ice cream with a little Kentucky charm, this Four Roses Bourbon Vanilla Ice Cream is about to become your new obsession—smooth, boozy, and just rebellious enough to make you feel like a dessert outlaw.

Ingredients

• 2 cups heavy cream (the richer, the better)
• 1 cup whole milk (none of that skimmed sadness)
• 3/4 cup granulated sugar (because life’s too short for less)
• 1 tbsp pure vanilla extract (go for the good stuff)
• 1/4 cup Four Roses Bourbon (or enough to make things interesting)
• A pinch of salt (to keep it all in check)
• 4 large egg yolks (the golden glue holding it all together)

Instructions

1. In a medium saucepan, combine the heavy cream, milk, sugar, and salt. Heat over medium-low until it’s just steaming (around 170°F)—no boiling, or you’ll anger the dairy gods.
2. In a separate bowl, whisk the egg yolks until smooth. Slowly drizzle in about 1/2 cup of the warm cream mixture while whisking constantly (this tempers the eggs so they don’t scramble—trust us, you don’t want bourbon-flavored omelet ice cream).
3. Pour the egg mixture back into the saucepan and cook over low heat, stirring nonstop with a wooden spoon, until it thickens enough to coat the back of the spoon (about 5-7 minutes).
4. Strain the custard through a fine-mesh sieve into a clean bowl (to catch any sneaky egg bits). Stir in the vanilla and bourbon—yes, that’s the fun part.
5. Cover and chill the mixture in the fridge for at least 4 hours (or overnight if you’re patient). Pro tip: Press plastic wrap directly on the surface to prevent a skin from forming.
6. Churn in your ice cream maker according to the manufacturer’s instructions (usually 20-25 minutes) until it’s thick and dreamy.
7. Transfer to a freezer-safe container, press parchment paper on top, and freeze for another 4 hours (or until firm).

Mmm, what you’ve got now is a velvety, slightly tipsy vanilla ice cream with a warm bourbon kick—perfect for scooping over apple pie, drizzling with caramel, or eating straight from the tub while pretending you’re a classy adult.

Four Roses Bourbon Spiced Nuts

Oh, you’re about to meet your new favorite party snack—these Four Roses Bourbon Spiced Nuts are the life of the bowl, guaranteed to disappear faster than your resolve to ‘just have one.’ Toasty, boozy, and just the right amount of sweet, they’re the crunchy little rebels your charcuterie board has been begging for.

Ingredients

• 2 cups mixed nuts (almonds, pecans, cashews—go wild)
• 2 tbsp Four Roses Bourbon (or enough to make you smile)
• 2 tbsp brown sugar (the sticky, sweet glue of joy)
• 1 tbsp melted butter (because butter makes everything better)
• 1 tsp smoked paprika (for that sultry smokiness)
• ½ tsp cayenne pepper (just a cheeky kick)
• ½ tsp sea salt (to balance the chaos)

Instructions

1. Preheat your oven to 325°F and line a baking sheet with parchment paper (trust us, cleanup is nobody’s hobby).
2. In a big bowl, toss the nuts with bourbon, butter, brown sugar, smoked paprika, cayenne, and salt until they’re coated like they’re headed to a fancy gala.
3. Spread the nuts in a single layer on the baking sheet—no pile-ups, or they’ll steam instead of crisp.
4. Bake for 15 minutes, then give ’em a stir (this prevents sugar from staging a caramelized coup).
5. Bake another 10-12 minutes until they’re fragrant and glossy, but not burnt—nobody wants a smoky kitchen alarm situation.
6. Let them cool completely on the sheet (they’ll crisp up as they chill, like a good comeback).

And there you have it: nuts with a bourbon-infused swagger, a hint of heat, and a crunch that’ll make you side-eye store-bought forever. Serve ’em warm with a bourbon cocktail (obviously) or smuggle them into movie night for a snack upgrade.

Four Roses Bourbon Peach Cobbler

Every summer deserves a dessert that’s equal parts boozy, fruity, and buttery—so let’s make a cobbler that’s basically a hug in a baking dish. This one’s got juicy peaches, a splash of bourbon (because adulthood), and a golden crust that’ll have you sneaking bites straight from the oven.

Ingredients

• 4 cups sliced fresh peaches (about 6 medium peaches, no need to be precise—rustic is charming!)
• 1/2 cup Four Roses Bourbon (or enough to make you whisper “oops” while pouring)
• 1 cup granulated sugar (because peaches need a sweet pep talk)
• 1 tbsp lemon juice (to keep things bright)
• 1 cup all-purpose flour (the trusty backbone)
• 1 tsp baking powder (for that fluffy lift)
• 1/2 tsp salt (to balance the chaos)
• 1/2 cup unsalted butter, melted (because butter is always the answer)
• 3/4 cup whole milk (none of that sad skim stuff)
• 1 tsp vanilla extract (for a little extra oomph)

Instructions

1. Preheat your oven to 375°F (no shortcuts—let it fully preheat for even baking).
2. Toss the peaches, bourbon, 1/2 cup sugar, and lemon juice in a bowl. Let it sit for 10 minutes while you side-eye the bourbon bottle (tip: this maceration time = extra flavor).
3. Whisk the flour, remaining 1/2 cup sugar, baking powder, and salt in another bowl. Pour in the melted butter, milk, and vanilla, stirring just until combined (lumps are fine—overmixing is the enemy of fluff).
4. Pour the batter into a greased 9×13-inch baking dish. Spoon the peach mixture (and all that boozy syrup) evenly over the top (tip: don’t stir—let the magic happen in the oven).
5. Bake for 45-50 minutes, or until the top is golden and the edges bubble like a summer jam session (tip: if the top browns too fast, tent with foil).

Crave-worthy doesn’t even cover it—this cobbler’s got a caramelized crust, boozy peaches that taste like sunshine, and a texture that’s crisp-meets-gooey perfection. Serve it warm with a scoop of vanilla ice cream (mandatory) and a dramatic drizzle of the syrupy pan juices.

Four Roses Bourbon Maple Syrup

Oh, you fancy, huh? This Four Roses Bourbon Maple Syrup is the boozy, buttery, better-than-breakfast upgrade your pancakes (and let’s be real, your life) deserve. It’s like fall in a bottle, but with a kick that’ll make you wink at your coffee.

Ingredients

• 1 cup pure maple syrup (none of that “pancake” imposter stuff)
• 2 tbsp Four Roses Bourbon (or enough to make you hum a country song)
• A pat of unsalted butter (about 1 tbsp, because richness never hurt nobody)
• A pinch of flaky sea salt (for that *chef’s kiss* balance)

Instructions

1. In a small saucepan over **medium-low heat**, combine the maple syrup and bourbon. Whisk like you’re stirring up trouble.
2. Let the mixture simmer gently for **5 minutes**—you’re aiming for a light bubble, not a rave. Tip: If it starts boiling like a volcano, turn the heat down. Burnt sugar is a sad, sticky tragedy.
3. Add the butter and whisk until it melts into the syrup, turning it glossy and irresistible. Tip: Use a wooden spoon to pretend you’re a frontier tavern keeper. Optional, but highly recommended.
4. Remove from heat and sprinkle in the sea salt, stirring just to dissolve. Tip: Taste and add another pinch if needed—salt is the wingman that makes the sweetness pop.
5. Let it sit for **2 minutes** to thicken slightly. Patience, grasshopper.

Magic happens when this syrup hits warm pancakes—it’s silky, smoky, and just sweet enough to forgive your Monday. Drizzle it over vanilla ice cream for a “whoops, I meant to do that” dessert, or bottle it (with a ribbon, because drama) for the friend who appreciates liquid gold.

Four Roses Bourbon Brownies

Picture this: you’re staring at a pan of brownies, but not just any brownies—these are spiked with Four Roses Bourbon, because why should cocktails have all the fun? These decadent squares are the lovechild of a dessert and a happy hour, guaranteed to make your taste buds do a little jig.

Ingredients

• 1 cup unsalted butter (plus a lil’ extra for greasing the pan)
• 2 cups granulated sugar (because we’re not here to play games)
• 4 large eggs (the kind that make your batter gloriously fluffy)
• 1 tsp vanilla extract (the good stuff, not the sad imitation)
• 3/4 cup cocoa powder (dark, dreamy, and destined for greatness)
• 1 cup all-purpose flour (the trusty sidekick)
• 1/2 tsp salt (to balance the sweet chaos)
• 1/4 cup Four Roses Bourbon (a generous pour, obviously)
• 1 cup chocolate chips (because more chocolate is always the answer)

Instructions

1. Preheat your oven to 350°F and grease a 9×13-inch baking pan with butter—no one likes a sticky situation.
2. Melt 1 cup butter in a saucepan over low heat, then whisk in the sugar until it’s smooth and slightly glossy.
3. Beat in the eggs one at a time, letting each fully incorporate before adding the next. Tip: Room-temperature eggs blend better, so take ’em out ahead of time!
4. Stir in the vanilla and bourbon, pretending you’re a mad scientist creating the ultimate dessert potion.
5. Sift in the cocoa powder, flour, and salt, mixing just until combined—overmixing leads to tough brownies, and we’re going for fudgy perfection.
6. Fold in the chocolate chips, reserving a handful to sprinkle on top for extra pizzazz.
7. Pour the batter into the prepared pan, smoothing it out with a spatula, and bake for 25–30 minutes. Tip: A toothpick should come out with a few moist crumbs clinging to it; if it’s clean, you’ve gone too far.
8. Let the brownies cool for at least 20 minutes before slicing—patience is a virtue, especially when bourbon’s involved.

These brownies are dense, fudgy, and packed with a boozy warmth that’ll have you sneaking seconds. Serve them warm with a scoop of vanilla ice cream for a ‘bourbon float’ vibe, or enjoy them solo with a dramatic sigh of satisfaction.

Four Roses Bourbon Bacon Jam

Veg out, because we’re about to turn bacon into a spreadable, bourbon-kissed masterpiece that’ll make your toast weep with joy. This Four Roses Bourbon Bacon Jam is the love child of breakfast and happy hour—stick a fork in it, because you’re done for.

Ingredients

– 1 lb thick-cut bacon, chopped into bite-sized confetti
– 1 large yellow onion, diced (because nobody has time for tears)
– 2 garlic cloves, minced—or 3 if you’re feeling spicy
– A glug of Four Roses bourbon (about ¼ cup)
– ½ cup brown sugar, packed like a suitcase for flavor town
– ¼ cup maple syrup, the real stuff—no pancake imposters
– ¼ cup apple cider vinegar, for a tangy high-five
– 1 tsp smoked paprika, because we’re fancy
– A pinch of red pepper flakes, optional but highly encouraged

Instructions

1. Throw the bacon into a large skillet over medium heat. Cook until crispy, stirring occasionally like you’re bored at a party—about 10 minutes.
2. Use a slotted spoon to rescue the bacon onto a paper towel-lined plate. Pour off all but 1 tbsp of the glorious bacon fat (save the rest for eggs tomorrow—trust me).
3. Toss the onion into the skillet and sauté until it’s golden and translucent, about 5 minutes. Tip: Low and slow here avoids burnt onion drama.
4. Add the garlic and stir for 30 seconds until fragrant—like your favorite candle, but edible.
5. Pour in the bourbon (stand back, it might sizzle dramatically) and scrape up any browned bits stuck to the pan. Let it simmer for 2 minutes to burn off the alcohol, leaving only flavor.
6. Stir in the brown sugar, maple syrup, vinegar, paprika, and pepper flakes. Bring to a gentle boil, then reduce heat to low.
7. Add the bacon back to the party and let everything simmer uncovered for 20 minutes, stirring occasionally, until it’s thick enough to coat a spoon. Tip: If it looks too watery, give it 5 more minutes—patience is a virtue, especially with jam.
8. Let it cool slightly, then pulse a few times in a food processor for a chunky spread (or go smooth if you’re rebellious). Tip: For extra shine, skim off any excess fat before blending.

This jam is sticky, sweet, smoky, and just a little rowdy from the bourbon. Slather it on grilled cheese, spoon it over cream cheese for the ultimate bagel flex, or—no judgment—eat it straight from the jar with a fancy cracker.

Four Roses Bourbon Pumpkin Soup

Just when you thought pumpkin soup couldn’t get any cozier, we went and spiked it with bourbon—because why should eggnog have all the fun? This Four Roses Bourbon Pumpkin Soup is like a warm hug with a cheeky kick, perfect for when you want to impress your friends or just treat yourself like the gourmet legend you are.

Ingredients

• 2 tbsp butter (because everything starts better with butter)
• 1 medium yellow onion, diced (no one likes a chunky soup villain)
• 2 garlic cloves, minced (the more, the merrier, honestly)
• 1 (15-oz) can pumpkin purée (not pie filling—trust us)
• 3 cups chicken or veggie broth (homemade if you’re fancy, boxed if you’re human)
• 1/2 cup heavy cream (go big or go home)
• 1/4 cup Four Roses bourbon (or your favorite, but this one’s magic)
• 1 tsp ground cinnamon (for that ‘fall in a bowl’ vibe)
• 1/2 tsp ground nutmeg (a little goes a long way, don’t go rogue)
• Salt and pepper (to make it taste like food, not sadness)

Instructions

1. Melt the butter in a large pot over medium heat—let it sizzle but not brown, or you’ll miss the flavor train.
2. Toss in the onion and sauté until translucent, about 5 minutes (stir occasionally unless you enjoy scrubbing burnt onions).
3. Add the garlic and cook for 30 seconds, just until fragrant (any longer and it’ll turn bitter, like your ex’s texts).
4. Stir in the pumpkin purée, broth, cinnamon, and nutmeg. Bring to a gentle boil, then reduce heat and simmer for 15 minutes to let the flavors mingle like a good party.
5. Carefully blend the soup until smooth using an immersion blender (or transfer to a regular blender in batches—hot soup explosions are not a vibe).
6. Stir in the heavy cream and bourbon, then simmer for another 5 minutes (the alcohol cooks off, leaving just the fun).
7. Season with salt and pepper to taste (aka “until it makes you do a happy dance”).

Oh, this soup is velvety, rich, and just boozy enough to make you feel fancy without needing a reservation. Serve it in hollowed-out mini pumpkins for extra autumnal drama, or just slurp it straight from the pot—we won’t judge.

Four Roses Bourbon Gingerbread Cookies

Look out, Santa—these aren’t your grandma’s gingerbread cookies. We’re spiking the dough with a splash of Four Roses Bourbon for a grown-up twist that’ll have you sneaking extras when no one’s looking (no judgment here).

Ingredients

• 2 1/4 cups all-purpose flour (plus a dusting for rolling)
• 1 tsp baking soda
• 1 1/2 tsp ground ginger (because we’re not messing around)
• 1 tsp cinnamon
• 1/4 tsp cloves
• 1/4 tsp salt
• 3/4 cup unsalted butter, softened (aka “almost melty”)
• 1/2 cup brown sugar, packed like a tight suitcase
• 1 large egg
• 1/4 cup molasses (the sticky, dark kind)
• 2 tbsp Four Roses Bourbon (or a generous “oops” pour)
• 1/2 cup granulated sugar (for rolling—trust us)

Instructions

1. Whisk together flour, baking soda, ginger, cinnamon, cloves, and salt in a bowl—no clumps allowed.
2. In a separate bowl, beat butter and brown sugar with a mixer on medium until fluffy, about 2 minutes (pretend it’s a tiny butter cloud).
3. Add egg, molasses, and bourbon to the butter mix; beat until combined (tip: scrape the bowl sides—stragglers hate being left out).
4. Gradually add dry ingredients to wet, mixing on low until dough forms (it’ll be soft but not sticky—like Play-Doh’s sophisticated cousin).
5. Divide dough in half, flatten into discs, wrap in plastic, and chill for 1 hour (or freeze for 20 minutes if you’re impatient).
6. Preheat oven to 350°F and line baking sheets with parchment paper (because nobody likes scrubbing pans).
7. Roll dough into 1-inch balls, then roll each in granulated sugar (tip: use a small ice cream scoop for even cookies).
8. Space balls 2 inches apart on sheets and bake for 10-12 minutes until edges are set but centers are still slightly soft (they’ll firm up as they cool—patience, grasshopper).
9. Let cookies cool on sheets for 5 minutes, then transfer to a rack (or your mouth, we won’t tell).

Hello, perfection! These cookies are chewy with a spicy kick, balanced by that bourbon warmth. Serve them with a glass of cold milk (or, you know, more bourbon) for maximum holiday mischief.

Four Roses Bourbon Honey Glazed Ham

Howdy, bourbon lovers and ham enthusiasts! Imagine a ham so gloriously glazed, it could make a Kentucky Derby hat jealous. That’s right, we’re diving into a recipe that’s equal parts sweet, smoky, and slightly boozy—perfect for turning any Sunday dinner into a celebration.

Ingredients

• 1 fully cooked ham (about 8-10 lbs), because we’re not starting from scratch here
• A generous 1/2 cup of Four Roses Bourbon, for that unmistakable kick
• 1 cup of honey, because sweet is the name of the game
• A couple of tablespoons of Dijon mustard, to cut through the sweetness
• A splash of apple cider vinegar, for a little tangy twist
• 1 teaspoon of ground cloves, because spice is nice

Instructions

1. Preheat your oven to 325°F. No rushing perfection here.
2. Place the ham in a roasting pan, fat side up. We’re all about that crispy top.
3. In a saucepan over medium heat, whisk together the bourbon, honey, Dijon mustard, apple cider vinegar, and ground cloves. Bring to a simmer for about 5 minutes, stirring occasionally. Tip: Don’t walk away—bourbon reductions are sneaky and can bubble over.
4. Brush half of the glaze over the ham, making sure to get into all those nooks and crannies. Reserve the other half for later. Patience is a virtue.
5. Bake the ham, uncovered, for about 1.5 hours, basting with the reserved glaze every 30 minutes. Tip: Use a meat thermometer to ensure the internal temperature reaches 140°F. No guesswork allowed.
6. Let the ham rest for 10 minutes before slicing. This isn’t just a suggestion—it’s a commandment.

Every bite of this ham is a harmony of flavors—the bourbon brings a warm depth, the honey adds a sticky sweetness, and the mustard gives it a little zing. Serve it up with some fluffy biscuits or over a bed of greens for a meal that’ll have everyone asking for seconds.

Four Roses Bourbon Cranberry Sauce

Every holiday table deserves a showstopper, and this Four Roses Bourbon Cranberry Sauce is here to steal the spotlight with its boozy, tangy charm. It’s like your classic cranberry sauce decided to put on a tuxedo and hit the town—elegant, with a hint of mischief.

Ingredients

• 12 oz fresh cranberries (because frozen just won’t do for this fancy affair)
• 1 cup granulated sugar (for that sweet, sweet love)
• 1/2 cup water (just enough to get the party started)
• 1/2 cup Four Roses Bourbon (a generous splash that’ll make you say ‘oh, roses!’)
• 1 tbsp orange zest (for a citrusy high-five)
• 1/2 tsp cinnamon (a whisper of spice to keep things interesting)

Instructions

1. Grab a medium saucepan and toss in the cranberries, sugar, and water. Stir them around like you’re introducing them at a party.
2. Bring the mix to a boil over medium-high heat, then lower the heat to a simmer. Let it bubble away for about 10 minutes, or until the cranberries pop open like they’re sharing secrets.
3. Tip: Stir occasionally to prevent any cranberry mutinies at the bottom of the pan.
4. Once the cranberries have burst and the sauce starts to thicken, pour in the bourbon. Stir it in and let the sauce simmer for another 5 minutes to cook off the raw alcohol taste, leaving just the smooth, oaky vibes.
5. Tip: If you’re unsure about the alcohol cooking off, give it a quick sniff—if it doesn’t make your nose hairs tingle, you’re golden.
6. Remove the saucepan from the heat and stir in the orange zest and cinnamon. Let the sauce cool to room temperature; it’ll thicken up as it chills out.
7. Tip: For a smoother sauce, give it a quick blend with an immersion blender, but leave it chunky if you’re into texture.

Zesty, bold, and unapologetically boozy, this cranberry sauce is the condiment equivalent of a mic drop. Serve it alongside your turkey, slather it on a sandwich, or, let’s be real, eat it straight from the jar with a spoon—no judgment here.

Four Roses Bourbon Sweet Potato Casserole

Kick off your shoes and get ready for a dish that’s like a hug from the inside—our Four Roses Bourbon Sweet Potato Casserole is here to steal the show at your next gathering. With a playful kick of bourbon and the sweet, comforting embrace of sweet potatoes, this casserole is the life of the party.

Ingredients

• 4 large sweet potatoes, peeled and cubed (about 6 cups)
• A generous splash of Four Roses Bourbon (about 1/4 cup)
• 1/2 cup brown sugar, packed
• A couple of tablespoons of unsalted butter, melted
• 1 teaspoon vanilla extract
• A pinch of salt
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 cup mini marshmallows (because why not?)

Instructions

1. Preheat your oven to 375°F (190°C) and grease a baking dish. Pro tip: A little butter goes a long way here for that golden edge.
2. Toss the sweet potatoes into a large pot, cover with water, and bring to a boil. Cook until fork-tender, about 15 minutes. Drain well.
3. Mash the sweet potatoes in a large bowl. Stir in the bourbon, brown sugar, melted butter, vanilla, salt, cinnamon, and nutmeg until smooth. Taste test alert: This is where you adjust the bourbon to your bravery level.
4. Spread the mixture into the prepared baking dish and top with mini marshmallows. Bake for 20-25 minutes, or until the marshmallows are golden and toasty.
5. Let it cool for a hot minute before serving. This prevents molten marshmallow mishaps.

Out of the oven, this casserole is a masterpiece of gooey, sweet, and slightly boozy flavors. Serve it up with a drizzle of extra bourbon for the adults or a dollop of whipped cream for the kiddos. Either way, it’s a win.

Four Roses Bourbon Infused Coffee

Venture into the bold and the beautiful with this Four Roses Bourbon Infused Coffee that’s sure to kickstart your day with a buzz and a wink. Perfect for those mornings when you need a little extra pep in your step or evenings when coffee is your dessert.

Ingredients

• 1 cup of your favorite coffee, freshly brewed and piping hot
• A generous splash of Four Roses Bourbon (because life’s too short for stingy pours)
• A couple of sugar cubes or a drizzle of honey, depending on how sweet you like your sins
• A dollop of whipped cream, because why not?
• A pinch of cinnamon, for that extra kick and Instagram-worthiness

Instructions

1. Brew your coffee to strong, wake-the-neighbors perfection. Tip: Use freshly ground beans for that aromatic magic.
2. While the coffee’s still hotter than your last summer fling, stir in the bourbon. Tip: The heat helps the flavors meld beautifully.
3. Sweeten the deal with sugar or honey, stirring until it’s dissolved faster than your resolve to diet.
4. Top it off with a dollop of whipped cream, because you’re fancy like that. Tip: A sprinkle of cinnamon on top not only adds flavor but makes it look like you know what you’re doing.

This concoction is a velvety, spirited embrace of warmth and whimsy. Serve it in your favorite mug with a side of bold decisions, or share it with someone who appreciates the finer, tipsier things in life.

Summary

Culinary creativity knows no bounds with these 20 Delicious Four Roses Recipes! Whether you’re a seasoned chef or a curious beginner, there’s something here to spark joy in your kitchen. We’d love to hear which recipes stole your heart—drop us a comment below. And if you enjoyed this roundup, don’t forget to share the love on Pinterest. Happy cooking!