Settle in, home cooks! We’re celebrating the timeless comfort of Four Roses with 18 classic recipes you absolutely need in your rotation. From cozy weeknight dinners to impressive weekend feasts, these tried-and-true dishes are guaranteed to bring warmth and flavor to your table. Ready to rediscover some favorites and maybe find a new go-to? Let’s dive into this delicious roundup—your next kitchen adventure awaits!
Four Roses Bourbon Glazed Ham
Savor a holiday centerpiece that balances sweet, smoky, and savory notes with a rich bourbon glaze. This ham requires minimal hands-on effort for maximum flavor impact, making it ideal for festive gatherings. The glaze caramelizes into a sticky, glossy finish that guests will rave about.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 150 minutes
Ingredients
– 1 (8-pound) fully cooked, bone-in spiral-sliced ham
– 1 cup Four Roses Bourbon
– 1 cup dark brown sugar, packed
– 1/2 cup pure maple syrup
– 1/4 cup Dijon mustard
– 2 tbsp apple cider vinegar
– 1 tsp freshly grated ginger
– 1/2 tsp ground cloves
– 1/4 tsp cayenne pepper
Instructions
1. Preheat your oven to 325°F and position a rack in the lower third.
2. Place the ham, cut-side down, in a roasting pan fitted with a rack.
3. Score the ham’s fat cap in a 1-inch diamond pattern with a sharp knife, cutting about 1/4-inch deep.
4. Combine the bourbon, brown sugar, maple syrup, Dijon mustard, apple cider vinegar, grated ginger, ground cloves, and cayenne pepper in a medium saucepan over medium heat.
5. Bring the mixture to a simmer, stirring constantly until the sugar fully dissolves, about 3 minutes.
6. Reduce the heat to low and cook the glaze, stirring occasionally, until it thickens to a syrup-like consistency that coats the back of a spoon, about 8-10 minutes. Tip: For a smoother glaze, strain it through a fine-mesh sieve to remove any ginger fibers.
7. Brush half of the warm glaze evenly over the entire surface of the ham, ensuring it seeps into the scored lines.
8. Cover the ham loosely with aluminum foil and bake for 1 hour and 15 minutes.
9. Remove the foil and brush the ham with the remaining glaze.
10. Increase the oven temperature to 375°F and bake, uncovered, for another 30-35 minutes, basting with pan juices every 10 minutes. Tip: Baste quickly to prevent the oven temperature from dropping significantly.
11. Check for doneness; the internal temperature should register 140°F on an instant-read thermometer inserted into the thickest part, avoiding the bone.
12. Transfer the ham to a cutting board, tent loosely with foil, and let it rest for 20 minutes before carving. Tip: Resting allows the juices to redistribute, resulting in more tender slices.
Meticulously caramelized, the glaze forms a crisp, lacquered shell that contrasts beautifully with the succulent, smoky ham beneath. Serve it warm, thinly sliced alongside sharp cheddar biscuits or atop a bed of arugula for a modern twist. Leftovers shine in next-day sandwiches with grainy mustard and pickled onions.
Four Roses Old Fashioned Cocktail
Ditch the holiday stress with a classic bourbon cocktail that’s both timeless and straightforward. This Four Roses Old Fashioned highlights the whiskey’s smooth, fruity notes with just a few quality ingredients. It’s the perfect slow-sipping drink for a quiet evening or festive gathering.
Serving: 1 | Pre Time: 5 minutes | Cooking Time: 0 minutes
Ingredients
– 2 oz Four Roses Bourbon
– 1 demerara sugar cube
– 3 dashes Angostura aromatic bitters
– 1 large ice cube or sphere
– 1 orange peel, for garnish
Instructions
1. Place one demerara sugar cube in the bottom of a rocks glass.
2. Add three dashes of Angostura aromatic bitters directly onto the sugar cube.
3. Using a muddler, gently crush the sugar cube with the bitters until it forms a coarse paste, about 15 seconds—avoid over-muddling to prevent bitterness.
4. Pour 2 oz of Four Roses Bourbon over the sugar paste in the glass.
5. Add one large ice cube or sphere to the glass; this melts slowly for optimal dilution without watering down the drink.
6. Stir the mixture with a bar spoon for 30 seconds, or until the sugar is fully dissolved and the liquid is well-chilled.
7. Express the oils from one orange peel over the drink by holding it skin-side down and squeezing it gently above the glass.
8. Rub the orange peel around the rim of the glass, then drop it into the cocktail as a garnish.
9. Serve immediately, ensuring the glass is clean and free of fingerprints for a polished presentation.
You’ll notice a rich, caramel-like sweetness from the demerara sugar balancing the bourbon’s vanilla and stone fruit flavors. The aromatic bitters add a subtle spice that lingers on the palate. For a creative twist, try serving it with a charred cinnamon stick or a Luxardo cherry to enhance the depth.
Four Roses Whiskey BBQ Sauce
Oaky and robust, this Four Roses Whiskey BBQ Sauce transforms simple grilled meats into showstoppers. Its balanced sweetness and smoky depth come from a careful reduction of bourbon and tomato. You’ll want to slather it on everything from ribs to chicken wings.
Serving: 2 cups | Pre Time: 5 minutes | Cooking Time: 25 minutes
Ingredients
– 1 cup Four Roses Bourbon Whiskey
– 2 cups ketchup
– 1/2 cup dark brown sugar, packed
– 1/4 cup apple cider vinegar
– 2 tbsp Worcestershire sauce
– 1 tbsp Dijon mustard
– 2 tsp smoked paprika
– 1 tsp garlic powder
– 1/2 tsp cayenne pepper
– 1/4 tsp fine sea salt
– 2 tbsp unsalted butter
Instructions
1. Combine 1 cup Four Roses Bourbon Whiskey, 2 cups ketchup, 1/2 cup packed dark brown sugar, 1/4 cup apple cider vinegar, 2 tbsp Worcestershire sauce, 1 tbsp Dijon mustard, 2 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp cayenne pepper, and 1/4 tsp fine sea salt in a medium saucepan.
2. Place the saucepan over medium-high heat and bring the mixture to a simmer, stirring constantly with a whisk to dissolve the sugar completely.
3. Reduce heat to medium-low and maintain a gentle simmer for 20 minutes, stirring occasionally to prevent scorching on the bottom. The sauce will thicken slightly.
4. Remove the saucepan from the heat and whisk in 2 tbsp unsalted butter until fully melted and incorporated, which will give the sauce a glossy finish and richer mouthfeel.
5. Let the sauce cool in the pan for 10 minutes before transferring to an airtight container; this allows flavors to meld further. For optimal safety and flavor development, refrigerate for at least 2 hours before using.
This sauce achieves a luxurious, clingy texture that coats meat perfectly without being gloppy. The whiskey imparts a subtle caramel note that complements the smoky paprika and tangy vinegar. Try brushing it on pork chops during the last few minutes of grilling or using it as a dipping sauce for sweet potato fries.
Four Roses Bourbon Pecan Pie
Elevate your holiday dessert game with this sophisticated twist on a classic. Four Roses bourbon adds a warm, oaky depth that complements the rich pecan filling perfectly. This pie balances sweet, nutty, and boozy notes for a memorable finish to any meal.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 55 minutes
Ingredients
– 1 9-inch deep-dish pie crust, blind-baked
– 1 cup dark corn syrup
– 1 cup granulated sugar
– 3 pasture-raised eggs, lightly beaten
– 2 tablespoons clarified butter, melted and cooled
– 2 tablespoons Four Roses bourbon
– 1 teaspoon pure vanilla extract
– 1/4 teaspoon fine sea salt
– 2 cups pecan halves
Instructions
1. Preheat your oven to 350°F (175°C).
2. In a large mixing bowl, whisk together the dark corn syrup and granulated sugar until fully combined.
3. Add the lightly beaten pasture-raised eggs to the sugar mixture and whisk vigorously for 1 full minute to incorporate air.
4. Whisk in the cooled, melted clarified butter, Four Roses bourbon, pure vanilla extract, and fine sea salt until the mixture is homogenous.
5. Tip: To prevent a soggy crust, ensure all liquid ingredients are at room temperature before mixing.
6. Arrange the pecan halves in a single layer across the bottom of the blind-baked pie crust.
7. Slowly pour the prepared filling mixture over the pecans, ensuring it seeps into all spaces.
8. Tip: Gently tap the pie dish on the counter to release any air bubbles trapped in the filling.
9. Place the pie on the center rack of the preheated oven and bake for 50-55 minutes.
10. Tip: The pie is done when the center is set and jiggles only slightly when the dish is shaken; an instant-read thermometer inserted 1 inch from the edge should read 200°F.
11. Remove the pie from the oven and transfer it to a wire cooling rack.
12. Allow the pie to cool completely at room temperature for at least 4 hours before slicing.
Verily, the result is a pie with a firm, custard-like filling that yields clean slices. The pecans toast to a perfect crunch, contrasting the smooth, bourbon-infused sweetness. Serve each wedge slightly warmed with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream for a decadent contrast.
Four Roses Maple Bacon Jam
Rethink your breakfast spread with this savory-sweet condiment that elevates everything from biscuits to burgers. Four Roses bourbon adds a warm, oaky depth, while maple syrup and bacon create a rich, complex jam that’s surprisingly versatile. Make a batch to keep in your fridge for instant flavor upgrades.
Serving: 16 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 lb thick-cut applewood-smoked bacon, diced
– 1 large yellow onion, finely diced
– 2 garlic cloves, minced
– ½ cup Four Roses bourbon
– ½ cup pure maple syrup
– ¼ cup apple cider vinegar
– ¼ cup dark brown sugar, packed
– 1 tsp smoked paprika
– ½ tsp freshly ground black pepper
– ¼ tsp fine sea salt
Instructions
1. Place diced bacon in a large, cold skillet. Turn heat to medium-low and cook for 15-18 minutes, stirring occasionally, until fat renders and bacon is crisp but not burnt.
2. Using a slotted spoon, transfer bacon to a paper towel-lined plate, leaving 2 tablespoons of rendered fat in the skillet.
3. Add finely diced onion to the skillet and cook over medium heat for 8-10 minutes, stirring frequently, until onions are translucent and lightly caramelized.
4. Stir in minced garlic and cook for 1 minute until fragrant.
5. Carefully pour in Four Roses bourbon to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon. Tip: Let the bourbon simmer for 2 minutes to cook off the raw alcohol flavor.
6. Add pure maple syrup, apple cider vinegar, dark brown sugar, smoked paprika, black pepper, and sea salt. Stir until sugar dissolves completely.
7. Return cooked bacon to the skillet and reduce heat to low. Simmer uncovered for 20-25 minutes, stirring every 5 minutes, until liquid reduces to a thick, syrupy consistency. Tip: The jam is ready when it coats the back of a spoon and leaves a clear trail when you run your finger through it.
8. Remove from heat and let cool for 10 minutes. For a smoother spread, pulse briefly in a food processor, leaving some texture. Tip: Process in 2-second pulses to control consistency.
9. Transfer to an airtight glass jar and refrigerate for up to 2 weeks.
The finished jam has a chunky, spreadable texture with sticky-sweet strands from the reduced maple syrup. Expect bold smoky-saltiness from the bacon balanced by the bourbon’s vanilla notes and maple’s caramel depth. Try it melted over baked brie, folded into scrambled eggs, or as a glaze for grilled pork chops.
Four Roses Smoked Manhattan
Luxuriate in a sophisticated twist on the classic Manhattan with this smoked variation featuring Four Roses bourbon. This cocktail balances sweet vermouth’s herbal notes with bourbon’s caramel warmth, elevated by aromatic smoke. It’s an impressive yet approachable drink for holiday entertaining or a refined evening at home.
Serving: 1 | Pre Time: 5 minutes | Cooking Time: 0 minutes
Ingredients
– 2 oz Four Roses bourbon
– 1 oz sweet vermouth
– 2 dashes Angostura bitters
– 1 Luxardo maraschino cherry, for garnish
– 1 large ice cube
– 1 smoking chip (hickory or applewood)
Instructions
1. Chill a coupe glass by filling it with ice water while preparing the cocktail.
2. Combine 2 oz Four Roses bourbon, 1 oz sweet vermouth, and 2 dashes Angostura bitters in a mixing glass filled with ice.
3. Stir the mixture with a bar spoon for exactly 30 seconds to properly chill and dilute the cocktail without over-diluting.
4. Light a hickory or applewood smoking chip with a culinary torch until it smolders, then extinguish the flame.
5. Discard the ice water from the coupe glass and invert it over the smoking chip to capture the smoke for 15 seconds, creating a smoky aroma in the glass.
6. Strain the stirred cocktail into the smoked coupe glass through a Hawthorne strainer to remove ice chips.
7. Garnish with 1 Luxardo maraschino cherry skewered on a cocktail pick, resting it on the rim.
8. Serve immediately with 1 large ice cube if preferred on the rocks, though it’s traditionally served up.
Bold smoky aromas greet the nose before giving way to the bourbon’s vanilla and oak notes, balanced by vermouth’s subtle sweetness. The texture is silky and slightly viscous from proper stirring, with a clean finish that lingers with warmth and spice. For a creative presentation, serve it alongside dark chocolate truffles or smoked almonds to complement the cocktail’s rich character.
Four Roses Bourbon Chocolate Truffles
Rich, velvety chocolate meets the warm oak and vanilla notes of premium bourbon in these sophisticated truffles. They’re surprisingly simple to make at home, requiring just a few quality ingredients and a bit of patience for chilling. The result is an impressive, adult-friendly confection perfect for gifting or a special occasion treat.
Serving: 24 truffles | Pre Time: 20 minutes | Cooking Time: 5 minutes
Ingredients
– 8 oz high-quality dark chocolate (70% cacao), finely chopped
– 1/2 cup heavy cream
– 2 tbsp Four Roses Bourbon
– 1/4 cup unsalted European-style butter, cut into small cubes and softened
– 1/2 cup Dutch-process cocoa powder, for rolling
Instructions
1. Place the finely chopped dark chocolate in a medium heatproof bowl.
2. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer, with small bubbles forming around the edges.
3. Immediately pour the hot cream over the chopped chocolate. Let it stand undisturbed for 2 minutes to melt the chocolate.
4. Using a rubber spatula, stir the mixture gently from the center outward until completely smooth and emulsified. Tip: Avoid vigorous stirring to prevent air bubbles.
5. Whisk in the softened butter cubes one at a time until fully incorporated and the ganache is glossy.
6. Whisk in the Four Roses Bourbon until fully combined.
7. Cover the bowl tightly with plastic wrap, pressing it directly onto the surface of the ganache to prevent a skin from forming.
8. Refrigerate the ganache for at least 2 hours, or until firm enough to scoop. Tip: For best texture, do not freeze.
9. Line a baking sheet with parchment paper. Using a small cookie scoop or a teaspoon, portion the chilled ganache into 1-inch balls, rolling quickly between your palms. Tip: Work quickly and with cool hands to prevent melting.
10. Place the portioned truffles on the prepared baking sheet and return to the refrigerator for 15 minutes to firm up.
11. Place the Dutch-process cocoa powder in a shallow bowl.
12. Roll each chilled truffle in the cocoa powder until evenly coated, shaking off any excess.
13. Transfer the finished truffles to an airtight container, separating layers with parchment paper.
14. Store the truffles in the refrigerator until ready to serve, allowing them to come to room temperature for 10 minutes before eating.
A silky, melt-in-your-mouth ganache interior contrasts beautifully with the slightly bitter dusting of cocoa. The bourbon’s character shines through without being harsh, creating a complex, boozy finish. For a festive twist, roll a portion in crushed toasted pecans or flaky sea salt instead of cocoa.
Four Roses Whiskey Sour
Mix up a classic cocktail with a smooth twist. This Four Roses Whiskey Sour balances the bourbon’s oak with bright citrus and a touch of sweetness for a perfectly balanced drink. It’s an easy upgrade for any home bar.
Serving: 1 | Pre Time: 5 minutes | Cooking Time: 0 minutes
Ingredients
– 2 oz Four Roses Bourbon Whiskey
– ¾ oz fresh lemon juice, strained
– ½ oz rich simple syrup (1:1 sugar-to-water ratio)
– ½ oz pasteurized egg white
– 1 dash aromatic bitters
– 1 Luxardo maraschino cherry, for garnish
– 1 thin lemon wheel, for garnish
Instructions
1. Chill a coupe or rocks glass by filling it with ice water; set aside.
2. Combine 2 oz Four Roses Bourbon Whiskey, ¾ oz fresh lemon juice, ½ oz rich simple syrup, and ½ oz pasteurized egg white in a cocktail shaker.
3. Seal the shaker and perform a “dry shake” vigorously for 15 seconds to emulsify the egg white without ice.
4. Add a generous scoop of ice to the shaker and shake again vigorously for 10–12 seconds until the outside frosts.
5. Discard the ice water from the chilled glass.
6. Strain the cocktail through a fine-mesh strainer into the prepared glass to ensure a smooth, foam-topped pour.
7. Hold an aromatic bitters bottle 6–8 inches above the drink and dash once directly onto the foam.
8. Garnish by placing 1 Luxardo maraschino cherry and 1 thin lemon wheel on the rim of the glass.
Rely on the dry shake to create a stable, silky foam that crowns the drink. The result is a velvety-textured cocktail with a harmonious blend of whiskey warmth, sharp citrus, and subtle sweetness. Serve it straight up for a refined presentation or over a single large ice cube to slightly mellow the flavors as you sip.
Four Roses Bourbon Caramel Apples
These Four Roses Bourbon Caramel Apples transform a classic fall treat into a sophisticated, adult-friendly dessert. The rich caramel, infused with smooth bourbon, clings perfectly to crisp apples, creating a balanced bite of sweet, boozy, and tart flavors. They’re surprisingly simple to make for such an impressive result.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 6 medium Granny Smith apples, washed and thoroughly dried
– 6 sturdy wooden craft sticks
– 1 cup granulated sugar
– 1/4 cup Four Roses Bourbon
– 1/2 cup heavy cream, at room temperature
– 4 tbsp unsalted butter, cut into 1/2-inch cubes
– 1/4 tsp fine sea salt
– 1 tsp pure vanilla extract
Instructions
1. Insert a wooden craft stick firmly into the stem end of each dried Granny Smith apple. Set the apples on a parchment-lined baking sheet.
2. Combine 1 cup granulated sugar and 1/4 cup water in a heavy-bottomed, 3-quart saucepan over medium heat. Do not stir.
3. Cook the sugar mixture, occasionally swirling the pan gently, until it turns a deep amber color, reaching 350°F on a candy thermometer. This should take 6-8 minutes.
4. Carefully remove the saucepan from the heat. Immediately whisk in 1/4 cup Four Roses Bourbon; the mixture will bubble vigorously.
5. Whisk in 1/2 cup room-temperature heavy cream until fully incorporated. The caramel will seize slightly but will smooth out.
6. Add 4 tbsp cubed unsalted butter, 1/4 tsp fine sea salt, and 1 tsp pure vanilla extract to the saucepan.
7. Return the saucepan to low heat. Whisk constantly for 2-3 minutes until the butter is fully melted and the caramel is smooth and glossy.
8. Tip: Let the caramel cool for 1-2 minutes to thicken slightly for optimal coating. Test by dipping the back of a spoon; the caramel should coat it thickly but drip slowly.
9. Working quickly, tilt the saucepan and dip each prepared apple, rotating to coat completely. Allow excess caramel to drip back into the pan for 5 seconds.
10. Tip: If the caramel thickens too much during dipping, briefly re-warm it over the lowest heat, stirring constantly.
11. Place each coated apple back on the parchment-lined sheet. Let them set at room temperature for 30 minutes until the caramel is firm.
12. Tip: For a professional finish, immediately after dipping, roll the bottom third of the warm caramel apple in chopped toasted pecans or flaky sea salt before the caramel sets.
Keep these apples chilled for a satisfyingly crisp, snappy caramel shell that contrasts the tender fruit. The bourbon flavor mellows as it sets, leaving a warm, oaky note without overwhelming sweetness. Serve them whole as a handheld dessert or slice them thinly to fan over vanilla bean ice cream for an elegant plating.
Four Roses Honey Whiskey Glazed Salmon
Make this elegant salmon your holiday centerpiece. Four Roses bourbon and honey create a glossy, sweet-savory glaze that caramelizes beautifully. The dish comes together in under 30 minutes for impressive results.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 4 (6-ounce) skin-on salmon fillets, patted dry
– 1/4 cup Four Roses bourbon
– 1/4 cup raw honey
– 2 tbsp soy sauce
– 1 tbsp freshly squeezed lemon juice
– 2 tsp Dijon mustard
– 1 tsp freshly grated ginger
– 1/2 tsp freshly cracked black pepper
– 1/4 tsp kosher salt
– 1 tbsp high-smoke-point avocado oil
– 1 tbsp unsalted butter
– 1 tbsp thinly sliced scallions, for garnish
Instructions
1. Combine 1/4 cup Four Roses bourbon, 1/4 cup raw honey, 2 tbsp soy sauce, 1 tbsp lemon juice, 2 tsp Dijon mustard, 1 tsp grated ginger, and 1/2 tsp black pepper in a small saucepan.
2. Bring the glaze mixture to a simmer over medium heat, then reduce heat to medium-low and cook for 8-10 minutes until reduced by half and slightly thickened. Remove from heat and stir in 1 tbsp butter until melted. Set aside.
3. Pat 4 salmon fillets completely dry with paper towels. Season the flesh side evenly with 1/4 tsp kosher salt.
4. Heat 1 tbsp avocado oil in a large cast-iron skillet over medium-high heat until shimmering, about 2 minutes. Tip: A properly heated skillet prevents sticking and creates a crisp skin.
5. Place salmon fillets skin-side down in the hot skillet. Press gently with a spatula for 10 seconds to ensure full contact.
6. Cook undisturbed for 5-6 minutes until the skin is deeply golden and crisp. Tip: Do not move the fillets during this stage to achieve perfect searing.
7. Carefully flip fillets using a thin metal spatula. Cook flesh-side down for 2 minutes.
8. Brush the reduced glaze generously over the flesh side of each fillet. Continue cooking for 1-2 minutes until the glaze bubbles and caramelizes.
9. Remove skillet from heat. Let salmon rest in the pan for 3 minutes before serving. Tip: Resting allows juices to redistribute, keeping the salmon moist.
10. Transfer salmon to plates. Drizzle with any remaining glaze from the pan and garnish with 1 tbsp sliced scallions.
Unbelievably moist flesh contrasts with crackling-crisp skin beneath the sticky, aromatic glaze. The bourbon’s oak and vanilla notes mellow into the honey’s floral sweetness. Serve over creamy parsnip purée or with roasted Brussels sprouts to balance the richness.
Four Roses Spiked Apple Cider
Unwind with this warm, spiced cocktail that blends apple cider’s cozy sweetness with Four Roses bourbon’s smooth oak notes. It’s the perfect festive drink for chilly evenings, requiring minimal effort for maximum flavor impact. Serve it hot for a comforting treat or chilled over ice for a refreshing twist.
Serving: 4 | Pre Time: 5 minutes | Cooking Time: 10 minutes
Ingredients
– 4 cups fresh-pressed apple cider
– 6 oz Four Roses bourbon
– 2 cinnamon sticks
– 4 whole cloves
– 1 orange, thinly sliced into rounds
– 2 tbsp pure maple syrup
– ¼ tsp freshly grated nutmeg
Instructions
1. Combine 4 cups fresh-pressed apple cider, 2 cinnamon sticks, 4 whole cloves, and 1 orange sliced into rounds in a medium saucepan.
2. Heat the mixture over medium heat until it reaches 180°F, stirring occasionally to prevent scorching.
3. Reduce heat to low and simmer for 8 minutes to allow the spices to infuse fully.
4. Remove the saucepan from heat and stir in 2 tbsp pure maple syrup until completely dissolved.
5. Strain the mixture through a fine-mesh sieve into a heatproof pitcher to remove solids.
6. Stir 6 oz Four Roses bourbon into the strained cider until well incorporated.
7. Ladle the spiked cider into four heatproof mugs, dividing evenly.
8. Garnish each serving with a fresh orange slice and a light dusting of ¼ tsp freshly grated nutmeg.
Juicy apple flavors meld seamlessly with the bourbon’s vanilla and caramel notes, creating a velvety, aromatic sip. For a creative presentation, rim glasses with cinnamon sugar or add a star anise pod as an edible garnish.
Four Roses Bourbon Bread Pudding
Crafting a decadent dessert with bourbon elevates a classic comfort dish. This Four Roses Bourbon Bread Pudding transforms day-old bread into a rich, custardy masterpiece. The whiskey adds warm caramel notes that meld perfectly with the creamy base.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 55 minutes
Ingredients
– 1 loaf (about 12 oz) day-old brioche, torn into 1-inch pieces
– 2 cups heavy cream
– 1 cup whole milk
– ¾ cup granulated sugar
– 4 large pasture-raised eggs, lightly beaten
– 2 tbsp Four Roses Bourbon
– 1 tsp pure vanilla extract
– ½ tsp fine sea salt
– ¼ cup unsalted butter, melted
– ¼ cup dark brown sugar, packed
Instructions
1. Preheat your oven to 350°F (175°C).
2. Generously coat a 9×13-inch baking dish with the melted unsalted butter.
3. Arrange the torn brioche pieces in a single layer within the prepared dish.
4. In a large mixing bowl, whisk together the heavy cream, whole milk, and granulated sugar until the sugar is fully dissolved.
5. Tip: For a smoother custard, temper the eggs by slowly streaming in a small amount of the warm cream mixture while whisking constantly to prevent curdling.
6. Whisk the lightly beaten pasture-raised eggs into the cream mixture until fully incorporated.
7. Stir in the Four Roses Bourbon, pure vanilla extract, and fine sea salt.
8. Pour the custard mixture evenly over the brioche pieces in the baking dish.
9. Using a spatula, gently press down on the bread to ensure all pieces are fully submerged in the custard.
10. Let the mixture sit undisturbed for 15 minutes to allow the bread to absorb the liquid.
11. Evenly sprinkle the packed dark brown sugar over the top of the soaked bread pudding.
12. Tip: Place the baking dish inside a larger roasting pan and carefully fill the outer pan with 1 inch of hot water to create a bain-marie for even, gentle cooking.
13. Bake on the middle rack for 50-55 minutes, or until the top is golden brown and the center is set with only a slight jiggle.
14. Tip: To test for doneness, insert a knife into the center; it should come out clean, not wet with custard.
15. Remove the pudding from the oven and the water bath, then let it cool on a wire rack for at least 20 minutes before serving.
Warm from the oven, the pudding boasts a crisp, caramelized sugar crust that gives way to a luxuriously soft, custard-soaked interior. The bourbon’s oak and vanilla notes deepen the flavor profile without overwhelming the dish. For an elegant finish, serve individual portions with a drizzle of bourbon-spiked crème anglaise or a scoop of vanilla bean ice cream.
Four Roses Whiskey Ginger Ale Punch
This punch blends Four Roses bourbon with spicy ginger ale for a festive, crowd-pleasing cocktail. The addition of fresh citrus and aromatic bitters creates a balanced, refreshing drink perfect for holiday gatherings. It’s quick to assemble and easily scalable for any party size.
Serving: 8 | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
– 2 cups Four Roses bourbon whiskey
– 4 cups ginger ale, chilled
– 1 cup freshly squeezed orange juice, strained
– ½ cup freshly squeezed lime juice, strained
– ¼ cup simple syrup (1:1 granulated sugar to water)
– 8 dashes aromatic bitters
– 1 orange, thinly sliced into rounds
– 1 lime, thinly sliced into rounds
– 2 cups ice cubes
Instructions
1. In a large punch bowl or pitcher, combine 2 cups Four Roses bourbon whiskey, 1 cup freshly squeezed orange juice, ½ cup freshly squeezed lime juice, and ¼ cup simple syrup.
2. Stir the mixture vigorously with a long-handled spoon for 30 seconds to fully integrate the ingredients and slightly chill the base.
3. Add 8 dashes aromatic bitters to the bowl, stirring gently to distribute the bitters evenly without over-agitating.
4. Gently pour 4 cups chilled ginger ale down the side of the bowl to preserve carbonation, then stir once clockwise to combine.
5. Add 2 cups ice cubes to the punch bowl, arranging them to cover the surface evenly for optimal chilling.
6. Float 1 orange, thinly sliced into rounds, and 1 lime, thinly sliced into rounds, on top of the ice as garnish.
7. Ladle the punch into individual ice-filled glasses, ensuring each serving includes both liquid and a citrus slice.
The punch offers a crisp, effervescent texture with the warmth of bourbon mellowed by bright citrus and spicy ginger notes. For a creative twist, rim glasses with turbinado sugar mixed with ground ginger, or serve it over a large ice block studded with frozen citrus wheels to prevent dilution.
Four Roses Bourbon Peach Cobbler
A warm, boozy twist on a Southern classic, this cobbler combines sweet peaches with the oaky notes of Four Roses Bourbon. Perfect for holiday gatherings or cozy winter nights, it’s a comforting dessert that feels both familiar and special.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 6 cups fresh peaches, peeled and sliced into ½-inch wedges
– ¾ cup granulated sugar
– ¼ cup Four Roses Bourbon
– 1 tablespoon fresh lemon juice
– 1 teaspoon pure vanilla extract
– 1 cup all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– ¼ teaspoon fine sea salt
– 1 cup whole milk
– ½ cup unsalted butter, melted
– 1 large pasture-raised egg, lightly beaten
– 1 tablespoon turbinado sugar for sprinkling
Instructions
1. Preheat oven to 375°F.
2. In a large mixing bowl, combine peaches, ¾ cup granulated sugar, bourbon, lemon juice, and vanilla extract; toss gently to coat.
3. Let peach mixture macerate for 15 minutes to release juices.
4. In a separate bowl, whisk together flour, 1 cup granulated sugar, baking powder, and sea salt.
5. Add milk, melted butter, and beaten egg to dry ingredients; stir until just combined, avoiding overmixing.
6. Pour batter into a 9×13-inch baking dish.
7. Spoon peach mixture evenly over batter, including all accumulated juices.
8. Sprinkle turbinado sugar over the top for a caramelized crust.
9. Bake at 375°F for 40-45 minutes, until golden brown and a toothpick inserted into the cobbler comes out clean.
10. Cool on a wire rack for 15 minutes before serving.
Warm from the oven, the cobbler offers a tender, cake-like topping with juicy, bourbon-infused peaches beneath. Serve it with a scoop of vanilla bean ice cream to balance the warmth, or drizzle with a bourbon caramel sauce for an extra indulgent touch.
Four Roses Smoked Old Fashioned
Forget fussy cocktails—this Four Roses Smoked Old Fashioned delivers bold, smooth flavor with minimal effort. It’s a sophisticated twist on the classic, perfect for slow sipping. The smoked sugar syrup and charred orange peel elevate the bourbon beautifully.
Serving: 1 | Pre Time: 5 minutes | Cooking Time: 0 minutes
Ingredients
– 2 oz Four Roses Bourbon
– 1/2 oz smoked simple syrup
– 2 dashes Angostura bitters
– 1 large orange peel, for garnish
– 1 large ice cube
Instructions
1. Prepare the smoked simple syrup by combining 1 cup granulated sugar and 1 cup water in a saucepan over medium heat.
2. Stir the mixture constantly until the sugar fully dissolves, about 3 minutes.
3. Remove the saucepan from heat and add 1 tablespoon of applewood smoking chips to the syrup, allowing it to infuse for 10 minutes.
4. Strain the syrup through a fine-mesh sieve into a sterilized glass jar and let it cool to room temperature.
5. Place the large ice cube into a rocks glass to chill it while you assemble the cocktail.
6. Pour the Four Roses Bourbon, smoked simple syrup, and Angostura bitters directly into the chilled glass.
7. Stir the mixture gently with a bar spoon for 20 seconds to properly dilute and chill the drink without over-agitating it.
8. Hold a lighter to the orange peel for 5 seconds until the oils release and the edges slightly char.
9. Express the orange peel over the drink by squeezing it to mist the surface with citrus oils.
10. Rub the charred orange peel around the rim of the glass and drop it into the cocktail as garnish.
Zesty orange oils and smoky sweetness balance the rich bourbon, creating a velvety, aromatic sip. Serve it alongside dark chocolate or a cheese board to complement its deep, woody notes.
Four Roses Bourbon Vanilla Ice Cream
Decadent bourbon-infused vanilla ice cream delivers rich, complex flavors with a smooth, creamy texture. Four Roses Bourbon adds warm oak and caramel notes that complement pure vanilla bean. This sophisticated frozen dessert requires careful temperature control for optimal results.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 15 minutes
Ingredients
– 2 cups heavy cream
– 1 cup whole milk
– ¾ cup granulated sugar
– 6 large pasture-raised egg yolks, lightly beaten
– 1 vanilla bean, split and scraped
– ¼ cup Four Roses Bourbon
– ¼ teaspoon fine sea salt
Instructions
1. Combine 2 cups heavy cream, 1 cup whole milk, ¾ cup granulated sugar, and ¼ teaspoon fine sea salt in a heavy-bottomed saucepan.
2. Split 1 vanilla bean lengthwise and scrape seeds into the cream mixture; add the pod.
3. Heat mixture over medium heat until it reaches 170°F, stirring occasionally with a silicone spatula.
4. Whisk 6 lightly beaten pasture-raised egg yolks in a separate heatproof bowl until pale yellow.
5. Temper yolks by slowly pouring 1 cup of the hot cream mixture into the yolks while whisking constantly.
6. Pour tempered yolk mixture back into the saucepan, whisking continuously.
7. Cook custard over medium-low heat until it thickens and coats the back of a spoon at 180°F.
8. Immediately strain custard through a fine-mesh sieve into a clean bowl to remove vanilla pod and any cooked egg bits.
9. Stir in ¼ cup Four Roses Bourbon until fully incorporated.
10. Cool custard to room temperature, then cover surface directly with plastic wrap.
11. Refrigerate custard for at least 4 hours or until thoroughly chilled at 40°F.
12. Churn chilled custard in an ice cream maker according to manufacturer’s instructions until it reaches soft-serve consistency.
13. Transfer ice cream to an airtight container and freeze for 4-6 hours until firm.
Optimal texture emerges after proper freezing—creamy yet scoopable with no ice crystals. The bourbon creates subtle warmth against the vanilla’s floral notes, perfect for pairing with pecan pie or drizzling with salted caramel sauce. For an elegant presentation, serve in chilled coupe glasses with bourbon-soaked cherries.
Four Roses Whiskey Marinated Steak
Tender, whiskey-kissed steak gets a bold upgrade with this simple marinade. Four Roses bourbon adds caramel and oak notes that penetrate deeply. You’ll achieve a restaurant-quality sear with minimal effort.
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 12 minutes
Ingredients
– 2 lbs (32 oz) prime ribeye steak, 1.5 inches thick
– 1/2 cup Four Roses bourbon whiskey
– 1/4 cup low-sodium soy sauce
– 2 tbsp pure maple syrup
– 4 cloves garlic, finely minced
– 1 tbsp freshly cracked black peppercorns
– 2 tbsp high-smoke-point avocado oil
– 1 tbsp unsalted European-style butter
– 2 sprigs fresh rosemary
– 1 tsp flaky sea salt
Instructions
1. In a shallow glass dish, whisk together the Four Roses bourbon, low-sodium soy sauce, pure maple syrup, and finely minced garlic until fully emulsified.
2. Submerge the prime ribeye steak completely in the marinade, ensuring all surfaces are coated. Cover the dish and refrigerate for exactly 30 minutes—no longer, as the alcohol can begin to cure the meat.
3. Remove the steak from the refrigerator and let it rest at room temperature for 20 minutes to ensure even cooking. Pat it completely dry with paper towels to promote a proper sear.
4. Season both sides of the steak generously with the freshly cracked black peppercorns.
5. Preheat a cast-iron skillet over high heat for 5 minutes until visibly smoking. Add the high-smoke-point avocado oil and swirl to coat.
6. Carefully place the steak in the center of the skillet. Sear undisturbed for 4 minutes to develop a deep, caramelized crust.
7. Using tongs, flip the steak and immediately add the unsalted European-style butter and fresh rosemary sprigs to the skillet. Tip: Baste the steak continuously with the foaming butter for 3 minutes for enhanced flavor.
8. For medium-rare, cook the second side for 4 minutes, or until an instant-read thermometer inserted into the thickest part reads 130°F.
9. Transfer the steak to a wire rack set over a plate. Let it rest, uncovered, for 10 minutes to allow the juices to redistribute.
10. Slice the steak against the grain into 1/2-inch thick strips. Finish with a sprinkle of flaky sea salt just before serving.
Marbled fat renders into the whiskey marinade, creating a glossy, savory crust. The interior remains remarkably juicy with subtle vanilla and spice notes from the bourbon. For a striking presentation, fan the slices over creamy mashed potatoes or a crisp arugula salad.
Four Roses Bourbon Banana Foster
Let’s elevate a classic dessert with a bold bourbon twist. This Four Roses Bourbon Banana Foster transforms simple bananas into a sophisticated, flambéed treat. It’s perfect for impressing guests or indulging in a special weeknight dessert.
Serving: 4 | Pre Time: 5 minutes | Cooking Time: 10 minutes
Ingredients
– 4 ripe but firm bananas, peeled and halved lengthwise
– 1/2 cup (1 stick) unsalted European-style butter
– 1/2 cup packed dark brown sugar
– 1/4 cup Four Roses Bourbon
– 1/4 cup heavy cream
– 1/2 teaspoon pure vanilla extract
– 1/4 teaspoon fine sea salt
– 1/4 teaspoon freshly grated nutmeg
– 1 pint premium vanilla bean ice cream
Instructions
1. Arrange the banana halves on a plate and set aside near the stove.
2. Melt the unsalted butter in a large, heavy-bottomed skillet over medium heat.
3. Sprinkle the dark brown sugar evenly over the melted butter, stirring constantly with a wooden spoon until the sugar dissolves completely, about 2 minutes.
4. Carefully place the banana halves in the skillet, cut-side down, and cook undisturbed for 90 seconds to caramelize.
5. Gently flip each banana half using tongs and cook for an additional 60 seconds until slightly softened.
6. Remove the skillet from the heat source and immediately pour in the Four Roses Bourbon.
7. Return the skillet to the burner, tilt it slightly away from you, and carefully ignite the alcohol with a long-reach lighter to flambé until the flames subside, about 30 seconds.
8. Stir in the heavy cream, pure vanilla extract, fine sea salt, and freshly grated nutmeg until the sauce is smooth and slightly thickened, about 1 minute.
9. Spoon the warm bananas and sauce over scoops of premium vanilla bean ice cream in individual serving bowls.
Serve immediately. The sauce should be glossy and coat the back of a spoon, while the bananas retain a slight bite against the creamy ice cream. For a dramatic presentation, flambé the bourbon tableside. This dessert pairs exceptionally well with a neat pour of the remaining bourbon.
Summary
Deliciously versatile, these 18 classic Four Roses recipes are your ticket to timeless cocktails. Whether you’re a seasoned mixologist or just starting out, there’s something here to inspire your next gathering. We’d love to hear which one becomes your favorite—drop a comment below! If you enjoyed this roundup, please share it on Pinterest to help other home cooks discover these must-try drinks.
