Four Roses Bourbon Barbecue Sauce

  • 3 tbsp butter
  • 1 cup yellow onion, minced
  • ¼ cup molasses
  • 1 cup ketchup
  • 2 tbsp (packed) light brown sugar
  • 1 ½ tsp Worcestershire sauce
  • 2 tbsp dijon mustard
  • ¼ cup apple cider vinegar
  • ¼ tsp chili powder
  • ¼ tsp black pepper
  • ¼ tsp salt
  • ¼ cup Four Roses Bourbon

Heat a pan over medium heat and add butter.  Once the butter melts, add the onion and saute until clear, about 5 minutes or so.  Turn the heat to low and add all the remaining ingredients, except for the Bourbon.  Stir continuously until the sauce is well combined and comes to a low simmer (about 5 minutes).  Add the Four Roses Bourbon and allow to simmer for 10 more minutes, stirring continuously so the bottom doesn’t burn.  Turn off the heat and allow sauce to cool.  (Optional – blend the sauce in a blender until smooth if you don’t like your sauce chunky with the onions).  Add to your favorite chicken or pork for about the last 10 minutes of cooking time to allow the sauce to form a nice glaze.


Four Roses Bourbon Glazed Beef Tenderloin

Yield: 8-10 servings

  • 1 cup Four Roses Small Batch Bourbon
  • ½ cup brown sugar
  • ⅔ cup soy sauce
  • 1 cup chopped flat leaf parsley
  • ½ cup lemon juice
  • 1 tbsp plus 1 tsp Worcestershire sauce
  • 2 cups water
  • 2 bay leaves
  • 1 tsp dried thyme or 3 sprigs fresh thyme
  • 1 beef tenderloin, about 5 lbs, trimmed Bourbon Glaze

Bourbon Glaze:

  • 2 tbsp butter
  • ½ cup brown sugar
  • ½ cup Four Roses Small Batch Bourbon
  • 4 whole cloves garlic, smashed

To make marinade: combine Four Roses Bourbon, brown sugar, soy sauce, parsley, lemon juice, Worcestershire sauce, water, bay leaves, and thyme in a saucepot.  Stir over medium heat just until sugar is melted.  Fold the tail end of the beef back underneath itself so that it is an even thickness.  Secure with cooking twine and place in a nonreactive dish or pan.  Pour marinade over tenderloin, cover, and refrigerate for 6-10 hours.  Turn meat from time to time to keep it coated with marinade.

Preheat oven to 400 degrees.  Roast tenderloin, uncovered, basting occasionally, for 45-50 minutes for medium rare (140 degrees) to medium (155 degrees).  Brush meat with Four Roses Bourbon Glaze during the last 15 minutes of cooking.  Allow meat to rest 5-10 minutes before slicing.  (Remember that the meat will continue to cook as it rests.)

To make bourbon glaze: Melt butter over medium low heat.  Add brown sugar and stir until starting to melt; add Four Roses Bourbon and stir until smooth.  Add garlic and simmer on low for about 1 minute.  Take off heat.

Bourbon Scallops

  • 2 tbsp unsalted butter
  • 2 cloves garlic, minced
  • ¼ cup Four Roses Small Batch Bourbon
  • 1 tsp dried parsley or tarragon
  • Juice of ½ lemon
  • 1 lb fresh bay scallops or shrimp

Heat butter in a skillet over medium heat.  Add garlic and sauté for 1 minute.  Add Four Roses bourbon, parsley or tarragon, and lemon juice.  Cook for 1 minute.  Add scallops or shrimp and cook for two more minutes.  Serve over rice or as is.
Credit: Johnny Ciao

Four Roses Bourbon and Pecan Tart

Yields: 1, ½ sheet for bar cookies or 1 large tart

  • 5 oz unsalted butter
  • ½ cup sugar
  • 2 egg yolks
  • 1 tsp vanilla extract
  • 1¾ cup all purpose flour
  • Pinch of salt

Cream butter and sugar, add the egg yolks and vanilla.  Add the flour and salt just until incorporated.  Wrap and chill until ready to roll out.  Grease a ½ sheet pan or tart dough.  Roll the dough ⅛ inch thick and line the sheet or tart mold.  Bake at 325 degrees until the dough is lightly golden brown.  Cool to room temperature and reserve for the filling.

To make the pecan tart filling:

  • 10.6 oz light corn syrup
  • 4 eggs
  • 1⅓ cups sugar
  • ⅛ cup unsalted butter, melted
  • 1½ tsp vanilla extract
  • 1 cup pecans
  • ¾ cup Four Roses Bourbon

Mix the corn syrup, eggs, sugar, vanilla, butter and Four Roses Bourbon then stir in the pecans.  Pour into pie pans lined with crust or baking pan.  Bake at 325 degrees for about 20-30 minutes until the filling bubbles slightly and is set.  Cool to room temperature before slicing.  Serve with a dollop of fresh cream.


Four Roses Bourbon Brownies

  • 5 oz semi sweet chocolate, chopped
  • 1 stick unsalted butter
  • 2 tbsp cocoa
  • 1 cup sugar
  • 1 tsp vanilla
  • 3 large eggs
  • ¾ cup cake flour
  • 3 oz Four Roses Bourbon

In a double boiler, melt chopped chocolate and butter.  Remove from heat and whisk in cocoa and sugar.  Then add the vanilla and each of the eggs, one by one.  Stir in flour then add the Four Roses Bourbon and stir again.  Place in greased brownie pan and bake at 325 degrees for approximately 35 minutes.  To test if the brownies are done, insert a toothpick – when you pull it out of the batter it should be wet with a little bit of the brownie mixture adhering to the toothpick.  Cut into 2×2 squares when cooled.

Old Fashion Wings

  • 2½ lbs. chicken wings
  • 4 tbsp Dijon mustard
  • 2 cups Four Roses Bourbon
  • 10 dashes (or two tbsp) Angostura Bitters
  • ¾ cup granulated sugar

Combine Dijon, Bourbon, Anostura, sugar and pour over the wings. Let wings marinate overnight or for at least 3 hours. Remove the wings from the marinade, but save the extra marinade. Bake wings at 400 degrees for 15 minutes. While baking reduce marinade by half over high heat. Toss wings in the remaining marinade to coat.

Bourbon Beer Cheese

  • 1 lb. smoked cheddar
  • 1½ oz. Four Roses Bourbon
  • 2 oz. pickled jalapeno plus juice
  • 1 tsp salt
  • 1 tsp salt
  • 3 oz. Bourbon Barrel Stout Beer

Combine all ingredients in food processor until spread-like consistency is achieved.