Bourbon recipes

Doc Brown Farm & Distillers Coffee Bourbon Cream

Doc’s Créam Brewlée

Coffee is a must to get our mornings going here on the farm and we love a dark roast with heavy cream. It just so happens that our Bourbon Coffee Cream paired with coffee ice cubes is just what the Doc ordered for those lazy weekend mornings.


Brew your favorite coffee and let chill. Pour into an old fashioned ice tray and freeze overnight or until frozen solid.

Put as many coffee ice cubes as you want into your favorite highball glass and pour our fabulous Coffee Bourbon Cream over the cubes.

ENJOY every single sip!

Louella Lightning

True story: Louella Brown was struck by lightning while milking her cow. It only makes sense that we would create a milk punch in her honor.

  • 1 1/4 oz of bourbon
  • 1/2 oz of dark rum
  • 2 oz of half-and-half
  • 3/4 tsp of vanilla extract
  • 1/2 oz of simple syrup

Mix all above into a cocktail shaker filled three-quarters with ice. Shake vigorously until chilled – about 30 seconds. Strain into a rock glass and dust with grated nutmeg or cinnamon.

Myrtie Mae Judy Flower

Myrtie Mae Judy Flower, Amy’s great-great-aunt was born on 27 May 1887. A Gemini no doubt to have a name like that.

Blackberry & Basil Simple Syrup

  • 4 cups of fresh blackberries
  • 2 cups of sugar
  • 3 cups of water
  • 1/2 cup of fresh basil leaves

Mix water and sugar and boil to dissolve sugar. Immediately add in blackberries and basil and let cook for 1 minute. Take off of heat, cover and let steep for 15 minutes so flavors can merge.

For the cocktail

  • 2 oz of bourbon
  • 1 tsp of blackberry & basil syrup
  • 1 – 2 dashes of your favorite bitters
  • Grilled Orange Slice to garnish*

Serve over ice and enjoy.

*Place orange slices on grill over medium heat. Allow slices to cook for two to three minutes or until they develop ‘grill marks’. Turn and repeat on other side.

On the Radar

Dan is known as Radar to his fellow pilots. He always knows his location and what’s around the bend. This ‘New Old Fashioned’ substitutes maple syrup for the original simple syrup giving the iconic drink a new twist.

It’s a drink that will certainly stay on your radar!

  • 2 oz of bourbon
  • 1/2 – 1 teaspoon of maple syrup
  • 2 dashes of bitters
  • Ice
  • Orange peel for garnish
  • And, of course, a Luxardo cherry

Mix bourbon, maple syrup and bitters. Serve over ice and garnish with orange peel and cherry.

Simple Syrups

Simple syrup is a liquid sweetener made by dissolving sugar in water. That’s literally it. Simple syrup disperses sweetness evenly throughout beverages of any temperature, making it a key component of many iced drinks and cocktails.  Since simple syrup is essentially just sugar water, it can easily be customized by adding another ingredient that will infuse it with flavor and enhance your cocktail.

We’ve tested these simple syrups in the kitchen here on the farm and feel you will enjoy them as much as we have.

Infused simple Syrups

Basic Simple Syrup

Boil together 1 cup of sugar and 1 cup of water until sugar is dissolved. This can be stored in an airtight container for up to 4 weeks in the refrigerator.

Mint Julep Syrup

Boil 1 cup of sugar and 1 cup of water until sugar is dissolved. Add a large bunch of fresh spearmint. Take off of heat, cover and let sit on stove for up to 30 minutes. After cooled, strain syrup to remove mint leaves. Can be refrigerated for up to 2 weeks in airtight container.

Strawberry Simple Syrup

Boil together 1 cup of sugar, 1 cup of water, 1 cup of chopped fresh strawberries and 1 tablespoon vanilla. Let sit on stove for 30 minutes to cool down. Once cooled, strain syrup to remove bulk. Can be refrigerated for up to 2 weeks in airtight container.

Blackberry Basil Syrup

Boil together 1 cup of water, 1 cup of sugar, 1 cup of blackberries and 8 large fresh basil leaves. Let sit on stove for 30 minutes until cooled. Once cooled, strain syrup to remove bulk. Can be refrigerated for cup to 2 weeks in airtight container.

Jalapeno Pear Syrup

Boil together 1 cup of sugar, 1 cup of water, 2 large Pears (sliced with peel on), and 1 jalapeño pepper (sliced; seeds can be removed to reduce heat). Let sit on stove for 30 minutes until cooled. Remove pear slices and peppers by straining syrup and placing in airtight container. Can be refrigerated for up to 2 weeks.

Cinnamon Pecan Infused Maple Syrup

  • 1 cup of our maple syrup
  • 1/4 cup of toasted pecans, roughly chopped
  • 4 cinnamon sticks

Add syrup, pecans and cinnamon sticks to a small glass jar. Let sit for 48 hours or until the pecan and cinnamon flavors are both very apparent. Strain out the solids and store in a clean glass jar in the fridge for up to 4 weeks. In addition to drink mixers, this can be enjoyed on waffles, pancakes or french toast.

Bourbon Maple Syrup

  • 1/4 cup of butter
  • 1 1/2 cups maple syrup
  • 1 – 2 tablespoons bourbon

In a medium saucepan, combine butter and maple syrup. Bring to a boil and remove from heat. Add bourbon. Serve over waffles or as a simple syrup in your favorite old fashioned. Because of butter, this one cannot be stored so enjoy every last drop.

Charred Orange Slice

Slice oranges into 1/2 to 1 inch slices. Combine 3 teaspoons of sugar with 3 ‘pinches’ of cinnamon. (A pinch per teaspoon.) Coat orange slices and either grill or broil quickly in the oven only until charred. This is a great garnish that looks as good as it tastes.


Slingshot Bessie’s Bourbon-Baked Pears

As dusk would fall, Bessie knew she had one job and one job only. Protect the farm. Not only from the deer that could consume an entire crop of corn but also from the bootleggers wanting to steal the best pear brandy found in the mountains, crafted by none other than Bessie herself.

How’d she do it? With a slingshot. Her apron was full of smooth round stones from the creek for the bootlegging thieves and young unripened hard pears for the deer.

At dusk, she would perch herself within ‘one-eye’ distance of the corn fields and creek bed where the still was set up. Whether you were a four-legged or two-legged unannounced visitor, you were met with either a pear or stone shot from Bessie’s precision sling.

Word got around fast in that small mountain town: do not show up unannounced at Slingshot Bessie’s farm.

As the pears would ripen, Bessie would use some for her famous pear brandy and some for her 5th Sunday singing at the church, bringing this recipe of bourbon baked goodness.

“It’s amazing how many 5th Sunday’s there are in a week,” said the preacher!


  • 1lb of fresh pears, peeled and halved lengthwise, keeping stem on
  • Lemon juice
  • 4 tablespoons butter
  • 4 tablespoons of light brown sugar
  • 2 teaspoons of vanilla extract
  • 1/4 cup of bourbon


  • Preheat the oven to 325.
  • Butter a baking dish large enough to hold the pear halves in a single layer.
  • Using a small spoon, scoop the core and seeds from the pears, drizzle with lemon juice and arrange in the buttered baking dish.
  • In a small sauce pan, melt the butter over medium heat. Add the brown sugar and vanilla, stir to combine.  Continue cooking until all ingredients are blended and syrupy. (Watch carefully as this can burn easily)
  • Gradually whisk in the bourbon and cook for 1 to 2 minutes or until smooth.
  • Spoon the mixture over the pears, allowing it to pool in the centers where you removed the cores.
  • Bake, uncovered for 45 to 60 minutes or until the pears are tender when pierced with a fork.
  • Allow to cool and then serve with your favorite vanilla ice cream and a small pour of Doc’s favorite Butter Pecan Bourbon Cream. Oh y’all, it’s good!

Find out more about our liquors

Effie Jewel Bourbon and our Bourbon Cream Liqueurs are available on our Buy & Ship Spirits page. Resurrection Red is aging in the barrel and we have more fine spirits on the way.

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