Doc Brown Prescribes

Aunt Toad’s Maple Bourbon Coffee

While the men folk were out in the fields, Aunt Toad spent her days churning butter, doing chores and preparing meals fit for a King.  This Bourbon Maple syrup, infused with golden butter and added to your coffee, will make any household chores more enjoyable…

Hot coffee

1 tablespoon bourbon

1 tablespoon half and half

1 tablespoon of Bourbon Maple Syrup (recipe on site and below)

Fill mug about halfway with your favorite hot coffee.  Add bourbon, half and half and bourbon maple syrup.  Stir together.  

 

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.

Big Bertha – Beachside!!

Aunt ‘Bert’ (short for Bertha) left the farm in 1937 and headed for the warm beaches of Fernandina Beach, FL…on this little island, Bert left her mark as a successful Real Estate Developer and Chairwoman of the Nassau zoning board…her heart was as big as she was tall as she shared her wealth with the Florida Baptist Children’s home.  Dedicated to her Big Heart is the Big Bertha – beachside style….

2 ounces of Bourbon

1 ounce pineapple juice

1 ounce of coconut cream

1 ounce of heavy whipping cream

Combine all above in a cocktail shaker filled with ice; shake well to combine.  Strain mixture into a small cocktail glass filled with crushed ice and top with a cherry.

Bourbon Pecan Cinnamon Rolls

Ok y’all, life is busy and fast…who has time to make, knead and roll out dough….because at the end of the day, the smooth Butter Bourbon Pecan’s topping these little suckers is really what matters…So, here’s a quick recipe that is sure to become a family favorite and possibly might even impress your Mother in Law….

Ingredients:

1 can of cinnamon rolls – Jumbo is fine.

1/2 cup butter

1/4 cup brown sugar

3/4 cup chopped pecan pieces

2 tablespoons heavy cream

1 tablespoon dark corn syrup

2 tablespoons of Bourbon

1/2 teaspoon of vanilla extract

1 medium cast iron skillet

Before making sauce, rub butter around the edges and bottom of your favorite cast iron skillet.  This will prevent rolls from sticking.

(Word to the wise:  Have all ingredients pre-measured and sitting by the stove)

Preheat oven to 375.

  1. Place the 1/2 cup of butter in a medium saucepan over medium heat.  When the butter has melted, add the brown sugar and the corn syrup.  Stir until the sugar dissolves and the mixture starts bubbling.
  2. Stir in the heavy cream followed by the bourbon and the vanilla extract.
  3. Stir in pecans and simmer on low the mixture for about 3 minutes.
  4. Pour the butter-pecan-bourbon mixture into the bottom of your -pre-buttered- cast iron skillet.
  5. Place the store bought cinnamon rolls on top of the butter-pecan-bourbon mixture and place into the preheated oven @ 375.
  6. Bake for 12 to 15 minutes.
  7. Let cool for 5 minutes and invert onto a serving platter.  This part is messy so get ready.

Serve while warm and gooey and maybe even chase with a pour of Doc’s favorite Butter Pecan Bourbon Cream.

Candied Bourbon Bacon

Pawpaw Brown, ole Jim, was known for his sausage, hams and bacon.  He raised the corn that fed the hogs that produced fabulous products folks from all over came to buy.  No doubt, if he were here today, we would be enjoying a slice, or two, of Bourbon Candied Bacon while chasing it with sip of our Effie Jewel Bourbon…..’cause Effie was his little Sister.

Ingredients

  •  1 lb Thick Center-Cut Bacon. * See Notes Below
  • 3/4 cup Brown Sugar
  • 4 tbs Raw Local Honey
  • 1/3 cup Bourbon – preferably our Effie Jewel.  

Instructions

  • Preheat oven to 425°F.
  • Individually arrange the slices of bacon on cookie sheet.  Place in the preheated oven and cook for about 8 to 10 minutes depending on how thick the slices are. The bacon should be crispy but not overdone. (*See notes below)
  • Transfer the cooked bacon strips to plates lined with paper towels for draining the grease.
  • Add foil or parchment paper to a cookie sheet and arrange the bacon strips in a single layer.
  • Sprinkle the brown sugar over the bacon.
  • Whisk together the honey and bourbon. Drizzle the bourbon mixture from a spoon over the bacon covered with brown sugar.
  • Bake in the 425°F oven for about 8 minutes, or until the sugar, bourbon and honey has created a syrup.  Crack the oven door slightly while cooking these bacon strips.
  • Carefully remove the pans from the oven and transfer each strip of bacon onto a wire rack that has parchment paper under it. Let cool, if you can.  If not, burn yourself enjoying this decadent treat.  

* I cheated and used the Costco – Kirkland brand of pre-cooked bacon.  Thick Sliced. (Thick Sliced y’all). Now listen, even though it’s ‘pre-cooked’ you still have to cook it until crispy. Don’t make sense to me either but this pre-cooked holds us so well and is easy to work with for this amazing bacon.  If you use ‘raw’ bacon, the cooking time will not be the same.  Cook the raw bacon until done and crispy.  Use either a bacon press or cook in over so bacon will lay flat.

 

 

 

Dirty Betty

We will leave the storytelling out of this one, but you know who you are…

Coffee simple syrup:

1 cup of brewed coffee
3/4 cup of sugar
1/4 cup of brown sugar
1 tsp vanilla extract

To make syrup, combine the coffee and sugars in a saucepan.
Place over medium heat and cook until the sugars completely dissolve.
Remove from heat and add in vanilla.

For the cocktail:

4 oz of bourbon
2 oz of the coffee simple syrup
1 to 2 dashes of bitters
Splash of water (optional).

While Ole Betty is bitter, we promise this drink is far from it….

Doc on Call

Paige is the ‘Doc’ of Doc Brown Farm. This name is fitting as she has dedicated her life to the care of patients as a BSN Oncology / Hematology Specialist. In times past, this recipe was prescribed by physicians as a cough remedy. We’ve twisted it up with the award-winning Fire on the Mountain whiskey made by our Master Distiller.

Handful of fresh mint*
1 Tablespoon of honey
Lemon juice from 1/2 a fresh lemon
1/2 cup (or more) of Fire on the Mountain

Muddle the fresh mint in the glass to release the flavor.
Add lemon juice and honey.
Mix these three together well.
Add Fire on the Mountain Whiskey or bourbon and mix well.
Serve over ice.

*Peppermint hard candies can be used instead of fresh mint. Just crush the candies into a fine powder so the flavors are released.

Fire on the Mountain Whiskey is a cinnamon flavored whiskey produced by RM Rose and Company in Dillard GA.
Triple Gold winner four years in a row.

Find out more about our liquors

Effie Jewel, Resurrection Red and more will be available to purchase. Watch this space. In the meantime, sign up for our newsletter and we’ll notify you when our liquors are available.

Subscribe here