Made with real cream and premium Buffalo Trace bourbon, Bourbon Cream is beyond rich with a smooth vanilla flavor that you’ll come back to again and again. Try one of our recipes or share one of your own with @buffalotracedistillery.
Pick a handful of mint leaves and slap to awaken the aroma. Add to cocktail shaker along with the other ingredients. Add ice and shake. Strain into coupe glass with a fine strainer. Garnish with shaved chocolate and a mint sprig.
Pick a handful of mint leaves and slap to awaken the aroma. Add to cocktail shaker along with the other ingredients. Add ice and shake. Strain into coupe glass with a fine strainer. Garnish with shaved chocolate and a mint sprig.
Combine Bourbon Cream and coconut rum into cocktail shaker. Fill ½ with ice and shake. Strain into rocks glass over ice. Alternatively, you can combine Bourbon Cream and coconut rum in a blender and blend with ice. Serve up with a fresh coconut flake garnish.
Shake Bourbon Cream and Cream de Menthe with ice and strain into a coupe glass. Whip heavy cream with one ice cube. Pour cream over back of barspoon into glass to create top layer. Garnish with sprinkles or other decoration of your choice.
Combine all ingredients in a cocktail shaker full of ice. Shake until chilled. Strain into four shot glasses.
Lightly oil the bottom and sides of an 8”x8”, 9”x9” or 9”x13” pan depending on how thick you like your brownies and marshmallow top. Cover pan with parchment paper and lightly oil all sides. Make your favorite brownies and let cool completely on a wire rack. Do not remove brownies or parchment paper from the pan.
Pour ¼ cup water into the stand mixer and pour the gelatin over the water. Leave it to set for ~10-15 minutes and do not mix. While waiting, start working on the next step.
Combine granulated sugar, honey and ½ cup water into a saucepan. Over medium heat, stir occasionally until sugar dissolves. You can test if it’s dissolved by rubbing a small amount between your two fingers and seeing if it feels grainy or smooth.
Over low heat, bring the sugar mixture to a simmer and wait until your candy thermometer reads 240°F. Do not stir during this process.
Immediately remove the pot from the stove and pour the sugar mixture over the gelatin mixture. Using the balloon whisk attachment, beat on low speed until combined then slowly increase speed until you reach high. Beat for about 8-10 minutes until the mixture becomes thick, fluffy and white.
Add the 2 Tbsp of bourbon cream and mix on low until combined.
Lightly spray a plastic spatula with cooking spray and pour over brownies. Spread the mixture over the brownies and cover completely. Take a piece of plastic wrap and spray one side with cooking spray to prevent marshmallows sticking to it. Cover the pan and lightly press the plastic over the marshmallow. Let the marshmallow set for a few hours or overnight. Once set, remove the hot cocoa brownies from the pan. Coat a sharp knife with cooking spray and cut into squares. Sprinkle cocoa powder or confectioner’s sugar on top. You can eat it at room temperature or warm in the microwave for 8-10 seconds to slightly melt the marshmallow on top and create a s’mores-like brownie.
Combine all ingredients in a cocktail shaker with ice and shake. Strain into two shot glasses. Sprinkle with cinnamon. Enjoy responsibly!
Add vodka and coffee liqueur to a shaker filled with ice and shake. Strain into a shot glass. Carefully pour Bourbon Cream over the back of a spoon into the shot glass to create a layered effect. Garnish with whipped cream and a sprinkling of cocoa powder. Enjoy responsibly!
Combine rum, syrup, and Bourbon Cream in a mug. Add coffee and stir. Top with three dashes (about 21 drops) of bitters.
With a whisk or stand mixer fitted with a whisk attachment, whip heavy cream and Bourbon Cream together until mixture forms stiff peaks. Whisk in powdered sugar to desired sweetness.
