This bourbon apple crisp is smoky, sweet, and buttery—with bacon in the filling and gingersnaps in the topping. Best served with bourbon whipped cream.
Method: hot smoking
You’ll also need: One 10-inch cast iron skillet; 1-1/2 cups hardwood chips, for smoking


Bacon Bourbon Apple Crisp

“Everyone loves barbecued chicken. The dish contrasts crisp-skinned, smoky chicken thighs with a sweet boozy bourbon peach glaze. To keep simple, just season the bird with your favorite barbecue rub (or salt and pepper) and use your favorite barbecue sauce as part of the bourbon peach glaze.”—

Smoke-Grilled Chicken with Bourbon Peach Glaze

These syrup-soaked Honduran torrejas from Chef Dafne Mejia are a rich, custardy take on French toast, fried until golden and simmered in a spiced piloncillo syrup with cinnamon and clove—perfect for the holidays or whenever you're craving something sweet and nostalgic.



Torrejas Hondureñas by Chef Dafne Mejia

Frozen Paper Plane

Dating back to sometime in the 1870s, with the first found published record in a Gotham gossip column in 1882, the drink itself may—debatably—be considered the proto-cocktail. There are dozens of stories surrounding its creation, most circling around the Manhattan Club of New York. 

These days, much like the original recipe, there is a lot of room for interpretation. The only expectations that hold are that the base is an American whiskey, sweet vermouth is involved, and Angostura bitters come into play. As the majority of bourbon’s mash bill is corn, it has an inherently sweeter profile as opposed to say, rye. To then add sweet vermouth to it, can tip it into cloyingly sweet territory. 

For my Manhattan, I opt for an overproof bourbon. The higher alcohol content adds a constructive heat that cuts through the sweeter elements, allowing the warmer notes of the bourbon—plus warming baking spices of the Angostura bitters—to complement the herbaceous qualities of the vermouth. Finishing by expressing an orange peel over the drink adds a bright nose of warm citrus while the garnish of cherry ensures a sweet bite to give the Manhattan a new dimension. 

Harper's Manhattan

So many memories have been made in my family thanks to cinnamon rolls. My whole family loves them, and through the years they've become a staple at family get-togethers, which tend to start in the late morning (aka cinnamon roll o’clock). A little treat like this is the perfect thing to munch on as we greet each other, catch up, and wait for the big meal, which usually takes place in the afternoon after a few rounds of cornhole, bocce ball, or whatever other game we’re playing together. When I was younger, I loved walking into my grandma’s house to the smell of cinnamon rolls baking. Then, my mom took over—a fabulous baker, especially when it comes to yeasted goods. Now, I happily wear the cinnamon roll crown any time the family gives me the occasion. 

Like so many baked goods, there’s really no wrong way to cinnamon roll. I’m usually a fan of using a buttery, rich dough for a super decadent cinnamon roll, but these rolls are a bit more dense and cake-like inside because sometimes I’m really craving a super soft cinnamon roll instead. My family agrees—big time—and these rolls are the result of many years of tweaking and testing to get that just right crowd favorite. The dough is so easy to work with, and bakes up light and pillowy soft. You can bake them all in one day, or you can refrigerate them overnight for the final rise, so you’ll be ready to wake up and bake ‘em fresh in the morning. 

Each roll is packed with delicious cinnamon swirls, and they’re generously brushed with butter before baking. Then, for an adults-only twist, they’re positively slathered in bourbon icing made with Maker’s Mark 46® and vanilla bean, which teases out the vanilla flavors in the spirit.  There's something extra special about filling the kitchen with the incredible smell, then bringing out a tray of warm, gooey cinnamon rolls covered in bourbon-infused icing for all the grown-ups to enjoy—it’s the best party trick ever. To wash them down, I like to make a Vanilla Bean Boulevardier that combines the spiced notes of Maker’s Mark 46®, sweet vermouth, and muddled vanilla bean pods for a drink that pairs perfectly.

Cinnamon Rolls With Bourbon Icing

I like my desserts sweet and my drinks strong, so I think this pastry-inspired riff on the Boulevardier is a match made in heaven. The cocktail incorporates fresh vanilla bean, which underscores the warm caramel notes of Maker’s Mark 46®. It’s a subtly sweet yet elegant touch that elevates an already perfectly balanced drink. 

Vanilla Bean Boulevardier

Achieving wild popularity in the 1880s, the Manhattan was among the first cocktails to use Italian Vermouth, appearing even before the Martini did. Like many stories involving whisky, the rest of its history is a bit cloudy. One widely circulated account claims the cocktail was invented at the Manhattan Club, a prestigious organization renowned for its stock of old whisky. The drink is alleged to have first been served at a party thrown there by Winston Churchill's mother, Lady Randolph Churchill, for presidential candidate Samuel J. Tilden. The hiccup with that, though, is Lady Randolph was likely pregnant and in Europe during the date in question. One thing is clear, the Manhattanite who first concocted this cocktail created a classic with true staying power.

The elevated flavor and higher proof of Maker’s Mark 46® brings a new level of sophistication to this elegant classic. This is the cocktail of choice for Bill Samuels, Jr., when he looks to highlight the uniquely layered flavors of his bourbon. 

Maker's Mark 46® Manhattan

The Paloma is a classic Mexican cocktail that’s popular because it’s incredibly refreshing with just the right amount of tart pucker. This spin swaps the tequila with Maker’s Mark 46®. The bourbon helps to ground this light and fizzy drink, while the vanilla and caramel notes act as warm foils to the bright citrus. 

Bourbon Paloma

This zippy, bourbon-forward spin on the Penicillin is the perfect match for a crisp spring day. Maker’s Mark 46® replaces the traditional Scotch, while the smoky element is reincorporated via a lapsang souchong-steeped honey syrup. The smoked Chinese black tea infuses the cocktail with even more of those soothing toddy vibes. Bright lemon juice rounds out the drink, which is topped with a lemon peel for an additional touch of brightness.

Smoked Honey Penicillin

Like the good Kentucky boy that he is, my partner Ryan once suggested we have a Derby party. This understandably was a big deal to him. At that point I’d never watched the Derby and had no real association with it apart from the fact I knew there were a lot of big hats and mint juleps involved. But there’s nothing I love more than an excuse to bring people together over food, so I was in. As we were planning the menu of what to make for said party, Ryan mentioned that a chocolate-pecan-Bourbon pie—also known as a Derby Pie—was crucial to our spread. This Kentucky original was created at the Melrose Inn in Prospect, Kentucky in 1954 by the Kern family. The family actually trademarked the name “Derby-Pie” and still sells them through their website, 

. The family recipe has been kept a secret since its inception, but variations can be found all over Kentucky and beyond. Nuts and chocolate chips are nonnegotiables in Derby pie, but it seems everyone has their own method to get that classic gooey filling. Some recipes use corn syrup, while others stick with butter and eggs. While similar to a pecan pie, this Derby-inspired pie typically has a good splash of Bourbon—fitting for its Kentucky roots, and it adds a smoky, caramel flavor to the filling. If you’re abstaining from alcohol, feel free to leave this out. I like making my own crust in a 9-inch deep-dish pie plate (Erin McDowell has a great 

), but you could also use a store-bought one to cut down on time. Topping the pie with flaky salt isn’t traditional, but I like that it cuts the sweetness of the filling. I recommend using a deep-dish store-bought crust, or preparing your homemade crust for a deep-dish pie plate. If you can’t find one, just make sure to hold some of the filling back so that it doesn’t overflow during baking.

Derby (aka Chocolate Pecan Bourbon) Pie

The first time I had Bananas Foster—the classic New Orleans dessert made tableside at Brennan’s, a cornerstone restaurant in the French Quarter—I immediately thought of my dad’s breakfast. My dad worked the night shift as my siblings and I were growing up, which meant he would come home from work and make us breakfast before school. The first thing out of the cupboard when dad made breakfast was always brown sugar. He stirred it into our milk if we were having cold cereal or, for very special occasions, he would simmer it with butter and either apples or bananas to serve over Cream of Wheat or sweet grits.

The spectacle of Bananas Foster, from the aroma that fills the air as it cooks to the dramatic flambé, translates surprisingly well to an at-home dessert recipe. Simply melt butter and sugar into a syrup, then simmer bananas until they’ve softened in the hot caramel. I used Maker’s Mark 46® bourbon instead of the traditional rum for it’s alluring depth and warm vanilla notes. And yes, you will carefully light the whole thing on fire (confidence is key!). Serve warm with vanilla ice cream and a buttery cereal crunch, an homage to all the perfectly sweet bowls of cereal my dad served me in my lifetime.

Bourbon Bananas Foster With Cereal Crunch

This fun, fizzy cocktail is a riff on a French 95, a bourbon-based version of the French 75. The orange juice and bitters tease out the caramel-y sweetness of the Maker’s Mark 46® bourbon, while the Champagne topper cuts through the heat when paired with Melissa King’s recipe for Grilled Oysters With Sichuan Chili Butter.

Bourbon Orange Fizz

A riff on a Black Manhattan (which swaps bitter amaro for the traditional sweet vermouth), this elevated but simple breakfast-inspired cocktail features Maker’s Mark 46® bourbon. The coffee liqueur and caramel notes from the bourbon  taste delicious paired with a twist on classic Bananas Foster that’s finished with a sugar cereal crunch topping.

Coffee Manhattan

Inspired by a classic whiskey smash, this cocktail highlights the smooth, intense flavors of Maker’s Mark 46® bourbon, which are brightened with notes of lemongrass and orange. Refreshing and citrusy, it’s the perfect match for Rick Martinez’s equally zippy Pollo en Pipián Rojo de Nuez.

Bourbon Citrus Crush

Balanced and refreshing, this cocktail puts a spin on the classic with Maker’s Mark 46® bourbon and a not-so-secret ingredient (hello, bubbles). As a sparkling sipper, it’s a great foil to the decadent dairy in Nini Nguyen’s light and airy Cheesy Grits Soufflé.

Old Fashioned Highball From Maker's Mark

The complex and rich notes of vanilla and caramel in the Maker’s Mark 46® bourbon are complemented by a brown sugar and black tea-infused syrup, peach nectar, and fresh mint for coolness. Sip on this cocktail with Rick Martinez’s Pork Cabbage Rolls With Peaches & Herbs for an all-around peachy combo that pays homage to his Southern roots.

Peach & Earl Grey Julep

I almost hate to submit this recipe, but after years of trying to do way too much with ham, I finally figured out that simpler is better. It can be done without the glaze for serving, but I think that really adds to it.

Super-Simple Glazed Ham

I typically like to make flan using condensed milk, but for this version I decided to swap it out for Coronado Dulce de Leche. Made with goat’s milk, this caramel sauce—known as cajeta—not only sweetens the flan, but also makes it rich and creamy! This recipe was actually inspired by cajeta envinada, a type of cajeta that is made with alcohol, like brandy or rum. Bourbon is my spirit of choice here, as it blends seamlessly with the cinnamon and rich caramel notes in the Coronado. 

Dulce de Leche Flan With Bourbon 

Bourbon & Allspice Dram Cocktail 

Bourbon & Cream Sherry Cocktail

Bourbon & Apple Highball

Bourbon Strawberry Spritz

This is a wonderful, old-fashioned apple pie recipe that features a hint of bourbon for a lot of smooth apple flavor.

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