Earn yourself a permanent place on the “Nice” list by making one (or all) of these bourbon-infused classics for Christmas this year. Just make sure the kids know they’re grown-ups’ table exclusives.

Bourbon Glazed Ham

Give the bees the holiday off this year and sub out the classic honey-glazed ham for this slow-roasted bourbon-glazed showstopper. Molasses, brown sugar, and cinnamon perfectly complement the warm notes of vanilla, caramel, and spices found in Garrison Brothers Small Batch Bourbon. Pro tip: make more than you think you’ll need—the leftovers make one hell of a sandwich. Muise Innovations

Yield: 8 Servings


  • ¼ Cup Garrison Brothers Small Batch Bourbon
  • 1 Each Bone-In Ham
  • 1 Cup Molasses
  • 1 Cup Brown Sugar
  • ¼ Cup Dijon Mustard
  • 1 tsp. Cinnamon, Ground
  • 1 tsp. Cloves


  1. Preheat oven to 275⁰F.
  2. Cover and place the ham in the oven for 2 hours, or until heated through.
  3. In a small saucepot, mix together the Garrison Brothers Small Batch Bourbon, molasses, brown sugar, Dijon mustard, cinnamon and cloves on medium heat for 2-3 minutes, or until the sugar is dissolved.
  4. Once the ham is heated through, glaze the ham and turn up the oven to 350⁰F.
  5. Baked uncovered for 30 minutes for the glaze to set.

Cinnamon Hot Toddy Bread Pudding

From the pudding itself, to the raisins inside, to the caramel drizzle on top, this warm, cinnamon-spiced treat is infused with bourbon at every stage in the process. Once it’s out of the oven, one whiff will have even the most avid bread pudding opponents reaching for a spoon. Muise Innovations

Yield: 12 servings


Bourbon Raisins

  • 1/3 Cup Garrison Brothers Small Batch Bourbon
  • 1 Cup Raisins

Bread Pudding

  • ¼ Cup Garrison Brothers Small Batch Bourbon
  • 5 Cups Heavy Cream
  • 5 Each Eggs, Beaten
  • 1 Cup Dark Brown Sugar
  • 2 Tbsp. Butter, Melted
  • 2 tsp.  Vanilla Extract
  • 1 tsp. Cinnamon, Ground
  • ½ tsp. Salt
  • ¼ tsp. Nutmeg, Grated
  • 10 Cups Brioche Bread, Cubed
  • 1 Cup Pecans, Chopped

Caramel Glaze

  • ¼ Cup Garrison Brothers Small Batch Bourbon
  • 1 Cup Caramel Sauce
  • 1 Tbsp. Salt


  1. Preheat oven to 350⁰F.
  2. Soak the raisins in Garrison Brothers Small Batch Bourbon for half an hour to an hour.
  3. In a medium sized mixing bowl, whisk together Garrison Brothers Small Batch Bourbon, heavy cream, eggs, dark brown sugar, melted butter, vanilla extract, cinnamon, salt and nutmeg.
  4. Toss the brioche and pecans in the custard glaze.
  5. Let the mixture soak for an hour.
  6. Place the mixture in a 9×13-inch greased baking dish and bake for 50 minutes or until puffy and set.
  7. Whisk together the Garrison Brothers Small Batch Bourbon with the caramel sauce and salt, reserve to drizzle when serving.

The Smokin’ Jacket 

Vaguely reminiscent of fruitcake, except you’ll be hard-pressed to find a guest tucking a glass away to “save for later.” Rumor has it that Santa Claus himself prefers this with his cookies. Nicolai McCrary


  • 1 oz. Garrison Brothers Small Batch Bourbon
  • .5 oz. Lemon Juice
  • .25 oz. Combier Crème de Peche
  • .25 oz. Sir Winston’s Spiced Syrup
  • 2 Dashes Fee Bros Peach Bitters

Combine all the ingredients in an iced shaker and shake well. Strain the ingredients into a rocks glass over a couple of large ice cubes. Garnish with a star anise pod.

Do you think your homemade whiskey cocktail can rival the pros? We’re giving you the chance to have your recipe highlighted at the Bourbon Brawl finals competition in Austin! The prize package also includes tickets to semi-finals and finals competition, lodging accommodations for the finals, and other Texas Monthly goodies. Click to enter. Happy mixing!