Here in Texas, Thanksgiving is all about the Three Fs: family, food, and football. This year we’d like to propose a fourth F: forty-seven. That’s the ABV of Garrison Brothers Small Batch Bourbon, the key ingredient you’ll need to whip up this boozy Thanksgiving Dinner. 

Forty-seven is a special number because it’s just high enough to ensure that the flavors from the alcohol don’t cook out completely, without being so strong that they take away from the rest of the dish. Cooking with alcohol can be tricky, particularly when using something like bourbon that has such a strong flavor profile on its own. Don’t let that deter you. Done right, alcohol adds depth and flavor to a dish in a way that no other ingredient can because of the way that it interacts with food during cooking. 

Here’s a little science lesson for you: most flavors and ingredients used in cooking are either fat- or water-soluble, meaning that they are absorbed by either water or fat. Alcohol is unique because of its ability to bond to both fat and water molecules. As a result, when used in cooking, alcohol helps draw more flavor into the food. This is especially true when used in brines and marinades (see turkey recipe below) because it allows the meat to absorb more flavor from the brine than it otherwise would. 

Of course, pairing the right alcohol to the dish is critical. We like Garrison Brothers’ ABV for cooking, but even more importantly, we love the way its flavor notes pair with the flavors of Thanksgiving. Open a bottle, and you’ll immediately be hit with a medley of aromas. There’s sweet vanilla, honey, apple meat, and cinnamon, but if you keep inhaling, you’ll also notice lighter notes floral verbena, tangy orange, and something almost akin to leather that balance out the initial sweetness. Once cooked, all of those flavors are absorbed by the food, leaving you with the best damn Thanksgiving dinner you’ll ever eat. And we’re only giving you recipes for the turkey, one side, one dessert, and one cocktail, so fear not—there will still be plenty of room at the table for green bean casserole and grandma’s pumpkin pie.

Bourbon Brined & Roasted Turkey



  • ¾ Cup Garrison Brothers Bourbon
  • 2 Quarts Water, Divided
  • ¾ Cup Salt
  • 1 Tbsp. Black Pepper
  • ¾ Cup Maple Syrup
  • 1 Each Orange, Thinly Sliced
  • 2 Each Thyme Sprigs
  • 2 Each Bay Leaves


  • 2 Tbsp. Garrison Brothers Bourbon
  • 1 Cup Butter, Unsalted
  • 2 Tbsp. Lemon Juice
  • 2 Tbsp. Garlic, Minced
  • 3 Tbsp. Parsley, Chopped
  • 2 Tbsp. Sage, Chopped
  • 2 Tbsp. Thyme, Chopped
  • 1 Tbsp. Salt
  • 2 tsp. Black Pepper
  1. Prepare the brine in a large saucepan on medium heat by combining Garrison Brothers Bourbon, 1 pint of the water, salt, black pepper, maple syrup, orange slices, thyme and bay leaves. Continue heating for about 5 minutes, or until the salt dissolves.
  2. Pour the mixture into a bin large enough for the turkey and brine, then add in the remaining water for the brine.
  3. Place the turkey in the brine and make sure it is covered with the brine for 8 to 12 hours.
  4. Preheat an oven to 350⁰F.
  5. In a food processor or mixer, combine the Garrison Brothers Bourbon, butter, lemon juice, garlic, parsley, sage, thyme, salt and pepper to make a compound butter.
  6. To prepare the turkey, stuff the cavity of the turkey with the lemon, onion, carrots and celery.
Muise Innovation

Bourbon Bacon Butter Mashed Potatoes


  • ¼ Cup Garrison Brothers Bourbon
  • 4 Pounds Russet Potatoes, Peeled & Large Diced
  • As Needed Water
  • 1 Cup Heavy Cream
  • ¼ Cup Butter, Diced
  • ½ Cup Bacon, Cooked & Chopped
  • 2 Tbsp. Garlic, Minced
  • 1 Tbsp. Salt
  • 1 tsp. Black Pepper
  • 1 Tbsp. Parsley, Chopped
  1. In a large pot, put in the potatoes and cover with water.
  2. Boil the potatoes for about 15 minutes, or until the potatoes are fork tender.
  3. Drain the potatoes and put them back in the pot.
  4. Mash the potatoes until they are a smooth consistency.
  5. In a small saucepot, bring the Garrison Brothers Bourbon, heavy cream and butter to a simmer.
  6. Fold in the cream mixture into the mashed potatoes.
  7. Combine bacon, garlic, salt and pepper into the mashed potatoes.
  8. Place mashed potatoes into a serving dish and garnish with the parsley.
Muise Innovation

Bourbon Apple Crisp


  • ¼ Cup Garrison Brothers Bourbon
  • 1 Tbsp. Butter, Melted
  • 2 Tbsp. Brown Sugar
  • 2 tsp. Cornstarch
  • ½ tsp. Cinnamon
  • 2 Cups Apple Slices, Peeled


  • ¼ Cup All-Purpose Flour
  • ¼ Cup Rolled Oats
  • ¼ Cup Brown Sugar
  • 1 tsp. Cinnamon
  • 2 Tbsp. Butter, Small Diced


  • 3 Scoops Vanilla Ice Cream
  1. Preheat an oven to 350⁰F.
  2. Combine the flour, rolled oats, brown sugar and cinnamon in a food processor to make the streusel.
  3. Mount in the butter and pulse until the mixture becomes crumbly, then refrigerate.
  4. In a small bowl, whisk together the Garrison Brothers Bourbon, melted butter, brown sugar, cornstarch and cinnamon.
  5. Toss the apples in the Garrison Brothers Bourbon mixture and lay them in a greased baking dish.
  6. Top with a thin layer of the crumbled streusel and bake for about 25 minutes, or until the streusel topping has set.
  7. Serve with vanilla ice cream.
Muise Innovation


Cider House Sour Cocktail

  • 1 & 1/2 oz. Garrison Brothers Bourbon
  • 1 oz. Apple Cider
  • 1/2 oz. Fresh Lemon Juice
  • 1/2 oz. Gomme Syrup
  • Lemon Twist & Mint Sprig
  1. Shake and strain into rocks glass over ice. Garnish with lemon twist and mint sprig. 
Muise Innovation

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!