Festive Bourbon Recipes for Your Next Holiday Gathering

The last two months of the year are full of hustle and bustle – family gatherings, holiday shopping, and work parties, just to name a few. It can be so easy to get lost in the shuffle this time of year, but it’s important to remember what the holiday season is about. The holidays are a time for us to gather and enjoy the company of others, whether it be a party or a quiet evening at home spent with close friends or family. No matter how you choose to celebrate, have your holiday gathering stand out from the rest with these delicious Bourbon recipes!

Bourbon Classic Bourbon Ball Recipe

Makes 35 bourbon balls 

  • 1 cup chopped pecans
  • ½ cup bourbon
  • ½ cup (1 stick) butter, softened
  • 1 pound (16 oz) powdered sugar
  • 10 oz dark chocolate melting wafers
  • 35 pecan halves

Soak chopped pecans in ½ cup bourbon overnight. Using mixer, combine butter and powdered sugar. Add bourbon-soaked pecans and beat on medium speed 30 seconds to 1 minute, until fully combined.

Form 2 tsp sized balls and place on parchment paper-lined baking sheet. Freeze overnight.

Melt dark chocolate wafers according to instructions on package. Working in batches of 5 – 7 at a time, remove bourbon balls from freezer, and dip each in chocolate until fully coated. Place on a parchment-lined baking sheet and immediately top with pecan. Let set until chocolate has hardened. Enjoy!

Gingerbread Old Fashioned

Try a holiday twist on this classic cocktail. This recipe is adapted from The Bourbon Review.


  • 1½ parts bourbon
  • ¼ part gingerbread syrup (recipe below)
  • ¼ part allspice dram
  • Angostura Bitters


Combine all ingredients into a mixing glass with ice. Stir and strain into a rocks glass with a single large ice cube. Garnish with a gingerbread man on the rim of the glass.

Gingerbread Syrup

To a large pot, add:
1.5 quarts water
2 vanilla beans, split
1 cinnamon stick
15 cloves
1 tablespoon molasses
10x ¼-inch thick medallions of fresh ginger root

Cook on induction burner at 270 F until mixture boils, lower temp to 160 F. Cook until it is aromatic and smells like gingerbread, about 8-10 minutes. Strain out solids and weigh the remaining liquid. Add an equal measurement by weight of demerara sugar. Mix until sugar is dissolved.

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