Maker’s Mark® French Toast

Chef Brian Bistrong

I love this recipe because it reminds you how easy a luxurious breakfast can be. Make the batter the day beforehand and keep it refrigerated overnight. Any variety of breakfast breads work well with this recipe too; brioche, challah, whole grain, croissants, etc.

Prep Time: 5 minutes
Cook Time: 20–30 minutes
Level: Easy

Serves 4–6

Maker’s Mark® BBQ Ribs

Joey Campanaro, Owner, Little Owl

If there’s one guy who knows a thing or two about oven-baked ribs, it’s Joey Campanaro. These ribs take on their bourbon brine and an exotic barbecue sauce scented with coriander. Finger lickin’ good, for real.

Prep Time: 24 hours/day beforehand
Cook Time: 5 hours
Level: Easy.

Serves 4–6

Moonshine Pasta

Chef Cesare Casella

The smoky characteristics of the Maker’s 46 pair perfectly with the bacon and cream in Chef Casella’s signature pasta dish.

Prep Time: 15 minutes
Cook Time: 2 hours
Level: Intermediate

Serves 6

Maker’s Mark® Candied Pork Belly
with Succotash Fricassee

Chef Craig Deihl

This appetizer dish is all about patience. The pork belly tenderizes while it slow roasts in the oven and then the magic is during the last 10 minutes under the broiler when the skin puffs up and becomes crisp. The tangy sweet Maker’s Mark® glaze pairs nicely with the richness of the pork belly.

Prep Time: 20 minutes
Cook Time: 4 hours
Level: Intermediate

Serves 6–8

Maker’s Mark® Chicken and Sweet Potato Pizza

Mark Fiorentino, Bread Baker, Daniel

Chef Fiorentino’s original recipe calls for fresh green figs, but if figs are not in season, I found seedless grapes to be a great substitute.

Prep Time: 3 hours
Cook Time: 10–15 minutes
Level: Intermediate

Makes two 10" hearth-baked thin-crust pizzas or one 9"x12" pan pizza.

Bourbon Marinated Hangar Steak

Adam Fleischman, Chef, Umami Burger

This easy marinade makes for a distinctly bourbon-flavored steak that is great on top of a salad, alongside stir-fried vegetables or even on a sandwich. Hangar is a prized cut otherwise known as the "Butcher’s Steak," being well known for its flavor, texture and lower price point.

Prep Time: 12 hours beforehand
Cook Time: 10 minutes
Level: Easy

Serves 2–4

Maker’s Mark® Kobe Beef Burger

Hiassam and Ali Beydoun, Owners and Chefs, Frites N’Meats

The owners of the Frites N’Meats food truck in New York City, Hiassam and Ali Beydoun, developed this wonderful bourbon-marinated Kobe burger, which is not only delicious, but a leading example of how Maker’s Mark® Bourbon can be utilized in the most unexpected of places.

Prep Time: 4 hours
Cook Time: 3 hours
Level: Easy

Serves 4

BBQ Bourbon Pork Balls

Daniel Holzman, Chef & Owner, The Meatball Shop

These meatballs will be the hit of any party or meal. Easy to make, with a soft and airy texture, the extra barbecue sauce makes a great glaze for these glorious orbs of pork.

Prep Time: 15 minutes
Cook Time: 1 hour
Level: Easy

Makes 24 golf ball-sized meatballs

Chef’s Day Off Maker’s Mark®
Duck Confit Mac and Cheese

Matthew Jennings, Chef and Owner, La Laiterie

Duck Confit? Yes. Mac and Cheese? Yes. Add Maker’s Mark® to all that? Pure magic. This made-from-scratch mac and cheese is well worth the effort. If you don’t have time to make your own duck confit, you can usually find cooked legs online or in your gourmet grocer’s meat section.

Prep Time: 2 days beforehand
Cook Time: 1 hour
Level: Advanced

Makes 10–12 servings

Lobster Shrimp Pasta with Maker’s Mark®

Antonia Lofaso, Executive Chef and Top Chef Masters Finalist

We fell in love with this luxurious pasta dish. Perfect for special occasions, or if you’re feeling self indulgent. Who knew bourbon and shellfish could team up so well to make your eyes roll in the back of your head and your mouth say “Yum!”

Prep Time: 1 hour
Cook Time: 2 Hours
Level: Advanced

Serves 4–6

Maker’s Mark®
Braised Oxtails with Ricotta Gnudi

Antonia Lofaso, Executive Chef and Top Chef Masters Finalist

Oxtails are an unusual cut, but have incredible flavor (from all that tail action). The tender, succulent meat is perfect served over delicate ricotta gnudi, and the Maker’s Mark® Bourbon adds complexity to the braising liquid.

Prep Time: 30 minutes
Cook Time: 4 hours
Level: Intermediate

Serves 4

Rainbow Trout, Snap Peas and Smoked Ham,
with Maker's Mark® Sauce Charcuterie

Tory Miller, Executive Chef and Co-Proprietor, L’Etoile Restaurant

Any other type of fish filet would work well with this recipe, but the delicate texture of the trout is a perfect fit with the other players in this dish. Chef Miller’s Charcuterie Sauce has a unique “meaty” taste accented by the Maker’s Mark®, and pairs well with the smoky ham bits and snap peas.

Prep Time: 1 hour
Cook Time: 40 minutes
Level: Advanced

Serves 4

GHT Maker’s Mark® Cured Lamb Ribs Recipe

Jonathon Sawyer, Chef, The Greenhouse Tavern

These ribs take some time to prepare, but the end result is nothing short of spectacular. The spiced, tangy glaze is reminiscent of Mediterranean Morocco, and the succulent ribs pair well with a glass of Maker’s Mark® on ice.

Prep Time: 1 day before
Cook Time: 4–5 hours
Level: Advanced

Serves 4–6

Maker’s Mark® and Apricot Glazed
Spatchcocked Chicken

Michael Schwartz, Chef/Owner, Michael’s Genuine Food & Drink

The apricot bourbon glaze acts like a sexy new set of clothes for the chicken. I love this recipe for a smaller bird, like a poussin, and it’s an elegant dish that works any time of the day.

Prep time: 3 hours
Cook Time: 50 minutes
Level: Intermediate

Serves 2–4

Maker’s Mark® Brined Pork Sandwiches
with Smoked Gouda and Maker’s Mark® Jus

Bradford Thompson, Bellyfull Consulting and Miss Lily's Restaurant

This sandwich is a cross between an awesome pastrami melt and a French dip. The allspice, garlic, thyme and pepper give a Caribbean jerk flavor that hits the right note with the spice in Maker’s Mark®.

Prep Time: 2 days
Cook Time: 4 hours
Level: Advanced.

Serves 8

Maker’s Mark® Cured Salmon
with Bourbon Mustard Sauce

Lee Anne Wong, Chef and Maker’s Mark® Cookbook Editor

This smoked salmon is really easy to do at home and makes a beautiful and elegant appetizer or main course for lunch. The bourbon gives it a heartier depth of flavor compared to regular smoked salmons.

Prep Time: 2 hours
Cook Time: 30 minutes
Level: Intermediate

Serves 4–6