1st place winner in the 2023 Blaze Bartender Contest

2oz BLAZE Cinnamon Bourbon
.5oz wild turkey 101
1 oz spiced white peach purée
.75 oz fresh lemon juice
75 oz Quiver spiced honey spirit
.5 oz Mathilda peach liquor
2 dash polite amor scrappy bitters
2 dash angostura bitters
1 dash of bitter truth peach bitters
1 teaspoon peach, green yogurt

2nd place winner in the 2023 Blaze Bartender Contest

2 oz Blaze Cinnamon Bourbon
1.5 oz Fresh Lemon Juice
1 .25 oz Blueberry, Orange Shrub
1 oz Orgeat
Garnish-Balsamic Syrup Blueberries, Orange Rind

3rd place winner in the 2023 Blaze Bartender Contest

1.5 oz BLAZE Cinnamon Bourbon
3-4 Dried Strawberries
1 oz Juicy Pink Mixer
1 oz fresh lemon Juice
Splash of Simple Syrup
Strawberry Dusted Lemon Wheel

Participant in 2023 Blaze Bartender Contest

2 oz of BLAZE Cinnamon Bourbon
1 oz of “Blyzzurp”
3 Dashes Apple Bitters
Stir
Burnt Chinese cinnamon

“Blyzzurup” - Cinchona bark, wild cherry bark, cassia cinnamon, schizandra berries, Devils Club Root extract, 100% raw sugar, water

Participant in 2023 Blaze Bartender Contest

1.5oz BLAZE Cinnamon Bourbon
.5oz lemongrass, cardamom, Kashmiri curry infused 1420 Hemped Rye
5oz curried coconut water simple syrup

.5oz papaya honey marmalade

.5oz Indian sour orange juice
1 egg white

Garnish with fried curry leaf candied with coconut sugar and Indian gooseberries

1st Place winner, 2022 Blaze Bartender Competition

2 oz. Blaze Bourbon
3/4 oz. fresh lemon juice
3/4 oz. Chai tea simple syrup with Madagascar vanilla
1/2 oz. egg white

Combine first three ingredients in an ice filled shaker. Remove ice and add egg white. Shake until thickened then strain into a martini glass. Garnish with Old Fashioned Aromatic bitters. Cheers!

Chai tea syrup: Bring 1 cup of sugar + 1 cup of water to a boil until the sugar dissolves. Remove from heat and add 4 chai teabags and 2 tbs. of Madagascar vanilla extract. Let it rest for 30 minutes then remove the teabags.

2nd Place winner, 2022 Blaze Bartender Competition

1 1/2 oz. Blaze Bourbon
1/2 oz. Chocolate liquor
1 dash Chocolate bitters
Combine in an ice filled shaker then strain into a rocks glass.

Foam topping:
4 oz. Heavy cream
1/4 oz. Panela syrup
1/4 oz. Chocolate bitters

Mix the ingredients until a consistent cream develops. Using a piping bag apply an even layer of cream on top of the drink. Garnish with ground nutmeg and star anise.

1.5 oz. BLAZE Cinnamon Bourbon
1.5 oz. Khortytsa Honey Hot Pepper Vodka

Combine BLAZE and Khortytsa Vodka in an ice filled mixing glass. Stir to combine. Strain into a chilled glass. Garnish with any kind of hot pepper and crushed chili flakes (optional).

2 oz. Blaze Bourbon
1 oz. peach juice
3/4 oz. lemon juice
2 dashes of Fee Brothers Peach Bitters

Combine ingredients in an ice filled shaker, then strain into a rocks glass with ice. Garnish with peaches and cinnamon sticks.

1 part BLAZE Cinnamon Bourbon
1 part Orange Liqueur
1 part Tequila
2 parts Margarita mix

In a small dish, pour salt. Rim the glass with a lime wedge, and dip the rim in salt. Stir together ingredients & pour over ice in a glass. Garnish with a wedge of blood orange and lime.

2oz. Blaze Bourbon ​​​​​​​​
2oz. Chila Orchata ​​​​​​​​​​​​​​​​

Combine ingredients in an ice-filled shaker. Strain into two sugar-rimmed glasses. Garnish with powdered cinnamon.​​​​​​​​​​​​​​​​

2 oz. Blaze Bourbon​​​​​​​​
5 oz. apple cider​​​​​​​​
1 pinch cinnamon​​​​​​​​
1 slice honey crisp apple

1 oz. BLAZE Cinnamon Bourbon
1 oz. Vo Vodka​​​​​​​​
2 oz. Apple cider​​​​​​​​
4 oz. Ginger beer ​​​​​​​​

Top with cinnamon sticks and apple slices​​​​​​​​

9 cups Apple cider
5 cups Blaze Bourbon
2 cups Grenadine

Mix all ingredients in punch bowl. Garnish with orange slices, whole cranberries and cinnamon sticks. Makes 1 gallon.

1 gal. Apple cider
1 Orange, sliced
4 Star anise
1 tbs. Cloves
1 tbs. Allspice
1 inch Ginger root
1 1/2 cups Blaze Bourbon

Combine all ingredients except Blaze in a saucepan. Bring to a boil then simmer 2-3 hours. Strain spices and fruits from cider. Add Blaze and mix well. Garnish with sliced oranges and cinnamon sticks. Serve warm or cold.

2 oz. BLAZE Cinnamon Bourbon
1 oz. Freshly squeezed orange juice
Splash of club soda
Top with an orange slice

Add a few tablespoons of Blaze Bourbon to your favorite BBQ sauce.

Add 2 teaspoons of Blaze Bourbon to your favorite sugar glaze recipe and drizzle over fresh baked cinnamon rolls.

12 oz. Fresh cranberries
1/2 cup Orange Juice
1/4 cup Blaze Bourbon
1 Cinnamon stick
1 Vanilla bean
1 cup Light brown sugar
1 chopped Orange
Orange Zest

Add all ingredients except Blaze to a saucepan and cook on medium for 10 minutes until the berries begin to pop. Turn heat to low, add Blaze, stir and let cook for another minute. Remove from heat, remove cinnamon stick and vanilla bean and pour into a bowl. The cranberry sauce will thicken as it sits.

2 prepared pie crusts
5 large Granny Smith apples, peeled and sliced
1 cup sugar
1/4 cup flour
1/2 tsp. salt
3/4 cup water
1 tbsp. apple cider vinegar
2 tbsp. butter
1 tsp. vanilla
1 tsp. cinnamon
1/3 cup Blaze Bourbon

Arrange one of the pie crusts in the bottom of a deep dish pie pan. Fill the pie shell with the apples. In a medium pot, whisk together sugar, flour, salt, water, and apple cider vinegar. Cook over medium heat, stirring constantly until thick. Remove heat, add butter, vanilla, cinnamon and Blaze.

Pour mixture evenly over the apples. Arrange the top crust, pinch edges to seal. Prick with a fork. Bake at 400° for 45-50 minutes, or until pie is golden brown and apples feel soft when a toothpick is inserted in the center. Cool on a wire rack. Serve with ice cream.

Top your vanilla ice cream with grilled peaches and some Blaze Bourbon.

2 cups root beer
1/4 cup of Blaze Bourbon
Splash of grapefruit juice

Mix all ingredients together and pour into popsicle molds. Freeze for 8+ hours or until solid.