Bourbon-Infused Mini Pecan Pies

With Thanksgiving and Christmas just around the corner, a day of celebration doesn’t feel quite complete, without a few traditional recipes on the table. Hence, pies. Thanksgiving is never as enjoyable without the smell of fresh pie wafting through the air. And what better way to set the holiday spirit in full swing, than with bite-sized pecan pies with a dash of added bourbon.


  • 12 frozen mini pie crusts
  • 1 cup of chopped Pecans
  • 3 eggs
  • 90 ml bourbon
  • 1 tsp vanilla extract
  • ½ cup of butter
  • ¾ cup of brown sugar
  • ½ cup corn syrup
  • 1 pinch of salt

The Process

Then you’ll have to…Before you start off, get your pie crusts out of the refrigerator, and let them come to room temperature. Preheat your oven at 350 degrees Fahrenheit.Start by melting the butter in a saucepan over a medium to medium-low heat. When the butter is completely melted, pour in the bourbon and brown sugar. Keep stirring till the sugar has melted fully. Proceed to remove the saucepan from the heat, add in the vanilla extract, corn syrup and then a pinch of salt. Whisk your eggs in a separate bowl to temper them. Add a tablespoon of the pie filling and then whisk the mixture some more. This lets the eggs heat up a little, so that they do not scramble into the pie filling. Then you can go on to add the rest of your pie filling to the eggs, gradually.Place your pie crusts on a baking sheet, and add the chopped pecans evenly into the mini pie crusts. Then fill up the pie crusts about two-thirds of the way up, with the pie filling you have prepared. Let your pies bake in the oven for 15 to 20 minutes, or till they are golden brown. Once done, let them cool for 10 minutes before serving. You can serve them fresh with a topping of whipped cream, or with another shot of bourbon.

Giro d' Italia Cocktail

“Giro d’Italia” – literally meaning “a tour of Italy”, takes the sport of cycling to a different level with an annual Giro d’Italia cycle race. Since its inception in 1909, the Giro d’Italia’s annual race has gained popularity and features prominent riders from all over the world.Amidst tremendous energy, excitement and drama, this bicycle race primarily commencing in the picturesque Italian landscape, passes through neighbouring countries. This crucial global event in its 100th year is revered by professional cyclists as the most prestigious. It is one of the three “Grand Tour” races that also includes the iconic Tour de France and the Vuelta in Spain.The Giro d’Italia cocktail is homage to this significant, historic cycling event. It is dedicated to the world’s professional cyclists, and legendary champions who participate in the Giro d’Italia grand cycling tours. They exhibit feats of heroism with their epic climbs across the unpredictable paths that they ride through. A lot of distilleries and cafes participate in this event to motivate the riders with varied prized spirits, adding a gourmet angle to it.Whilst this cocktail can also be made with other spirits, whisky is the recommended one, inspired by the passion and indomitable spirit that defines the Giro d’Italia event. Here we share an interesting recipe with you that calls for a smooth, rich Bourbon to build this stirring cocktail.Mix Your Own Prestigious Giro d'ItaliaIn a cocktail shaker, smash 2 - 3 cherry tomatoes along with 3 – 4 fresh basil leaves. Muddle it well to draw the fresh, natural flavours.  Add 60ml bourbon whiskey, 22ml agave syrup, and 22ml freshly squeezed lemon juice and mix. Add some ice and shake it well to bring it all together. Strain into a rocks glass with ice. A green garnish of basil leaves completes this classic cocktail.

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Simplicity Redefined: Classic Bisque with Bourbon

Elegance and the French go hand in hand. When it comes to delicate cooking, no one can beat the French to the top spot. Of the many French delicacies loved worldwide, bisque is as synonymous with elegant cooking as it is with comfort food. A smooth, flawless soup blended to perfection is what the French call a bisque. Dating back to the 17th century, bisque was a fisherman’s favourite, made with shellfish and bits of seafood. Rumours have it that the name is a tribute to the Bay of Biscay, skirting the eastern coast of France that was home to plenty of fish. Whatever the story may be, this creamy flavourful soup is a treat for the taste buds. And to make your own with a twist,

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