Five Marys Bourbon Whiskey

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When we moved to the ranch, I became a bourbon girl. It started with a sidecar cocktail, which traditionally has brandy, that I modified to my taste, swapping in bourbon and using sweeter Meyer lemons. About three years ago, we decided to partner with our friends Steve and Amy Bohner, who had started a craft distillery called Alchemy Distillery in Arcata, which is on the California coast.

They loved that are mission at Five Marys was in line with theirs: making small batches, sourcing the best ingredients, and being passionate about the product we are making. It felt like a natural partnership. Our bourbon (a type of whiskey that is made with at least 51 percent corn) and whiskey are made with grain sourced from local farmers. Every step, from aging the barrels to carefully honing the flavor profile, is carefully thought out so that the end result is smooth and rich, perfect for sipping or using in a cocktail. We’ve won awards and accolades in the whiskey world, but the biggest compliment to us and our distillers is the feedback from guests that it’s the best darn whiskey and bourbon they’ve ever tried!

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We serve our ‘Nothin’s Easy’ & ‘Ranch Hand’ bourbon whiskey at the Burgerhouse, but can’t sell online since it’s just so limited (about 100 bottles every quarter) and we sell out each barrel so quickly! The whiskey turns two in Alchemy’s charred oak barrels before it is bottled. The good stuff takes time… but, just like our favorite saying, ‘Nothin’s easy… but it’s always worth it.’

Here’s Amy & Steve when they came to drop off our latest batch – just in time to join in on the ‘Nothin’s Easy Music Festival’ we had in May 2021 at the Burgerhouse! Our manager Cory (pictured below with Steve!) organized a great event outside with an AWESOME line up of music – we are lucky that even though we live in a small valley – our music options are incredible!

Each batch of our whiskey is a little bit different – the latest Nothin’s Easy batch (number 10) is certified organic, certified non-GMO blue corn, a local rye (Gazelle variety), and a soft white wheat that is grown 80 miles from the Alchemy distillery. Steve and Amy know exactly what goes into each barrel (and exactly where it comes from!) and let me tell you – it makes a delicious end result.

Amy and Steve are truly the best at what they do – we just love this couple, the awesome work they do, and the fun they have while doing it! CHEERS!

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Here are two of my favorite whiskey cocktails recipes – perfect for summer nights. Both (and more!) are in my Ranch Raised cookbook – hope you enjoy!

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Whiskey Punch

Making cocktails for a crowed is always easier when you can do it in a pitcher. It gives you some time to relax with your guests between batches, instead of playing bartender. Whiskey punch feels like old-fashioned (in a good way, because… whiskey!), so I like to pour it from a cute vintage pitcher into a bunch of pretty, mismatched vintage glasses. It makes it so fun to serve to guests, and it fits the theme. This recipe is just a starting point and can easily be adjusted according to your tastes, like substituting a different juice or using lemon-lime soda instead of ginger ale. Whiskey is a great option because it gives it a nice deep flavor, but I recommend using a sweet (not smoky) one for a crowd-pleasing punch.

Makes 1 pitcher

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Ingredients

• Ice cubes
• 4 cups cranberry juice
• 1/4 cup freshly squeezed lemon juice (from about 1 lemon)
• 2 cups sweet whiskey or bourbon
• 4 cups ginger ale
• Lemon slices

Instructions

Fill a large pitcher half full with ice. Pour the ingredients into the pitcher in the following order: first the cranberry juice, then lemon juice, then whiskey, and finally ginger ale. Do not stir. Add lemon slices to the rim of the pitcher. Stir just before serving within 30 minutes.

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Mary’s Lemon-Bourbon Sidecars

This drink has become so well known at the Burgerhouse bar that people come from all over to sample it. Traditionally sidecars are made with brandy, but I’m a bourbon lover, so I had to adapt it accordingly. We always try to use Meyer lemons, which are more fragrant and sweeter than regular lemons, and I recommend using them if you can. If you want your cocktail a little less boozy, substitute maple syrup or honey simple syrup (page 226 of my cookbook!) for the orange liqueur. At the bar, we sometimes use jalapeño simple syrup for a kicked-up version, or alternatively, top it with seltzer to lighten it up.

Makes 2 cocktails

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Ingredients

• 2 tablespoons sugar
• 1 Meyer lemon wedge
• Ice, cubed or crushed
• 1/2 cup freshly squeezed Meyer lemon juice (from about 3 Meyer lemons)
• 1/2 cup (4 ounces) bourbon
• 1/4 cup (2 ounces) orange liqueur, preferably Cointreau, or maple syrup or honey simply syrup

Instructions

Pour the sugar into a shallow dish. Rub the rims of two sidecar glasses with the lemon wedge and dip the rims in the sugar to create a sugared rim.

Fill a cocktail shaker half full with ice. Add the lemon juice, bourbon, and orange liqueur. Cover and shake. Strain into the prepared glasses and serve.