Whiskey is often seen only suitable for fall and winter cocktails. But, with the right food pairings, whiskey can spice up a refreshing cocktail and add a unique twist to a summer barbeque.

The Tennessee Buck is perfect for sipping on those sweltering afternoons by the pool or mix it up as the night winds down. Ginger beer perfectly complements the natural spice of Jack Daniels Single Barrel Rye. Strawberry slices and a hint of lemon juice add a fresh citrus kick that refreshes while simultaneously bringing out the complex flavors of the Rye.

This refreshing cocktail perfectly blends with the barbeque staple that is a rack of ribs, but plenty of unique entrees are also up to the task. While the grill is warmed up and the ribs are cooking, throw on some large slices of fresh pineapple. Cook each side for just a couple of minutes until you see the grill marks. The pineapples caramelize while on the grill giving them a distinct sweetness. Top the slices with some chili powder, toasted coconut, and lime zest for a fruity and zesty dish to complement your sweet and spicy cocktail.

Finish the night off with a sweet and simple snack. Bourbon caramel cream puffs look like a gourmet dish but are cheap and surprisingly easy to make. Simply buy some frozen cream puffs from your local grocery store and whisk together a quick and easy bourbon caramel sauce. Drizzle the bourbon caramel sauce over the cream puffs and top with chopped hazelnuts or almonds.

Turn on the grill, blend some sweet and spicy flavors, dazzle your guests with unique treats and cocktails, and add a new twist to the traditional summer barbeque.

Tennessee Buck


1chopped strawberry, additional slices for garnish

¾ ounce lemon juice

½ ounce simple syrup

2 ounces Jack Daniels Single Barrel Rye

2 dashes Angostura bitters

2 ounces ginger beer

Strawberry slice, for garnish, Ice


Muddle (or just shake) strawberry, lemon juice, and simple syrup in a cocktail shaker. Add bourbon, 2 dashes bitters, and ice. Shake and strain into a 1” ice-filled highball glass. Top with ginger beer; garnish with a strawberry slice

Grilled Pineapple with Chili lime and Coconut

Serves 10 to 12


2 tablespoons finely shredded coconut

1 teaspoon lime zest

1 pineapple, peeled and cut into ½-inch round slices

cooking spray

1/2 teaspoon chili powder


Place shredded coconut in a dry small sauté pan over medium heat. Stir until golden brown, about 6-8 minutes. In a bowl, mix with lime zest; set aside. Preheat your grill to medium high. Spray each side of the sliced pineapple with cooking spray. Grill until there are grill marks, about 2 minutes on each side. Evenly sprinkle the grilled pineapple slices with the chili powder and the toasted coconut lime zest mixture. Serve immediately.

Bourbon Caramel Cream puffs

Frozen store bought cream puffs, thawed. Candied hazelnuts or almonds, chopped.

Bourbon Caramel Sauce

Place cream puffs on a sheet pan and drizzle caramel sauce over cream puffs and top with candied hazelnuts/almonds nuts then transfer to a platter. Bourbon Caramel Sauce makes 2 1/2 cups.


2 cups sugar

1/2 cup water

1 tablespoon light corn syrup

1 cup heavy cream

1/2 cup Jack Daniels Single Barrel Select bourbon

1 tablespoon pure vanilla extract


In a medium to large saucepan, whisk sugar, water and corn syrup. Bring to a boil and stop whisking. Boil vigorously for 5 to 10 minutes until the sugar reaches an amber color. Watch carefully.