Apple Hand Pies with Brown Sugar Bourbon Filling

Posted by Hammerstone's WhiskeyDisks™ makers of the world's best whiskey stones.

Happiness Fits in the Palm of Your Hand

There is only one thing that makes us more happy than an apple pie, and that’s an apple hand pie.

Sure, it’s kind of confusing, because a hand pie is still technically a pie. But these little handheld babies deserve a special category all their own. What could be better than a whole pie that fits in the palm of your hand? They’re even better than traditional larger pies, because you never have to share, and seeing as how this recipe has bourbon in it, that’s a real plus.

If you’re not convinced of how superior hand pies are to regular pies, we’re sure this Apple Bourbon Cinnamon Hand Pie recipe will win you over:

Apple Hand Pies with Brown Sugar Bourbon Filling

Ingredients for Crust:
  • 2 cups All-Purpose Flour
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Baking Powder
  • 1/2 teaspoon Cinnamon
  • 1 cup cold unsalted Butter, cut into small pieces
  • 1/2 cup cold, whole milk Greek Yogurt
  • 1 beaten Egg, for brushing crust

Ingredients for Apple Bourbon Cinnamon Filling:

  • 4 large Apples, peeled and cored
  • 3 tablespoons unsalted Butter
  • 1/4 teaspoon Salt
  • 1/2 cup Brown Sugar
  • 2 teaspoons Ground Cinnamon
  • 2 tablespoons Bourbon
  • 1 1/2 tablespoons Cornstarch

Instructions for Crust:

  1. Mix flour, salt, baking powder, and cinnamon in a large bowl. Add butter, mix with hands, butter should be pea-sized pieces.
  2. Stir in Greek yogurt. On a lightly floured work surface, bring it together with a few gentle kneads.
  3. Shape dough into an 8″ tube, then roll it into an 8″ x 12″ rectangle. Dust both sides of dough with flour. Fold in three, using the 8″ side.
  4. Flip dough over and roll it again into an 8″ x 12″ rectangle. Fold in three again.
  5. Wrap dough in saran wrap; chill for at least 30 minutes.

Instructions for Apple Bourbon Cinnamon Filling:

  1. Peel and core apples. Dice into tiny pieces, set aside.
  2. Melt butter in a large skillet over medium heat. Allow butter to brown into a light golden color – about 1 minute.
  3. Add apples to hot butter, sprinkle with salt and sugar. Cook, stirring occasionally, until apples are softened – about 8 minutes.
  4. Mix in cinnamon and bourbon, continue cooking until apples are sticky – 1 to 2 minutes.
  5. Stir in cornstarch, mix well, allow mixture to thicken – about 2 minutes.
  6. Remove from heat.

Instructions for Assembly:

  1. Preheat oven to 425°F. Line a large baking sheet with parchment paper, set aside.
  2. Roll dough into 16″ x 16″ square. Cut into sixteen 4″ squares.
  3. Divide apple filling among 8 squares, using 2 tablespoons each. Brush with beaten egg along all edges.
  4. Cut vents into remaining eight pastry squares, use decorative method of your choice.
  5. Place vented tops on filled bottoms, press edges with tines of fork to seal.
  6. Brush tops of hand pies with remaining beaten egg, sprinkle with white sugar.
  7. Transfer pies to prepared baking sheet, bake for 18 to 20 minutes. Remove from oven, let stand for 15 minutes before serving.
  8. We suggest serving these with a tipple of bourbon, chilled with one of our handcrafted whiskey stones. Wink, wink.
Leave a Comment

The Best Part of Waking Up – Kentucky Coffee in Your Cup

Kentucky Coffee - Posted by Hammerstone's WhiskeyDisks™ makers of the world's best whiskey stones.

As far as coffee cocktails go, you’ve got your Irish coffee and your Spanish coffee, even Mexican Coffee. The world of alcoholic coffee drinks gets overshadowed by these international mainstays. Good old Kentucky bourbon often gets overlooked as an ideal ingredient. Bourbon offers big vanilla and caramel flavors, some brands even provide hints of cinnamon and spice, making it the perfect pairing for a lovely cup of joe.

So if you’re looking to stay warm this winter, look no further than this delicious Kentucky Coffee recipe. It features the smooth vanillins of America’s original whiskey and it’s sweetened with just a touch of honey liquor, then topped with our very own Bourbon Whipped Cream. It’s an all-American coffee cocktail that will warm not only your bones on a cold winters night, it’ll warm your patriotic heart.

Kentucky Coffee



  1. In a coffee mug, add bourbon and honey liquor.
  2. Top with hot coffee.
  3. Add homemade bourbon whipped cream.
  4. Serve and enjoy.



Leave a Comment

The Most Haunted Bar in New York City

The Most Haunted Bar in New York City - Posted by Hammerstone's WhiskeyDisks™ makers of the world's best whiskey stones.

Dig into NYC’s dicey history and you’ll find plenty of spine-tingling stories brimming with ghosts that just won’t let go. Here’s one.


With Halloween fast approaching, thoughts naturally turn to ghost stories. And there’s no better place to find ghosts than in a city that’s nearly 400 years old. New York City has seen plenty of violence and havoc over the centuries, consequently there’s no shortage of spooky sightings reported throughout the city. Some of NYC’s ghostly inhabitants date back to the Revolutionary War, while others are tied to more recent gruesome departures. For our money, there’s no better phantom than one that writes poetry and hangs out in a bar.

White Horse Tavern

This bar is famously known as a spooky haunt where New Yorkers, dead and alive, still roam. It’s the spot where poet Dylan Thomas died in 1953 — collapsing outside the bar after downing a fatal 18 whiskey shots and stating that he’d seen the gates of hell. Later that same night he succumed to “wet brain” at the Chelsea Hotel, falling into an alcohol-induced coma. The White Horse is a historic longshoreman watering hole that has always held a nostalgic place in the West Village’s laid-back bar scene. Thomas’ haunting certainly doesn’t hurt its popularity; patrons report they’ve seen him sitting at his favorite corner table in the bar, or lingering outside. It also helps that the wooden interior looks nearly untouched since it opened in 1880. In memory of the poet, the bar serves his purported last meal in the back room each year on the date of his death, November 9th.

White Horse Tavern
567 Hudson St.
New York City, NY 10014


Leave a Comment

Savory Bacon with Nutella Bourbon Icing

Bacon is pretty much the best food on earth. Yet, we've managed to improve it by adding two other gastronomic superstars: Nutella and bourbon.


Ode to bacon and how we love thee,

For without you and your salty goodness,

Your meaty charms,

We’d be quite hungry.


Bacon is pretty much the best food on earth. Yet, we’ve managed to improve it by adding two other gastronomic superstars: Nutella and bourbon. This sweet and spicy, chocolaty, bourbon-laced treat will blow your mind. It’s so easy to whip up, you’re going to have to discipline yourself to avoid having it for breakfast. We enjoy pairing it with a lovely bourbon chilled over one of our handcrafted whiskey stones. Simply stated, this recipe is a trifecta of awesomeness. Enjoy. 

  • 1 tablespoon light brown sugar
  • 1 teaspoon chili powder
  • 1 teaspoon black pepper
  • 6 pieces – thick sliced bacon
  • 1/4 cup Nutella
  • 2 teaspoons bourbon
  • sea salt
  • Preheat oven to 375°.
  • In a small bowl mix sugar, chili powder and black pepper.
  • Spray a rimmed baking sheet with cooking spray. Arrange sliced bacon onto baking sheet making sure slices do not overlap. Bake for approximately 8 minutes.
  • Flip bacon slices and sprinkle with sugar & pepper mixture. Return to oven and bake for an additional 8 minutes.
  • Transfer bacon slices to a cooling rack and allow to cool completely.
  • Place Nutella into a small bowl and stir in bourbon.
  • Transfer bacon slices to a plate covered with parchment paper. Using a spatula, gently spread the bourbon-laced Nutella onto each bacon slice.
  • Place plate into refrigerator and allow Nutella to harden.
  • Once coating is firm to the touch sprinkle with sea salt.
Leave a Comment

SIA Scotch Whisky

Posted by Hammerstone's WiskeyDisks™ makers of the world's best whiskey stones.

Fact: Men love women who love whisky.

That being said, get ready to fall in love with the intrepid Scotch enthusiast Carin Luna-Ostaseski. A woman who has pursued her passion to the point of creating her very own brand – SIA Scotch Whisky.

How do you turn a love of whisky into a thriving new brand? Do what Luna-Ostaseski did. Roll up your sleeves and you get to work. Start by getting your bartending license. Then immerse yourself in every aspect of the spirits industry. Spend countless hours with distillers and industry professionals, listen and learn. When you’re ready, conceptualize a blend in your head. Then, conduct hundreds of blind tastings and don’t stop until you think you’ve got it. Share your early blends with everyone you meet. Be prepared to go back to the drawing board over and over until you achieve perfection. Sounds easy right? Of course not. Because it isn’t. That’s another reason to love Luna-Ostaseski, she’s not just talented, she’s tenacious.

Posted by Hammerstone's WiskeyDisks™ makers of the world's best whiskey stones.

SIA (pronounced “SEE-a”)  is an exciting blend of Speyside, Highland and Islay malts. It’s a Scotch that appeals to all the modern senses. The eyes can’t resist staring at the striking amber color of clover honey. The nose gets very flirty with the hints of citrus and spice. The palate falls head over heels upon delivery of smoky vanilla and crème brulée. The finish is as long as everlasting love, smooth and refreshing, laced with hazelnut and toffee.

SIA is distilled in Scotland and matured, blended and bottled by third-generation crafters Douglas Laing & Co., Ltd.

SIA is imported by Spirit Imports, Inc.

SIA is 43% Alcohol by Volume/86 Proof.

Buy it here:

Leave a Comment

Bourbon Coffee Flip – Breakfast in a glass.

Posted by Hammerstone's WhiskeyDisks­™ makers of the world's best whiskey stones.

Take your morning brew up a notch with this delightful Bourbon Coffee Flip, which we lovingly refer to as “the working man’s espresso martini.”

Start your day with this meal in a glass. There’s caffeine to start your engine, egg protein to keep it running lean, and a little bourbon for some extra get up and go. Yes, we’re touting the health benefits of morning drinking. Forget the health benefits, think about the life benefits. Point is: Coffee has its place, but we like to start our day with something a little stronger.

Flips are a class of cocktail that use a whole egg. Yes, an entire raw egg. Before you dismiss it as some sort of hipster mixology, entire raw eggs have been used in cocktails for a long time. Jerry Thomas’s 1862 book How to Mix Drinks contains numerous recipes for flips. So why an entire egg, why not just the white? Well, an entire egg changes the texture of a drink. It makes a cocktail thicker and adds richness. Since the recipe calls for an entire raw egg, remember that freshness is key.  And similar to using egg whites, a dry shake is needed to emulsify the egg.

You’re all set to go then, with this drink containing espresso, bourbon and an egg – you should probably just have three of these and call it breakfast.


  • 1⅓ ounces (2 tablespoons plus 2½ teaspoons) bourbon
  • 1 ounce espresso
  • ½ ounce simple syrup
  • 1 large egg
  • 3 large ice cubes


Combine all ingredients in a cocktail shaker. Shake until ice cubes are almost gone and strain into a chilled glass.

Leave a Comment

8 Great Pairings of Bourbon & Oreos

8 Great Bourbon & Oreo Pairings - Posted by Hammerstone's WhiskeyDisks™ makers of the world's best whiskey stones.

No matter what age you grew up in, your youth was mostly likely dominated by some favorite combination of foods. Our tender years were permanently marked by milk and cookies. Oreo cookies, to be exact.

But don’t you ever wonder what happened to those childhood foods after you grew up and started eating like an adult? We did, and that’s why we decided to go back in time and retry our favorite adolescent treat –  but with an adult twist. Turns out those glorious Oreos still hold up, especially when paired with a good bourbon.

Here are 8 wonderful pairings we discovered using our beloved Oreo and our most cherished adult beverage:

    • Buffalo Trace has long been a favorite bourbon for mint juleps, so it should come as no surprise that it scores off the charts when paired with the delectable Cool Mint Creme Oreo.


    • The combination of the rich Chocolate Creme Oreo and the firm rye spice of 1792 Ridgemont Reserve is a match that sounds unlikely, but is hard to beat.


    • Pappy Van Winkle 20 has deep oak flavor and is often compared to fine cognac. The simple delicate flavor of the Golden Oreo provides a lovely background for this complicated bourbon.


    • The Dulce de Leche Oreo cookie calls for a bourbon with similar undertones. Wild Turkey 101 fills the palate with hints of caramel and melted butter. It’s a delightful partner for the sugary, Latin-inspired snack.


    • Maker’s Mark 46 focuses brilliantly on the tip of the tongue with a cereal sweetness and a hint of cinnamon. It literally begs for the companionship of the Banana Split Creme Oreo.


    • Coconut Delight Oreo Fudge Cremes latch onto the long, toasty oaken spice finish of Woodford Reserve. They are meant to be together and it would be a crime to keep them apart.


    • Classic Oreos are perfect with Four Roses Single Barrel, which produces a wonderful tart fruit on the palate as well as cocoa and vanilla.


    • Jim Beam Black Label hits the nose with classic caramel and has a citrus dominated finish. So it’s a no-brainer to hook it up with the Limited Edition Creamsicle Oreo.



Leave a Comment

Jefferson’s Ocean – Whiskey Aged At Sea

Jefferson's Ocean - Posted by Hammerstone's WhiskeyDisks™ makers of the world's best whiskey stones.

Over the last six centuries, rarely has a ship set sail without some measure of whiskey aboard, and in the case of Jefferson’s whiskey, they’re making sure the cargo holds are packed with it.

Trey Zoeller, founder of Kentucky-based Jefferson’s Bourbon, is eager to produce mature whiskey for thirsty customers, but he rejects the experimental methods used by some distilleries to accelerate the aging process: using mini barrels and bombarding them with loud music or high-frequency sound waves, or using pressure to speed up the interaction between the whiskey and the cask.

Wanting a more romantic approach, Trey looked to the past for inspiration. Bourbon used to travel to market by barge, floating down rivers for several weeks or sometimes months; whiskey would also be loaded onto ships and sailed to its final destination. Trey knew that time on the water must have influenced the whiskey’s flavor, so he had a friend who captains a research vessel take a few barrels as he sailed around the globe. Three years later, Trey found that the rolling seas and exposure to salty sea air created a liquor that was quite unique. The result was a dark, thick, and far more mature bourbon. There was a brown sugar sweetness mixed with the saltiness usually found in Islay whiskies.

Trey knew he was onto something, so he refined the process and repeated it in volume, shipping 62 barrels of moderately-aged whiskey out to sea for seven months. The barrels travel through 40 ports of call on 5 continents, crossing the equator four times on their journey. The resulting spirit is called Jefferson’s Ocean II, and is currently in stores. It’s a strangely wonderful bourbon, deeply rooted in heritage and innovation.

Jefferson’s Ocean II, 45% ABV; $70.

Leave a Comment

Good News: There’s Alcohol in Space

Space Booze - Posted by Hammerstone's WhiskeyDisks™ makers of the world's best whiskey stones.

10,000 light years from earth, in a constellation far far away, there’s a huge cloud of alcohol – it’s space booze.

There’s a constellation in outer space named Aquila, it’s a cloud that’s 1000 times larger than the diameter of our solar system. It holds enough alcohol for over 6.4 quadrillion quadrillion shots of whiskey.

Unfortunately for anyone planning an interstellar barhop, Aquila is 58 quadrillion miles away. It’s also a mixed cocktail of over 32 different compounds, some of them as nasty as carbon monoxide, hydrogen cyanide, and ammonia.

The galaxy has an additional cosmic  liquor store in the Sagittarius B2 Cloud (the bright orange spot in the image above), which contains 225 billion billion billion shots of intergalactic hooch.

If you’re wondering what these space spirits may taste like, Sagittarius B2 provides an answer. The cloud contains ethyl formate, an ester that gives raspberries their taste, and reportedly smells like rum. The bad news, it would appear, is that our galaxy may taste like raspberry-flavored rum.

Leave a Comment

She Distills Prime Whisky In Her Garage

Overeem Old Hobart Distillery - Posted by Hammerstone's WhiskeyDisks™ makers of the world's best whiskey stones.

For those who seek premium single malt whiskies, travel usually leads to the Scottish Highlands and Speyside region. Or maybe to the Hakushu or Yamazaki distilleries in Japan. But a garage in suburban Tasmania, who would of thought?

At 26, Jane Overeem has been producing whisky since she was 18. She and her father distill some of the world’s finest single malt whisky, and they do it right in the garage of their suburban home in Hobart, Tasmania.

The Overeems have already managed to achieve the distiller’s dream – score above 94 out of 100 in the ranking system used by international critic Jim Murray in his annual Whisky Bible.

Tasmania lays claim to a good share of the world’s highest scoring single malt whiskies due to the island’s deeply flavored barley, pristine water and favorable climate.


Overeem Old Hobart Distillery - Posted by Hammerstone's WhiskeyDisks™ makers of the world's best whiskey stones.


Success on the global stage for a young woman like Overeem is fitting; given that single malts are no longer solely sought out by men over 50. These days buyers of premium whiskies are just as likely to be young and female.

“When I first started going to whiskey shows eight years ago, usually I was the only female,” says Overeem. “Now it’s more like 50-50 men and women.”

Overeem Old Hobart Distillery, 37 Brightwater Road, Blackmans Bay; +61 04 1839 9077

Leave a Comment