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Our bourbon club pours out a few ideas for great food and cocktails to share while sharing some brown liquor. A great way to connect with friends is over a shared interest, and Spatchcock Funk uses their love of bourbon to provide cocktails and food to the Bourbon Club we’re proudly a part of, 100 Proof People. You don’t need liquor to party either, just something you love together, like game night, a book club or anything you like to share with your people.

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The flight

Smoked Bourbon Manhattan

Fire it up. At the funk, we got a thing for smoke. Perfect for some dope ‘cue, wafting off stage at a rock concert, billowing off a campfire, wafting off a cigar, or that smokey eye make-up we did, smoke just makes everything a little hotter, and a little more dangerous, and we all about that. One of our favorite executions, the smoked Manhattan. Not the great city of New York, you know we love the big Apple, and we don’t wanna burn it down (though we’ve tried a few times), but the classic drink – the bourbon Manhattan. It’s hard to get smoke to behave (much like our crew), but there’s a few ways to do it, and the best for us is using a smart glass dome. The way the smoke infuses into the drink is something to behold, visually, and of course, the taste. So light it up and pour yourself a killer drink – the sweetness of the dark cherry with the smoke gets things all sorts of complex without being complicated.

Ingredients (for each cocktail)

  • 2 ounces Bourbon
  • 1 ounce sweet vermouth
  • 2-3 dashes of orange bitters (regs will do in a pinch)
  • 2 gourmet, luxurious maraschino cherries
  • 1 large ice cube
  • Cherry wood chips (the smallest dash of liquid smoke works in a pinch if you can’t get any wood)


  • Mix all bourbon, vermouth, bitters, and cherries together over ice in a shaker
  • Strain into a rocks glass over a large ice ball
  • Add one pinch of wood chips to the smoke lid
  • Place the dome/lid on top, burn ‘em with the torch
  • Serve with that smoke rollin’ off the top
  • Party on

Bullhorn Crostinis

One of our favorite things to pair bourbon with is red meat. Or maybe one of our favorite things to pair red meat with is Bourbon? Either way, it’s a match made in heaven…  To make things a little more interesting, we like to add a little sweetness into everything we’re making when we drink bourbon, even adding some heat. We’ve got some killer beef tenderloin, cooked and cooled down, and medium rare. We toast up some donuts and turn them into little crostinis, and lay that filet slice down, before layin’ the drip – a creamy horseradish sauce that has enough bite to remind you it’s there, but complimentary to all the other flavors. The perfect combo of acid, fat, salt and heat to make any cocktail taste that much better.


  • ½ pound of thinly sliced American Kobe roast beef (or any good roast beef you can find)

  • 1 cup Horsey cream sauce (ingredients/directions below)

  • 5-6 dozen donuts, cut lengthwise into ¼ inch strips

  • ¼ cup evoo (ingredients/directions below) 

  • ¼ cup chopped chives for garnish

Ingredients for Horsey Sauce

  • ½ cup sour cream
  • 2 tablespoon horseradish
  • 1 teaspoon apple cider vinegar
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 2 teaspoons mayonnaise 

Ingredients for Evoo spread

  • 2 cups of extra virgin olive oil 
  • 2 tablespoon Italian seasoning
  • 2 – 3 cloves of minced garlic
  • 1 tablespoon of garlic salt

Directions for Horsey Sauce

  • Mix all ingredients evenly
  • Let chill for 30 minutes


  • Mix the evoo, Italian seasoning, garlic salt and garlic together and brush on both sides of the donut crostinis, but be careful with them
  • Spray a cooking sheet with cooking oil, heat the oven to 375 degrees 
  • Throw the donuts on the cooking sheet and bake for 8 minutes, flip and put it in for another 5, until crispy but not burned
  • Lay out the crostins when cooled
  • Top with one slice of beef
  • Add a dollop of the horsey sauce
  • Top with chopped chives

Bourbon Chicken

You know what goes well with bourbon? More bourbon. One of our favorite bites ever is a Chinese-American classic, good ol’ bourbon chicken. A lot of these recipes don’t actually have the brown liquor in it – the way we learned it was that it was invented in a Chinese restaurant on Bourbon street in NOLA, and it got really popular and locals just called it Bourbon chicken, but to double down on the goodness, we’re adding a dash of bourbon to keep the party rollin’. This sweet, tangy chicken drapes itself over a bed of cajun, beer-infused rice to help you keep revelin’ until the sun comes up. It’s sticky, sweet and a little salty, which makes this velvety mouthfeel with the right combo to keep you coming back for more. We’re supposed to tell you what to do with the leftovers, but we’ve never had any when we’ve made this dish, ya’ll.


  • 1 pound chicken thighs in bite size pieces
  • 2 tablespoons extra virgin olive oil
  • 4 cloves crushed fresh garlic 
  • Cornstarch slurry (combine 1 tablespoon cornstarch with 1 tablespoon water)
  • ¼ cup tightly packed brown sugar
  • ¼ cup bourbon
  • ½ cup soy sauce
  • 2 cups Cajun/Beer Rice (ingredients/directions below)
  • Green onions for garnish

Ingredients for the Cajun/Beer Rice

  • 1 pound of long grain white rice
  • 1 cup of chicken stock
  • 1 cup of an amber beer, like Oktoberfest
  • 1 tablespoon of cajun seasoning
  • 1 tablespoon of butter
  • 1 tablespoon of dried parsley
  • 1 teaspoon garlic salt

Directions for the Cajun/Beer Rice

  • Add all the ingredients to a pot, sit over medium heat until boiling
  • Reduce heat to a simmer, and cover
  • Simmer for 15 minutes and check that all liquid is absorbed, if it needs more time, cover and check it at 2 minute intervals


  • In a good, heavy skillet, heat over medium and add extra virgin olive oil
  • Brown the chicken
  • In a mixing bowl, whisk the bourbon, soy sauce, garlic and sugar until evenly mixed
  • If you hadn’t made your slurry, In another small bowl, mix the cornstarch and water together making a slurry, equal parts cornstarch and water 
  • Add the slurry into the bigger mix
  • Add the liquid into the pan, and simmer for 4 or 5 minutes
  • When the sauce thickens up, it’s ready
  • Serve over rice, garnish with green onions
  • Party like you’re on Bourbon street

S’mores Egg Rolls

Now, a good glass of bourbon can go with anything, as long as you’re with the right people. One thing it pairs perfectly with is a nice, sweet dessert. A salty, sweet combo does the trick, and if you can work in a crunchy and gooey combo at the same time? What about warm and cool at the same time? We throw down some s’more egg rolls, coated in a cinnamon sugar mix, and dipped into peanut butter whipped cream for a dreamy bite with a sip of the good stuff. Brown liquor? Check. Peanut butter salty goodness? Gotcha. Marshmallow and chocolate goodness? Yup. Add all that up with the smooth, velvety whipped cream and the crunch of the warm egg roll, and you’re going to want to pour another glass and keep going. That’s what happens when you pair the right food with the right drinks and the right people. Deep fried magic, baby.


  • 1 – 13 ounce bag of chocolate chips
  • 1 – 13 ounce bag of mini marshmallows
  • ½ cup of crushed graham crackers
  • 1 cup peanut butter whipped cream (see below for ingredients/directions)
  • 10 egg roll wrappers
  • 2 tablespoon cornstarch slurry (combine 1 tablespoon of warm water mixed with 1 tablespoon of cornstarch) for sealing wrappers
  • ½ cup of flour for coating
  • Cinnamon sugar mix (evenly mixed ½ cup granulated sugar and 2 tablespoon cinnamon, which is 1 part Cinnamon, 4 parts sugar)
  • 4 cup vegetable or canola oil for frying

Ingredients for Peanut Butter Whipped Cream

  • A large metal mixing bowl and the beaters from a mixer, kept in the freezer for at least 20 minutes before mixing 
  • 1 cup cold/chilled heavy whipping cream
  • 2 tablespoons confectioner’s sugar
  • ½ teaspoon pure vanilla extract
  • Dash of salt
  • ¾ cup of creamy peanut butter (add more if you please)

Directions for Peanut Butter Whipped Cream

  • Using a hand mixer, whip the cream, sugar, vanilla and salt for 3-4 minutes until stiff peaks start to form
  • Fold in the peanut butter and mix until evenly combined throughout


  • Lay an egg roll wrapper like a diamond with the point facing you
  • In the lower third, a little under the center, add ½ a tablespoon of marshmallows, ½ a tablespoon of chocolate chips and a generous sprinkle of crushed graham crackers
  • Roll the closest corner to you over the filling pile, and tuck it under that pile
  • Gently press each side to flatten the wrapper a bit
  • Fold over the sides to your left and right towards the middle, With your finger rub the cornstarch slurry along the edge of the exposed corner pointing away from you
  • Tightly roll it until it is sealed, you may want to add slurry to the outside edge if not sealing properly.
  • Lightly coat it with flour
  • Repeat with the remaining 9 rolls, and place in the freezer overnight
  • Heat your oil to 350 degrees
  • Gently lower the egg rolls, a few at a time, into the oil
  • Cook for 30-45 seconds until golden and crispy, flipping if you need to
  • Remove, and rest on paper towels
  • Sprinkle with the cinnamon sugar mix
  • Serve with the peanut butter whipped cream
  • Grip it and dip it, then rip it ya’ll

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