Bulleit Whiskey Sour

Grilled Chicken Thighs with Pomegranate Molasses &
The Shade Maker

The Shade Maker


  • 1.5 oz Bulleit Bourbon
  • 1.5 oz Unsweetened Coconut Milk
  • 1 oz Pineapple Juice
  • .5 oz Simple Syrup
  • .75 oz Fresh Lemon Juice
  • 12-14 oz Ice


  • In a blender combine all ingredients; Blend on high

Grilled Chicken Thighs with Pomegranate Molasses


  • 4 Pieces Chicken Thigh
  • 4 Tbs Cajun Spice Mix
  • 1 Whole Pomegranate (Clean Seeds Out Or Buy Pre-Cleaned)
  • 2 Tbs Olive Oil
  • 1 Pack Fresh Green Beans
  • 1/2 Cup Hazelnuts (For Toasting)
  • 1/4 Cup Molasses
  • 1/8 Cup Water
  • 1 Tsp Salt
  • 1/2 Tsp Garlic, Chopped


  • De-seed Pomegranate
  • Preheat Grill
  • Season Chicken Thighs with Cajun Spice Mix (both sides)
  • Add seasoned Chicken Thighs to grill; Cook for 5-7 minutes on one side on medium high heat, turn chicken and cook for 4-5 minutes
  • While Chicken Thighs cook, add Hazelnuts to the non-oiled pan; toast for 2-3 minutes
  • While Hazelnuts toast, add Molasses, Water, and 1/2 of the Pomegranate Seeds to a saucepan; bring to a boil and reduce by half (about 5 minutes)
  • Remove toasted Hazelnuts from pan and chop. *Chef Jup Tip: use the widest part of your knife the bottom of your palm to push down on 5-6 nuts at a time
  • Remove Chicken Thigh from grill when cooked through; set aside to rest
  • Add Green Beans to the pan used for hazelnuts, saute with Garlic. Add remaining Pomegranate Seeds and Toasted Hazelnuts; cook for 5-6 minutes
  • To plate, place Green Beans on plate, place Chicken Thighs on top, and drizzle with Pomegranate Molasses

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