Feel free to replace the bourbon whipped cream with Greek yogurt, which would both simplify and lighten up the recipe a bit. If you don’t happen to have oats around, 1 cup all-purpose flour (total) will serve you just fine instead.
Oh, and I almost forgot to mention! This will make considerably more bourbon whip than you will need (unless you’re a whipped cream eating machine). Here’s a suggestion for the extra — fold about 1/4 cup sweetened condensed milk and a touch of vanilla extract into it, then pop it into the freezer for no-churn bourbon ice cream! (I did a crazy thing and added a half-teaspoon of matcha powder, and it made the most unexpectedly tasty matcha bourbon ice cream, but I won’t force that on you unless you’re weird like me.)