Very few cocktails invoke the Norman Rockwell images of the holidays quite like the eggnog. Here, BourbonBlog.com shares our new holiday recipe by Mixologist Stephen Dennison that would make a grandmother proud, yet, you may substitute store-bought eggnog premix if salmonella is a concern. Essential oils were used widely by soda jerks at the turn… Read more »
Posts Categorized: Food Recipes
The Aperitif with No Name
Traditionally, an aperitif is taken before a meal to aid in digestion. Slightly bitter, aromatic affairs- they are believed to cajole the stomach into creating digestive enzymes before the food ever reaches said destination. This is a wonderful drink in that style that, unfortunately, has no name. So, give BourbonBlog.com a hand, will you? Submit… Read more »
Bourbon Bloody Mary?
A Bloody Mary with Bourbon…for real? Yes, a Basil Hayden’s Bloody Mary. Combining Basil Hayden’s smooth and peppery notes with a mix of hot sauce, Worcestershire, wasabi, and tomato juice delivers a “potion” which makes this Bloody Mary recipe scream with flavor. Basil Hayden’s Bloody Mary created by Steve Cole Ingredients: * 1½ parts Basil… Read more »
The Fig 46
In this BourbonBlog.com recipe, we explore the primary tenet of classic bartending: ‘strong, weak, sour, sweet.’ Fresh Mission Figs are a must as is dutiful application of technique. Choose those that are heavy for their size, semi firm, with no wrinkles or bruising We hope you will enjoy this offering. In the tin: Muddle 2… Read more »
Bluegrass Breeze Recipe, Official Cocktail of the Alltech FEI World Equestrian Games
The 2010 Alltech FEI World Equestrian Games kicks off today with opening ceremonies, and BourbonBlog.com brings you the Bluegrass Breeze Recipe, the official cocktail of the 2010 Alltech FEi World Equestrian Games. Of course, it is made with Maker’s Mark Bourbon, the official Bourbon being served at World Equestrian Games. Recipe: 1.5 ounces Maker’s Mark… Read more »
Campari-Macerated Treefruits and Berries with Yoghurt
I’ve done this recipe, by request, a couple times since that evening. For many a heavy confection-laden dessert is not what they have in mind. Just some berries in a glass will do well, thank you. Pair that with a nice porto and the diners and I are happy children. Combine diced treefruits such as… Read more »
Bourbon Sugar Brûléed Wild Salmon
Sweet and savory. Hard and soft. This dish revels in juxtaposition. Candied fish? With Bourbon? Yes- it works! For the rub: 1 part bourbon of choice (We used Woodford Reserve) 2 parts sugar Mix both well, spread out over a baking sheet, and allow to crystallize – exposed. Take this mixture and cover: 4-6 oz… Read more »
Aquavit Baby Artichokes
Sooner or later, I have to set something on fire! Here I pair the softer flavor of baby artichoke with the back-nuance of caraway-laced Linne Aquavit. Aggressive in approach, after the flambe’ the dish balances out quite well. ¼ pound butter, cut into slices 8 baby artichokes, cleaned of excess leaves- stem on ½ cup… Read more »
To Build a Vinaigrette
This recipe is a raw utilization of a spirit. The rhubarb infusion is unexpected in that is doesn’t drink sour, like the raw product tastes. Instead, like a gin, it has a vegetal profile. Go figure. Here we build a vinaigrette, so you will not see exact proportions, instead I will explain the concepts behind… Read more »
Bourbon Escargot
In this recipe, I use just a slight amount of bourbon to affect the nuance. Normally, when spirits are cooked with, they are flamed in order to reduce alcohol prevalence. Here I adjust the proportions so that they provide that same nuance without the prevalence (and flammability). By the way, I found some excellent petite… Read more »
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