Posts Tagged whiskey

Honey Bourbon Salmon Recipe

Ingredients:bourbonsalmon

  • 4 6-oz salmon fillets or steaks
  • 1/2 cup bourbon whiskey
  • 1/3 cup brown sugar, packed
  • 3 tablespoons honey
  • 1/4 cup soy sauce
  • 1 teaspoon fresh grated ginger
  • 1/2 teaspoon black pepper
  • S & P, to taste

What’s Next:

First, fire up your grill.

Rinse salmon & pat dry.  Gently place in a large plastic bag.

In a small bowl- stir together bourbon, brown sugar, honey, soy sauce, ginger & pepper. Heat in a small saucepan until brown sugar dissolves. Aloow to cool completely.  Pour sauce over salmon into bag.  Marinate in frig for 1 hour, turning occasionally.

Get your fish out of the bag, set aside marinade.  Pour 2 tablespoons of olive oil onto a piece of heavy duty aluminum foil. Place fish on foil, then place the foil onto hot grill.

Grill for 5-7 minutes or until it flakes with a fork while brushing it down with leftover marinade.

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Red Stag Infused Bourbon Drink Recipes

Enjoy Red Stag by Jim Beam™ Infused Bourbon with the following recipes:Jim Beam Red Stag

Stag & Cola
3 Parts Red Stag by Jim Beam™ Bourbon
4 Parts Cola
Pour Red Stag into high ball glass half filled with ice. Fill glass with cola, stir lightly and serve. Garnish with lime if desired.

Red Stag Cherry Fizz
3 Parts Red Stag by Jim Beam™ Bourbon
4 Parts Sprite
1/2 Part grenadine
Pour Red Stag into high ball glass half filled with ice. Fill glass with Sprite and add grenadine, stir lightly and serve. Garnish with a cherry if desired.

Red Manhattan
2 Parts Red Stag by Jim Beam™ Bourbon
1/2 Part dry vermouth
1/2 Part sweet vermouth
Prepare in a shaker over ice. Strain into a Martini glass with a long stem black cherry garnish.

Brass Buck
3 Parts Red Stag by Jim Beam™ Bourbon
4 Parts Ginger ale
Lime Wedge
Fill a highball glass 3/4 with ice. Pour in Red Stag by Jim Beam™ and ginger ale. Garnish with lime.

Buck Shot
1 Part Red Stag by Jim Beam™ Bourbon
1 Part Jägermeister®
Shake equal parts Red Stag by Jim Beam™ and Jägermeister® ice cold into a shot glass.

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Bacon-Infused Bourbon Whiskey

So it seems that bacon-infused spirits are all of the rage right now. While bacon-infused vodka in a Martini or Bloody Mary sounds delicious, it doesn’t sound as appetizing as bacon-infused bourbon. Something about sweet, smoky bacon just seems to naturally harmonize with the characteristics of bourbon, hence bacon-infused bourbon. Bacon-infused bourbon can be made fairly easily and quickly. Just think, in just a few short hours after reading this, you too could be enjoying bacon-infused bourbon cocktail. Here’s how to do it: Cook three to four slices of bacon, enough to render at least 1 – 3 ounces of fat. Once the bacon has cooled a bit, pour off the fat from the pan. Pour 750 ml of bourbon into a non-porous container. Strain the 1 – 3 ounces of bacon fat into the container and infuse for four to six hours at room temperature. Place mixture in freezer until all the fat is solidified. With a slotted spoon, remove fat and strain mixture back into bottle. Pass bourbon through a coffee filter to remove sediment if desired.

Check out this video of Guy Fieri and Nick Kosevich on Diners, Drive-ins and Dives. They make and drink Bacon-Infused Bourbon.

If you like the Classic Old Fashioned, Try one with Bacon Infused Bourbon.
In mixing glass, stir 2 ounces bacon-infused bourbon, maple syrup and bitters with ice. Strain into a chilled rocks glass filled with ice and garnish with an orange twist.

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Bacon Bourbon Ice Cream Is A Winner!

This recipe is from the Bacon Takedown in NYC. Mike O’Neil won the first place Audience Award for his Bacon Bourbon Ice Cream.

Mike O’Neill’s Bacon Bourbon Ice Creambaconicecream

1/2 lb bacon, sliced 1/4″ thick
1 cup brown sugar plus more to coat bacon
3 tablespoons butter
2 3/4 cups half and half
1/2 teaspoon salt
5 egg yolks
1/4 cup “good” Bourbon (Mike used Knob Creek)

Lay the bacon strips on a baking sheet lined with tin foil. Sprinkle enough brown sugar to cover each strip. Bake for 5-7 minutes at 350 degrees until the sugar starts to melt, about 5-7 minutes. Flip bacon slices and drag through the fat/sugar. Sprinkle with more brown sugar and bake for another 7-10 minutes until crisp. Place bacon on a wire rack until cool and chill completely in refrigerator.

In a heavy-bottomed pan, melt the butter over low heat. Add 1 1/2 cups of the half-and-half, 1 cup brown sugar and salt and just bring to a boil. Whisk egg yolks in a separate bowl and add a spoonful of the hot half-and-half mixture while whisking to temper. Repeat process a few more times. Add the egg yolk mixture to the half-and-half mixture in the pot and stir thoroughly. Add the Bourbon, and continue cooking until mixture is thick enough to coat the back of a spoon, stirring constantly. Strain into 1 1/4 cups of cold half-and-half. Whisk thoroughly, cover and chill in the refrigerator at least 6-8 hours (or overnight).

Chop the bacon strips into small pieces. Churn into ice cream following your ice cream maker’s direction, and add the bacon in the last minute of churning. Transfer ice cream to an airtight container and freeze a few hours before serving.

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Recipe from: Not Eating Out in New York

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Classic Bourbon Sour Drink Recipe

Classic Bourbon Sour

whiskey_sourIngredients

  • 2 oz of your favorite Bourbon
  • 1 oz fresh squeezed lemon juice
  • 1/2 tsp Superfine sugar (may substitute simple syrup)
  • Garnish: Marciano cherry and orange slice

Directions

  1. Shake all the ingredients in a shaker with ice and strain into a whiskey sour glass.
  2. Garnish with the fruits.

This is our favorite drink right now. Mix a few up and enjoy this holiday weekend!

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Bourbon Clubs And Societies: Learn The Speakeasy Knock

speakeasy

Are you a bourbon connoisseur and enjoy attending exclusive Bourbon events? If so, you may need to know the secret knock. Some distilleries have created special programs for their loyal customers and avid bourbon drinkers, but may not make them well known. These Bourbon Societies offer exclusive benefits to those who are in the know. If you want to receive invitations to private events, tastings, and tours as well as some occasional free swag, you should join some of these free clubs.

Heaven Hill’s Bardstown Bourbon Society

The Four Roses Mellow Moments Club

Maker’s Mark Ambassadors

Knob Creek Stillhouse

Wild Turkey Rare Breed Society

The following societies have been organized by individuals and are not sponsored by any one distillery  They may also charge a fee to become a member or participate in events. They offer discussions, meetings and tastings with fellow enthusiasts. Some are online forums that allow you to connect with others that share the same interests as you in Bourbon. There may be other small and regional clubs that promote a sense of community within the Bourbon world. Also check out the Events Calendar for more details about specific events. Let us know if you know of any clubs that have been left out or would like your event added to the calendar.

The Bourbon Society

New Orleans Bourbon Society

Straight Bourbon

Bourbon Enthusiast

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Bone-in Bourbon Ribeyes And Bourbon Cake With Bourbon Glaze

Bone-in bourbon ribeyes

Makes 3 servings

1/2 cup water

1/2 cup bourbon whiskey

(see Note)

1/2 cup soy sauce

3 tablespoons Texas (or KY) honey

1 teaspoon dry mustard

1 teaspoon garlic powder

3 (1-inch) bone-in ribeyes

1. Pour water, bourbon, soy sauce, honey, dry mustard and garlic powder into large zip-top bag. Seal bag and lay flat. Shake to dissolve any granules, mixing ingredients.

2. Add steaks to bag. Refrigerate overnight, or for at least 6 hours, turning twice.

3. Remove from fridge about an hour before grilling. Turn after 30 minutes. Remove steak and discard marinade.

4. Grill about 10 minutes per side, or until internal temperature is 140-145 degrees. Remove from grill, and cover steaks for about 10 minutes before serving.

Serve as steaks, or slice thinly across the grain before serving.

Note: Recipe tested with Garrison Brothers Texas Straight Bourbon Whiskey.

Nutritional analysis per serving: 470 calories (56 percent calories from fat), 29 grams fat, 215 milligrams cholesterol, 460 milligrams sodium, 2 grams carbohydrates, 0 grams dietary fiber, 46 grams protein.

— Dan Garrison

Texas bourbon cake with bourbon glaze

Makes 16 servings

Sliced Marcona almonds (or chopped pecans or almonds), for sprinkling in pan

1 pound softened butter

(no substitutes)

3 cups sugar, divided

8 large eggs, at room temperature and separated

3 cups bourbon whiskey

1 teaspoon vanilla

1 teaspoon almond extract

3 cups cake flour

Glaze:

1 cup powdered sugar

6 tablespoons whole milk

6 tablespoons bourbon whiskey

1. Preheat oven to 350 degrees.

2. Butter 10-inch tube pan well and sprinkle with sliced Marcona almonds.

3. Cream butter and 2 cups sugar until light and fluffy. Add yolks one at a time, beating well after each addition.

4. Combine bourbon, vanilla and almond extract. Add alternately with flour to butter mixture until well-mixed.

5. Beat egg whites with remaining 1 cup sugar until stiff but not dry. Fold into batter.

6. Pour batter in prepared pan and bake about 1 1/2 hours.

7. Invert pan on wire rack to cool completely before removing cake. Glaze if desired. Serve thinly sliced.

For glaze: Combine powdered sugar, milk and whiskey, and whisk together until smooth. Drizzle over warm cake.

Note: Garrison suggests another option for topping this cake. Warm brown sugar bourbon glaze: In 2-quart saucepan, heat 1/2 cup packed light brown sugar and 4 tablespoons butter over medium heat until bubbly, about 3 minutes, stirring often. Remove saucepan from heat. With wire whisk, beat in 2 tablespoons water, 1/3 cup bourbon and 1/3 cup powdered sugar until mixture is smooth. Immediately pour glaze over top of cooled cake, letting it run down sides. Allow glaze to set before serving.

Nutritional analysis per serving: 560 calories (43 percent calories from fat), 27 grams fat, 170 milligrams cholesterol, 40 milligrams sodium, 66 grams carbohydrates, 1 gram dietary fiber, 6 grams protein.

— Nancy Garrison

Recipes from Dan and Nancy Garrison of the Garrison Brothers Distillery. Published in the Star Telegram.

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The Ultimate Summer Drink – Bourbon Slush

Bourbon Slush
Serves up to 10

Ingredients:
3 cups bourbon
24 oz. frozen lemonade concentrate, thawed
12 oz. frozen orange juice concentrate, thawed
4 cups strong brewed tea

Directions:
In a 1-1/2-gallon pitcher, mix bourbon, juices and tea. Stir in 3 quarts water. Place in freezer. Stir after 8 hours. Continue to freeze for 2 hours more, and up to 2 days. Defrost 30 minutes before serving. Stir and serve in a mason jar.

bourbonslush

Recipe by Katie Lee Joel

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