Briar Patch
From Gourmet Magazine September 2007
1 1/2 oz (3 tbsp) bourbon
1/2 oz (1 tablespoon) chile blackberry syrup (recipe follows)
1/2 tsp fresh lemon juice
About 1/4 cup chilled club soda or seltzer
mint sprig
- Combine bourbon and chile blackberry syrup by shaking in a cocktail shaker (without ice) or whisking together in a glass measuring cup.
- Fill an 8oz glass with ice, then pour bourbon mixture over ice.
- Add lemon juice and top off with club soda.
- Garnish with mint sprig.
Chile Blackberry Syrup
4 dried pasilla chiles (1 oz) wiped clean
2 cups sugar
1 1/2 cups water
1/4 cup fresh lemon juice
3/4 cup blackberries (3 1/2 oz)
- Discard stems from chiles. Break chiles (with seeds) into a medium saucepan, then boil with sugar, water, and lemon juice, stirring until sugar is dissolved and until mixture is reduced to about 2 cups, 10 to 15 minutes.
- Purée blackberries in a blender then force through fine-mesh sieve into a heatproof bowl, discarding seeds (do not clean blender).
- Purée chile mixture in blender (use caution when blending hot liquids), then strain through sieve into heatproof bowl, pressing on and discarding solids. Whisk chile purée into puréed berries and cool syrup to room temperature.
Syrup keeps, covered and chilled, one month.
Root Beer Floats
From Bobby Flay
1 pint vanilla ice cream
2 bottles very cold old-fashioned root beer
Splash bourbon, optional
Freshly whipped cream
Place a few scoops of vanilla ice cream into 2 tall chilled float glasses. Pour the root beer and bourbon, if using, over the ice cream and top with a dollop of whipped cream.
Honey Bourbon Barbeque Chicken Breasts
From Wild Oats Marketplace
2 Tbsp Unsalted Butter
1 cup onion, minced
1 clove garlic, minced
2 cups Ketchup
1 cup apple cider vinegar
1 cup molasses
1/2 cup honey
1 Tbsp Dijon Mustard
1 Tbsp chile powder
1 Tbsp black pepper
2 Tbsp bourbon (optional)
6 natural chicken breast halves, bone in, skin on 1 tbsp coarse kosher salt
1/2 Tbsp black pepper
Melt butter in a saucepan over medium heat. Add onion and garlic and sauté until soft, about 4 minutes. Add the next 7 ingredients. Reduce heat to a simmer and cook slowly for 20 minutes; until the sauce thickens. Stir in bourbon. Prepare a medium-hot fire in the grill. Mix salt and pepper together. Sprinkle over chicken breasts and under the skin. Grill chicken about 10 minutes per side or until the internal temperature reaches 165°F. Reserve 1 cup of barbecue sauce. Brush chicken lightly with remaining sauce and cook for 2 minutes longer. Place chicken on a platter and cover loosely with foil until ready to serve.
Midnight Cowboy
From DrinksMixer
2 oz bourbon whiskey
1 oz dark rum
1/2 oz heavy cream
Combine ingredients in a shaker half-filled with ice cubes, shake well, and strain into a cocktail glass.
Fresh Baked Ham With Bourbon and Coke Marinade
From Emeril Lagasse
One 20-pound fresh ham (shank and leg portion)
1/3 cup kosher salt
1/4 cup [recipe|nid=133367|type=link]
1 tablespoon ground black pepper
1/2 teaspoon cayenne pepper
Whole cloves
7 cups Coca-Cola or other cola soft drink
2 cups bourbon whiskey
1 pound light brown sugar
1. Preheat the oven to 375 degrees F.
2. With a sharp knife, puncture and score the skin of the ham, making parallel 1/2-inch-deep incisions. Turn the ham and score again to make a grid-like pattern.
3. In a small bowl, combine the salt, Essence, black pepper and cayenne pepper and mix well to combine. Rub the spice blend evenly over the entire ham. Place the ham fatty side up on a work surface. Insert 1 clove where the lines intersect on the ham. Place the ham fatty side down in a large, heavy roasting pan (measuring about 19 by 14 inches).
4. Pour two cups of Coca-Cola into the bottom of the roasting pan and bake for 1 hour. Remove from the oven and pour 1 cup of cola over the ham. Return to the oven and bake for 30 minutes. Remove from the oven and baste with 1 cup of cola. Bake for an additional 30 minutes then baste with 1 cup of cola. After baking 3 hours, remove the ham from the oven and carefully turn fatty side up.
5. Return the ham to the oven and bake for 1 hour.
6. While the ham is baking, in a medium saucepan, combine the bourbon and sugar. Bring to a simmer over medium heat. Cook until reduced by one-third in volume to 2 cups, about 20 minutes. Remove from the heat and set aside.
7. Remove the ham from the oven and baste with 1 cup of cola. Return to the oven to bake for 30 minutes. Remove the ham from the oven and baste with the remaining 1 cup of cola. Return to the oven and bake for 30 minutes. (The ham now will have cooked for 5 hours.) Bake the ham for an additional 30 minutes, remove from the oven and using a pastry brush, baste the top and sides with the bourbon and sugar glaze. Return to the oven and cook for 30 minutes, for a total cooking time of 6 to 6 1/2 hours, or when an instant-read thermometer registers 160 degrees to 165 degrees F.
8. Remove the ham from the oven and let cool for 20 minutes before carving.
Yield: Makes about 20 servings
Latest Comments