Log Date

A whiskey adventure for you and me.

  1. Writing on the coaster

    Homemade brandied cherries

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    Lu’s Brandied Cherries

    Homemade brandied cherries are a simple and delicious way to dress up your cocktails.

    1 lb. sweet cherries, pitted
    1/2 cup sugar
    1/2 cup water
    2 tsp. lemon juice, fresh-squeezed
    1 stick cinnamon
    Pinch of freshly grated nutmeg
    1 tsp. vanilla extract
    1 cup brandy
    Tools: cherry pitter, saucepan, ladle, jars with lids

    Wash and pit the cherries. In a saucepan, combine all ingredients except the cherries and brandy and bring to a rolling boil. When the liquid begins to boil, reduce the heat to medium. Add the cherries and simmer for 5–7 minutes. Remove from heat, add the brandy and let cool. Transfer the cherries into clean jars and refrigerate, uncovered until cherries are cool to touch. Cover tightly and refrigerate for up to two weeks.

    Lu Brow, Swizzle Stick Bar at Café Adelaide, New Orleans

    (Source: imbibemagazine.com)

  2. Still frame

    RICH BOURBON HOT CHOCOLATE
INGREDIENTS:
• 1/2 cup granulated sugar
• 3/4 cup bittersweet chocolate chips
• 2 TBS dutch-processed cocoa powder*
• 1/8 tsp salt
• 1/2 cup bourbon 
• 1.5 cups water
DIRECTIONS:
Combine sugar, chocolate, cocoa powder, and salt in a saucepan with water. Warm over medium heat and whisk constantly until mixture just begins to boil. Remove from heat.
Add in bourbon and stir just before serving. Use a ladel to spoon into mugs.
BOOZY WHIP CREAM STARS
INGREDIENTS:
• 1 cup heavy cream
• 1/3 cup granulated sugar
• 2 tsp booze of choice (bourbon, brandy, cointreau, etc.) *I used bourbon :)
DIRECTIONS:
Combine ingredients in a medium or large bowl and whisk together with an electric beater until soft peaks form on the cream, about 3 minutes.
Transfer fresh whipped cream mixture to a wide flat dish (like a pie plate) and smooth mixture flat and as even as possible. Place in the freezer for several hours.
When the mixture is frozen, use your favorite mini cookie cutters (like these) to cut out shapes in the whipped cream. Place them on top of your delicious homemade hot chocolate and watch them melt hearts as they melt away!

    RICH BOURBON HOT CHOCOLATE

    INGREDIENTS:

    • 1/2 cup granulated sugar

    • 3/4 cup bittersweet chocolate chips

    • 2 TBS dutch-processed cocoa powder*

    • 1/8 tsp salt

    • 1/2 cup bourbon 

    • 1.5 cups water

    DIRECTIONS:

    Combine sugar, chocolate, cocoa powder, and salt in a saucepan with water. Warm over medium heat and whisk constantly until mixture just begins to boil. Remove from heat.

    Add in bourbon and stir just before serving. Use a ladel to spoon into mugs.

    BOOZY WHIP CREAM STARS

    INGREDIENTS:

    • 1 cup heavy cream

    • 1/3 cup granulated sugar

    • 2 tsp booze of choice (bourbon, brandy, cointreau, etc.) *I used bourbon :)

    DIRECTIONS:

    Combine ingredients in a medium or large bowl and whisk together with an electric beater until soft peaks form on the cream, about 3 minutes.

    Transfer fresh whipped cream mixture to a wide flat dish (like a pie plate) and smooth mixture flat and as even as possible. Place in the freezer for several hours.

    When the mixture is frozen, use your favorite mini cookie cutters (like these) to cut out shapes in the whipped cream. Place them on top of your delicious homemade hot chocolate and watch them melt hearts as they melt away!

  3. Still frame

    Paper Airplane

3/4 oz bourbon
3/4 oz campari
3/4 oz ramazzotti
3/4 oz lemon juice
Shake all ingredients with cracked ice and strain into a rocks glass with fresh ice.

    Paper Airplane

    • 3/4 oz bourbon
    • 3/4 oz campari
    • 3/4 oz ramazzotti
    • 3/4 oz lemon juice

    Shake all ingredients with cracked ice and strain into a rocks glass with fresh ice.

    Notes: 2 notes

    Reblogged from: cocktailcookbook

    Tags: recipe bourbon campari cocktails

  4. Writing on the coaster

    Bourbon accolade of the week: Holocene’s Perfectdark Manhattan

    There are some damn good bourbon concoctions being conjured up in the minds of whiskey drinkers these days. Our first Bourbon Accolade goes out to a bar in Portland this week, for taking the trend of infusion and crafting a Manhattan that quickly and quietly eclipsed its predecessors. 

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    Simply put, they created a vanilla Manhattan. It’s moody and mellow and fits the gloomy yet intermittently sweet city of Portland well. They infused a bottle of Old Overholt rye, and anticipate a Book of Bourbon batch of vanilla bourbon soon enough. 

    The Perfectdark Manhattan

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    Old Overholt rye infused with vanilla bean & citrus peel 

    50/50 Punt E Mes & Cinzano Rosso 

    Reagan’s orange bitters 

  5. Moving pictures

    Bacon-Bourbon-Espresso Jam

    Yield: 12 ounces jam
    Prep Time: 5 minutes
    Cook Time: 5 hours

    Ingredients:

    • 1 pound bacon, chopped roughly into one-inch pieces (freezing the bacon first makes this easier!)
    • 1 large vidalia onion, diced
    • 2 garlic cloves, minced
    • 1/2 cup apple cider vinegar
    • 1/2 cup dark brown sugar, well-packed (light brown sugar will work too)
    • 1/4 cup pure maple syrup (the real stuff, please!)
    • 2 tablespoons molasses
    • 6 tablespoons brewed espresso
    • 1-2 sprigs of thyme leaves, stripped from the stem
    • 6 tablespoons bourbon
    • 1/2 teaspoon cayenne pepper
    • 1/2 teaspoon espresso powder (optional)

    Directions:

    in a large skillet over medium heat, cook the bacon until it’s brown and crispy. you may need to do this in two or three batches, depending on the size of your skillet.

    drain the cooked bacon on paper towels and set aside.

    pour off all the bacon fat from the pan except for a tablespoon or two.

    with the heat on medium-low, saute the onion and garlic in the bacon fat for a minute or two, until they are translucent.

    add the apple cider vinegar, brown sugar, maple syrup, molasses, espresso, thyme leaves, whiskey, cayenne pepper and espresso powder.

    turn the heat up to high, and boil the ingredients for 2 minutes, stirring constantly.

    turn the heat off and add in the bacon, stirring to combine.

    if using a crock pot, transfer the mixture to the crock pot and cook on high, uncovered for 4-4 1/2 hours, or until the mixture is thick and burnished. stir every so often during the cooking process, and if the jam gets too dry, add a tablespoon or two of water.

    if cooking on the stove, transfer to a medium-sized dutch oven or tall-sided pot and cook on medium low for 4-4 1/2 hours, or until the mixture is thick and burnished. stir every so often during the cooking process and, as above, if the mixture gets too dry, add a tablespoon or two of water.

    transfer the jam to the food processor and pulse until coarsely chopped.

    portion the jam into glass jars (two 6-ounce jars, or three 4-ounce jars), and allow to cool to room temperature before putting the lids on.

    transfer to the fridge, where it will keep for up to a month. be sure to write the date you made it on the jar!

    - food plus words adapted from serious eats

    Notes: 10 notes

    Reblogged from: jazfood

    Tags: bourbon food recipe bacon espresso

  6. Still frame

    From Cocktails: Neat, a photo series by Peter Olson. 

    From Cocktails: Neat, a photo series by Peter Olson