Whiskey’s smoky-sweet cousin is good for more than just sipping. Here are 10 sweet and savory ways to make the most of it in your kitchen.
Smoky Whiskey Balls
This recipe, from Eatocracy managing editor Kat Kinsman, appeared in our 2012 Cookie Advent Calendar. Kat says: “I’m a freak for bourbon balls and for smoke, so I decided to play around with them a tad a while back. The result is this recipe: rich with chocolate and the smoky vanilla notes of the whiskey, with an added kick from bourbon-soaked pecans.” Get the recipe for Smoky Whiskey Balls »
Butter and loads of herbs make a lobster pan-roast even more lavish; a flambée with bourbon lends as much flavor as it does drama.
Summer Peach Pie
Bourbon, cinnamon, and nutmeg add warmth to this bright summer peach pie from SAVEUR Food Editor Ben Mims.
The recipe for this indulgent layered cake with a bourbon-butter-raisin-coconut-pecan filling and billowy egg-white icing first appeared in Emma Rylander Lane’s self-published cookbook, Some Good Things to Eat, in 1898.