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Entries tagged with 'bourbon'

Gochujang-Infused Ghee With Toasted Sesame Seeds and Bourbon

Serious Eats Ideas in Food Post a comment

Infused with gochujang (Korean chili paste), toasted sesame seeds, and bourbon, this unlikely combination of ingredients is shocking delicious. It can be used as part of all kinds of larger recipes, or simply as a poaching liquid and dipping sauce for clams and other seafood. More

Godfather Cocktail

Serious Eats Michael Dietsch 2 comments

This Scotch and amaretto drink is a cousin of the Rusty Nail. More

Moto Guzzi Cocktail

Serious Eats Michael Dietsch Post a comment

High-proof bourbon meets its match with bitter Punt e Mes. More

Millionaire Cocktail

Serious Eats Michael Dietsch Post a comment

There are a few cocktails that go by this name, but my favorite is this version with rye (or bourbon), grenadine, pastis, curaçao or Grand Marnier, and an egg white. It's rich and mildly creamy, with mellow whiskey flavors rounded out by sweet fruitiness and just a hint of anise. More

Improved Iced Coffee

Serious Eats Lizz Schumer Post a comment

Mike Treffehn of The Franklin Mortgage & Investment Co. in Philadelphia created this delicious bourbon-spiked coffee to give the staff some zing during a long shift. More

Blushing Betty Cocktail

Serious Eats Mira Evnine & Liz Clayman 5 comments

Bourbon adds subtle toasty-sweet notes to a simple drink made with pink grapefruit juice. Shake this one up, and pat yourself on the back for taking a fresh-squeezed dose of Vitamin C. More

Bourbon Street Banana Crisp

Serious Eats Yvonne Ruperti 3 comments

Bananas are baked in a caramelized sweet brown sugar sauce and topped with bourbon and a crunchy walnut streusel. More

King Cole

Serious Eats Nick Caruana Post a comment

Pineapple and Fernet Branca in an Old Fashioned? Thought that might get your attention. More

Pancakes With Bourbon Maple Sauce and Toasted Pecans

Serious Eats Nick Kindelsperger 1 comment

After a few bites you'll feel warm and ready to tackle the cold. But because it's late in the day and the sauce is spiked, you can skip the chopping wood part, and instead plop down on the couch and fall asleep early. More

Foolproof Vegan Vanilla Coconut Ice Cream

Serious Eats Max Falkowitz Post a comment

Intensely creamy dairy-free ice cream that adds vanilla to the light, toasted flavors of coconut. More

Brown Butter Bourbon Cookies

Serious Eats Carrie Vasios Mullins 18 comments

Some boozy sweets don't really taste like booze. That's not the case with these cookies, which marry the flavors of brown butter, pecans, and bourbon. More

Bourbon Glazed Pork Chops and Fried Eggs

Serious Eats Sydney Oland 7 comments

Pork chops with fried eggs and a bourbon glaze are the perfect excuse to bring out the bourbon before noon. More

Bitter and Bold Sangria

Serious Eats Autumn Giles Post a comment

This sangria, which starts with a base of red wine and has a supporting cast of Campari, cranberry syrup, and bourbon is bold, bitter, and complex. More

Peppery Ginger Cider

Serious Eats María del Mar Sacasa Post a comment

This warm cocktail is spiked with bourbon and ginger liqueur. Cracked black pepper underscores the ginger's subtle burn. More

Vasco da Gama

Serious Eats Nick Guy 1 comment

By combining bourbon, Scotch and homemade garam masala-spiced apple syrup, you get a delicious play on fall flavors that'll warm you up from the inside. More

Fanciulli Cocktail

Serious Eats Michael Dietsch 1 comment

The origins of the Fanciulli cocktail are somewhat dim, but the flavor certainly isn't. It's a Manhattan with a bitter menthol backbone. More

The Taproot

Serious Eats Autumn Giles Post a comment

Although this drink is served over ice, it still packs a toasty punch thanks to the layers of warm flavors. More

Turkey and Sage Cocktail

Serious Eats Autumn Giles Post a comment

The extra kick of a high-proof bourbon is great up against the bold, woodsy sage in this cocktail. We used Wild Turkey 101, which offers caramel and vanilla notes that are an ideal match for pumpkin. More

Bourbon Renewal

Serious Eats Nick Guy 5 comments

This recipe comes from Jeffrey Morgenthaler of Portland's Clyde Common. Sweet crème de cassis mixes with oaky bourbon to produce a delicious take on the classic whiskey sour. More

Bourbon Blondies with Walnuts

Serious Eats Carrie Vasios Mullins 7 comments

These blondies get a boozy hit from bourbon and crunch from toasted walnuts. More

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