blisteringlydrunk

food amongst family and friends

Whiskey Sour – better than a steak in a bottle October 23, 2014

Filed under: Drinks — blisteringlydrunk @ 6:03 pm
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IMG_0905 I should preface this post with an admission that I am writing it while drinking, so I am not responsible for what I may say here.
This drink (at least this version) has an egg white in it, so in my books it counts as a smoothie and therefore can be consumed at any time during the day. I had it with French Toast (yum, the classic breakfastfordinner that I serve whenever my fella isn’t around for dinner), so it pairs well with most anything.

Ingredients
2 oz bourbon (I used some sweet Elijah Craig that I got in the States for about 1/3 the price we would pay up here)
1 oz simple syrup
3/4 oz lemon
1 t egg white
Dash bitters – optional (I used Bittermans ‘Elemakule Tiki’)
Splash orange juice – optional

Toss ingredients in shaker without ice and shake until emulsified. Add ice and shake until chilled. Pour into some fantastic vessel and garnish with a maraschino cherry. Enjoy! Ren

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Bourbon Smash August 7, 2012

Filed under: Drinks,Quick and easy — blisteringlydrunk @ 9:21 pm
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Bash up 3 stems of mint, half a lemon and 1 t agave syrup. Add 1/4 cup bourbon. Pour into glass, add crushed ice to half full, stir, top with crushed ice to fill glass. Drink up!

Katie

 

Bourbon Ice Cream September 16, 2011

Filed under: Desserts,Make Ahead — blisteringlydrunk @ 7:27 pm
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To buy one or not to buy one? This is the great ice cream maker debate. Of course, it always seems to boil down to one question: will I really use it that often? I have the answer for you: no. Of course you won’t use it that often. This is not a multi-tasking tool – it serves one purpose and that purpose is to make a common dessert that you can easily buy at any grocery or corner store. However, I think you should get one anyway. It’s not about how often you will use it, it’s about the joy and excitement that you will most certainly feel each and every time you decide to dig it out from the back of the cupboard and fill it with heavy cream. Just get one already.

This is the best ice cream I have ever made. For certain. It’s made with whole cream and a healthy dose of bourbon – I don’t think I need to tell you anything more. Don’t eff this up by reducing the fat or sugar or booze….that would be real dumb.

Katie

makes 5 cups of sweet sweetness
adapted from bon appetit

4 cups heavy whipping cream
6 large egg yolks
1/2 cup sugar
1/4 cup (packed) dark brown sugar
1/4 t coarse kosher salt (or any coarse salt)
5 T bourbon (scotch will work too)
1 T vanilla extract

1) Bring cream to simmer in heavy large saucepan over medium-high heat, stirring for a minute to get it hot. Remove from heat.
2) Combine egg yolks, sugars and salt in a large bowl, whisking until thick and blended.
3) Gradually whisk the hot cream into the yolk mixture. Return mixture to the same saucepan, stirring constantly over medium-low heat until you have a custard thick enough to leave a path on the back of a spoon when your finger is drawn across (temperature should be 175°F to 178°F). This takes about 3 minutes.
4) Remove from heat and mix in the bourbon and vanilla.
5) Refrigerate custard uncovered until cold, stirring occasionally, at least 3 hours. (Custard can be made 1 day ahead. Cover and keep refrigerated)
6) Process custard in your ice cream maker. Transfer to container. Cover and freeze until solid – at least 6 hours if you can stand it.