Type what you have

Ingredients

• ✓ bourbon whiskey
• water
• honey
• lemon
• cinnamon stick
• lemon

Instructions

1. 1 Heat water in a glass measuring cup in the microwave for 2 minutes.
2. 2 Place honey in a large mug. Add hot water and bourbon; stir until honey is dissolved. Squeeze lemon wedge into the mug and discard. Stir with cinnamon stick; leave in the mug. Drop the thin slice of lemon into the mug for garnish.

By Cherish Grabau

Ingredients

• ✓ bourbon whiskey
• port wine
• white rum
• cinnamon stick
• orange peel
• clove
• cardamom pod
• cheesecloth
• white sugar
• raisin
• almond

Instructions

1. 1 Heat port wine in a large stockpot with a lid over medium heat until just below the simmering point. Add bourbon and rum; heat until just below simmering. Save the bottles and their caps for storing leftover glögg.
2. 2 Meanwhile, place cinnamon stick, orange peel, cloves, and cardamom pods in the center of the cheesecloth square. Gather edges of the cheesecloth and tie with kitchen twine to secure; set aside.
3. 3 When wine mixture is very hot but not boiling, carefully light it with a long-handled match. Wearing a heatproof cooking mitt, carefully pour sugar into the flames; let mixture burn for 1 minute. Place the lid on the stockpot to extinguish the flames and turn off the heat. Let mixture cool, covered, about 10 minutes.
4. 4 Add the cheesecloth spice bundle, raisins, and almonds to warm wine mixture; let it cool to room temperature, about 1 hour.
5. 5 Strain cooled glögg and reserve the raisins and almonds.
6. 6 To serve: Pour glögg into a saucepan and warm over medium-low heat until hot but not simmering, about 5 minutes. Ladle 3 ounces of warmed glögg into a small coffee cup or a small Swedish-style glögg mug, and garnish each serving with a few reserved raisins and almonds.

By Judy

Ingredients

• ✓ bourbon whiskey
• maple syrup
• chopstick
• all-purpose flour
• bread crumb
• pecan
• kosher salt
• buttermilk
• heavy cream
• egg
• butter
• orange
• crystallized ginger
• cranberry
• raisin
• currant
• apricot
• medjool date

Instructions

1. 1 Select a heat-proof bowl of any size or shape and generously grease with butter.
2. 2 Combine dates, apricots, currants, raisins, cranberries, ginger, whiskey, orange zest, and orange juice in a mixing bowl. Toss thoroughly to combine.
3. 3 Pour in melted butter and stir until everything is evenly coated. Mix in egg, heavy cream, and buttermilk. Add salt, pecans, bread crumbs, and flour and mix until batter is very thick and sticky.
4. 4 Transfer dough to the prepared bowl and press it down to flatten with a spatula. Place a circle of parchment paper over the top and press down to seal. Stretch 2 pieces of plastic wrap over the bowl, then place the bowl on a third piece of plastic wrap. Bring the ends up and over the bowl and seal tightly. Cover the bowl with 2 pieces of foil, then tie a piece of string around and secure tightly.
5. 5 Pudding can be cooked immediately if need be, but better if left to rest in the refrigerator, 8 hours to overnight.
6. 6 Lay chopsticks in the bottom of a large Dutch oven. Place the wrapped pudding on the chopsticks and fill the Dutch oven halfway with water.
7. 7 Place over high heat, cover, and bring to a boil. As soon as it boils, reduce heat to medium and steam, covered, for 4 hours, checking every hour to see if you need to add more water.
8. 8 Use kitchen towels and carefully lift the pudding out of the Dutch oven. Snip the string, take off the foil, remove the plastic wrap, and peel off the parchment. Place a plate over the bowl and invert the pudding to unmold.
9. 9 Brush maple syrup over top. Cut and serve immediately.

By John Mitzewich

Ingredients

• ✓ bourbon whiskey
• ✓ bourbon whiskey
• egg white
• molasses
• vanilla extract
• applesauce
• egg yolk
• white sugar
• brown sugar
• butter
• salt
• baking powder
• cocoa powder
• ginger
• allspice
• clove
• nutmeg
• cinnamon
• all-purpose flour
• orange juice
• almond
• walnut
• date
• raisin
• currant
• green candied cherry
• red candied cherry
• candied pineapple
• candied citron
• orange peel

Instructions

1. 1 On the first day, combine candied orange peel, candied citron, candied pineapple, red and green candied cherries, currants, raisins, walnuts, and almonds. Combine orange juice and 2/3 cup bourbon; pour over fruit and nuts. Stir and then cover tightly. Let fruit marinate in a cool place for a full day, or at least 20 hours.
2. 2 On the second day, line two 9x5-inch loaf pans with parchment paper or aluminum foil and grease the inside with cooking spray. Combine flour, cinnamon, nutmeg, cloves, allspice, ginger, cocoa, baking powder, and salt in a large bowl and stir with a whisk to blend.
3. 3 In a separate large bowl, beat butter, brown sugar, and white sugar until light and fluffy using an electric mixer. Stir in egg yolks until blended and then mix in applesauce, 1/2 cup bourbon, and vanilla until fluffy. Continue stirring, and add flour mixture gradually until well combined. Add molasses and stir to combine. When batter is thoroughly mixed, gently mix in fruit and nut mixture with all of its juices.
4. 4 In a separate bowl, whip egg whites with an electric mixer until they can hold a stiff peak. Fold egg whites into batter. Divide evenly between the prepared pans. Cover loosely with a towel and let batter stand 8 hours to overnight in a cool, dry place.
5. 5 On the third day, preheat the oven to 250 degrees F (120 degrees C). Place a large baking pan on the bottom shelf and pour boiling water into it until almost full. Place a baking sheet on the center shelf and place fruit cakes on the baking sheet.
6. 6 Bake for 2 1/2 hours in the preheated oven. Check water level and refill if needed. Cover cakes with a sheet of parchment paper, taking care not to let it touch the shelf. Continue to bake until a knife or toothpick inserted into the center comes out clean, about 1 hour more. Cool fruitcakes in the pans, and set over a wire rack. Once cool, remove cakes from the pans, and leave the parchment paper on. Sprinkle with more bourbon if desired and wrap in aluminum foil. Place in a tin or other sealed container and let sit 8 hours to overnight before serving.

By Cookin' Canuck

Ingredients

• ✓ bourbon whiskey
• honey
• water
• lemon peel

Instructions

1. 1 Fill an Irish coffee glass with hot water; let sit for a few minutes until glass is hot, then discard water.
2. 2 Pour honey and bourbon into the preheated glass and top with 3/4 cup hot water. Garnish with a lemon twist.

By Allrecipes Member

Ingredients

• ✓ bourbon whiskey
• hot dog
• ketchup
• brown sugar

Instructions

1. 1 Place hot dogs, bourbon whiskey, ketchup, and brown sugar into a saucepan over medium heat. Heat, stirring often, until brown sugar is dissolved and sauce is bubbly, 10 to 15 minutes.

By Aimee Stooksbury Hower

Ingredients

• ✓ bourbon whiskey
• orange juice concentrate
• lemon-lime soda
• ice cube

Instructions

1. 1 In a punch bowl or other large container, combine the orange juice concentrate, whiskey and lemon-lime soda. Stir until mixed, then throw in some ice before serving.

By MARTIQ

Ingredients

• ✓ bourbon whiskey
• soy sauce
• vegetable oil
• halibut fillet

Instructions

1. 1 In a shallow dish, mix the soy sauce, vegetable oil, and bourbon whiskey. Place the halibut fillets in the dish, and marinate 30 minutes in the refrigerator.
2. 2 Preheat the grill for high heat.
3. 3 Lightly oil the grill grate. Place halibut on the grill, and discard marinade. Cook 5 minutes on each side, until easily flaked with a fork.

By LYNN

Ingredients

• ✓ bourbon whiskey
• ketchup
• brown sugar
• water
• beef smoky cocktail sausage

Instructions

1. 1 In a large saucepan, whisk the ketchup, brown sugar, bourbon whiskey, and water together until the sugar has dissolved.
2. 2 Stir in the cocktail sausages, and place over medium heat.
3. 3 Bring the sausages and sauce to a simmer; serve.

By Melissa Arenson

Ingredients

• ✓ bourbon whiskey
• fig
• white sugar
• balsamic vinegar
• lemon juice
• salt

Instructions

1. 1 Combine figs, sugar, whiskey, balsamic vinegar, lemon juice, and salt in a small saucepan; bring to a boil. Reduce heat and simmer until liquid reduces by half, about 30 minutes. Cool before serving.

By James Ryan Schubert

Ingredients

• ✓ bourbon whiskey
• butter
• brown sugar
• egg
• vanilla extract
• all-purpose flour
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line an 8-inch square baking dish with parchment paper.
2. 2 Melt butter in a saucepan over medium heat. Cook, stirring regularly, until butter turns brown and smells nutty, about 5 minutes, making sure it doesn't burn. Pour brown butter into a large bowl and allow to cool slightly.
3. 3 Stir brown sugar into browned butter and add bourbon. Mix in egg and vanilla extract until combined. Add flour and salt; stir until well combined. Pour into the prepared baking dish.
4. 4 Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, 20 to 25 minutes. Remove from oven and cool on wire rack. Let cool completely before slicing.

By thedailygourmet

Ingredients

• ✓ bourbon whiskey
• butter
• brown sugar
• salmon steak

Instructions

1. 1 Melt butter in a large heavy skillet over medium heat. Stir in brown sugar. Place salmon fillets on top of brown sugar mixture. Cook for 5 minutes on medium heat. Turn salmon, and pour bourbon around the fillets. Continue cooking for 5 minutes, or until fish flakes easily with a fork. Spoon glaze over the salmon, and serve.

By Allrecipes Member

Ingredients

• ✓ bourbon whiskey
• butter
• cream cheese
• vanilla bean
• confectioners' sugar
• heavy cream

Instructions

1. 1 Melt 1/2 cup butter in a small saucepan over medium heat. Stir occasionally and cook until the milk solids turn brown and give off a nutty fragrance, 15 to 20 minutes.
2. 2 Combine the remaining 1/4 butter and cream cheese in a mixing bowl. Pour the browned butter into the mixing bowl and set aside for about three minutes, letting the warm butter soften the cream cheese and cold butter. Scrape the black seeds from the vanilla bean and add them to the bowl. Add the bourbon and mix on low speed until smooth.
3. 3 Gradually add the confectioners' sugar and cream, alternating between the two, until the proper consistency is reached. If the frosting is too soft for decorating, refrigerate it for about half an hour before using.

By metread

Ingredients

• ✓ bourbon whiskey
• lemon juice
• simple syrup
• ice
• club soda
• orange
• lemon
• maraschino cherry

Instructions

1. 1 Combine bourbon, lemon juice, and simple syrup in a cocktail shaker. Add 1 cup ice, cover, and shake until chilled. Strain into a Collins glass. Add 1 cup ice, fill with club soda, and stir.
2. 2 Garnish with orange and lemon slices and a maraschino cherry.

By Allrecipes

Ingredients

• ✓ bourbon whiskey
• ice
• cranberry sauce
• orange liqueur
• aromatic bitters
• water

Instructions

1. 1 Muddle the crushed ice and cranberry sauce in a rocks glass until the ice has been tinged red. Pour in the whiskey, orange liqueur, bitters, and water. Stir and serve.

By c-biskit

Ingredients

• ✓ bourbon whiskey
• brown sugar
• ketchup
• white vinegar
• hot sauce
• cayenne pepper
• garlic powder
• honey
• butter

Instructions

1. 1 Stir the bourbon, brown sugar, ketchup, white vinegar, hot sauce, cayenne pepper, garlic powder, honey, and butter together in a saucepan over medium heat; cook, whisking occasionally, until the mixture begins to bubble. Reduce heat to low and cook at a gentle simmer, whisking occasionally, until the sauce thickens nearly to the consistency of maple syrup or molasses, about 15 minutes. Remove from heat and allow to cool.

By AdirondackKid

Ingredients

• ✓ bourbon whiskey
• charcoal briquet
• hickory wood chip
• standing rib roast
• steak seasoning

Instructions

1. 1 Start at least 10 pounds of the charcoal in a torpedo style smoker. You need a fairly hot fire. Fill the secondary pan with cold water, and wait for the coals to turn white. Soak hickory chips in bourbon with enough water to cover. Rub the roast liberally with steak seasoning, being sure to coat all surfaces.
2. 2 When the coals are ready, place the roast on the top grate. Throw a few handfuls of soaked hickory chips onto the fire, and close the lid. Check the fire every 45 minutes or so, adding more charcoal as needed to keep the fire hot. Every time you check the fire, add more wood chips. Cook for 8 to 10 hours, or to your desired doneness. Use a meat thermometer to check the roast. The meat tastes best when rare: 145 degrees F (65 degrees C), but cook to your liking.

By Ed g4m

Ingredients

• ✓ bourbon whiskey
• apple
• wooden stick
• brown sugar
• dark corn syrup
• water

Instructions

1. 1 Insert wooden sticks 3/4 of the way into the stem end of each apple. Place apples on a cookie sheet covered with lightly greased aluminum foil.
2. 2 Combine sugar, corn syrup and water in a large saucepan and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer until thermometer registers 290 degrees F (143 degrees C). Remove from the heat and stir in the bourbon if desired.
3. 3 Keep the saucepan over low heat to keep the caramel liquid for dipping the apples. Working quickly, carefully dip apples in the caramel. Place apples on the greased aluminum foil until coating has cooled and hardened.

By Allrecipes

Ingredients

• ✓ bourbon whiskey
• banana
• butter
• egg
• sugar
• brown sugar
• heavy cream

Instructions

1. 1 Peel the bananas, cut into 2 or 3 chunks, and freeze until solid.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Place the frozen banana pieces into a baking dish; drizzle with melted butter.
3. 3 Roast the bananas in the preheated oven until browned, about 20 minutes. Mash the bananas in a bowl, and chill in refrigerator.
4. 4 In a bowl, whisk together the egg, white sugar, brown sugar, and bourbon whiskey until smooth. Pour the cream into a heavy saucepan over medium-low heat, and bring to a simmer. Whisk about 1 cup of the hot cream into the egg mixture, 1 tablespoon at a time, incorporating each tablespoon before adding the next; pour the mixture back into the saucepan with remaining cream. Over medium-low heat, constantly whisk the cream mixture until thickened and almost boiling; stir in the mashed bananas. Transfer to a bowl and chill 4 hours to overnight.
5. 5 Pour the ice cream base into an ice cream maker, and freeze according to manufacturer's instructions; pack soft ice cream into a lidded container and freeze until firm, at least 1 hour.

By Jennifer Rehnke

Ingredients

• ✓ bourbon whiskey
• ice
• sweet vermouth
• bitter orange aperitif
• lemon

Instructions

1. 1 Fill a cocktail shaker with ice; add whiskey, sweet vermouth, and Campari. Stir and strain into a chilled martini glass; garnish with lemon twist.

By Lorem Ipsum

Ingredients

• ✓ bourbon whiskey
• water
• brown sugar
• lemon juice
• triple sec
• ice
• club soda
• lemon

Instructions

1. 1 Combine hot water and brown sugar in a cocktail shaker. Stir until sugar is dissolved. Add lemon juice, bourbon, triple sec, and 1 cup of ice. Cover and shake until chilled, 15 to 20 seconds.
2. 2 Fill a highball glass with ice. Strain cocktail over ice and top with club soda. Stir to combine. Garnish with a lemon slice.

By France Cevallos

Ingredients

• ✓ bourbon whiskey
• ham
• clove
• brown sugar
• black pepper

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Remove skin and excess fat from ham, leaving a fat layer about 1/4-inch thick. Score ham in a diamond pattern with a sharp knife. Push cloves into the center of the scored diamond shapes. Place ham with cut side down into a roasting pan.
3. 3 Bake ham in the preheated oven until an instant-read meat thermometer inserted into the thickest part of the meat, not touching bone, reads 125 degrees F (52 degrees C), about 2 hours.
4. 4 Combine brown sugar, whiskey, and black pepper in a bowl until glaze is smooth.
5. 5 Raise oven temperature to 375 degrees F (190 degrees C).
6. 6 Baste ham with 1/3 the whiskey glaze. Return to oven and bake until internal temperature reaches 140 degrees F (60 degrees C), basting ham with whiskey glaze every 10 minutes. Cover ham loosely with a tent of aluminum foil if ham browns too quickly.
7. 7 Let ham rest for 15 minutes before carving.

By AMYDANIELLE1

Ingredients

• ✓ bourbon whiskey
• soy sauce
• brown sugar
• garlic powder
• ginger
• onion
• chicken breast
• white wine

Instructions

1. 1 Combine the soy sauce, brown sugar, garlic powder, ground ginger, dry minced onion, and bourbon whiskey in a 9x13 inch baking pan. Stir in chicken pieces. Cover and refrigerate, stirring often, for several hours or overnight.
2. 2 Preheat oven to 350 degrees F (175 degrees C).
3. 3 Uncover chicken; place in the preheated oven. Baste chicken every 10 minutes. Cook until the juices run clear, about 1 hour.
4. 4 Remove cooked chicken from baking pan; scrape juices and browned bits from the baking dish into a skillet. Stir in the white wine. Cook and stir over medium heat until sauce is hot, and has reduced slightly. Stir in chicken; heat for 1 additional minute before serving.

By Bruce "Werewolf" McLaren

Ingredients

• ✓ bourbon whiskey
• sugar
• egg
• butter
• vanilla extract
• all-purpose flour
• baking powder
• butterscotch chip
• pecan
• egg

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Whisk sugar and 3 eggs together in a large bowl until light and fluffy. Mix in butter, bourbon, and vanilla extract.
3. 3 Sift flour and baking powder together in a small bowl; add to egg mixture and stir until smooth dough forms. Fold in butterscotch chips and pecans.
4. 4 Turn dough out onto a lightly floured work surface; divide into 4 equal pieces. Roll each piece into 2-inch wide by 9-inch long log; place on baking sheet. Brush logs with beaten egg.
5. 5 Bake in preheated oven until pale golden, about 25 minutes. Cool until firm, about 15 minutes.
6. 6 Cut each log diagonally into 1-inch thick slices on a work surface; place slices, cut-side down, on baking sheet.
7. 7 Bake in oven until tops are golden, about 10 minutes. Invert slices and bake until tops are golden, about 10 minutes more.

By Marietta Higgins-Spillone

Ingredients

• ✓ bourbon whiskey
• water
• white sugar
• mint
• ice
• margarita mix
• tequila
• mint syrup

Instructions

1. 1 Bring water and sugar to a boil in a small saucepan. Cook until dissolved, about 1 minute. Turn off heat and add mint sprigs. Steep for 3 minutes as mint syrup cools. Remove and discard mint.
2. 2 Combine ice, margarita mix, tequila, 1 ounce mint syrup, and bourbon in a blender. Blend until smooth. Pour into 4 glasses.

By Soup Loving Nicole

Ingredients

• ✓ bourbon whiskey
• brown sugar
• ketchup
• vinegar
• mustard
• worcestershire sauce
• salt
• paprika
• black pepper
• liquid smoke

Instructions

1. 1 Combine brown sugar, ketchup, vinegar, whiskey, mustard, Worcestershire sauce, salt, paprika, pepper, and liquid smoke in a saucepan. Simmer for 15 minutes, stirring occasionally. Place in jars and refrigerate until use.

By thedailygourmet

Ingredients

• ✓ bourbon whiskey
• corn
• butter
• cinnamon
• wood chip
• salt

Instructions

1. 1 Pull corn husks back to remove and discard the silk. Pull husks back over the corn. Soak corn in a pot of water for 1 hour.
2. 2 Place butter in a small dish. Add bourbon and cinnamon and carefully mix with a fork until well incorporated.
3. 3 Preheat the smoker to 225 degrees F (110 degrees C).
4. 4 Place corn, unstacked, onto wire racks. Place the racks into the smoker. Add wood chips according to manufacturer's directions. Smoke until corn is tender, turning halfway through, about 1 1/2 hours.
5. 5 Pull husks off corn and spread the bourbon butter over corn. Sprinkle with salt.

By France Cevallos

Ingredients

• ✓ bourbon whiskey
• honey roasted peanut
• black pepper
• butter
• brown sugar
• soy sauce
• garlic
• onion powder
• salmon fillet
• cooking spray

Instructions

1. 1 Place peanuts in a large resealable bag and pound into fine crumbs with a rolling pin, meat mallet, or flat side of a can. Add pepper; mix well.
2. 2 Melt butter in a nonstick saucepan over medium heat. Add brown sugar, bourbon, soy sauce, garlic, and onion powder. Bring to a boil; cook until sauce thickens and has a syrupy consistency, 20 to 30 minutes. Remove from heat and let cool until it is still hot to the touch but not scalding, about 5 minutes.
3. 3 Cut thinner parts of salmon fillets into strips and place in a small bowl. Coat with a little bit of the sauce. Cut thicker parts of salmon fillets into 1-inch cubes and place in the saucepan; stir to coat with sauce. Let sit until flavors combine, about 10 minutes.
4. 4 Preheat oven to 450 degrees F (230 degrees C). Grease a large glass baking dish with cooking spray.
5. 5 Place strips of salmon on one side of the baking dish and cubes on the other, making sure all pieces are coated with sauce but not overlapping. Sprinkle peanut and black pepper mixture evenly on top.
6. 6 Bake in the preheated oven until strips flake easily with a fork, 5 to 6 minutes. Remove from the dish and continue baking until cubes flake easily with a fork, about 5 minutes more.

By Deborah McCarthy

Ingredients

• ✓ bourbon whiskey
• ice
• lemon juice
• sugar
• club soda
• lemon

Instructions

1. 1 Fill a chilled cocktail glass with ice; add whiskey and lemon juice. Stir in sugar until dissolved. Top off with club soda. Garnish with lemon slice.

By Lorem Ipsum

Ingredients

• ✓ bourbon whiskey
• water
• soy sauce
• brown sugar
• worcestershire sauce
• lemon juice
• beef rib-eye steak

Instructions

1. 1 Whisk together the water, bourbon whiskey, soy sauce, brown sugar, Worcestershire sauce, and lemon juice in a bowl, and pour into a plastic zipper bag. Add the rib-eye steaks, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours or overnight.
2. 2 Preheat an outdoor grill for high heat, and lightly oil the grate.
3. 3 Remove the rib-eye steaks from the marinade, and shake off excess. Discard the remaining marinade. Grill the steaks on high, 1 to 2 minutes per side, to sear the meat. Move the steaks to a cooler part of the grill and cook for an additional 2 to 3 minutes per side, if desired.

By Judy Diercks OReilly