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Bourbon Cooking Tips and Hints

Bourbon has a lower freezing point than water

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Bourbon Cooking Tips and Hints

Bourbon should lend a very faint flavor of caramel, vanilla, charcoal, and a very light taste of wood to your recipes. These flavors work well in both savory and sweet dishes as you'll see from the variety of the bourbon recipes.

Alcohol has a lower freezing point than water, so you may wish to think twice about adding a little extra kick of alcohol to frozen desserts because they may not freeze properly.

If you do not want to invest in a full bottle of bourbon for a recipe, you should be able to pick up small single drink serving bottles (which usually measure a little less than 1/4 cup) at most liquor and package stores. This is the small bottle you see served on airlines, and it is usually enough for most single recipes as a flavoring.

The folks at the Wild Turkey Bourbon distillery are offering a free recipe booklet containing savory and sweet recipes using their bourbon. Send a self-addressed, stamped business envelope to: Wild Turkey Recipe Brochure, PO Box 8695, New Milford, CT 06776-8685.

Some of these recipes may call for a "shot" of liquor rather than giving a precise measurement, most likely used in a savory recipe where the amount of liquid is not important to the stability of the end result. One shot can range from 1 ounce to 1-1/2 ounces. If you want more bourbon flavor, measure on on the high side. If you want less or it is a frozen recipe, use only 1 ounce.

More About Bourbon Whiskey and Bourbon Recipes:

Bourbon History
Bourbon Lore and Legends
What is bourbon?
Bourbon Laws & Regulations
Bourbon Cooking Tips
Bourbon Alcohol Content in Recipes
Alcohol Burn-Off Chart
Bourbon Recipes

Cookbooks

Jack Daniel's The Spirit of Tennessee Cookbook
The Kentucky Bourbon Cookbook
Splash of Bourbon: Kentucky's Spirit: A Cookbook
Cooking with Booze
More Cookbooks
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