Recipes

Old-Fashioned Cocktail Tartlets

March 6, 2016
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The Old-Fashioned is one of my favourite cocktails. Its simplicity makes is very easy to transfer the concept to baking. It only containes bourbon, sugar and cocktail bitters.

Red Onion Confit With Maple Syrup And Bourbon

February 25, 2015
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I haven’t used whisky in cooking for a while which is a bit of a shame for a combined food and whisky blogger. Here is a recipe for a condiment that can be served with most kinds of barbecued and roast meat as well as steaks.

Whisky Christmas Dinner – Dessert: Whisky Soufflé

December 13, 2012
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The Soufflé au Grand Marnier is a French classic, so why not swap the orange liqueur for a nice whisky?

Whisky Christmas Dinner – Main Course: Fillet of Beef With Morel Sauce

December 12, 2012
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Another simple but not necessarily cheap and easy dish to help you to have enough time to enjoy the holidays.

Whisky Christmas Dinner – First Course: Sauteed Goose Liver with Sultanas

December 11, 2012
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Over the next days I will present my suggestion for a whisky-enhanced Christmas dinner. Here is the first course:

Coq au Whisky

November 3, 2012
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I does not need much imagination to notice that this recipe is inspired by the French Coq au Vin, a chicken braised in wine. Here we swap wine for whisky.

Vanilla Ice Cream With Maple Glazed Bourbon Walnuts

August 11, 2012
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Maple syrup, walnuts and bourbon are a match made in heaven. Here is a recipe for an an ice cream topping that is just about perfect for vanilla flavour.

Bourbon Belly Bean Barbecue

June 2, 2012
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Besides my love for whisky I have another culinary passion: barbecue. Now why not combine those two passions in a spontaneous Saturday Session?

Whisky Cocktail: The Fakerac

March 6, 2012
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Here is a somewhat nasty method to approximate a legendary cocktail…

Recipe: Whiskey Sour Sorbet

August 26, 2011
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25th August is National Whiskey Sour Day in the USA. Here is my take on the topic.

Whisky Cocktail: The Speyside Sunset

July 23, 2011
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Here is a recipe for a cocktail that tries to capture the mood of sunny Speyside evenings in both style and colour.

Whisky Recipe: Mature Cheese Spread

March 31, 2011
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The combination of whisky and cheese is nothing uncommon these days. I even made an experiment of marinating stilton in port wood whisky a while ago. Let me present you now another recipe that involves cheese and whisky.

Recipe: Whisky Fudge

February 9, 2011
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Most people like sweets to so some degree, and I am no exception. A classic treat that can be made rather easily is fudge. And a classic variety of fudge is the one that has whisky added to it. Needless to say that this is my favourite.

Whisky Recipe: Ardbeg Gravlax

September 22, 2010
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To create a bit of a cross between gravlax and smoked salmon I had the idea of adding smoky whisky to the curing ingredients. I think the comparatively light-bodied and fresh character of Ardbeg is the perfect match for the salmon.

Whisky BBQ: Barrel Smoked Pork Neck

September 4, 2010
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Jack Daniel’s have a hidden gem in their product range that I think is just marvelous. You can buy wood chips made from used Jack Daniel’s casks that can be used for adding another dimension to your Barbeque.

Whisky Recipe: Glenfarclas Fruit Cocktail

June 8, 2010
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Ingredients (serves 6):

1 kg of your favourite mixed fruits
100 g Sultanas
A generous measure of Glenfarclas 17
Lemon or lime juice
Sugar or liquid honey

Whisky Cocktail Recipe: The Machattan

February 12, 2010
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I have always wondered why there are so little cocktails based on sherry. After pondering this for a while I had an idea: Why not make a Manhattan-like cocktail with sherry and a sherried Scotch ?

Whisky Christmas Dinner – Course 3: Bruichladdich Zabaione

December 7, 2009

To conclude the Whisky Christmas Dinner, I selected a variation of a classic Italian desert. Zabaione, or Zabaglione as it is sometimes spelled, is traditionally made with Marsala, a fortified wine from Sicily. Bue there is no problen in finding a single malt whisky that can replace it.

Whisky Christmas Dinner – Course 2: Glendronach Leg of Venison

December 4, 2009

The main course of my Christmas dinner will feature a venison roast. To underlinine the Christmas character of the dish, it will be accompanied by a gingerbread sauce with a bit of dark chocolate. Preparation is fairly simple.

Whisky Christmas Dinner – Course 1: Mortlach Oxtail Soup

December 2, 2009

Right in time for Christmas, I have prepared a three course dinner where whisky plays an important role as an ingredient. For each course I selected a single malt whisky that matches the character of the dish as well as possible.

The first course will be a classic oxtail soup.

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