An Old Fashioned made with Early Times Kentucky Whisky.
Old Fashioned Recipe
+ 2 oz bourbon whiskey
+ 2 dashes Angostura® bitters
+ 1 splash water
+ 1 tsp sugar
+ 1 maraschino cherry
+ 1 orange wedge
Muddle sugar with the bitters and orange slice. Top with ice and add in rest of ingredients. Garnish with slice of orange.
Photo credit: Lush Lady
I always get the itch to bake when Fall comes, when warm breads and spiced flavors are inviting again. And who better to turn to for a new (to me) recipe than Martha Stewart. I whipped up this Sweet Potato Bourbon Bundt Cake with Bourbon Syrup and was not disappointed in the least. The cake’s brown sugar and sweet potato notes meld perfectly with the moistening spike of bourbon. And the syrup! Don’t get me started. And since there’s sweet potato in it, I can only assume it’s healthy, right? Sweet Potato Bourbon Bundt Cake with Bourbon Syrup (recipe here) DIRECTIONS BOURBON SYRUP DIRECTIONS
Photo credit: Lush Lady
1 1/2 cups firmly packed dark brown sugar
1/3 cup unsalted butter, softened, plus more for pan
2 large eggs
1 cup cooked sweet potato
1 teaspoon pure vanilla extract
2 3/4 cups all-purpose flour
3/4 cup milk
1/3 cup bourbon or apple juice
1 tablespoon baking powder
1 teaspoon pumpkin pie spice
3/4 teaspoon salt
Nonstick cooking spray with flour
3 tablespoons chopped pecans
Preheat oven to 325 degrees. In the bowl of an electric mixer fitted with the paddle attachment, mix together brown sugar, butter, and eggs until very light and fluffy. Add sweet potato and vanilla; beat to combine. Add flour, milk, bourbon, baking powder, pie spice, and salt; mix until just incorporated. Lightly spray a 10 or 12 cup Bundt pan with cooking spray. Sprinkle bottom and up sides of the pan with pecans. Pour in cake batter. Bake until a toothpick inserted in the center of the cake comes out clean, 50 to 60 minutes. Let cool 10 minutes. Remove from pan; cool completely on wire rack. Brush cake with bourbon syrup. Serve cake slices with any remaining syrup.
1 cup sugar
1/2 teaspoon pure vanilla extract
1 teaspoon unsalted butter
2 tablespoons bourbon
In a small saucepan, bring sugar and 1/2 cup water to a boil. Cook 5 minutes. Add butter, vanilla, and bourbon. Cook until syrupy, about 5 minutes.
Is this not the most beautiful Sazerac you have ever seen? Built with Bulleit Rye, Herbsaint, sugar and Peychaud’s bitters, it was a scrumptious little piece of New Orleans found in Atlanta. Thanks DBA Barbecue.
Photo credit: Lush Lady
