In a large saucepan, whisk the ketchup, brown sugar, bourbon whiskey, and water together until the sugar has dissolved.
Stir in the cocktail sausages, and place over medium heat.
Bring the sausages and sauce to a simmer; serve.
ill want to grab a cocktail or rocks glass to mix
Heat oil and 2 TBS butter over medium-high heat.
Saute fillets 3-4 minutes on each side for medium rare and longer for more well-done meat.
Remove to a warm platter. Season with salt and pepper.
Pour oil out of the skillet; add 1 TBS of butter adn the shallots and cook 1 minute.
Add beef broth and boil rapidly for 2 minutes, scraping the pan for bits of brown flavor.
Add the bourbon; boil 1-2 minutes more.
Remove from the heat; stir in remaining 3 TBS of butter, 1 TBS at a time.
Pour sauce over the steaks and serve.
5 minutes. Stir beef broth, bourbon whiskey, triple sec, 1/2 cup
owl.
Stir pineapple juice, bourbon whiskey, soy sauce, garlic cloves, brown
white sugar, brown sugar, and bourbon whiskey until smooth. Pour the cream
Bring maple syrup and softened butter to a boil in medium saucepan.
Stir in 1 tablespoon bourbon whiskey or extract.
Serve warm over crepes or pancakes.
In a large skillet over medium heat, combine the onion, garlic, and whiskey. Simmer for 10 minutes, or until onion is translucent. Mix in the ground black pepper, salt, ketchup, tomato paste, vinegar, liquid smoke, Worcestershire sauce, brown sugar, and hot pepper sauce.
Bring to a boil. Reduce heat to medium-low, and simmer for 20 minutes. Run sauce through a strainer if you prefer a smooth sauce.
inger, dry minced onion, and bourbon whiskey in a 9x13 inch baking
Place hot dogs, bourbon whiskey, ketchup, and brown sugar into a saucepan over medium heat. Heat, stirring often, until the brown sugar has dissolved and sauce is bubbly, 10 to 15 minutes.
Grind cookies in a food processor into fine crumbs; transfer to a large mixing bowl.
Grind pecans in the food processor; add to cookie crumbs. Stir 1 cup confectioners' sugar, bourbon whiskey, cocoa powder, and corn syrup with the cookies and pecans until the mixture holds together; roll into 3/4-inch balls.
Spread coconut onto a plate and 1/4 cup confectioners' sugar onto a separate plate. Roll balls in coconut and sugar to coat. Arrange balls onto a platter, cover with plastic wrap, and refrigerate until hardened, at least 1 hour.
Whisk together the water, bourbon whiskey, soy sauce, brown sugar, Worcestershire
Put the whiskey, lemon juice, simple syrup and several ice cubes in a cocktail shaker and shake well.
Strain into a highball glass and add more ice cubes. Decorate with an orange wedge and cocktail cherry. Serve topped up with soda water.
In a cocktail shaker, combine the southern comfort, bourbon, amaretto, orange juice, lemon juice with ice cubes and shake vigorously.
Place the crushed ice in a highball glass and fill with the cocktail. Garnish with a slice of pineapple, a slice of lemon, and maraschino cherries.
To make the Honey Syrup,:
In a 1-quart saucepan, mix honey and water. Heat about 2 minutes over medium-high heat, stirring constantly until honey is dissolved. Remove from heat; and set aside 1 hour to cool.
Pour syrup into glass jar. Cover jar; refrigerate until ready to use. Makes about 1/2 cup.
Cocktail: Add the bourbon, orange juice, honey syrup, lemon juice and bitters to a cocktail shaker filled with ice; shake well.
Pour into a cocktail glass. Top with Champagne. Garnish with an orange twist.
Place a tea bag in cocktail shaker, pour bourbon whiskey and stir it for 20 seconds and then remove tea bag.
Add peach bitters, peach syrup, sweet vermouth and few cubes of ice and stir well.
Strain the cocktail into a glass filled with ice and garnish it with lemon peel.
Tips: For best result get tea from http://www.teaforte.com.au.
Fill a cocktail shaker with ice. Pour bourbon, herbal red wine, orange-flavored liqueur, and bitters over ice; add lemon peel and orange peel. Cover shaker, shake vigorously to release oils from peels, and strain into a chilled cocktail glass.
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.
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.
Garnish with slice of orange and lemon and a maraschino cherry.
Place 2 sprigs fresh thyme in a cocktail shaker. Add bourbon, Dijon mustard, apple cider, lemon juice, and simple syrup. Fill with ice, cover and shake until chilled. Strain into a large mug or mason jar filled with ice. Garnish with a sprig of fresh thyme.