ocks glass to mix your drink into.
Then, place a
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.
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.
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
pple juice, sugar, ketchup, vinegar, whiskey and soy sauce and cook
ours.
Combine brown sugar, whiskey, and black pepper in a
nd the 2/3 cup bourbon; pour over the fruit and
s very firm. Cool.
Whiskey Sauce:.
Melt butter in
Put 2 sprigs of fresh mint in bottom of a tall, thin glass. Add powdered sugar and a few drops of water.
Use a wooden muddler and bruise the mint with the sugar and water thoroughly.
Pour in 1 jigger of bourbon whiskey.
Pack glass to the brim with finely crushed ice.
Add 1 more jigger whiskey.
Let trickle to bottom of glass.
Put sprig of fresh mint in top of glass.
Serve with 2 straws.
stir in 1/2 cup bourbon whiskey; set aside to soak.
round cumin.
Whiskey Molasses:.
Stir together molasses, bourbon whiskey, chopped scallions
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.