“Too much of anything is bad, but too much of good whiskey is barely enough.”—Mark Twain 170g (6 oz) dark chocolate 5 tbsp water 3 eggs 2 egg yolks 55g (2 oz) fine caster sugar 1 tsp gelatin juice from one orange 250ml (½ pint) double cream 2 tbsp whisky Heat the water in a small pan and melt the chocolate, stirring until creamy. Beat the egg, egg yolks and sugar together in a bowl until thick and pale. Put…
An ancient Scotch relative taught me this recipe when I was but a wee slip of a lad. The sort of thing to sit down to after tossing a few cabers and killing a few Englishmen. With a nice cup of tea. 170g (6 oz) self-raising flour 170g (6 oz) butter 170g (6 oz) soft brown sugar 3 eggs, beaten Rind of a small orange, grated 4 tbsp whisky For the icing: 170g (6 oz) icing sugar 55g (2 oz)…
This Southern US dish is best made with bourbon, in honour of its heritage. Serves 6-8 as a side dish. 450g (1 lb) sweet potatoes 4 tbsp butter, softened 55g (2 oz) light brown sugar pinch of salt pecan halves or marshmallow for topping 125ml (¼ pint) bourbon whiskey Preheat the over to 160C/325F/Gas Mark 3. Cook the potatoes for about 15 minutes or until they are soft and slide off a knife. Drain, mash and add the butter, sugar,…
Unlike most of the other recipes in this chapter, where the cooking will destroy most of the unique character of a whisky so blends are fine, we recommend a single malt for this one because you’ll really taste it. A good unpeated lowland malt is best. 2 tbsp orange juice 1 tbsp honey 2 tsp dried thyme 2 tbsp balsamic vinegar 100ml (1/3 cup) extra virgin olive oil pinch salt 1 tbsp whisky Whisk all the ingredients together—preferably several hours…
“I like my whisky old and my women young.”—Errol Flynn 8 ripe peaches, peeled and halved 900g (2 lb) very fine sugar 300ml (2/3 pint) water 250g (9 oz) whipped cream 3 tbsp whisky Heat the water, dissolving in the sugar as you bring it to the boil. Add the peaches and simmer for 15 minutes. Remove the peaches and add the whisky to the syrup, boiling for five minutes. Cool and pour over the peaches. Chill and serve with…
Those crazy Mexicans. This makes a nice bagfull. 110g (4 oz) brown sugar 130g (4 ½ oz) white sugar 125ml (¼ pint) sour cream 200g (3 ½ oz) pecans, shelled and halved 1 tsp vanilla 2 tbsp whisky (preferably Bourbon) Mix the sugar and sour cream and cook slowly over a low heat until it forms a soft ball. Remove from the heat and mix in the vanilla, nuts and the bourbon. Stir well until thick and creamy. With a…
This is pretty much perfect with Irish whiskey soda bread. And Irish whiskey. 1 tbsp sugar 9 tbsp butter, softened 3 tbsp whiskey Heat the whiskey and sugar in a pan until hot then stir in the butter until melted and fully combined. Allow to cool.
“Freedom and Whisky gang thegither!”—Robert Burns 1 small onion, finely chopped 3 tsp butter 250ml (½ pt) milk 450g (1 lb) Scottish or mature cheddar cheese, grated 3 tsp cornflour 4 tbsp Scotch whisky Cook the onion in the butter in a large pan for a few minutes until soft. Add milk and continue heating until the mil starts to bubble. Gradually stir in the cheese and cook until all is melted, stirring continuously. In a small bowl, mix the…
The legendary Dom Pedro is served a number of ways, often blended and served in a glass as a cocktail, or here as a dessert. Nuts optional. 2 scoops vanilla ice cream chocolate sauce 2 shots single malt whisky Drizzle chocolate sauce over the ice cream and give it a good stir to start the ice cream melting, then pour over the whisky.
Using crumbled cookies makes these fantastically rich and chocolatey. Vary whisky strength according to taste… 110g (4 oz) pecans, finely chopped 175g (6 oz) chocolate cookies 130g (4 ½ oz) icing sugar icing sugar for rolling 1 ½ tbsp golden syrup or corn syrup 125ml (½ cup) whisky Crumble the chocolate cookies as finely as possible, and mix with the nuts in a large bowl. Add the sugar, syrup and whisky, mixing thoroughly with your hands. Roll the mixture into…