BOURBON BRûLé
Provided by Shawn & Kris
Yield 2 people
Number Of Ingredients 5
Steps:
- Slice the orange in half horizontally. Cut a thin slice (no more than 1/8 inch) from each half. Coat one side of each slice with the sugar. Heat a small, heavy skillet, preferably cast iron, on high. Place the orange slices, sugar-side down, in the skillet and sear for a couple of minutes, until lightly caramelized. Remove from pan and let cool, browned side up. Juice the rest of the orange; you should have about 1/4 cup. *For a smokier taste we used a culinary blowtorch on the sliced oranges instead of the skillet.
- Combine bourbon, sherry, ginger liqueur and orange juice in a cocktail shaker with a few ice cubes. Stir briefly to chill. Strain over ice into two rocks glasses. Place an orange slice, caramelized side up, directly in each glass, sitting on top of the rocks. Serve.
BOURBON BRûLé
I mixed bourbon, ginger liqueur and sherry with a little fresh orange juice. And in a moment of inspiration, I gussied up the orange garnish by caramelizing the slices before placing them afloat in the drinks. I loved the way it looked and how it tasted. The sweet seared orange perfumes every sip.
Provided by Florence Fabricant
Categories cocktails
Yield 2 drinks
Number Of Ingredients 5
Steps:
- Slice the orange in half horizontally. Cut a thin slice (no more than 1/8 inch) from each half. Coat one side of each slice with the sugar. Heat a small, heavy skillet, preferably cast iron, on high. Place the orange slices, sugar-side down, in the skillet and sear for a couple of minutes, until lightly caramelized. Remove from pan and let cool, browned side up. Juice the rest of the orange; you should have about 1/4 cup.
- Combine bourbon, sherry, ginger liqueur and orange juice in a cocktail shaker with a few ice cubes. Stir briefly to chill. Strain over ice into two rocks glasses. Place an orange slice, caramelized side up, directly in each glass, sitting on top of the rocks. Serve.
Nutrition Facts : @context http, Calories 214, UnsaturatedFat 0 grams, Carbohydrate 17 grams, Fat 0 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 3 milligrams, Sugar 13 grams
BUFALA NEGRA
At Philip Marie in Greenwich Village, John Greco uses ginger beer to top a bourbon cocktail seasoned with a splash of good balsamic vinegar, a slight variation on the original made with balsamic syrup and ginger ale, which was created by Jerry Slater of H Harper Station in Atlanta.
Provided by Florence Fabricant
Categories cocktails
Yield 1 drink
Number Of Ingredients 5
Steps:
- Muddle sugar, vinegar and 4 basil leaves in a cocktail shaker. Add bourbon and ice and shake to dissolve sugar.
- Strain over ice into old-fashioned glass, top with ginger beer and garnish with basil. Serve.
Nutrition Facts : @context http, Calories 140, UnsaturatedFat 0 grams, Carbohydrate 8 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 5 milligrams, Sugar 8 grams
BOURBON VANILLA CRèME BRûLéE
This crème brûlée couldn't be easier especially with just four ingredients! This is not made the traditional method, but still turns out silky smooth, and it's ready faster than the oven method!
Provided by thedailygourmet
Categories Creme Brulee
Time 2h20m
Yield 4
Number Of Ingredients 5
Steps:
- Add egg yolks to a bowl and beat with an electric mixer on high speed until eggs are thick and light yellow, about 5 minutes. Gradually beat in 1/4 cup sugar and vanilla bean paste.
- Pour cream in the top of a double boiler over simmering water and simmer until just hot to the touch, about 3 minutes. Pour half of the warmed cream into the egg mixture, a little at a time, whisking constantly so eggs do not curdle.
- Pour egg yolk-cream mixture into the remaining cream in the double boiler.
- Cook over medium heat, stirring continuously, until mixture thickens, 8 to 10 minutes. Do not let mixture boil.
- Pour custard into 4 small ramekins and refrigerate for a minimum of 2 hours, up to 24 hours.
- Sprinkle each crème brûlée with some of the remaining tablespoon of superfine sugar.
- Use a blowtorch to melt the sugar on top of the crème brûlée. It will crystallize as it hardens. Alternatively you can use the oven broiler, but be careful to not burn the sugar.
- Lightly tap the crystallized sugar with the back of a spoon to break it before eating.
Nutrition Facts : Calories 310.1 calories, Carbohydrate 18.4 g, Cholesterol 235.2 mg, Fat 25.3 g, Protein 3.2 g, SaturatedFat 14.9 g, Sodium 28.7 mg
BOURBON: OLD-FASHIONED
This simply made and elegant cocktail focuses on the flavor of the bourbon, so keep that in mind when shopping for booze because bad-tasting liquor makes a lousy drink. Still, that doesn't mean that you have to break the bank.
Provided by Mark Bittman
Categories cocktails
Time 2m
Number Of Ingredients 5
Steps:
- Muddle the sugar cube the Angostura bitters. Add ice and pour in the whiskey. Garnish: lemon twist.
VANILLA CRèME BRûLéE
Five simple ingredients - cream, vanilla, salt, eggs and sugar - make for an exquisitely rich and elegant dessert. Most crème brûlée recipes require the use of a small propane torch to achieve the crackly sugar top, but this version offers a simpler (and safer) solution: your oven's broiler. One thing to note: Be sure to let the custard set for several hours in the refrigerator before brûléeing the top, otherwise you'll end up with soupy custard.
Provided by Mark Bittman
Categories custards and puddings, dessert
Time 1h
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat oven to 325 degrees. In a saucepan, combine cream, vanilla bean and salt and cook over low heat just until hot. Let sit for a few minutes, then discard vanilla bean. (If using vanilla extract, add it now.)
- In a bowl, beat yolks and sugar together until light. Stir about a quarter of the cream into this mixture, then pour sugar-egg mixture into cream and stir. Pour into four 6-ounce ramekins and place ramekins in a baking dish; fill dish with boiling water halfway up the sides of the dishes. Bake for 30 to 40 minutes, or until centers are barely set. Cool completely. Refrigerate for several hours and up to a couple of days.
- When ready to serve, top each custard with about a teaspoon of sugar in a thin layer. Place ramekins in a broiler 2 to 3 inches from heat source. Turn on broiler. Cook until sugar melts and browns or even blackens a bit, about 5 minutes. Serve within two hours.
Nutrition Facts : @context http, Calories 407, UnsaturatedFat 15 grams, Carbohydrate 4 grams, Fat 41 grams, Protein 5 grams, SaturatedFat 25 grams, Sodium 121 milligrams, Sugar 4 grams
IL SORPASSO
Provided by Jennifer Steinhauer
Categories for one, cocktails
Yield 1 serving.
Number Of Ingredients 7
Steps:
- In a cocktail shaker, combine the Aperol, bourbon, honey, lemon juice and sugar. Shake well.
- Fill a rocks glass with ice, and pour in contents of the shaker. Top with club soda, and garnish with orange slice.
Nutrition Facts : @context http, Calories 115, UnsaturatedFat 0 grams, Carbohydrate 7 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 14 milligrams, Sugar 6 grams
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