While many are aware of food and wine rules, fewer people have a sense of bourbon and food-pairing rules.
Fortunately, there aren’t many rules to remember. The focus should always be your enjoyment and personal tastes. However, if you’re looking for a few guidelines when pairing bourbon whiskey with food, we have created the How to Pair Spirits and Food Like a Master guide to get you started.
When it comes to pairing bourbon with dessert, the sky is the limit. The flavor profile of bourbon complements many desserts exceptionally well. We’ve gathered three of our favorite bourbon dessert recipes to show you how easy pairing bourbon with your sweet tooth can be.
Easy Chocolate Bourbon Pecan Pie
- 9 inch Pie Shell
- 3 tbsp John AP Conoley Bourbon Whiskey
- 1 cup Chopped Pecans
- 3 Eggs
- 3/4 cup Dark Brown Sugar
- 2/3 cup Light Corn Syrup
- 1/2 cup Butter
- 1/2 tsp Salt
- 6 oz Semi-sweet Chocolate Chips
- Pre-heat the oven to 375 degrees.
- Toast the pecans on a baking sheet for 8 minutes.
- In a large bowl,whisk the eggs with the brown sugar, corn syrup, vanilla, melted butter, bourbon and salt until blended.
- Stir in the pecans and chocolate chips until evenly distributed.
- Pour mixture into pie shell.
- Place on bottom oven rack and bake for 55 minutes, or until pie is set.
- Once done, let cool for 1 hour.
Bread Pudding with Bourbon Sauce
- 1 French Bread Loaf
- 4 cups Milk
- 3 Large Eggs
- 2 cups Sugar
- 1 cup Raisins
- 3 tbsp Butter
- 2 tbsp Vanilla Extract
- 1/2 cup Butter, softened
- 1 cup Sugar
- 1 Large Egg
- 2 tbsp John AP Conoley Bourbon Whiskey
- Combine bread and milk in a large mixing bowl; set aside for 5 minutes.
- Add eggs, sugar, raisins, butter and vanilla; stir well.
- Spoon mixture into a greased 3 quart casserole.
- Bake, uncovered, at 325°F for 1 hour or until firm.
- Cool in pan at least 20 minutes before serving.
- Combine butter and sugar in a small saucepan; cook over medium, stirring frequently, until sugar dissolves.
- Add egg, stirring briskly with a wire whisk until well blended.
- Cook over medium heat 1 minute.
- Remove from heat, cool slightly; stir in bourbon.
- Spoon into individual serving bowls; serve with Bourbon Sauce.
Bourbon-Marshmallow S’mores with Bacon
- 9×13 Pan
- Graham Crackers
- Hershey's Chocolate Bars
- 3 1/2 envelopes Unflavored Gelatin
- 1/2 cup Cold John AP Conoley Bourbon
- 1/2 cup Cold Water
- 2 cups Granulated Sugar
- 1/2 cup Light Corn Syrup
- 1/4 tsp Salt
- 2 Large Egg Whites
- 1 tbsp Vanilla Extract
- Oil a 9×13 baking pan and sprinkle powdered sugar on bottom to coat.
- Pour ½ cup of cold water into electric mixer bowl. Add in packages of gelatin.
- Use a whisk attachment and gently mix.
- While that sits, add sugar, bourbon, syrup and salt to a medium pot. Heat on low and whisk until sugar dissolves.
- Turn heat up to medium and allow sugar to come to a boil. Make sure it doesn’t overflow. Let it boil for 8-12 minutes until it reaches 240 degrees F. The mixture will look light brown but the end result will still be a white marshmallow.
- Turn off the heat and add it to the electric mixer bowl with the gelatin inside, on a low speed setting.
- Turn mixer to high and beat for 6-8 minutes.
- About 3-4 minutes in, add egg whites to a separate bowl and beat until stiff peaks form.
- Add egg whites and vanilla to electric mixer and mix until combined.
- Pour mixture into 9×13 pan.
- Dust powdered sugar on top and let set for 3-5 hours, until firm.
- Once firm, turn pan upside down and cut into desired shape.
- Make s’more as desired.