Bourbon is a popular liquor made from corn that can add great flavor when cooking. The sweetness and oak flavors pair nicely with meats, sauces, desserts, and more. Choosing the right bourbon to cook with depends on your dish and personal taste preferences. Generally, lower proof and less expensive bourbons work well, as the subtle flavor nuances get lost during cooking. We’ll explain everything you need to know about cooking with bourbon in this comprehensive guide.
What is bourbon?
Bourbon is a type of American whiskey made primarily from corn. It must contain at least 51% corn in the mashbill (grain recipe). The other grains used are typically rye, wheat, and malted barley. Bourbon gets its signature flavor from being aged in new, charred oak barrels. This gives it notes of vanilla, caramel, and spice. It’s bottled at 80 proof or more (at least 40% ABV). Bourbon must be made in the United States, but does not have to be from Kentucky despite its strong association with the state. Popular bourbon brands include Maker’s Mark, Jim Beam, and Wild Turkey.
Why cook with bourbon?
Cooking with bourbon adds sweet, oaky richness to various dishes. The alcohol flavors nicely meld with sugars and acids during the cooking process. Bourbon adds complexity to sauces, tenderizes meats, and boosts flavor in baked goods. The sweet vanilla flavors pair especially nicely with chocolate. It can give desserts like bread pudding or pecan pie an extra layer of flavor. Savory foods like steak or chicken benefit from a touch of bourbon too. The oak and spice notes complement hearty meats. Overall, bourbon is versatile in cooking and works well in both sweet and savory recipes.
What types of bourbon work best for cooking?
When choosing a bourbon to cook with, you don’t need an expensive, high-end bottle. Many of the nuances of expensive bourbons will cook off. The key is choosing a good quality bourbon with flavors that complement your recipe. Here are some tips for selecting a bourbon to use for cooking:
- Choose an 80-90 proof bourbon. Higher proofs will cook off too quickly.
- Avoid single barrel or small batch bourbons. The layered flavors will get lost.
- Select a lower-priced bourbon ($20-30 range) so you don’t waste nice bourbon.
- Pick a bourbon with a sweeter, more vanilla or caramel taste profile.
- Choose a bourbon you would drink on its own. Don’t use rotgut quality.
Some specific bourbons that work well in cooking include:
- Evan Williams
- Ancient Age
- Jim Beam White Label
- Maker’s Mark
- Wild Turkey 81
- Old Forester 86 Proof
These offer nice sweetness and oak flavors without breaking the bank. They also won’t overpower dishes with too high alcohol content.
Do you have to use bourbon or can you substitute?
You can substitute another spirit in place of bourbon in cooking recipes if needed. While you won’t get the exact same flavors, several substitutes work in a pinch:
- Rye whiskey – Most similar flavor profile to bourbon
- Rum – Sweeter taste complements baking
- Brandy – Adds fruitiness instead of oakiness
- Scotch whisky – Adds smoky richness
- Applejack – Provides nice apple sweetness
Use an 80 proof version of the substituted spirit. Measure it to replace the same amount of bourbon called for in the recipe. Keep in mind each will impart slightly different flavors based on their taste profiles.
How does cooking affect bourbon flavor?
Heating bourbon dulls the alcohol bite and brings out the sweet, woody notes. The sugars caramelize and the oak flavors concentrate. However, extended cooking time can diminish the complexity too much.
Here are some tips on how cooking impacts bourbon:
- Flambeing with bourbon reduces the alcohol but keeps the woody flavors.
- Quick pan sauces retain more bourbon character.
- Long braises and baking mute the vanilla and spice notes.
- Higher cooking temperatures can make the bourbon too bitter.
The key is not to overcook dishes with bourbon too long. Quickly incorporate it toward the end of cooking if you want to retain the bourbon’s complexity. Otherwise, prolonged heating will leave you with just sweetness and oakiness.
What are the best ways to cook with bourbon?
Bourbon works well in a variety of cooking methods. Here are some of the best ways to incorporate bourbon into recipes:
Pan Sauces
Deglazing a pan with bourbon after searing meats like steak captures the fond (browned bits) for rich, quick sauces. The alcohol mellows but you still get bourbon’s flavor.
Marinades
A soak in a bourbon marinade adds wonderful flavor and tenderness to meats. The sugars caramelize nicely during grilling or roasting.
Baking
Add bourbon to baked goods like cakes, cookies, bread pudding, or pecan pie for a hint of spirit-y sweetness.
Braising
Braising meat or vegetables in a bourbon-spiked broth enriches the flavors as everything simmers together.
Grilling
Brushing bourbon on meats while grilling provides great caramelized glaze. Or add bourbon-soaked wood chips to the coals.
Flambeing
Warming bourbon to quickly ignite and flambé desserts like bananas foster adds a fun presentation with great flavor.
Bourbon meat recipes
Bourbon’s sweet, oaky taste pairs wonderfully with red meats like beef, pork, lamb, and venison. It also complements poultry like chicken, turkey, and duck. Here are some classic bourbon meat recipes to try:
Bourbon Pork Chop Glaze
– 1/2 cup bourbon
– 1/2 cup packed brown sugar
– 3 tbsp honey
– 3 tbsp Worcestershire sauce
– Bring to a boil, reduce heat and simmer until thickened. Brush over pork chops last 5 minutes of grilling.
Bourbon Steak Marinade
– 1 cup bourbon
– 1/2 cup soy sauce
– 1/4 cup olive oil
– 3 cloves garlic, minced
– 2 tbsp Worcestershire sauce
– 1 tbsp cracked black pepper
– Marinate steaks 2-4 hours before grilling.
Bourbon Chicken
– 1/3 cup bourbon
– 1/4 cup honey
– 3 tbsp Worcestershire sauce
– 1 tsp paprika
– 12 chicken thighs
– Combine sauce ingredients, pour over chicken in baking dish. Bake at 350F for 30-40 minutes basting occasionally.
Bourbon Meatloaf
– 1/2 cup bourbon
– 1/2 cup ketchup
– 1/4 cup brown sugar
– 1 tsp garlic powder
– Pinch cayenne pepper
– Brush mixture over meatloaf last 15 minutes baking.
Bourbon dessert recipes
The sweet caramel and vanilla flavors of bourbon make it a tasty addition to all kinds of desserts. Here are some classic bourbon dessert recipes:
Bourbon Pecan Pie
– One 9 inch pie crust
– 1 cup light corn syrup
– 3 tbsp brown sugar
– 3 tbsp bourbon
– 1/4 tsp salt
– 1 cup pecan halves
– Combine filling ingredients, pour into crust, top with pecans. Bake at 375F for 40-50 minutes.
Bourbon Chocolate Cake
– 2 ounces bittersweet chocolate, melted
– 1/2 cup bourbon
– 1 tsp vanilla
– 1 cup flour
– 3/4 cup sugar
– 1/2 tsp baking soda
– 1/4 tsp salt
– 6 tbsp vegetable oil
– 1/2 cup milk
– 1 egg
– Mix wet ingredients, stir in dry ingredients. Pour batter into greased pan, bake at 350F 25-30 minutes.
Bourbon Bread Pudding
– 6 cups cubed brioche or challah bread
– 3/4 cup bourbon
– 3/4 cup brown sugar
– 2 cups milk
– 4 eggs
– 1/2 cup raisins
– 1 tsp cinnamon
– 1/4 tsp nutmeg
– Soak bread in bourbon/milk mixture. Add rest of ingredients. Pour into baking dish, bake at 350F 45-55 minutes.
Bourbon Bananas Foster
– 1/4 cup butter
– 1/2 cup brown sugar
– 1/4 cup bourbon
– 4 bananas, halved lengthwise
– Vanilla ice cream
– Melt butter, sugar, and bourbon. Add bananas and cook until soft. Ignite sauce to flambé. Serve over ice cream.
Conclusion
Bourbon can add wonderful depth, sweetness, and complexity across savory dishes, baked goods, and desserts. For best results, use a quality 80-90 proof bourbon in the $20-30 range. Be careful not to overcook with bourbon, as extended heating will diminish the vanilla and spice notes. Whether making a pan sauce, marinade, baked entree or dessert with bourbon, you’ll love the hints of oak and caramel it provides. Bourbon’s versatility makes it a great liquor to start cooking with.