Whiskey and Bourbon are distilled spirits that are great for a lot of occasions. Be it at parties, dinners, or just a night out with friends, these two beverages can really lighten up the “spirits” of anyone that drinks them. But oftentimes, people consider bourbon and whiskey as one and the same – after all, […]
A Flaviar Review From A Non-Expert Bourbon Guy
Too often when I read about spirit of the month clubs, it’s from “experts”, that know a whole lot of what they’re talking about. Unfortunately, I’m not a booze expert. But I like bourbon, and joined Flaviar for a few months with the intent of getting access to interesting whiskeys. My review of Flaviar is […]
Whiskey Of The Month Clubs A to Z Everything I Could Find Online
I’m a casual whiskey drinker, but after joining some beer of the month clubs I figured I’d look into some whiskey of the month clubs to see if there were some to join, so that I could review them and post those reviews here on the website. Well, I was surprised to see that there were […]
Cardamom and Dark Chocolate Swirl Whisky Milkshake
Does a milkshake with whisky really need any introduction? Take everyone’s childhood favorite quick dessert and spike it and what else does adult life really need? A swirl of this decadent dark chocolate sauce, infused with the gorgeous aroma of toasted cardamom pods, is what!
One of my first childhood food memories is of my grandmother sitting on the front porch, churning homemade ice cream by hand. Boy those were the days! We used to just dip right out of the mixer before she had a change to get it into the freezer. And it was heaven spooned into a cup with a dash of milk– a poor man’s milkshake if ever there was one!
Bourbon Maple Pecan Pie with Homemade Pie Crust
Growing up in the Southern United States, pecan pie was something of a staple. Everybody made it during the holidays, and I grew tired of it quickly! Overly sweet, the savory deliciousness of the pecans got lost in a sea of sugar. This recipe is much more balanced, and uses the milder maple syrup in place of the extra-strong corn syrup which is usually used with abandon.
I like to toast my pecans lightly before adding them in, but that is just a personal preference. I also call here to blend them until they are finely ground– I find this adds a lovely texture to the final pie where the custard sets on top and the ground pecans form a delicious layer in the bottom of the crust.