Bourbon Reduction - Flambé

[jonnys_spirit]

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Approximately 600ml bourbon feints @ 50%abv - aged 9 months on charred and toasted oak.
2 oz panela sugar
Zest / peel of one orange - de-pithed. Cut into small strips.
One charred/toasted oak finger.

Mix all ingredients into a 750ml bottle. Top up with feints to 750ml. Shake/wait until panela is dissolved. Might take a day or so. Keep in the pantry with other sauces, vinegars, and cooking wines… This isn’t for drinking.

Use a shot at a time in your favorite bourbon reduction sauce. I enjoy 4-5 shots cooked down one at a time with some mild caramelization of the sugars with the final shot ignited and flambé’d (safely) for the guests.

I’ve been using the good bourbon for this until I decided to try and make up some feints i’ve had aging.

Give it a try and customize to your own tastes!

Cheers,
-jonny