Bourbon Reduction - Flambé
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- jonnys_spirit
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Bourbon Reduction - Flambé
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
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i prefer my mash shaken, not stirred
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i prefer my mash shaken, not stirred
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Re: Bourbon Reduction - Flambé
May need to try this. I already will occasionally oak my feints/tails to add flavor to wood that I'll toss on the grill (no definite amount of time, just until I want the wood or feints for something).
Did you notice much/any difference using feints vs drinking spirits?
Did you notice much/any difference using feints vs drinking spirits?
"I am a man. And I can change. If I want to. I guess." ~Red Green
- jonnys_spirit
- Site Donor
- Posts: 3667
- Joined: Wed Oct 21, 2015 7:58 am
- Location: The Milky Way
Re: Bourbon Reduction - Flambé
Not much difference to me honestly. The orange and panela sort of takes over so I might top up with more feints when it’s 1/2 gone. I did sip on a small glass and it was surprisingly good! I’ll keep this topped up for culinary exploration in any case! Next sauce or demi-glaze will have less other spices to focus more on the bourbon flavors.
Cheers,
Jonny
Cheers,
Jonny
————
i prefer my mash shaken, not stirred
————
i prefer my mash shaken, not stirred
————