By Richard Thomas This recipe takes a classic treat, the brownie, and adds the sweet side of Irish whiskey into the mix. What kind of Irish whiskey used actually has an impact on the flavor for a recipe like this. I’ve found going with Bushmills gives the brownies a more of a butterscotch tweak, while relying on Powers or Jameson ...

By Richard Thomas If you have been following our cooking with whiskey beat here at The Whiskey Reviewer, then you have probably realized whisk(e)y is easily incorporated into a variety of desserts, sauces and stews. It is also easy to use as a glaze, and a little bourbon can turn ordinary carrots into a novel side dish. Ingredients 1 pound ...

By Richard Thomas This winter warmer is adapted from the standard beef stew recipe I learned from my Mom. Taking the notion of the Guinness stews I so often see on pub menus as an inspiration, my experiment yielded a stew with a strong malty flavor profile, enhancing the slow-cooked beef and root vegetables. Ingredients 1 lb of roast or ...

By Richard Thomas With colder weather coming, many kitchens are turning to filling sweet treats and desserts. My own kitchen is no exception, and the other day I thought about how I had plenty of recipes for such tasty morsels using bourbon whiskey, but none calling for rye. I set out to find something to adapt to my purpose, and ...

By Richard Thomas In the business of pairing Scotch whisky and food, match-ups with seafood has been particularly in vogue lately. The combination is natural enough, when one considers that Scotland has a seafood culture to call its own and that some of the island-based whiskies have a distinctive sea spray quality to them. I happen to live not in ...