By Richard Thomas Do childhood memories of a Hostess cherry pie leave you with a delightful craving? You can turn that into a delightfully adult treat by making a bourbonized version in your own kitchen. Ingredients For the crust: Flour Water 1 cup Crisco (or other shortening) 1 tsp salt 1 tbls sugar Mix two cups of the flour together ...

By Richard Thomas Whiskey and barbecue often seem to be made for each other, something already well understood here at The Whiskey Reviewer. Yet even among enthusiasts of both Southern staples, just how close the relationship can be is sometimes missed, but not by urban barbecue pioneer Adam Perry Lang. “Whiskey is liquid barbecue,” says Lang. “The elements you’ll find ...

By Richard Thomas Bourbon’s sweet character and vanilla notes make a natural companion for the pumpkin spices of cinnamon, nutmeg and ginger, and I’ve already explored bourbon pumpkin pie for this web magazine. Another way to go is bourbon pumpkin bread, although if we were being honest about pumpkin bread it would be better to call it “pumpkin cake.” All ...

By Richard Thomas A glazed ham is a feature of many feasts and special occasions, and one way to give your store-bought ham a homemade twist is to sauce it up with maple syrup and bourbon whiskey. Ingredients One 7 to 9 lbs (3 to 4 kg) smoked ham1/2 cup of maple syrup 1/2 cup of brown sugar 1/2 cup ...

By Richard Thomas This desert recipe is more involved than some of the past examples of whiskey-flavored sweets we have presented here at The Whiskey Reviewer, but the extra elbow grease is certainly well-rewarded. Any type of whiskey can be used, excepting strongly smoky Scotch or bourbon. Ingredients 4 desert apples, such as Cortlands 1/3 cup whiskey 1 3/4 cups ...