After two of these bourbon cocktails, I think paying taxes is a good thing.
bourbon
Dorie Greenspan’s Bourbon-Roasted Pork Loin
The foundation of this dish is onions and apples, classic pork go-withs in both France and America, while the flavorful wet rub — grainy mustard (French), honey, brown sugar, Sriracha and bourbon (from Kentucky) — is a mélange. Roasted in the oven for under an hour, everything comes together in a mix of sweet and hot that calls for some dunkables — biscuits or baguette.
Faith’s Bourbon Glazed Peaches on the Grill
Summer is the time for grilling and peaches! This easy dessert is great with a dry pink sparkling rose, such as an inexpensive Segura Viudas.
Kentucky Bourbon Balls
My version of the candy classic tastes just enough of delicious bourbon without it feeling like you’ve done a shot when you pop it in your mouth. A little sorghum syrup brings out the earthiness of the pecans and bourbon. For a true indulgence, I like to dip these in milk chocolate, but you can use bittersweet for a more sophisticated edge, or a combo of both.
Top-Shelf Bourbon Butter
You’ll come up with a dozen uses for this sweet and savory butter, spiked with a shot of your best bourbon.
Steven Raichlen’s Smoke Wrangler’s Bacon Bourbon Barbecue Sauce
Bacon and bourbon—two flavorings with deep roots in American barbecue. They come together in this smoky tangy barbecue sauce created by Project Smoke smoke wrangler and frequent Barbecue Board contributor, Rob Baas.
