Bourbon is no longer just your Grandfather’s drink, and I’m here to show you why.
Until I began cooking professionally I never fully appreciated the complexity of flavors our “native spirit” has to offer. But soon enough, I began reaching for the amber elixir whenever I had the chance to use it in a recipe, which became more and more often. Both sweet and savory foods can be enhanced by the notes of vanilla, caramel, and oak that differ from bottle to bottle in bourbons. No longer limited to Southern cuisine, this US-crafted spirit has made it’s way onto creative New American menus around the country, especially here in New York. It of course is also wonderful to drink in cocktails, or as I like it best, by itself over a nice big ice-cube.
I hope these recipes, cocktails, collected stories and memories (or lack there of) will be a welcoming experience to the world of brown liquors and all they have to offer. Leave your prior notions and images behind– because this blog is far from the Mason-Dixon or Ke$ha rinsing her morning breath. From today’s small-batch bourbons, to favorite blends that are hundreds of years old, I’m going to show you just how sexy and incredibly sophisticated bourbon can be, in and out of the kitchen.
Jessie Damuck is a recipe tester & developer, and food styling assistant who works on a freelance basis out of New York City. She has a passion for all things food, and the background to allow her to express her creativity and talent both in and out of the kitchen. She values simplicity, balance, and quality in her food, writing, and own personal style. Her bourbon of choice is Maker’s Mark, which she enjoys on the rocks.