What is it?

波本威士忌,它得名于波旁威士忌County, Kentucky,where most bourbon is made, is distilled from a grain mash that’s at least 51% corn (but usually 65% to 80%) and may also contain barley, rye, and sometimes wheat (as in Maker’s Mark brand). The distilled liquor is then aged in new charred oak barrels from which it gets its color and smoky, caramelly undertones. It adds a special nuance to savory and sweet dishes alike, pairing particularly well with brown sugar, pecans, vanilla, chocolate, mint, apples, pears, peaches, ham, and pork. It’s great in sauces, marinades, brines, glazes, cakes, pies, truffles, and cookies.

Don’t have it?

Dark rum or other whiskey.

How to choose:

Save expensive single-barrel bourbons like Blanton’s or Eagle Rare and small-batch bourbons like Knob Creek or Basil Hayden’s for sipping. For cooking, a regular bourbon such as Jim Beam, Wild Turkey, Old Crow, or Heaven Hill is fine.

How to store:

Even opened bourbon will keep almost indefinitely in a cool, dry place.

Recipes

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  Recipe

  Hot Bourbon Mustard BBQ Sauce

  The mustard in this sauce is just the ticket to help tame the barbecue smoke and cut the fat. When blended, brush this sauce onto smoked poultry and pork, or…

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  Recipe

  Peach Sheet Pan Pie

  Bourbon, vanilla, and thyme mingle with peaches in this summer crowd pleaser. No need to peel the peaches: Their delicate skin becomes tender during baking.

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  Prosciutto-Wrapped Pork with Apricot-Sage Stuffing and Bourbon-Mustard Glaze

  Prosciutto makes a fantastic wrap, holding the bread stuffing in place and crisping up during roasting. If it’s a bit on the fatty side, the fat will melt away, revealing…

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  Salmon Lox with Onion Jam and Avocado

  A traditional beet cure (also called gravlax) gives the salmon a beautiful jewel-toned gradation of color that adds a real wow factor when serving.

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  Bourbon-Macerated Stone Fruit

  By soaking in spirits, stone fruit becomes something new, a complex mingling of flavors and textures. The fruit and liquid have many uses: a tasty dessert on its own topped with…

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  Slow Cooker Pork Tenderloin with Bourbon Molasses Baked Beans

  To complement the naturally sweet flavors in a pork tenderloin, these baked beans are loaded with plenty of aromatics, as well as the woodsy, earthy tones of bourbon. Just remember:…

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  Spicy Bourbon Sidecar

  A double dose of ancho—in the syrup and in powder form on the rim of the glass—gives this cocktail a nice hit of tingly warmth. The syrup is left over…

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  Crunchy French Toast with Maple-Bourbon Butter

  French toast with maple syrup is delicious but ordinary. Save it for the kids. This French toast gets dipped in a rich maple batter, coated in crispy cornflakes, and slathered…

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  Eggnog-White Chocolate Mousse

  The delicate sweetness of white chocolate perfectly complements the traditional eggnog flavors of this dreamy, cloud-like mousse.

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  Recipe

  Coconut Milk Eggnog

  Rich coconut milk stands in for the usual milk and cream in this dairy-free nog, lending a mild tropical note to the familiar flavor profile.