bourbon

A bartender explains the reasoning behind the oft-overlooked process of basing his or her choice of spirit in a cocktail on its proof.

When it comes to building deep, delicious flavor, pecan pie has it all. The molten, molasses goodness of brown sugar, the aroma of real vanilla that permeates every room of your house and reminds you that a vanilla pod really is the fruit of a flower, and, of course, the pecans themselves. This version of the…

Manhattans are just as personal a drink as the martini to many. Many variations of the classic exist, and when done well, this cocktail can feel akin to a warm blanket. A high degree of spiciness gives the drink its unique character, derived from the bite of the rye whiskey and its oaky edge. Opposite a sweet…

Cook and blogger Philia "Phi" Kelnhofer keeps it simple with five-ingredient meals, desserts and snacks in her new collection of recipes. Shorten your shopping list and get food on the table faster — ready, set, go!Bananas Foster is an old-timey dessert, typically made of bananas on top of vanilla ice cream with a caramel sauce,…

When it comes to brown liquor, Louisville-based Brown-Forman is definitely one of the big dogs. The company's portfolio includes a little brand you might have heard of out of Lynchburg, Tennessee, named Jack Daniel’s, plus stalwart Kentucky bourbon brands Early Times and Old Forester. Woodford Reserve, Brown-Forman’s other bourbon brand, has become a favorite of…

Brendan Collins is executive chef of Birch, Larry's, and the Corner Door in Los Angeles and just published a spectacular volume of so-called "dude food" that's so much more than burgers, bacon and beer. Prepare for large volumes of meat, simple and delicious vegetable preparations and superb desserts, like these brioche doughnut holes with a booze-infused…

Next to expensive wines and some rare scotch, no other alcohol has inspired as much criminal behavior as Pappy Van Winkle, the cult Kentucky bourbon. That's in part because it's made in such limited quantities, and in part because chefs and other food personalities have anointed it the best bourbon in the world. Now, two…

With a name like Grilled Cheese Kitchen, how could you not pick up a copy of husband-and-wife duo Heidi Gibson and Nate Pollak’s brand-new book? Packed with gooey, melty recipes from their insanely popular San Francisco sandwichery, this is one culinary volume for everyone, from picky kids to adventurous adults, and every grilled cheese lover in…

A little bubbly never hurt anyone, but a few too many of these potent 75's might do some damage. Champagne cocktails — with the original incarnation employing only a sugar cube doused in Angostura at the bottom of the glass to produce a stream of bubbles — date back to before the word “cocktail” even existed. The…

Nothing amplifies something sweet like a bit of salt, a concept dessert blogger Heather Baird knows very well. Her new cookbook, Sea Salt Sweet, is an ode to that savory, slightly crunchy moment in every perfectly balanced dessert that means you've done your job well. Pillowy homemade marshmallows need nothing more than a thick coating of sweet toasty…

Nothing quite brings the holiday cheer and jeer like a heavily spiked eggnog. Though easily ladled from spiked punch bowls today, back in the 1800s, this drink would have been shaken into a frothy booze-bomb. Likely stemming from a thick medieval grog called posset, it’s not a taste for everyone, but at DBGB in New York City, they’ve perfected…

It’s that time of year when everyone frantically searches for The Gift. You can be one of those crazy people, fighting through hoards, or you can save some time and energy and peruse the suggestions below. This list is our own special blend of foodie novelties, kitchen tools, and premium treats, all of which we…

Alltech, a large conglomerate headquartered in Lexington, Kentucky, is quite a unique company. As the only combination brewery/distillery in the state, Alltech produces a popular line of beers (particularly its barrel-aged products, naturally) under the company's Kentucky Ale brand as well as spirits, including a single malt, bourbon, rye whiskey and a bourbon-infused coffee liqueur.…

During the heat of summer in southern Spain, the best way to cool down before a meal is with a glass of crisp sherry, along, of course, with a few plates of salty tapas. The finer selections of this nutty, fortified wine have grown in popularity here in the U.S. over the past few years,…

Nashville-based musician and food writer Matt Moore is the quintessential Southern gentleman. His newest cookbook, A Southern Gentleman’s Kitchen, is a fresh take on a classic concept. With 150 distinctly Southern recipes from the tried-and-true to the modern, it’s a must-have for any gent’s (or lady’s) culinary library.  This is one of my go-to dishes…

It’s Craft Beer & Spirits Week at Food Republic, which has us taking a close look at the small producers of fine potables. We can’t go long with all of these producers, like we previously did with 86 Co. and Cathead Vodka. But we wanted to call out some of our favorite American craft spirits makers — as…

The Kentucky Derby always creeps up on me. I never remember it’s actually Derby Day — held on the first Saturday in May — until it’s, well, Derby Day. Truth be told, I’m more interested (like much of the population, I suspect) in enjoying the one drink that is synonymous with our most famous equine…

Taken individually, bourbon and country ham are both quite lovely gifts from nature to humanity, and they have a lot in common. Each starts out as a mundane farm foodstuff (corn, barley, swine) and, with deft handling and time, is converted to a truly special product that's much sought-after by epicureans. Not coincidentally, the commonwealth…

For anyone who has a basic familiarity with liquor, describing TinCup whiskey is a piece of cake. Amber-colored, it has a sweet opening flavor, which segues into a spicy middle and a sharp, woody finish. It goes well with a variety of mixers, blending nicely, yet retaining a distinctive character. Sold at $27 per bottle – roughly…

While it may be one of the most wonderful food and booze pairings in the natural world, leave bourbon and bacon cookbooks to the highly experienced folks at Southern Living. Author Morgan Murphy says the meaty tome is not a diet book, and that's an understatement. As long as this wonderful collection is in your kitchen,…

The French poet Victor Hugo once wrote, “Life is a flower for which love is the honey.” Well, it seems the French have found a way for you to practically drink those words in liqueur form, via the exquisite génépi.A native of the French Alps for over a century, this specialty made from mountain flowers is…

Cathy Walthers is the author of several healthy eating cookbooks, including Raising the Salad Bar. Her latest, Kale, Glorious Kale (those names!) serves as a tribute to the popular farmers market staple. Texturize this creamy (but creamless) squash soup with crisp roasted kale and savory pumpkin seeds.  The combination of kale and butternut squash is a good one,…

 Jeffrey Morgenthaler is Food Republic’s new Contributing Cocktail Editor and author of the occasional column, Easy Drinking. Jeffrey is an industry veteran, having worked at many styles of bars for the past two decades. He currently manages the bars Clyde Common and Pépé Le Moko in Portland, Oregon and is the author of The Bar Book: Elements of…