DISTILLER'S JOURNAL

Adam Spiegel
 
May 23, 2020 | Adam Spiegel

The Sonoma “West of MANHATTAN“

The Sonoma “West of MANHATTAN“

Sonoma Rye Whiskey Glass With Ice
Our take on a classic:
  • Fill a mixing glass or shaker with ice
  • Add two ”shakes” bitters (your choice)
  • Pour in 2 ounces of Sonoma Bourbon
  • Add 2 ounces sweet (red) vermouth
  • Stir (or swish) well and strain into a chilled cocktail glass
  • Garnish with orange peel or cherry (or both)

Also works well with Sonoma Rye Whiskey if you prefer your cocktails more dry

Time Posted: May 23, 2020 at 12:59 AM
Adam Spiegel
 
May 15, 2020 | Adam Spiegel

Bourbon Pepper Reduction Sauce

Bourbon Pepper Reduction Sauce 

Cooking with whiskey is something I highly recommend. Like any good recipe, using high quality ingredients is key, particularly in a reduction sauce where the true qualities of those ingredients are amplified. I tried this Bourbon Pepper Reduction Sauce using my own Sonoma Cherrywood Smoked Bourbon with great success. Here is the recipe I followed:

  • 20 ounce Ribeye from @StempleCreek
  • Kosher salt to taste
  • Freshly ground black pepper to taste
  • 2 teaspoons @fabrique_delices duck fat 
  • 1 clove garlic, minced
  • 3 teaspoons butter, divided
  • 1 fluid ounce Sonoma Cherrywood Smoked Bourbon
  • ½ cup chicken broth
  • ⅓ cup @strausmilk heavy cream 
  • Salt to taste
  • 1 pinch cayenne pepper
Step 1

Season both sides of the steaks generously with salt and pepper (be generous with the pepper).

Step 2

Melt the duck fat in a steel pan over medium-high heat. Add the steaks; cook until firm and reddish-pink in the center for medium-rare (about 5 minutes per side). Sear the edges until browned (about 30 seconds each). Transfer the steaks to a plate; allow them to rest while you make the sauce. Turn off the heat.

Step 3

Stir the garlic into the same pan using a spoon. Add 1 teaspoon butter; let melt. Pour in 1oz Sonoma Cherrywood Smoked Bourbon. Heat until reduced to a sticky glaze (about 15 seconds). Add the chicken stock. Bring to a boil over high heat while scraping up the browned bits at the bottom to deglaze. Cook until reduced by half (about 2 minutes). Add the heavy cream; season with salt and cayenne pepper. Boil until thickened (2 to 3 minutes).

Step 4

Turn off heat and add the remaining 2 teaspoons of butter; swirl until melted (about 30 seconds more). Spoon the warm sauce onto serving plates and place the steaks on top.

Chef's Notes:

If you're making this sauce for meat that's coming off a grill, you can still make the sauce separately, just keep it warm until the main course is ready. Start with sautéd garlic in butter and finish as indicated above with some extra ground black pepper.

Original recipe source: https://www.allrecipes.com/recipe/265861/bourbon-pepper-pan-sauce/

Time Posted: May 15, 2020 at 11:59 AM
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