While many whisky drinkers will not understand how this beverage could be leftover after a party or event, but it’s not uncommon. While you could save the leftovers and enjoy a glass or two later, it’s great to know that whisky can also be used in various recipes.
Shrimp
Ingredients:

  • 600g shrimp
  • Butter
  • Fresh dill
  • Whisky (half a bottle)
  • Garlic (minced)
  • 6 Tbsp of Crème Fraiche

Method:

  • Melt the butter in a pan before adding the shrimp and garlic. The amount of garlic is up to you but you should always take care not to overdo it.
  • Once the shrimp is browned, add whisky.
  • Light the whisky and allow it to burn out.
  • Once burned out, you can then add the Crème Fraiche and fresh dill.
  • Serve this dish with your favourite trimmings such as salad.

Steak with a whisky infused sauce
Ingredients:

  • 150 ml double cream
  • 1 ½ tsp Dijon mustard
  • 1 handful of diced button mushrooms
  • Whisky(enough to cover the pan’s surface)
  • 2 succulent steaks

Method:

  • Prepare your steaks just as you usually would. Remember to only season lightly with some salt if you like.
  • When they are cooked, set them aside in an ovenproof dish. Place in the oven (set to low) to keep them warm.
  • Fry the diced mushrooms in the pan you used to cook the steaks.
  • Pour the whisky over the mushrooms and allow to cool.
  • Add the mustard and double cream once the pan has cooled.
  • Add the juices from the steaks in your oven.
  • Enjoy with your favourite side dishes.

Bourbon Balls
Ingredients:

  • 12 oz of vanilla wafers (crushed)
  • 1 cup walnuts or pecans (chopped)
  • ¾ cup powdered sugar (and extra for rolling in)
  • 2 Tbsp cocoa
  • 2 ½ Tbsp light corn syrup
  • ½ cup whisky (or more if you like)

Method:

  • Combine the nuts, cocoa, wafers, and powdered sugar in a large bowl.
  • Mix well.
  • Combine the whisky and corn syrup and mix well.
  • Pour the whisky mixture over the dry mixture and mix well.
  • Make 1-inch balls out of this mixture.
  • Roll them in the extra powdered sugar.
  • Store in a sealed container in the fridge for as long as 2 weeks.