In the lavish world of various spirits, it can be challenging to navigate what can be used for what. But here are a few guidelines to keep in mind:
Whisky can be successfully used in sauces, for meat glazing, and in desserts because it encompasses both sweet and smoky nuances. Especially when whisky is paired with acidic ingredients, its deep and rich flavor can truly balance the meal.
Gin typically contains a wealth of flavor nuances with all its added herbs and botanicals. These sometimes potent nuances are good for fish, pork, and poultry, as well as for pickling fruits and vegetables. Even a splash or two over a rich and creamy dessert can provide a great experience.
Tequila, with its natural smoky citrus nuances, can kick off a party when working with fish and chicken. It works well in dishes already containing citrus elements and strong spices, and can be successfully used in both sauces and marinades.
Vodka gives you a neutral and mild edge in your food and can, oddly enough, help water and oil come together, which they otherwise struggle to do. Vodka can be used in both sweet and savory dishes and helps to bind everything together.
But be careful not to overdo it, so your food just ends up tasting like alcohol. Rum is a superb ingredient. Because it comes in so many different varieties, however, one must be careful in selecting the right one. Dark and aged rum is fantastic for meat and desserts, while the light one is best for fish, poultry, and seafood. And if you really want to geek out in your kitchen, you can experiment with the young, high-octane, and ester-filled varieties of rum from, for example, Jamaica, which often contain a true whirlwind of different flavor nuances.
In any case, we hope to inspire you to some festive and rewarding hours in the kitchen. Enjoy and bon appétit!
Ulrik Bertelsen, Jan Ohrt, and Henrik Olsen
Food with alcohol cookbook by Jan Ohrt.
ISBN: 35210040
57 pages
You can purchase the cookbook, but if you purchase one of the products below, it will be included in your purchase. (1 pc. pr. order):
Patridom Elixir de Ron
Tullamore D.E.W. Single Malt 18 år
Glenfiddich Our Original Twelve 12 år
Ragnarok Destilleret Økologisk Mjød
Little Isle Isle of Fionia
Hutchison's Ginger Wine
Benriach The Twelve 12 år
Distinctive Port Dalva
Boulard Calvados Pays d'Auge
Renegade New Age London Gin
The Whistler Irish Honey Whiskey Liquer
Pope Rum Co. The Original
Canaviais Cachca
Stoli Vodka The Original
Jack Daniels Tennessee Honey
Gunlöd Håndbrygget Økologisk Mjød
Mount Gay Black Barrel Est. 1703 Bardados Rum
Miles Rainwater Madeira Tinta Negra
Worthy Park Select Jamaica Rum
Bifrost Special Edition Økologisk Honningvin
Rammstein Stout Kraft Bier
Companero Ron Panama Extra Anejo
Xin Gub [Hsin Djin]
Bruichladdich The Classic Laddie
Glenglassaugh Sandend highland Single MaltQuinta Do Noval Black Reserve Port
Fary Lochan Sweet and Spicy Moscatel #01
Tanqueray London Dry Gin London Dry
Jack Daniel's Old no. 7 Tennessee Sour Mash Whiskey
Fary Lochan Gin Citrus
Highland Park 12 years old Viking Honour
Johnnie Walker Black Label 12 years old
Copenhagen Classic Gin
Talisker 10 years old Single Malt Scotch Whisky
Copenhagen Classic Vodka
The Singleton 12 years old Single Malt Scotch Whisky
Copenhagen Classic Single Malt Whisky
Wódka Vodka
Rum Nation Meticho Chocolate and Toffee
Boulder Spirits Straight Bourbon Whiskey
Ron Colón Salvadoreño Red Banana Oleo Rum
Ron Colón Rumzcal 33/66 Salvadoreño
Big Peat Whisky 12 years old
Søgaards London Dry Gin Organic
Windblown Whisky Søgaards Distillery Limited Edition Danish Whisky
Maclean's Nose Blended Scotch Whisky
Tequila San José Silver
Murray McDavid Single Malt Auchroisk Bourbon Finish
Mezclado, Dark C
Nordisk Brænderi Filippa Apple Brandy
Using spirits in your cooking is not a bad idea at all. No matter what food you prepare and which spirit you use, it will always enhance and add flavor. Everything from meat, fish, seafood, sauce, dessert, pickling, and glazing can benefit from a larger or smaller dram, and even a simple tart dough can be improved with a splash of good spirit.
This little cookbook you are holding in your hand is intended as a tribute to real food and good spirits. And by good spirits, we mean good spirits. Often, people think that when something doesn't taste quite right, you can just pour it into the food. Nothing could be further from the truth. When cooking with spirits, it's rarely for the sake of ethanol; most of it will evaporate anyway. What we're after are all the scents and flavors. So the first and most important rule is: Only use in your cooking what you enjoy drinking yourself!
Page 2: Maybe that's how it all began.
Page 4: Duck breast in port wine sauce.
Page 6: Hokkaido soup with whisky.
Page 8: Soy-baked salmon with gin.
Page 10: Grilled burger with whisky sauce.
Page 12: Gin & Tonic cheesecake.
Page 14: Salmon with mushrooms on whisky sauce.
Page 16: Whisky-infused veal tenderloin.
Page 18: Gin-marinated pork chop.
Page 20: Smoked cod with whisky.
Page 22: Is it okay to pour whisky into your food?
Page 24: Bloody Mary-infused oysters.
Page 26: Chocolate cake with berries and whisky.
Page 28: Crispy tuna with whisky dressing.
Page 30: Vodka penne.
Page 32: Rum balls with rum.
Page 34: Lobster with bourbon.
Page 36: Salvadoran party banana.
Page 38: Ceviche with giant shrimp.
Page 40: When rum was born.
Page 42: Grilled Côte du Boeuf.
Page 44: Gin-marinated chicken wings.
Page 46: Whisky-flambéed pork shank.
Page 48: Choripan with whisky chimichurri.
Page 50: Margarita sorbet.
Page 52: Roast pork with apple and onion.
Page 54: Chocolate fondant with rum.
Page 56: Eggs Benedict with apple brandy.
One of the dishes from 'Mad med Promiller #1' is this roast pork with apple, onion, and whisky sauce
