Apple Crisps in Whisky Caramel Sauce
If there’s anything that feels better than the crunch of apple crisps and the sweetness of a caramel reduction, it is the welcome warmth of a good whisky. Apples and caramel, when combined with whisky, works wonders on your tastebuds. The simultaneously crisp and gooey texture is delightful, while the boozy aftereffect makes it all the more irresistible.
- 1 and ½ cups of flour
- 1 cup of fast-cooking oats
- 3/4th of a cup of powdered sugar
- 3/4th of a cup of brown sugar
- ½ tsp of salt
- A cup of butter
- 8 apples peeled and cut into ½ inch cubes
- ½ a cup of powdered sugar
- A tsp of grated lemon peel
- A tsp of grated orange peel
- 2 tbsps of orange juice
- 2 tbsps of honey-flavoured whisky
- preferably Ballantine's 30 year old
- 2 tsps of chopped fresh thyme leaves
- 2 tsps of grounded cinnamon
- A tsp of freshly ground nutmeg powder
- 1 and ½ cup of granulated sugar
- 1/3rd of a cup of water
- 1 and 1/4th of a cup of whipped cream
- ½ a tsp of vanilla
- 3 tbsps of Ballantine's 30 year old
- A tbsp of orange juice
- Scoops of vanilla ice cream
- fresh sprigs of thyme
For the Crumb Topping:
For the Apple Filling:
For the Whiskey Caramel Sauce:
Set your oven to heat at 350 degrees.
Take a food processor and put in flour, oats, and 3/4th of a cup of granulated sugar, salt, and brown sugar. Add butter. Continue mixing. It should ideally have the consistency of coarse crumbs. Then, set it aside.
Mix all ingredients in a large bowl. Pour it into a baking utensil. Pour the topping over the apple mixture and bake it for an hour.
Take a saucepan. Over water, heat 1 and ½ cups of granulated sugar. This process should be done till you see bubbles form over your simmering mixture. There should be no stirring involved. You may lift the saucepan from the flame and swirl. Within 10 minutes or so, the sugar will begin to caramelize. Keep simmering till the mixture turns a dark amber color. Lower the heat once the color starts forming. Stir in the whipped cream and keep whisking till the mixture turns into a smooth blend.
Remove the saucepan from the heat and pour the sauce into a jar-like container. Stir in vanilla, along with 2 tbsps of orange juice and 3 tbsps of whiskey. Refrigerate this until it’s time to serve.
Serve the warm apple crisps with two scoops of ice cream and caramel. Garnish it with fresh thyme sprigs.
Whiskey, Tango and Ice Cream
A line of ice creams spiked with a hefty dose of liquor is a trend in the food and beverage industry that has recently taken off tremendously. Unsurprising, because who doesn’t love ice cream? Or booze? Surely, nothing packs a punch like the two put together in one heavenly scoop. Note that the ice cream in question is not merely flavored with alcohol, but actually contains an ABV (alcohol by volume) of a cocktail, so be sure to enjoy responsibly! However, creating alcohol-infused ice cream is more than a simple matter of combining the ice cream and booze. Dunking ice cream into liquor only serves to create a melty puddle of mess. This is because alcohol has a much lower freezing point than ice cream, and doing so will not retain the creamy semi-solid texture of the frozen dessert we all love. In good news, a handful of wildly inventive pioneers have figured out a foolproof way to stabilize the alcohol in several innovative ways to give us a final product of sheer beauty. As a result, we now have a proliferation of ice cream ‘bars’ in the market, which provide you with the most blissful experience of eating ice cream while also getting buzzed. No wonder then, that it’s open only to those of above the legal drinking age.Read More
Shaking Up A Storm With The Green Gimlet
A name like that may have you thinking it came straight out of a fairy tale, perhaps a witch woman’s potion to poison the prince. Yet, the green gimlet is anything but a potion. Rustled up by the illustrious Mr. Dozois of Névé Ice, Los Angeles the drink is sure to keep you in high spirits. The ‘green’ in the gimlet is au naturale, not Hulk sweat as some of you may have suspected! A very earthly delight for the mortalsLearn Recipe
The Twelve Mile Limit
The Twelve Mile Limit cocktail is one of the iconic and favoured cocktails that sprang from the Prohibition-era of the USA. Interestingly, this potent cocktail took its name after the very U.S. Law that banned the consumption of alcohol for up to a dozen miles off its shores. During the period of Prohibition, a territorial limit of up to three miles around the water area of the country was claimed by the United States, which is as far as a cannon could fire. This led to the introduction of the Three Mile Limit cocktail. It seems only fitting that with the extension of the boundary to twelve miles, the Twelve Mile Limit cocktail was born in response. While there are many cocktails as a consequence to Repeal Day during the Prohibition-era, the Twelve Mile Limit is an especially unique cocktail, as it derives its name from a specific aspect of the Prohibition. This cocktail that is very much inspired by the laws in the Prohibition-era, taunts the system with its grand composition of rye whiskey, brandy, rum, lemon juice and grenadine. The mix is especially zesty and packs a punch. If you have a penchant for brown liquors, this cocktail with a bold hit of flavoura is sure to entice you. With a colourful history behind it, Twelve Mile Limit is a fantastic cocktail to celebrate Repeal Day.Read More