A Hungover Cure For Hangovers: Bourbon & Sandwich

There once was a virtuoso who quite strangely ended up mastering the one-liner instead of the violin. As he fiddled on stage playing to his routine, Harry Youngman made a very pertinent remark – “If you’re going to do something tonight that you’ll be sorry for tomorrow morning, sleep late.

”Have a little too much to drink on a weeknight and you are sure to notice the acerbity of that observation. Hangovers can and will ruin your day. You can choose to put on your shades and sweat it off on your way to work, but that will hardly make you feel any better as the day goes on.

The cure? It’s a tie between breakfast and a shot of bourbon.

How about trying it all together into one neat sandwich?


  • 1 large red onion, sliced
  • 1 tbsp brown sugar
  • 8 slices of crusty sandwich bread
  • 250gms cheese,preferably a combination of cheddar and Gruyere
  • 3 tbsp bourbon
  • 6 tbsp unsalted butter
  • Salt
  • Black pepper, freshly ground
  • 6 tbsp oil

The Process

Heat the oil in a large fry pan and cook the onions along with bourbon, brown sugar, salt and pepper, turning it over frequently till it caramelizes. Stir in a large teaspoon full of butter and set aside. Combine the cheeses in a bowl and split it into four equal portions, pressing each into a patty about the size of the bread slices. Spread a quarter of the fried onion mixture on to four slices of bread, top with the cheese patty, and cover with the remaining slices. Butter the outside surface of each sandwich, and set them on a hot skillet, turning and cooking each side for about two minutes till its crispy golden brown, and the cheese begins to ooze out. Slice diagonally and serve with fried eggs, sunny side up or lightly seasoned French fries.


Nothing makes a burger better when adding blue cheese, but now you've got double the cheesy goodness plus this rich whisky glaze that lets the golden flavour of the liquor come out and play.

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Whiskey Custard: Have Your Whiskey and Eat It Too

There’s nothing more festive or comforting than a post-lunch bowl of sumptuous Christmas pudding laden with a smooth, silken vanilla custard on a wintry afternoon. Except, perhaps, a heap of the same, but spiked lavishly with a shot of whiskey. Serve the chilled custard over a slightly warmed up cake or pudding, and nothing will warm your heart and soul more deliciously. Use full fat cream and milk for robust flavor, and your favorite whiskey. Because the liquor is added only after the cooking process has been completed, the whiskey not only retains its caramel zing, but much of its alcohol content. Spoon the custard over sponge cake, fruit or even soaked into crumbled cookies for a quick yet luscious snack option. Indulge yourself with a generous helping (or several) of this on a lazy Saturday afternoon, long after Christmas has passed, and infuse a dash of spirit and cheer into life.

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Break the Rules with the Scofflaw

With a name as literal as that to boot, one can only imagine the ‘auspicious’ circumstances under which this cheeky cocktail recipe was born. Back in the 19th century, the moralists had a temporary victory over ‘societal evils’ when a ban was imposed on the production, import, and sale of alcohol. Now, every law has its loopholes and those that favoured a drink were only too happy to give two hoots to the law. A drink born with such elan is, no wonder, a total winner at the bar. Fun fact, even though the Prohibition affected the United States, it was the revolutionary Parisians who came up with a drink to scoff at the law, and hence: The Scofflaw. Traditionally made with bourbon, here’s a fresh new take on the cocktail with Irish whiskey filling in the shoes of bourbon.

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