Whiskey has long been a favorite for sipping, but it is also a secret ingredient that can elevate your cooking in ways you might not expect. Whether it’s bourbon lending its vanilla-caramel notes to a barbecue sauce, smoky Scotch adding depth to a winter stew or rye whiskey bringing unexpected comfort to a pecan pie, whiskey brings bold flavors and a touch of culinary adventure to your favorite recipes.
Is it whiskey or whisky?
Do you spell this secret ingredient with an E or not? Both spellings are acceptable. Whiskey with an E is typically used for American and Irish whiskey. The spelling with no E is used for Scottish, Canadian and most other whiskies outside the United States and Ireland.
Types of whiskey
Not all whiskey is created equal, and when it comes to cooking, choosing the right one can take your dish from mediocre to mouthwatering. Whether you’re crafting the perfect marinade, deglazing a pan or whipping up a whiskey-infused dessert, different types of whiskey bring distinct flavors to the table. Here’s a quick guide to help you pick the best bottle for the job:
- Bourbon. Made primarily from corn, bourbon has a naturally sweet, full-bodied flavor with hints of caramel and vanilla. It’s perfect for barbecue sauces, glazes and desserts like bourbon pecan cheesecake.
- Tennessee whiskey. A close cousin of bourbon, this whiskey undergoes charcoal filtering, known as the Lincoln County Process, giving it a smoother, slightly smoky finish. Try it in marinades for grilled meats or in a classic whiskey cream sauce.
- Rye whiskey. Spicy, bold and a little peppery, rye whiskey adds a kick to savory dishes. It’s great for mustard-based sauces, brines for pork or poultry and even in a whiskey-infused mustard spread.
- Irish whiskey. Triple-distilled for smoothness, Irish whiskey has light, fruity and floral notes. It’s a fantastic addition to cream-based sauces, coffee drinks (hello, Irish coffee!) or baked goods like whiskey-laced bread pudding.
- Scotch. This type of whiskey varies by region. It can be peaty and smoky or smooth and rich. A heavily peated Scotch adds depth to hearty stews, while a milder variety works well in cheese sauces or even a grown-up caramel sauce.
- Japanese whisky. Known for its balance and complexity, Japanese whisky often carries floral, umami and sandalwood notes. It pairs well with soy-based glazes, miso sauces and even delicate seafood dishes.
- Canadian whisky. Light-bodied and slightly sweet, Canadian whisky blends easily into cocktails, syrups and fruit-based reductions. Drizzle a Canadian whisky caramel sauce over ice cream for a simple but decadent treat.
- Wheat whiskey. Wheated bourbon finished in toasted barrels, like Mary Dowling’s Winter Wheat, has a soft, smooth profile with hints of honey and nuttiness. It is an excellent choice for baking. Add it to cakes, pastries or even a boozy whipped cream for a subtle whiskey warmth.
Why cook with whiskey
A well-placed splash of whiskey can brighten up a sauce, enhance the natural flavors of meats and vegetables and even add a surprising twist to baked goods. Plus, with so many styles of whiskey to choose from, there’s always a bottle that can bring just the right balance of sweetness, spice or smokiness to your dish.
- Boosts flavor. Whiskey brings out rich, deep flavors in meats, sauces and even sweets. Its caramel and vanilla notes enhance desserts, while its smoky or spicy undertones elevate savory dishes.
- Tenderizes meat. The alcohol in whiskey helps break down proteins, making it an excellent base for marinades. Whether you’re grilling steak or roasting pork, a whiskey-infused marinade ensures juicy, flavorful results.
- Adds complexity. With flavor notes ranging from sweet and nutty to smoky and peaty, whiskey adds layers of taste that make dishes more interesting. It’s a great way to make simple recipes feel more gourmet.
- Balances sweet and savory. Whiskey bridges the gap between sweet and spicy, making it an ideal addition to glazes, sauces and even baked goods. A whiskey caramel sauce, for example, is just as delicious on pork chops as it is on ice cream.
- Evaporates while cooking. Unlike adding water, vegetable broth or chicken stock, whiskey enhances a dish without watering it down. The alcohol mostly cooks off, leaving behind bold flavors without the bite.
- Pairs well with other ingredients. From honey and brown sugar to mustard and soy sauce, whiskey complements a wide range of ingredients, making it a versatile addition to your kitchen.
“Bourbon whiskey isn’t just for sipping — it’s the game-changer between sweet and savory in the kitchen. It deepens sauces, wakes up marinades and, in my baking, works a quiet magic.”
— Jenny DeRemer, Not Entirely Average
What to cook with whiskey
Whether you’re aiming for a subtle background note or a bold, boozy kick, whiskey is one of the most versatile ingredients you can add to your cooking. It plays well with sweet, savory and smoky flavors, making it a perfect addition to everything from slow-cooked comfort foods to elegant desserts.
Here are some delicious ways to bring whiskey into your kitchen:
- Sauces and glazes. Whiskey adds a rich, slightly caramelized depth to sauces and glazes. Try a classic bourbon glaze for grilled salmon, a whiskey cream sauce over steak or a maple whiskey reduction drizzled over roasted vegetables.
- Marinades and brines. Because whiskey helps tenderize meat, it’s perfect for marinades. A simple whiskey-based marinade with soy sauce, brown sugar, garlic and herbs works wonders on steak, chicken or pork.
- Stews and soups. A splash of whiskey can enhance the depth of slow-cooked dishes. Add a shot of Scotch to a hearty beef stew, or use Irish whiskey to give a rich, smoky flavor to a classic potato soup.
- Whiskey-infused desserts. From whiskey caramel sauce to chocolate cake with a bourbon kick, whiskey adds warmth and complexity to sweet treats. Irish whiskey pairs beautifully with bread pudding, while a touch of rye whiskey can elevate pecan pie.
- Flambeed dishes. A quick flambe with whiskey creates a dramatic effect and infuses dishes with a subtle smoky sweetness. Try it in bananas foster, whiskey-seared scallops or even a caramelized apple tart.
- Cocktails with a culinary twist. While whiskey cocktails are a given, you can also use whiskey in culinary drinks like whiskey-spiked coffee, hot toddies or milkshakes for a grown-up dessert.
A splash of magic in every dish
Cooking with whiskey adds depth to your favorite recipes. Whether you’re using it in a marinade, a sauce or a dessert, a little whiskey goes a long way in making a dish unforgettable. So grab a bottle, get creative and let whiskey work its magic in your kitchen.
Living with the culinary challenges of a tick-borne food allergy, Sage Scott creates and shares delicious mammal-free recipes at Sage Alpha Gal. From her Kansas City home, she inspires not only fellow alpha-gal syndrome sufferers but also vegans, vegetarians, pescetarians and flexitarians to enjoy recipes free of beef, pork and other alpha-gal allergy triggers.