Bourbon Marshmallow S’mores

Posted by Hammerstone's WhiskeyDisks­™ makers of the world's best whiskey stones.

Make your own S’mores with Homemade Bourbon Marshmallows.

Nothing will take you back to your childhood faster than a warm gooey marshmallow. As kids we’d layer them on expertly built S’mores while surrounding a campfire. And sometimes, we’d stuff them into our mouths straight from the bag. Nobody cared that those lovely, sticky treats were mass produced and loaded with unhealthy ingredients. That’s one of the best things about growing up; as you age you develop refined tastes and you gain wisdom. Now that we’re wise adults, we know we deserve a little better. We know we deserve a marshmallow that’s free of additives. And, we definitely know we deserve a marshmallow that contains bourbon.

Here you go – The Homemade Bourbon Marshmallow. Quick and easy to make, and a gazillion times better that the marshmallows you enjoyed as a kid. You’re head is going to explode when you realize the multitude of possibilities. We have dozens of ways we like to eat these, but nothing beats a S’more made with Bourbon Marshmallows. Heck, we still pop them right in our mouths just like we did as kids, and there’s no one here to stop us. That’s because we’re adults now and we run the show.

We highly suggest you save a bit of the bourbon to enjoy later. Pour it over one of our handcrafted whiskey stones. It will chill without diluting. Make yourself a toast to having regained a slice of your childhood.

Ingredients

  • 3 1/2 envelopes unflavored gelatin
  • 1/2 cup cold bourbon
  • 1/2 cup cold water
  • 2 cups granulated sugar
  • 1/2 cup light corn syrup
  • 1/4 teaspoon salt
  • 2 large egg whites
  • 1 tablespoon vanilla extract

Preparation

Oil a 9 x 13 baking pan. Sprinkle powdered sugar to cover and coat. Set aside. Pour cold water and gelatin into a mixing bowl. Gently mix once with a spoon, let sit while you make sugar mixture.

In a medium sauce pan combine sugar, bourbon, syrup and salt. Heat over low heat and whisk until sugar is dissolved, about 3-5 minutes. Turn heat up to medium let sugar come to a boil. Let boil for 8-12 minutes. Measure temperature with a candy thermometer, remove from heat at 240 degrees F.

Pour sugar mixture into mixing bowl over top of the gelatin. Mix on low till ingredients are blended. Then, mix on high and beat for for 6-8 minutes. Mixture should grow in size and be white and fluffy. In a separate bowl, beat egg whites until stiff peaks form. Add egg whites and vanilla extract to the sugar-gelatin mixture and beat until just combined.

Pour marshmallow mixture into 9 x 13 pan. Spray a spatula with non-stick spray and smooth top surface of 9 x 13 pan. Dust powdered sugar on top and let sit 3-5 hours until firm. Once firm, turn the pan upside down on a cutting board to release marshmallow rectangle. Cut into pieces.

Leave a Comment

The Dependable Delectable Boilermaker

The Boilermaker - Posted by Hammerstone's Whiskey Disks, makers of the world's best whiskey stones.

Only two things make whiskey better: More of it, or chasing it with beer.

A whiskey, beer back, is hardly the highlight of creative bar-tending. But as many of us know, not every beer-and-booze pairing works. Finding a perfect pairing takes a little thought. You have to be careful not to overpower the flavors in any direction – like having a super heavy beer with a whiskey that’s a little more intricate in flavor. And it’s not about slamming the spirit down. It’s about enjoying a taste of both. You start with a sip of the spirit, then a taste of beer. Consider, as well, that the combination of one neat spirit and one beer probably contains less alcohol than the two cocktails you’d slurp down in about the same amount of time. Here are some of our best-loved pairings:

  • An American pilsner, Yuengling Premium Beer and Suntory Yamazaki 18-year-old. The first sip of this fat, malty, peaty Japanese stunner and your troubles will be forgotten. Finish with the crisp, bright pilsner and you are a veritable laser beam of optimism. Not a bad thing.
  • On the bourbon end, rich Smuttynose Robust Porter, with its roasted malt and chocolate notes, is a perfect match with the higher-proof bourbon, Knob Creek Single Barrel.
  • Our favorite British ale, Old Speckled Hen, is what we love to pair with our Glenlivet 18-year-old whisky. Unlike the lighter Glenlivet 12, the magnificent 18 has enough wood to stand up to the ale without stepping on its creaminess. Dee-licious.
  • Then of course there’s Guinness and Powers Irish Whiskey. A no-brainer. Powers is what they drink with their Guinness in Dublin. Good enough for us.

The simple desire for a beer and a bump can provide countless avenues for exploration. A little whiskey and beer is also a dependable do-it-yourself cocktail. When at home, we always take our liquor neat over one of our frozen Whiskey Disks™ to create a smoother drinking experience. We let the spirit warm on the tongue, enjoying the flavors as they develop due to the slight change in temperature from the whiskey stone. Then, a sip of beer and “BOOM” goes the dynamite!

Leave a Comment

Kentucky Watermelon

Posted by Hammerstone's WhiskeyDisks­™ makers of the world's best whiskey stones.

Everybody enjoys watermelon when summertime rolls around, here’s a fun and easy way to make your favorite Kentucky straight bourbon and watermelon become fast friends.

 

INGREDIENTS:

  • 1 medium-sized watermelon
  • 1 pint and a half of good Kentucky straight bourbon

 

PREPARATION:

Place watermelon on a rimmed tray, carefully score diagonal gashes several inches apart all around the melon, cutting through the rind into the meat. With a long sharp knife, cut out a conical plug from the top center. Use a corkscrew to remove this cone, it should be about two inches in diameter and about six inches long when removed from the melon. Place the tray with the melon in refrigerator for at least an hour. Moisture will seep out during this process through the side gashes and will rise in the hole left by the cone. Pour off liquid from the tray, and then from out of the hole. Fill the hole slowly with Kentucky straight bourbon. Return the melon on its tray to the refrigerator, chill thoroughly. Keep adding bourbon periodically. Serve sliced.

 

Leave a Comment

80-Proof Amp Made of Whiskey Barrels

Posted by Hammerstone's WhiskeyDisks­™ makers of the world's best whiskey stones.

Whiskey and great music have always been inextricably linked.

Fender continues to solidify that relationship with its limited release of the “80 Proof” Blues Junior Amplifier. Beautifully encased in repurposed whiskey barrels, the amplifier sports brass knobs and a brass control plate, plus a gorgeous leather handle. And to top it all off, the Fender logo is burned into the wood. It’s a great piece of functional art. Plus, it sounds as good as it looks. Tucked inside the booze-soaked case is 15 watts of all-tube power, reverb, and a 12″ 8-ohm Jensen P12Q speaker. Production is limited to 100 pieces, and the amplifier goes for $1,999 – sixty of which will be sold at select retailers in the United States. So if you want your musical setup to include a bit of whiskey history, best grab one before they’re all gone.

Head over to Fender’s website for details.

 

Leave a Comment

Summer’s coming. You’re gonna need this frozen bourbon treat.

Bourbon Slush Recipe - From Hammerstone's Whiskey Disks, makers of the world's best whiskey stones.

Hammerstone’s Bourbon Slush

Meteorological signs favor a historically hot summer for 2015. Experts are predicting that there’s a strong chance of breaking into the top 25 hottest on record. With this news in mind, it’s evident that a plan is needed. A plan on how to beat the impending summer heat. Success begins with preparation; so let’s not waste any time.

Our handcrafted whiskey stones will be essential for chilling your summer drinks without diluting. But, you’re gonna need some backup. You’re gonna need something up your sleeve, something to really turn the tide when the mercury starts to skyrocket. And that something is Bourbon Slush. So, crank up the A/C, make sure it’s in good working order. Tip back the recliner and wash down some imaginary summer sweat with our ice-cold Bourbon Slush recipe.

Remember, practice makes perfect. So get in plenty of practice, cause summer is on it’s way and it’s pissed.

Ingredients:

2 parts your favorite bourbon
1 large can frozen orange juice
1 large can frozen lemonade
1-1/2 cups sugar
2 cups hot water with 4 tea bags
8 cups boiling water

Directions:

Brew 2 cups hot water with 4 tea bags and the combine with 8 cups boiling water. In a large bowl or container, mix together the 2 parts bourbon, 1 large can frozen orange juice, 1 large can frozen lemonade,1-1/2 cups sugar, and tea. Transfer to shallow bowls or dishes, and freeze overnight/24 hours.

Remove the frozen mixture from the freezer and let stand for about 10 minutes. Chop with a wire whisk or potato masher to make a slushy consistency. Place scoops of the frozen slush into glasses and bask in the glory of an eventual victory over the coming days of summer heat.

Leave a Comment

The Great Bourbon Heist – Case Solved

Posted by Hammerstone's WhiskeyDisks­™ makers of the world's best whiskey stones.

The case of the great Kentucky bourbon heist has at last been solved.

In October of 2013, more than 200 bottles of the highly sought-after Pappy Van Winkle brand of bourbon went missing from a securely locked area of the Buffalo Trace distillery in Frankfort, Kentucky. Even before the robbery, bottles of the bourbon were hard to come by – some sold privately for as much as $1,000.

Franklin County Sheriff Pat Melton has always maintained that the theft was an inside job. Recently he announced nine indictments that prove he was correct.

Detectives have been working on the case for more than a year now. Their work lead them to the residence of Toby Curtsinger, where they discovered five barrels of hijacked Wild Turkey bourbon. They also found a trail of evidence that led eventually to an underground crime ring, and additional suspects.

The group of bourbon thieves included distillery employees of Buffalo Trace, with Curtsinger apparently acting as ringleader. According to Melton, stolen bourbon wasn’t the only commodity he dealt in.

Curtsinger allegedly ran an organized crime syndicate out of his home. He not only participated in the theft and distribution of filched bourbon, but also dealt in anabolic steroids. Curtsinger used his connections with a softball league to move the ill-gotten hooch.

Whoever was snatching up the stolen bourbon had great taste, and some deep pockets. Authorities have recovered $100,000 worth of missing bourbon, with one stainless steel barrel of Eagle Rare 17-year-old that’s worth $11,000.

Law enforcement hasn’t accounted for all of the missing Pappy Van Winkle bourbon quite yet. They have a mere 25 bottles in custody at the moment – roughly 10% of what was stolen. The balance has already been sold, and authorities aren’t optimistic about being able to recover it.

So what will become of any bourbon if it’s recovered in the future? Get ready to shed some tears, bourbon lovers – by law it will have to be destroyed.

Leave a Comment

Raise Pork that Tastes Like Whiskey

Posted by Hammerstone's WhiskeyDisks­™ makers of the world's best whiskey stones.

Maybe it was the booze, but it sounded like genius at the time.

One day last year, while sitting at a bar with coworkers, Scott Bush, founder of Templeton Rye, a superior spirit aged in the Iowa cornfields, had an epiphany: He should raise a batch of pigs on spent rye mash, the leftover grains from the whiskey-making process. That way, the rich flavor of the mash—and, by extension, of Templeton Rye—might find its way into the hogs’ flesh. And then the pork—and the bacon!—would take on the flavor of whiskey.

Scientifically, Bush’s idea made sense, sort of. Just as the ham from black Iberian pigs gets its unique flavor from the acorns they eat, these pigs would get their own flavor from the mash, which in Templeton’s case is made up of 90 percent rye and 10 percent barley. To create the pigs’ diet, Bush recruited Mark Bertram, who holds a doctorate in the extremely specific field of swine nutrition from Iowa State University. “The process is pretty straightforward from a biological standpoint,” Bertram says. “The pig is breaking down the nutrients and rebuilding them into muscle.” It’s the different fatty acids in the food source—here, the mash—that can change the taste.

Breed matters, too, so Bush and Bertram chose Duroc pigs, a heritage breed known for its tender, flavorful meat. This past February, 25 piglets began eating their carefully crafted diets as little 50-pound 9-week-olds. A friend of Bush’s raised the reddish-brown, floppy-eared swine on a small family farm in Woodward, Iowa, feeding them 20 percent mash—the upper limit Bertram calculated they could safely consume—combined with corn and soybean meal. The hogs grew fast, doubling in weight every three to five weeks, until they were 20 weeks old and 210 pounds each.

On the last day of their lives, in early July, a heavy rain pattered on the metal roof of the pig barn, located at the end of a remote gravel road. The open pens smelled as expected, but faintly mixed in with the scent of swine and manure was the sweet, molasses-like hint of mash. “It smells wonderful,” Bush says. “They seem to really enjoy it.” Bertram agrees, though in slightly more scientific terms: “They’re very adaptable creatures.”

The pigs, available for preorder, had all been spoken for, with about half going to restaurants. The verdict: The pork didn’t get you drunk or scream whiskey, but it was fantastic. “There’s no way for anyone to take a bite of the pork and taste that it has 20 percent Templeton mash in the feed,” says Top Chef winner Stephanie Izard, who cooked one of the pigs for a themed dinner at her Little Goat Diner, in Chicago. Still, Izard thought the pork flavorful and the fattiness perfect. “If we had made bacon, it would have been beautiful,” she says. One attendee said this after Izard’s dinner: “It was hands down the best-tasting pig I’ve ever eaten.”

Considering its inaugural success, Bush doesn’t discount another whiskey-pig program next year. “We’re whiskey makers, not pig farmers,” he says. “But it’s something we’d like to continue.” He’s also considering two pig crops a year, one in summer and one in fall. And though there are no solid plans yet, he’s even talked of expanding to chickens, turkeys, and cows. If so, the menu line writes itself: Whiskey-raised filet mignon wrapped in whiskey bacon. People would order that.

Try this: Fat Washing

• Pour 1 ounce of rendered bacon fat into a glass jar with whiskey. Put in freezer overnight, and then strain. Now you have bacon-infused whiskey.

 

via: popularmechanics.com

Leave a Comment

Whiskey and Chocolate

Posted by Hammerstone's WhiskeyDisks­™ makers of the world's best whiskey stones.

We’ve just finished a really tough job, we took a selection of all-star whiskies and paired them with a selection of delicious chocolates. Sure it was hard, but someone had to do it. By the way, have we mentioned that we’ve got the best jobs in the world here at Hammerstone’s WhiskeyDisks.™

Most people would guess that any chocolate would pretty much go well with any whiskey – not the case. Turns out there are way too many variables: age, proof, type of wood and type of grain. Then you have to take into account the vast array of blends and flavors of chocolate that are out there. After hours of pairing, we were experiencing both a booze buzz and a sugar high, and we realized we were far from done.

Matching up chocolate with whiskey can be a real endeavour, because it’s an all-out assault on the senses. Chocolate tends to coat the palate, blinding your taste buds. And whiskey’s intricate aromas can overwhelm the nose. But the work pays off, because when the combination is spot-on there’s nothing else like it.

We found several great pairings, but don’t take our word for it, the joy is in the doing. So, get yourself some top-notch chocolate and some killer whiskey and start tasting. May we also suggest that you slightly chill your whiskey samplings with one of our handcrafted whiskey stones. Cheers.

Wild Turkey 101
Perugina’s Milk Chocolate Bar

This high-proof bourbon lights a glorious fire in your mouth. Luckily, this impeccable milk chocolate bar has a creaminess that’ll put that fire out in the most delectable way. Simply put, the milk kills the heat, then you’ll notice a floral note followed by a caramel finish.

Four Roses Single Barrel
Cadbury’s Roast Almond Milk Chocolate Bar

Another lovely bourbon with strength, it hints of ripe plum, cherry and other fruits, which pair remarkably well with the roasted nuts in this chocolate. Plus, the velvety milk texture really calls out to the liquor’s sweet aromas of caramel, cocoa, vanilla and maple syrup.

Bulleit Rye
Lindt’s Sweet Dark Excellence Bar

This award-winning, small batch, straight rye whiskey embodies superlative spice and great complexity. There’s clove, pepper and allspice, to name a few. And the unparalleled, rich sweetness of this elegant chocolate bar tames it all.

1792 Small Batch
Theo’s Raspberry 70% Dark Chocolate Bar

Made with a signature “high rye” recipe, this bourbon has spice that mingles with sweet caramel and vanilla. It’s brash, yet smooth and even. It finishes with liquorice and coffee, which makes it’s match with this rich, fruity chocolate sound unlikely, but it’s hard to beat.

Johnny Drum
Hammond’s Dark Chocolate Peanut Butter Bar 

This bourbon seduces the nose like a great single malt, it walks you through a wonderful haze of smoke. We found a distinctive banana note in its aroma as well, which presented itself again on the palate when paired with the rich peanut butter taste of this chocolate bar.

Jim Beam Black
Chocolove’s Orange Peel in Dark Chocolate Bar

This full-bodied bourbon spends a little extra time in charred oak and it hits the nose with classic caramel and sports a citrus dominated finish. So it’s a no-brainer to hook it up with freeze-dried orange peel enveloped in decadent Belgian dark chocolate.

Woodford Reserve
Ghirardelli’s Gourmet Milk Toasted Coconut Bar

Rich, chewy, rounded and smooth, this bourbon screams of cocoa, toffee, caramel, and chocolate. The roasty coconut that’s laced into this chocolate bar latches onto the long, toasty oaken finish of the spirit. They are meant to be together and it would be a crime to keep them apart.

Maker’s Mark 46 
Vosges’ Coconut Banana Super Dark Chocolate Bar

Aged a bit longer in barrels containing seared French oak staves, this bourbon whisky is a tad bolder. It focuses brilliantly on the tip of the tongue with cereal sweetness and a hint of cinnamon. It literally begs for the companionship of this banana-laced, super dark chocolate bar.

Willett’s Pot Still Reserve
Godiva’s 41% Milk Chocolate Hazelnut Bar

Using original mash bills, this distillery produces an impressive variety of whiskies. Their Pot Still Reserve is floral on the nose with some wonderful citrus notes. It hits the palate with loads of honey, and goes amazingly well with the subtle flavor of hazelnut in this confection.

Buffalo Trace 
Green & Black’s Dark Chocolate Bar with Mint

With a deep amber color, this whiskey has aromas of vanilla and mint. It’s pleasantly sweet, with flavors of brown sugar, toffee and dark fruit. It’s long been our favorite for making mint juleps, so it’s no surprise that it scores off the charts when paired with this delicate mint chocolate bar.

 

Leave a Comment

Whiskey Pancakes with Whiskey Maple Cream Sauce

Posted by Hammerstone's WhiskeyDisks­™ makers of the world's best whiskey stones.

Pancakes for breakfast? Amazing.

Pancakes for dinner? A-friggin-mazing!

I think I may have crossed the line. I fear I may have created a glitch in the Matrix. Because last night I made breakfast for dinner. Pancakes, to be specific. And to be even more specific, whiskey pancakes. Now to be fair, the eggs I used were free-range organic. I know, that hardly makes it any better. But in my defense, I was feeling particularly uninspired and it had been that kind of a day.

I have long considered breakfast to be the best meal of the day. It’s a sacred meal. It’s how you power-up for the day. But there’s a lot of people out there who love breakfast for dinner – who think it’s an adventure and a treat, and there’s nothing wrong with that. I have just always felt that breakfast was special because it was how you started your day. After last night though, I am beginning to see that how you end your day, is just as important as how you start it. I think I may have officially joined the ranks of the breakfast-for-dinner crowd. In fact, I may now be the spokesperson.

Let me be clear about this. Do not let this become a downward spiral into syrup-stained sweatpants and socks that are on inside out. Just because I stumbled upon this little delight through a fit of laziness doesn’t mean it’s okay  for you to declare that whiskey and pancakes are your new best friends on your roadtrip to Slackerville. Put some effort into it. Use some of your best liquor. And because it’s dinner, feel free to pour yourself a tipple on the side; over one of our unique whiskey stones of course.

Whiskey Pancakes

  • 2 oz. plain flour
  • pinch of Salt
  • 1 egg
  • 1/4 pint milk
  • 2 tsp. flavorless oil
  • 1/2 oz. butter
  • 3 tbsp. whiskey

Sift the flour and salt into a large bowl. Make a hole in the center, and break the egg into it. Gradually whisk(ey) in the milk to form a smooth batter. Heat a frying pan, pour in the oil and then wipe it clean. Pour just enough batter in to coat the pan, and cook for about a minute. Give it a shake to loosen it up, then toss and cook the other side. Repeat with the rest of the batter, then put the pancakes aside. Makes 4 pancakes.

Whiskey Maple Cream Sauce

  • 1-1/2 cup heavy cream
  • 5 tbsp. pure maple syrup
  • 3 tbsp. light corn syrup
  • 3 tbsp. whiskey 

Combine cream, maple syrup, and corn syrup in a saucepan and stir to combine. Cook over medium-low to medium-heat, stirring constantly for 15 minutes or until sauce is reduced and thick. When sauce is thick, remove from heat and stir in whiskey. Return to heat for a couple of minutes, stirring constantly. Then drizzle over a stack of our whiskey pancakes. We like to sprinkle the whole mess with raspberries. Have fun creating your own favorite version.

And by the way, congratulations. You have just made a huge leap – you have mastered the art of slacking, without really slacking.

 

 

Leave a Comment

Bourbon Marshmallows

Posted by Hammerstone's WhiskeyDisks­™ makers of the world's best whiskey stones.

Come on, treat your inner child to some homemade bourbon marshmallows.

Nothing takes us back to our childhood like good old marshmallows. As kids we’d layer them into expertly-crafted S’mores, but most times we’d just stuff them into our mouths right from the bag. Back then we didn’t care that those lovely, gooey treats were mostly sugar and loaded with additives. That’s one of the great things about growing up; as you age you develop refined tastes and you gain wisdom. Now that we’re smart adults we know that we deserve a little better. We know we deserve a marshmallow that’s free of additives. We know we deserve a marshmallow that contains booze.

These amazing bourbon-filled treats are quick and easy to make, and tons better that any marshmallow you had as a child. There are dozens of ways you can eat these. Nothing elevates a simple S’more like a homemade bourbon marshmallow. A mug of hot cocoa begs for one of these babies to be floating in it. This particular recipe calls for dipping them in dark chocolate. Heck, we still pop them straight into our mouths like we did as kids, and there’s no one here to stop us. Isn’t it great to be all grown up?

We highly suggest you save a bit of the bourbon to enjoy later. Pour it over one of our handcrafted whiskey stones. Make a toast to yourself for having regained a slice of your childhood. Go ahead, you can do it. After all – you’re an adult now.

Ingredients:

  • 3 1/2 envelopes unflavored gelatin
  • 1/2 cup cold bourbon
  • 1/2 cup cold water
  • 2 cups granulated sugar
  • 1/2 cup light corn syrup
  • 1/4 teaspoon salt
  • 2 large egg whites
  • 1 tablespoon vanilla extract
  • 1/2 cup confectioner’s sugar
  • 1/2 cup cornstarch
  • 8 ounces dark chocolate

Preparation:

  1. Oil a 9 x 13 baking pan. Sprinkle powdered sugar to cover and coat. Set aside. Pour the cold water and gelatin into a mixing bowl. Gently mix once with a spoon, then let sit while you make the sugar mixture.
  2. In a medium sauce pan combine sugar, bourbon, syrup and salt. Heat over low heat and whisk until sugar is dissolved, about 3-5 minutes. Turn heat up to medium and let sugar come to a boil. It will bubble up so keep your eye on it. Let it boil for 8-12 minutes. Measure temperature with a candy thermometer, remove from heat when it reads 240 degrees F. The mixture will appear to be a light brown color.
  3. Gently pour sugar mixture into mixing bowl over top of the gelatin. Mix on low till ingredients are blended. Then, mix on high and beat for for 6-8 minutes. Mixture should grow in size and be white and fluffy. In a separate bowl, beat egg whites until stiff peaks form. Then add egg whites and vanilla extract to the sugar-gelatin mixture and beat until just combined.
  4. Pour marshmallow mixture into 9 x 13 pan. It will be very sticky. Remove as much as you can, then spray a spatula with non-stick spray and smooth top surface of 9 x 13 pan. Dust powdered sugar on top and let sit 3-5 hours until firm. Once firm, turn the pan upside down on a cutting board to release marshmallow rectangle. Cut into pieces.

For dusting:

  1. Combine confectioner’s sugar and cornstarch in mixing bowl. Toss marshmallows to coat all sides thoroughly. Place a few marshmallows at a time into a mesh sieve, and shake back and forth to remove excess coating. Repeat until all marshmallows are done.

For the Chocolate:

  1. Melt dark chocolate in a double boiler.
  2. Dip marshmallows in chocolate, and set on parchment paper. Let rest until the chocolate has hardened. Drizzle leftover chocolate across dipped portion for artistic effect.
Leave a Comment