Roasted Bourbon Sweet Potatoes

Roasting creates a pleasant, slightly sweet flavor in many vegetables. It’s a simple cooking method that helps preserve nutrients and enhances flavors.

Our relationship with vegetables has evolved over the years thanks to roasting. Previously, if we were to saute or steam vegetables, we found them to be mild and approachable; we were friends. But after roasting, getting singed around the edges and caramelizing, we found them to be hot and sexy; we became more than friends.

Anyway, the point is that once we discovered how roasting complicates, concentrates and caramelizes the flavor of vegetables, we realized that the sky was the limit. So we got to thinking. And, we decided to add a little booze. We’d like to share with you our simple and tasty recipe for Bourbon Sweet Potatoes. You can use this bourbon-flavored roasting method on many other types of vegetables with the same fantastic results. Don’t forget to save some bourbon and pour it over one of our handcrafted whiskey stones. After all, what’s love without a little booze?

Ingredients

Old Pulteney Single Malt 12-year-old

In the town of Wick on the remote north coast of Scotland, lies the relatively little-known Old Pulteney distillery. It has been owned by the very progressive Inver House Distillers since 1995 and they have done a great job of rejuvinating the old distillery. The original distillery was established in 1826 by James Henderson. It was the most northerly on the Scottish mainland and was quite inaccessible, except by sea, when it was founded. All of the needed commodities for distilling were brought in by sea, including the barley. The finished whisky was shipped out the same way. Many of the distillery workers were also employed as fishermen. The herring fishing industry is no longer part of daily life in Wick but the distillery continues to operate, producing this 12-year-old Highland single-malt with a reputation as one of the finest available.

Known for it’s unique pot stills, Old Pulteney Distillery defies convention even to this day. The wash still, in particular, is a source of fascination due to the absence of a ‘swan neck’. Legend has it that when the still was delivered it was too tall for the still house and the manager simply decided to cut the top off. The outstanding characteristics of this whisky are attributed to its exposure to sea air during maturation, and the use of an impeccable water source. The Old Pulteney site gets its water from an old mill stream called the Mill Lade. This stream flows out of Loch Hempriggs, two miles to the south, and is reputed to have powered a barley mill near the site of the distillery.

We don’t recommend whiskies without good reason and after sampling this one, there are plenty of good reasons. It has hints of apple, vanilla, oak, and chocolate, giving it a great complexity of flavor. And, we definitely recommend using one of our handcrafted whiskey stones to chill this fine whisky without diluting.

Tasting Notes

Nose: A burst of apricot and pear at first. Soft undertones of seaweed and brine follow, rounded off by cane sugar and butterscotch. An aromatic, flowery effect overall. There’s a soft fruitiness combined with honeydew melon and faint grassy notes.

Palate: Citrus dominates the palate, with lemon and honey. Butterscotch follows from the nose. Very light and aromatic again, with hints of vanilla icing, and confectioner’s sugar. In the mouth, the feel is omnipresent – hits every part including the tongue. An easy-drinking malt that offers a surprising array of flavor.

Finish: Sea air with a faint touch of smoke. Warm and fruity, with a touch of spice. Surprisingly long and viscous.

Hammerstone’s Bourbon Bananas Foster

Ingredients

• ¼ cup (½ stick) butter
• 1 cup brown sugar
• ½ teaspoon cinnamon
• ¼ cup banana liqueur
• 4 bananas, cut in half lengthwise
• ¼ cup bourbon
• 4 scoops vanilla ice cream

Preparartion

Combine the butter, sugar, and cinnamon in a flambé pan or skillet. Place the pan over low heat either on an alcohol burner or on top of the stove, and cook, stirring, until the sugar dissolves. Stir in the banana liqueur, then place the bananas in the pan. When the banana sections soften and begin to brown, carefully add the bourbon. Continue to cook the sauce until the bourbon is hot, then tip the pan slightly to ignite the bourbon. When the flames subside, lift the bananas out of the pan and place four pieces over each portion of ice cream. Generously spoon warm sauce over the top of the ice cream and serve immediately.

Our Handcrafted Whiskey Stones Rock

Cask-aged liquors take on important flavor characteristics from the barrels they are aged in. The natural oils in the wood leach into the distillate over time and contain a large part of the residual flavor profile that will mark that particular spirit. These oils, although dissolved in alcohol, will partially congeal or “close down” if the temperature of the liquor falls below a certain point. A subtle chill from our unique whiskey stones can enhance the drinking experience; too much can destroy it. Storing fine liquor below 45°F, or adding large volumes of ice, can eliminate important flavor notes.

High-quality spirits are almost always tasted in two ways – neat (no ice) and with water. When taken neat, many liquors can have an edge to them. Our own experience tells us, as well as many experts, that a little chilling helps mask the “hot” flavor impression lent by ethanol. When taken with water, a liquor is almost always at cask-strength with the water being added in precise measure. The degree of dilution directly affects the flavors of the spirit. Unless you purchase cask-strength, you have no real need to add water. Most bottled liquors are already diluted with water to bring their strength down to a level that makes it less expensive to produce and more palatable, usually about 40% alcohol by volume. So, the two things you can avoid with our whiskey stones are taking the temperature below a certain point and diluting unintentionally. Adding ice can be dicey, because it is not a very precise way to either chill or add water to spirits. Too much ice can destroy the complex flavor structure due to temperature or dilution.

There you have it; a slight chill makes for smooth drinking and most of us are already drinking pre-diluted spirits. No need for added water. A subtle chill without water is exactly what we intend with our handcrafted whiskey stones. We have always said, “Keep it neat, but lose some heat.”

Maple Bourbon Scallops

Spring is the time of year around here when everyone  taps trees and makes their own maple syrup. If you don’t know someone who was up all night tending their boiler, then you’re not a real New Englander. Spring is also the time of year we pull the grill out of storage and dust it off. So with the world’s best maple syrup on hand, a grill chomping at the bit and plenty of Pappy Van Winkle in the cupboard, this recipe comes naturally. It was originally meant for salmon. We think it does more justice to scallops. If you want a bit more adventure, use a cedar plank and wood-grill these scallops for some delightful three-dimensional flavor. The syrup and the bourbon combine to create a marinade that is nothing short of pure deliciousness. And of course, save some of the bourbon and pour a tipple over one of our handcrafted whiskey stones – they chill without diluting.

Ingredients

• 1 pound of fresh sea scallops
• 1/4 cup bourbon
• 1/4 cup maple syrup
• 2 Tbs olive oil
• salt
• pepper

Preparation

Lightly score the tops and bottoms of the scallops with a crosshatch pattern. Only let the knife go through the surface slightly. Whisk the liquids and seasonings together. Add the scallops and let them marinate in the liquid for 15-30 minutes. Grill at medium-high flame for 2-3 minute per side. Drizzle the remaining  juices over the top while grilling. Try to only turn the scallops once. Garnish with lemon and call the family for dinner.

Hammerstone’s Blackberry Mint Julep

A delicious cocktail is the perfect way to stay cool and refreshed when the weather starts to warm up. This recipe for our Blackberry Mint Julep is perfect for your next cocktail party or summer soiree. But we highly suggest you whip up a couple of these unique Kentucky Derby cocktails if you’re hosting a get together to celebrate the famed horse races. Most mint julep recipes contain bourbon whiskey, mint, water, sugar and ice, but this recipe puts a new twist on the beloved beverage. The tartness of the berries is the perfect match for the drink’s signature sweetness. And, when you’re settled down the evening after the races, sip a little Kentucky Bourbon neat, with one of our handcrafted whiskey stones – they chill without diluting.

Ingredients (makes 4 drinks)

• ½ cup packed fresh mint leaves
• 1 pint blackberries
• 6 tbs sugar
• ½ cup bourbon
• 4 cups small ice cubes
• 4 sprigs of mint for garnishing

Roughly chop the mint leaves. Using a blender, puree your mint, blackberries, and sugar. You will then want to press the liquid through a fine sieve and discard any seeds. A quick rinse will ensure that your blender is clean. Return the puree to the blender along with the bourbon and small ice cubes. Blend until smooth, divide the mixture among 4 glasses, and garnish each with a mint sprig. The drinks will have a gorgeous purple tint from the berries, and there’s no more regal color than purple. How fitting on the biggest day of the year for the Sport of Kings.

Hammerstone’s Bourbon Slush

Meteorological signs favor a historically hot summer for 2012. 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.