Drink it neat, on ice, in a cocktail or add it as an ingredient in desserts and marinades – Bourbon is an incredibly versatile spirit. Enjoy making these recipes using The Wiseman Bourbon from Kentucky which has just launched in Australia.
The Wiseman Chimichurri Marinade
- 3 x garlic cloves
- 1 x red onion
- 125ml olive oil
- 50ml red wine vinegar
- 30ml lime juice
- Zest of 1 lime
- 20g fresh oregano – finely chopped
- 50g fresh parsley – finely chopped
- 50g fresh coriander – finely chopped
- Dash of salt and pepper
- 20ml Wiseman Bourbon
Combine all ingredients into a jar and shake. Use as a marinade for at least 1-2 hours before roasting on the BBQ or use as a side with your favourite meat or chicken.
The Wiseman Bourbon Wise Chai New Fashioned
- 60 ml The Wiseman Bourbon
- 15 ml chai syrup or sugar syrup
- 1x chai tea bag
- 2 dashes aromatic bitters
- Orange peel, cinnamon stick and star anise for garnish
- Brew one bag of chai tea, add The Wiseman Bourbon and chai syrup and heat until dissolved.
- Stir in a mixing glass with ice and strain into an Old Fashioned glass over an ice block, sphere or cubes.
- Garnish with orange peel, star anise and a smoking cinnamon stick.
Bourbon Caramel Sauce
- 3 tablespoons Wiseman Bourbon
- 1 tablespoon pure vanilla extract
- 1.5 cups sugar
- 170g butter, chopped
- 1 cup thickened cream
- 1 teaspoon sea salt
- Begin by combining the bourbon and vanilla extract in a small bowl. Stir the mixture well and set it aside.
- Take a medium-sized saucepan and place it over medium-high heat. Pour in the granulated sugar and pay close attention as you cook. Stir occasionally until the sugar transforms into a rich golden-brown liquid, completely melted.
- Add the butter and the vanilla bourbon mixture into the saucepan. Vigorously whisk the ingredients together until the butter is entirely melted. Be cautious as the mixture may bubble up.
- Remove the pan from the stovetop and gradually pour in the heavy cream while continuing to whisk. The caramel sauce will react, but keep whisking until the sauce is fully blended. Add the salt.
- Allow the mixture to cool. Don’t be tempted to lick the sauce directly from the spoon or whisk as it will be extremely hot.
- Once the caramel has reached room temperature, transfer it to a container or jar. The sauce must be stored in the fridge and should be consumed within 14 days.
The Continental Collins
- 50ml Wiseman Bourbon
- 25ml Fresh lemon juice
- 15ml 1:1 sugar syrup
- Soda water
Muddle three raspberries in a cocktail shaker and then add your bourbon, lemon juice and sugar syrup. Shake with ice to chill and combine and strain into a tall glass filled with ice. Top with soda water and garnish with fresh berries and rosemary.