Best Whiskey Old Fashioned Recipes

OLD-FASHIONED WHISKEY CAKE

Steps:

• CAKE: Combine all ingredients and mix for 3 minutes by hand.
• Pour into well-greased bundt pan and bake for 50-60 minutes at 350 degrees.
• Toothpick should come out clean.
• ICING:.
• Cook on stovetop on med.
• heat until sugar is dissolved and mixture is brown.
• Leave cake in pan and using a toothpick, poke several holes into cake.
• Pour 3/4 of icing onto cake.
• Let set 15 minutes.
• Flip cake onto plate.
• Brush remaining icing onto top& sides of cake.

WHISKEY OLD FASHIONED

Steps:

• First you will want to grab a cocktail or rocks glass to mix your drink into.
• Then, place a slice of lemon, orange, and a maraschino cherry into the glass.
• Pour about two tablespoons of the maraschino cherry juice in with the fruit.
• Next you will want to add about a spoonful of sugar.
• Once the sugar is in the glass, pour in some club soda. You will only want to add about 1.5-2 ounces.
• Next add just a dash of bitters, it's the secret to a good old fashioned.
• Once you have reached this point in the drink where there is fruit, sugar, club soda, and bitters you are going to want to stir and mesh up your fruit in the bottom of the glass to release and mix the juices.
• Once you have thoroughly mixed and meshed the juices, fill the rest of the glass with ice.
• Now it is time to add the whiskey. Pour 1.5 to 2 shots of bourbon whiskey into the glass.
• Lastly, Stir your drink and ad a lemon slice as a garnish on your glass. Enjoy!

WISCONSIN BRANDY OR WHISKEY OLD-FASHIONED

Steps:

• Place the sugar cube and bitters into an old fashioned glass (8-12 oz. tumbler style glass) and muddle together with a spoon or muddler. (We prefer to use the super-fine sugar because you can stir it all together without muddling.).
• Add some ice, to your liking.
• Add the brandy or whiskey.
• Top off the glass with either 50/50 soda or 7-up (sour or sweet!).
• Garnish as described above.

OLD FASHIONED WHISKEY PINEAPPLE PIE

Steps:

• 1. To make filling, place fresh pineapple, butter, dark brown sugar, and whiskey in a saucepan. Cook on high for about 3 minutes, then lower heat to low medium.
• 2. Add molasses and vanilla. Mix well.
• 3. Whisk your cornstarch into your cream, then add both to the pan.
• 4. Add the rest of the filling ingredients, save the yolks. Stir well and allow to bubble.
• 5. Beat your egg yolk. Then a few drops of the pan mixture to the yolks. Beat. Then a little more, until the yolks are heated but not cooking as to temper the yolks. When this is accomplished, slowly add eggs to pan while whisking.
• 6. Puree filling with a immersion blender.
• 7. Remove from heat, then pour in a mixing bowl. Place in refrigerator.
• 8. Make pie crust and press into greased pie dish. Set aside.
• 9. To make meringue, take chilled whites and beat on low for 3 minutes, gradually raising the speed.
• 10. Then add salt, cream of tartar, and vanilla. Keep beating.
• 11. When glossy, add a teaspoon of sugar at a time. When all is in, beat until you have soft to strong peaks.
• 12. To assemble pie, pour chilled filling into crust, then add meringue, optionally making peaks.
• 13. Place in a 400F preheat oven for 5 minutes. Then drop heat to 325F for 25 minutes.
• 14. Refrigerate overnight.

OLD FASHIONED CREAMED CORN WITH WHISKEY

Steps:

• Remove kernels from shucked ears of corn by standing the ears on one end and running a sharp knife down between kernels and ear.
• In large heavy skillet, melt butter over medium heat.
• Add corn and red pepper; cook, stirring, for 8 to 10 minutes, until corn is tender.
• Add whisky; cook, stirring, until almost all the whisky has evaporated.
• Add cream; increase heat to high.
• Cook, stirring, for 1 minute, until cream has reduced and thickened a little.
• Remove from heat; season with salt and pepper to taste.

IRISH WHISKEY OLD FASHIONED

Steps:

• Put everything except the lemon zest in a tumbler and give it a quick stir to combine and dilute. Garnish with the lemon zest to serve.