Since I’m normally just a whiskey and Coke guy it’s been pretty fun so far getting out of my comfort zone and experimenting with some new drink ideas, and I’m pretty excited to see what I come up with over the next five months.
If you guys have any suggestions for any unique whiskey-based drinks that you love make sure you send them my way because I’d definitely love to try them!
Hot Whiskey Apple Cider
This Hot Whiskey Apple Cider — made with Southern Comfort Black — can be served cold as well, but seeing as how we’re in the middle of winter and it’s currently 10 degrees and snowing here in Wisconsin as I write this I opted for the warmer version.
Even if you plan to drink this chilled you’re still going to want to boil the apple cider with the whole cloves, cinnamon sticks and star anise because that’s what really gives this drink its flavor. After you strain it though you can always chill it in your refrigerator until you’re ready to mix it with your Southern Comfort.
- 8 ounces Southern Comfort
- 4 cups apple cider
- 4 tablespoons orange juice
- 3 whole cloves
- 2 cinnamon sticks
- 1 star anise
- Combine apple cider, orange juice, whole cloves, cinnamon sticks and star anise in a small pot.
- Bring to a boil, reduce to a simmer for 10 minutes and then strain.
- Add 2 ounces Southern Comfort to each glass and fill the remainder of the glass with warm apple cider.
The Spicy Southern Mule
One vodka drink I actually do enjoy however is the Moscow Mule, which is normally made with vodka, ginger beer and lime juice. Just because I like it though doesn’t mean I wouldn’t enjoy it even more with Southern Comfort Black….
With Southern Comfort being from New Orleans and a lot of the food from that area having a bit of a kick to it I figured that this drink could use some of that same kick as well, so I muddled a couple jalapeño slices in with the lime juice. Prior to making this drink I wasn’t sure how well jalapeños and whiskey would even go together but I’ve gotta say, they pair pretty well!
- 2 ounces Southern Comfort
- 6 ounces ginger beer
- 1 ounce lime juice
- 1 jalapeño pepper
- Thinly slice the jalapeño and muddle two or three slices with the lime juice in a copper mug.
- Fill the mug with ice, add Southern Comfort and top with ginger beer.
- Stir to mix and garnish with lime slices.
The Bacon-Infused Whiskey Old Fashioned
Even though they’re traditionally made with whiskey, brandy seems to be the liquor of choice here in Wisconsin when it comes to the Old Fashioned. Personally though, I’ve always preferred the whiskey version….
Do you know what makes an Old Fashioned even better? Using bacon-infused whiskey! Yep, by combining Southern Comfort and a little bit of bacon grease in a jar, letting it sit for a while and then filtering it through a cheesecloth or a coffee strainer your whiskey will attain that smoky bacon flavor that we all know and love.
If you don’t have any sugar cubes on hand you could also make a Maple Bacon Old Fashioned and give the drink its sweetness by using 1 tablespoon of maple syrup instead.
Or, if you really want to simplify things you can substitute 1/4 to 1/2 an ounce of cherry juice — depending on how sweet you want your drink — for the sugar cube, orange slice and cherry.
You could even just drink the bacon-infused Southern Comfort on its own over ice. Don’t worry, I won’t judge you…
- 2 ounces bacon-infused Southern Comfort (see instructions below)
- 1 sugar cube
- 1 cherry
- 1 orange slice
- 3 dashes bitters
- 1 can sour soda such as Squirt or 50/50
- Your choice of garnishes (I went with a few cherries and a slice of bacon)
- Fry 1 pound of bacon in a large skillet over medium heat until crispy.
- Set bacon strips aside to use as a garnish for your Old Fashioned. Combine bacon grease and 1 bottle (750ml) Southern Comfort in a jar and let sit at room temperature for at least 6 hours. Move the jar to your freezer for 8 hours or until the fat solidifies. Use a spoon to remove the fat, discard it and strain the Southern Comfort through cheesecloth or a coffee filter into a second jar.
- For each Bacon-Infused Old Fashioned combine 1 sugar cube, 1 cherry, 1 orange slice, 3 dashes of bitters and a dash of sour soda in a glass and muddle.
- Add ice, 2 ounces of bacon-infused Southern Comfort and top off with sour soda.
- Finish off with your choice of garnishes.
Cajun Rice and Shrimp in Cornbread Bowls
I mentioned a couple months back that through the month of June I’d be working with Southern Comfort on a series of food and drink recipes. Thus far it’s only been drinks, and although those have all been amazing, I’m especially excited to share this first food recipe.
With Southern Comfort originating in New Orleans I wanted to make a New Orleans-themed dish and there isn’t too much that screams New Orleans more than cajun shrimp and rice.
Shrimp and rice has been done a million times already though, so to make it a little more unique I decided to bake some cornbread bowls to eat it out of. Oh, and then I whipped up a Southern Comfort whiskey sauce to drizzle over them.
For the whiskey sauce I originally planned on going with more of a savory sauce – the type that would pair well with a steak – but opted for a sweeter sauce instead, similar to something you’d usually find served with bread pudding.
These are perfect as an appetizer or even as a meal if you just want to be able to get the perfect amount of cornbread, rice and shrimp in every single bite. I made twelve of them and within an hour I only had four left. They’re that good.
If you really want to simplify this recipe you could always buy a box of cornbread mix to make the cornbread bowls with and if you want to keep things super easy you could also swap out the garlic, paprika, oregano, cayenne pepper and red pepper flakes for a few teaspoons of cajun seasoning. You’re going to end up with a pretty delicious and unique meal either way….
- 2 cups cornmeal
- 1½ cups flour
- ⅔ cup sugar
- 3 teaspoons baking powder
- ½ teaspoon salt
- 4 eggs
- 2 cups milk
- ⅔ cup vegetable oil
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 red bell pepper, deseeded and diced
- 1 green bell pepper, deseeded and diced
- ½ yellow onion, diced
- 1 clove garlic, minced
- 1 teaspoon paprika
- ½ teaspoon oregano
- ¼ teaspoon cayenne pepper
- ¼ teaspoon crushed red pepper flakes
- 1 cup uncooked white rice
- 1 cup vegetable broth
- ½ cup plus 2 tablespoons Southern Comfort
- ½ pound shrimp
- 2 tablespoons chopped parsley
- ½ cup brown sugar
- 4 tablespoons butter
- You’ll also need this Bake-a-Bowl Pan
- In a bowl combine cornmeal, flour, sugar, baking powder and salt. Stir in egg, milk and vegetable oil.
- Pour batter into the Bake-a-Bowl Pan.
- Bake at 375° for 20 minutes or until a toothpick inserted into the cornbread bowls comes out smooth. Repeat a second time to make 6 more cornbread bowls.
- In a large skillet heat olive oil and 1 tablespoon butter over medium heat.
- Add bell peppers and onion and sauté for 5 minutes or until softened.
- Add garlic, paprika, oregano, cayenne pepper, crushed red pepper flakes and stir in rice, broth and ½ cup Southern Comfort.
- Bring mixture to a boil, reduce heat to low and cook covered for 10 minutes or until the rice is cooked through.
- Add shrimp, cover and cook for 5 minutes or until the shrimp is pink and opaque.
- To make the whiskey sauce add brown sugar and 4 tablespoons butter to a saucepan over medium heat stirring constantly until sugar is dissolved. Add 2 tablespoons Southern Comfort.
- Spoon shrimp and rice mixture into cornbread bowls, drizzle with whiskey sauce and sprinkle with parsley.