Bourbon Syrup Recipes

BOURBON SYRUP

Steps:

• Pour bourbon into a large sauce pot. Add sugar and a squeeze of lemon juice.
• Bring it up to a simmer and stir until sugar is dissolved.
• Let simmer until most alcohol is cooked out and mixture is reduced by about half.
• Strain out any sediment and let cool to room temperature.

BOURBON SYRUP

Steps:

• In a medium saucepan over medium heat, stir together the sugar and water, and cook until the liquid just begins to boil. Immediately reduce the heat to medium-low and cook at a very low simmer, stirring constantly, for 2 minutes.
• Remove the saucepan from the heat and slowly pour in the bourbon, stirring carefully so that the mixture doesn't bubble over.
• Return the saucepan to medium-low heat and cook, stirring occasionally, for 3 minutes more. Remove from the heat and let the syrup cool slightly.☞TESTER TIP: Don't expect the syrup to thicken much as it cools. It will stay relatively thin-but delectable!
• Use the syrup immediately or pour into a sealable jar and refrigerate for up to a month. (To reheat, warm in the microwave for 30 to 40 seconds, but watch very closely to prevent an overspill!)

BOURBON BALSAMIC SYRUP

Steps:

• Put the balsamic vinegar and bourbon in a small nonreactive pan over medium-high heat. Bring to a boil, then immediately lower the heat so the mixture bubbles gently.
• Cook, stirring occasionally, until the liquid reduces to about 1/2 cup, 15 to 20 minutes; it should coat the back of a spoon and will thicken a little more as it cools. Salt to taste, and serve warm or at room temperature.

BUTTERED MAPLE-BOURBON SYRUP

Steps:

• Bring maple syrup and softened butter to a boil in medium saucepan.
• Stir in 1 tablespoon bourbon whiskey or extract.
• Serve warm over crepes or pancakes.