What foods to pair with whiskey?

June 15, 2007 9:41 AM

I'm having a whiskey party tonight. There will be a mix of scotches, bourbons, and other whiskeys, single-malt and blended. It will not be a dinner party but I'd like to provide some hors d'oeuvres and possibly desserts. I've heard sushi is good with whiskey so I thought lox might work, and this Honey and Whiskey ice cream looks good, but does anyone have any other ideas?
posted by schroedinger to food & drink (16 comments total)

Beef - rare flank steak.
posted by caddis at 9:50 AM on June 15, 2007

Both cheese and chocolate pair surprisingly well with many whiskeys.
posted by trip and a half at 9:51 AM on June 15, 2007

smoked salmon on some kind of brown bread
posted by poppo at 9:52 AM on June 15, 2007

Maybe a little late but - a chocolate whiskey liqueur

from Food & Wine Magazine, December 2003

1/2 cup light corn syrup
1/4 cup water
1 vanilla bean, split, seeds scraped
4 ounces bittersweet chocolate
14 oz can sweetened condensed milk
1 cup half and half
1/2 cup heavy cream
1 cup Irish whiskey

In a saucepan, combine the corn syrup, water and vanilla seeds and bring to a boil.

Transfer to a blender and let cool for 5 minutes. Add the condensed milk, the half & half, the heavy cream and blend.

Pour the mixture into a bowl and stir in the whiskey.

Blend the mixture again for 30 seconds.

Refrigerate overnight before serving.
posted by nanojath at 9:57 AM on June 15, 2007

As far as conventional foods, for my money anything barbecue - wings, say, or ribs - goes great with whiskey. I know not why.
posted by nanojath at 9:58 AM on June 15, 2007

Bread Pudding with Whiskey Sauce

Bread Pudding is ridiculously easy. It's like a giant baked french toast.
posted by spec80 at 10:18 AM on June 15, 2007

I'd stay away from dairy products in accompaniments, period. Salted meats are likely to mask oak and tannin notes for many people, too. And definitely, light on umami flavors, to avoid dulling peat notes in Scotch whiskys.

Chilled oysters on the half shell are great. Chilled shrimp with a squirt of lemon or lime juice, with toasted points offer protein, without clinging to the palate. A simple pork roulade, from pounded loin, rolled with parsnip chunks, cracked pepper and a little garlic, then lightly roasted on the grill, can be tasty, while quickly clearing the palate.

In a similar vein, I'd suggest that any desserts be very light on added simple sugars, or caramels, if you want the emphasis to remain on the whisky. Some simple berry mixtures, on filo squares, with an optional dollop of honey, perhaps?
posted by paulsc at 10:19 AM on June 15, 2007 [1 favorite has favorites]

Cheddar, the sharpest you can possibly get. Also, if you want a sweet dessert that's a mite easier than ice cream, Cranachan's pretty delicious.
posted by Greg Nog at 10:21 AM on June 15, 2007

I have found that chocolate always goes well with scotch.
posted by Argyle at 10:25 AM on June 15, 2007

You'll have time to buy (but not to make) bourbon balls, to have a little Christmas in June.
posted by dilettante at 10:39 AM on June 15, 2007

I'll cover the lowbrow.

Potato chips
Apple Slices
Mixed Nuts


I highly recommend a bourbon chocolate dessert. Maybe a Maker's Mark Sauce over godiva chocolate ice cream? A local restaurant here produces a Maker's Mark chocolate ice cream that is wonderful.
posted by Ambrosia Voyeur at 11:27 AM on June 15, 2007

I would second the Cranachan idea - it really does go well with whisky.

Whisky also goes well with game and beef.

As a scottish lass myself, I can safely say there's nothing better than oatcakes with a good strong cheese - cheddar as suggested, is good, but my personal favourite is wensleydale with cranberries. Now I have a scotch and oatcake craving!
posted by farfaraway at 11:32 AM on June 15, 2007

I hosted a scotch tasting party with heavy appetizers. Roasted (on the grill) pork tenderloin was a huge hit. Unlike roast beef, it's hard to overcook. Unlike sushi, it's meat. Serve the tenderloin with some mayo and mustard and a sliced baguette. That way folks can make mini sandwiches it they want.

WARNING: Overindulging in whiskey, whisky, bourbon, and scotch will give you an I-want-to-die hangover. Please provide your guests with plenty of water and starches.
posted by GarageWine at 11:45 AM on June 15, 2007

Again, chocolate - but dark, high cocoa (at least 60%) chocolate works best for me. No doubt heathenish with the more ethereal single malts but works a treat with the gruntier ones.
posted by i_am_joe's_spleen at 1:50 PM on June 15, 2007

For a trashy good time, I suggest Bourbon Slush, a tasty and refreshing (as well as very alcoholic) dessert. Although, seeing the other answers here, you might want to save it until everyone is reeling and unable to appreciate the taste of fine alcohol.
posted by nursegracer at 4:33 PM on June 15, 2007

Bourbon over butter pecan ice cream. There are a lot of barbecue sauces with boubon, most often Jack Daniels. Bourbon & grapefruit juice over ice is really good.
posted by theora55 at 1:22 PM on June 16, 2007