What Is Bourbon and How Can I Use It?
Wondering what to do with bourbon? This guide covers how to pick it, cook it, store it, and swap it, plus 58 recipes to put it to work.
Key Points
- American corn whiskey (at least 51 percent corn) aged in charred oak, giving vanilla, caramel, and toasted oak notes.
- Use it like a strong flavoring: glazes for ham and ribs, pan sauces, pecan pie, and bourbon balls.
- Alcohol does not fully cook off; only a long, gentle simmer burns most of it away.
- Swap with any whiskey, rum, or brandy; for no alcohol, use vanilla extract plus a little water.
- Stores essentially forever sealed and stays stable for years once opened; keep it cool and capped.
What is bourbon?
Bourbon is American corn whiskey, distilled from a mash that is at least 51 percent corn and aged in new charred oak barrels. That barrel is where it picks up the flavors cooks care about: vanilla, caramel, and toasted oak with a warm hit of brown sugar.
In the kitchen it works less as a drink and more as a concentrated flavoring, closer to vanilla extract than to wine. A splash deepens caramel and gives baked goods a grown-up edge without anyone tasting "liquor."
You do not need top-shelf bourbon to cook with. A mid-range bottle has plenty of the oak and vanilla character that survives heat.
Cooking With Bourbon
Bourbon belongs in anything sweet and brown. It cuts the heaviness of a pecan pie, and it carries Chocolate Bourbon or Rum Balls and Graham Cracker Bourbon Balls, two no-bake classics where the raw spirit stays sharp and boozy.
On the savory side, a glaze is its best trick. Cook it down with brown sugar and a little mustard for ham or ribs, the way Glazed Smoked Ham Three Ways does. The sugars in bourbon caramelize and help the glaze lacquer onto the meat.
For a pan sauce, splash a couple tablespoons into the hot skillet after searing, scrape up the browned bits, then add stock and reduce. Pork Chops & Sugar Snap Peas with Mint Julep Glaze leans on exactly this move.
A few drops also lift The Barber's "World Famous" Egg Nog and Caramel Croissant Pudding, where the warmth reads as depth rather than alcohol.
Pairing and Common Mistakes
Bourbon loves brown sugar, maple, vanilla, pecans, chocolate, apples, and smoky meats. It plays well with mustard and black pepper in a glaze, and with cream in a dessert sauce.
The note people get wrong: alcohol does not all "cook off." A quick splash flamed or simmered for a minute keeps much of its alcohol, which is why bourbon balls taste boozy. Only a long, gentle simmer burns most of it away, and even then a trace remains.
That matters if you are cooking for kids or anyone avoiding alcohol.
The other mistake is adding too much. Bourbon is assertive, so start with a tablespoon or two in a glaze or batter and build up by taste. A heavy pour turns bitter and medicinal once it reduces.
Substitutes
For a glaze or pan sauce, any whiskey works: rye is spicier, Scotch is smokier, Canadian whisky is milder. Dark rum or brandy swaps in cleanly and brings a similar sweet-oak warmth.
In baking, the cleanest non-alcoholic stand-in is 1 teaspoon vanilla extract plus a little water or apple juice for each tablespoon of bourbon called for. You lose the oak bite but keep the vanilla-caramel direction.
For glazes, a splash of apple cider with a few drops of vanilla mimics the fruity-sweet side. None of these fully match bourbon's smoky depth, so expect a softer result.
Buying and Storing
Buy a basic bottle labeled "straight bourbon" and save the premium stuff for sipping. Heat flattens the subtle distinctions, so an expensive single barrel is wasted in a glaze.
Bourbon is one of the easiest things in your kitchen to store. Sealed and unopened it lasts essentially forever. Once opened, the high alcohol content keeps it stable for years; oxygen will very slowly dull the flavor, but it never spoils.
Keep the bottle upright, tightly capped, away from direct sunlight and heat. Unlike wine, bourbon does not improve in the bottle, so there is no reason to "cellar" it. A bottle you bought for cooking will outlast almost everything else on the shelf.
Nutrition
Nutrition Facts
Serving Size 1 fl oz (27g)Quick facts
Food group: Bourbon is a member of the Beverages US Department of Agriculture nutritional food group.
- In Chinese
- 波旁酒
- British (UK) term
- Bourbon
- en français
- bourbon
- en español
- borbón
How much does bourbon weigh?
| Amount | Weight |
|---|---|
| 1 fl oz | 27 grams |
| 1 jigger 1.5 fl oz | 42 grams |
Related
Beverages
Recipes using bourbon
There are 58 recipes that contain this ingredient.
Jean's Bourbon Ice Cream
Bourbon ice cream with sweetened condensed milk and half-and-half churns into a rich Southern-style dessert with warm whiskey notes. A grown-up frozen treat that pours straight from the freezer into the bowl.
Grilled Chicken Breasts with Wild Mushroom & Bourbon Sauce
Tender lemon-rosemary chicken meets an earthy wild mushroom sauce spiked with bourbon, creating layers of savory depth perfect for elegant dinners.
Pork Chops & Sugar Snap Peas with Mint Julep Glaze
Delicious pork chops are seared in a hot skillet, sugar snap peas are cooked in a flavorful broth, which makes this one-skillet meal that's quick, easy to prepare and perfect for a week day dinner.
Chocolate-Bourbon Bites
A boozy twist on traditional holiday treats, featuring a rich blend of chocolate, bourbon, and nuts, making them a cherished family favorite during Christmas.
Cranberry Orange Chutney
Cranberry orange chutney with bourbon, mustard seeds, and brown sugar simmers into a sweet-tart relish with a smoky kick. The perfect Thanksgiving condiment that runs circles around the canned jellied stuff.
Best Honey Crunch Pecan Pie
Honey crunch pecan pie: classic pecan pie with a bourbon-laced custard filling topped with caramelized honey-pecan brittle. Two-stage pie that turns Thanksgiving pecan into a showstopper.
Chocolate Bourbon or Rum Balls
No-bake chocolate bourbon balls with crushed vanilla wafers, toasty pecans, and a generous splash of bourbon. Roll 'em in powdered sugar for holiday gifting or sneaky snacking.
Crisp Roasted Pig's Head
Crisp roasted pig's head, Chinese-style: rubbed with five-spice, brown bean sauce and bourbon, then slow-roasted and basted with honey until the skin lacquers into shattering crackling.
Mississippi Delta Eggnog
Old-fashioned Southern bourbon eggnog with whipped cream, beaten egg whites, and fresh nutmeg. Five ingredients, no cooking, and pure Mississippi Delta holiday tradition.
Stuffed Burgers
Double-patty stuffed burgers filled with onion, bacon, dill relish, Worcestershire, and a splash of bourbon. Juicy, loaded, and built for the grill.
Joe's Soak Sauce
Note: The sauce can be used to marinate chicken, pork, ribs, or a meaty fish such as swordfish before grilling.
Pecan Crusted Venison with Bourbon Mash
Pecan-crusted venison medallions seared medium rare, served over bourbon sweet potato mash with Creole mustard and roasted pecans. A Southern-meets-game-night showstopper.
Walnut Stuffed Pheasant
Roasted pheasant stuffed with bourbon-butter walnuts and seedless grapes. A rustic wild game dish with herbaceous thyme and sweet, juicy fruit in every carved slice.
Drunken Spareribs
Bourbon-spiked ribs get lacquered with a sweet and tangy glaze of soy sauce, brown sugar, and Dijon mustard, then roasted until the edges turn crispy and caramelized for finger-licking good barbecue flavor.
Chinese Roast Pork
Chinese roast pork from lean tenderloin marinated in soy, bourbon, garlic, and ginger, then broiled and basted until glazed and caramelized. A quick, sweet-savory take on char siu, gluten-free with tamari.
Grillel Chicken Breasts with Wild Mushroom & Bourbon Sauce
Grillel Chicken Breasts with Wild Mushroom & Bourbon Sauce recipe
Favorite Pumpkin Pie
Bourbon pumpkin pie with a broiled pecan praline topping and apricot glaze on the crust. This showstopper Thanksgiving dessert layers three distinct textures in one unforgettable slice.
Favorite Pumpkin Pie
Bourbon pumpkin pie with a broiled pecan praline topping and apricot glaze on the crust. This showstopper Thanksgiving dessert layers three distinct textures in one unforgettable slice.
Family's Chocolate Chip Pecan Pie
I made this chocolate chip pecan pie with a homemade buttery and flakey pie crust. When it hit the dinner table, it vanished within a flash, so the pie must be good then :)
Best Christmas Egg Nog
Christmas eggnog from scratch with bourbon, brandy, heavy cream, milk, and vanilla ice cream folded in for body. A big-batch holiday party punch finished with grated nutmeg.
Very Best Monkeyed-Up Lobster Dish
Butter-tossed lobster tails in a bourbon and white wine cream sauce with sauteed shallots and morel mushrooms, plus bonus tomalley croustades with Gruyere.
Creamy Chocolate & Orange Bread Pudding
Chocolate, orange and cream create this delicious and moist bread pudding that has been popular all year round at our place!
Lizzies
Lizzies are bourbon-soaked fruitcake cookies with golden raisins, candied cherries, citron, and pecans. A classic Southern holiday cookie that freezes beautifully.
Pork Tenderloin with Bourbon Sauce
Pork tenderloin marinated overnight in bourbon, soy sauce, Worcestershire, honey, and Dijon mustard with tomatoes and green chiles. Broiled and sauced.
Chile-Rubbed Pork Tenderloin
Grilled pork tenderloin with a cumin-chili rub, served with Michigan dried cherry chutney and a cider bourbon sauce. A restaurant-caliber dish with three bold components.
Festive Irish Cream Cheesecake
No-bake Irish cream chocolate cheesecake with bourbon, cocoa, and whipped cream folded into a gelatin-set filling. A boozy holiday showstopper that chills, never bakes.
Chocolate-Dipped Biscotti
Chocolate-dipped biscotti flavored with Pernod, bourbon, and anise seed with chopped almonds baked twice for a crisp, crunchy snap. Dipped in melted chocolate chips the day they're served for a glossy finish.
Slightly Potted Cocktail Franks
Slightly potted cocktail franks simmer in a bourbon-spiked sweet-and-tangy sauce of chili sauce, brown sugar and Dijon. A retro chafing-dish party appetizer that disappears off the toothpicks fast.
Mom's Fruitcake
Old-fashioned bourbon fruitcake packed with golden raisins, candied cherries, pineapple, citron, pecans, and coconut. Baked low and slow in a tube pan for rich, dense results.
Ancho Chili Scented Crown Roast of Pork
Majestic crown roast of pork glazed with ancho chili, honey, and bourbon marinade, roasted until the bones stand proud and the meat carves like butter.
Honey Pecan Chicken
Buttermilk-soaked chicken breasts pan-fried in a seasoned flour crust, drizzled with honey bourbon butter sauce and topped with chopped pecans.
Garlic-Ginger Bourbon Chicken
Garlic-ginger bourbon chicken: cubed chicken marinated in soy sauce, bourbon, fresh ginger, garlic, and brown sugar, then baked, grilled, or broiled. Big-flavor weeknight dinner.
Bourbon Orange Chicken
Bourbon orange chicken with just four ingredients: chicken breasts browned in butter, simmered in orange juice concentrate that reduces to a glossy glaze, then finished with a splash of bourbon. Sweet, sticky and weeknight-fast.
Chicken Breasts with Bourbon
An easy baked chicken breast casserole topped with creamy soup, cheddar, herb stuffing, and a splash of bourbon for warm depth. Six ingredients layered in one dish and baked golden. No fuss, big flavor.
No-Bake Cocoa-Bourbon Balls
No-bake cocoa bourbon balls with crushed vanilla wafers, pecans, cocoa powder, and corn syrup rolled in granulated sugar. A classic holiday candy ready in 15 minutes.
Glazed Smoked Ham Three Ways
Glazed smoked ham three ways: honey-mustard-bourbon, red currant and orange, or classic brown sugar and clove. One holiday ham, three sticky-sweet finishes for Easter, Christmas, or Sunday supper.
Veal Scallops with Apricot-Citrus Compote *
Golden-seared veal cutlets topped with a warm bourbon-spiked apricot and orange compote laced with ginger. Sweet, savory, and citrusy all at once, this elegant 40-minute dinner for four feels like a special occasion.
Bourbon Sweet Potatoes
Mashed sweet potatoes whipped with bourbon, butter, and vanilla, then baked under a golden marshmallow topping. The Thanksgiving side dish everyone fights over.
Bourbon Balls with Pecan & Chocolate
Kentucky bourbon balls with pecans soaked in real bourbon, rolled in a buttery powdered-sugar fondant, then dipped in semi-sweet chocolate for that signature glossy shell. A classic Southern holiday confection worth the wait.
Bourbon-Marinated Smoked Salmon
Fresh salmon soaked in bourbon, soy, ginger, and sesame oil, then grilled over mesquite until flaky. Bold Asian-Southern fusion with smoky, caramelized edges.
Choclate Chestnut Bourbon Torte with a Kentucky Bourbon Cream
A showstopping flourless torte layered with chestnut-bourbon filling, coated in bittersweet chocolate icing, and served with bourbon whipped cream. Rich, nutty, and deeply indulgent.
Marvelous Banana Cake
Three-layer banana cake with bourbon, pecans, and a buttermilk-tender crumb. A Southern-style celebration cake that fills three 9-inch rounds with deep banana flavor.
Rice Pudding with Bourbon
Slow cooker rice pudding with bourbon stirred in after cooking, plus golden raisins, lemon zest, nutmeg, and vanilla. Creamy, hands-off, and served lukewarm with sweetened whipped cream.
Steamed Chicken with Lup Cheong
Chicken breast cubes steamed with Chinese sausage (lup cheong), dried mushrooms, hoisin sauce, ginger, and garlic. A savory, aromatic Cantonese-style steamed chicken dish with deep umami flavor.
Sweet Potato Pecan Pie with Bourbon Sauce
Sweet potato pecan pie: a layer of spiced sweet potato custard topped with classic pecan filling, served with a bourbon-spiked vanilla cream sauce. The ultimate Southern Thanksgiving pie.
Kentucky Bourbon Pecan Cake
Kentucky bourbon pecan cake with maraschino cherries, mace, and a pound of butter. Wrapped in bourbon-soaked cheesecloth and aged for up to a month for a rich, boozy fruitcake.
Bourbon Fudge Balls
Bourbon-soaked vanilla wafer crumbs blended with melted chocolate and condensed milk, shaped into bite-sized balls. Roll in cocoa or walnuts for a crowd-pleasing treat.
Easter Lamb Pound Cake
A rich pound cake baked in a lamb-shaped mold with bourbon, almond extract, and chopped pecans. Eight eggs and a full pound of butter make it dense, golden, and celebration-worthy.
Bourbon Street Steak
Thick rib eye steaks crusted in brown sugar, rubbed with garlic, and soaked in bourbon overnight. Simple, bold, and packed with sweet-smoky char on the grill.
