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Bourbon Fudge & The Holy Grail

Bourbon Fudge

  • ½ cup butter (and additional for greasing pan)
  • 1 cup brown sugar
  • ¼ heavy whipping cream
  • 1 tablespoon Kentucky Bourbon
  • 1 pound powdered sugar

Prepare 8-inch square glass pan rubbing bottom and sides with butter. Melt butter in a microwave-safe dish. Stir in brown sugar. Return to microwave for two minutes.

Mixture will be boiling. Slowly pour in cream and bourbon. Stir in powdered sugar. Spread into dish and cover with wax paper, lightly pressing into mixture.

Refrigerate for one hour. Grease a spatula to help lift hardened mixture onto a cutting board. Grease a knife to cut fudge into bite-sized pieces. Store in an airtight container.

Holy Grail

  • 2 ounces Bourbon
  • 1 ounce Amaretto liqueur
  • 4 dashes cherry bitters
  • Cherry & orange peel to garnish
Combine bourbon, liqueur and bitters in a mixing glass with ice and stir. Strain into a coupe glass. Garnish with an orange peel and cherry.