(This story was first published on 13 June 2017 and has been reposted from The Quint's archives to celebrate World Whiskey Day.)
This Bourbon Day, The Quint caught up with Parul Pratap aka “the Bourbon Chef”, to try out two of her favourite Bourbon based recipes that will tingle your taste buds.
So, ladies and gentlemen, please bring out the notepads:
Ruby B (Port Wine Bourbon)
Ingredients:
Dark Chocolate
Honey: 10 ml
Ruby Port Wine: 60 ml
Bourbon Whiskey: 60 ml
Chocolate Bitter: Few Drops
How To Make it:
1. Take a shaker, put ice in it.
2. Pour in 60 ml Bourbon.
3. Pour in 60 ml Ruby Port Wine.
4. Add 10 ml of Honey.
5. Add few drops of Chocolate Bitter.
6. Give a quick shake to the mixture.
7. Pour it out, add few bits of chocolate and there you have it. Cheers!
Bourbon Chilli Glaced Prawns:
Ingredients:
Oil: 1 tablespoon
Chopped Ginger: 1 tablespoon
Prawns: 2-4 pieces
Salt: 1 tablespoon
Red Chilli Flakes: 1 tablespoon
Honey: 5 ml
Bourbon: 10 ml
How To Make It:
1. Heat some oil on a frying pan.
2. Add chopped ginger and fry till slightly burn.
3. Add prawns and fry for not more than 4 minutes. Make sure to flip the prawns time and again.
4. Add salt to taste.
5. Add chilli flakes to taste.
6. Add honey to cool it off.
7. Glace with Bourbon.
Plate it and serve with a smile. Bon Appetit!
Location Courtesy: NAGAI, Gurugram
Video director: Tridip K Mandal
Multimedia Producer: Puneet Bhatia
Camera: Abhay Sharma and Shiv Kumar Maurya
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