A beautiful thing happens when whiskey meets a teaspoon (or mountain) of sugar. The bold flavors of a neat pour are eased into a delectable saccharine hug—all of its warmth and unique flavors left to be enjoyed. Whiskey desserts aren’t anything new, but there’s a lot more on the roster than the classic Irish coffee cake. Though whiskey’s rich and buttery mouthfeel holds up against other ingredients that have a bitter edge, like chocolate and coffee, it also is a natural pair for less acerbic, but equally rich flavors such as stone fruits, berries, vanilla, and caramel. All of this offers a platform for whiskey to take the stage in sweet treats.
When it comes to your choice of whiskey, a few general tips prevail. Vanilla-tinged spirits like bourbon, Tennessee, and American rye whiskeys make a great addition, bringing out the round, soft flavors of the dessert’s sweetness while adding some punch to keep it interesting. Corn and Canadian whisky, on the other hand, are generally a bit too mellow. Their gentle flavors can be lost in the process. And beware of peated whiskies: If you aren’t making a dessert with bacon, the smokiness can be too much, so it’s best to avoid them.
Whiskey can be substituted for any recipe that calls for the addition of liquor—in theory—but be mindful of flavor pairings. Whiskey’s bold and rich flavors might clash with more delicate but strongly scented ingredients like tea infusions or florals. And don’t substitute whiskey for liqueurs as this might throw off the sugar balance in your dessert. Incorporate whiskey into sweet treats in increments of 1-2 tablespoons while cutting back on other liquids by the same amount. Whiskey is a wonderful addition to buttercream, whipped cream, or fruit sauces. If you’re feeling confident in your pastry skills, add it to a pastry cream or creme anglaise to elevate the flavor. It can replace or combined with any baking extract. Similar to adding salt to a dish, begin small, taste, and add as you’d like. If the whiskey flavor is too pronounced, add high-quality vanilla extract a teaspoon at a time until it all mellows out.
Tips for the Home Baker
- Not all whisky is made equal. A good rule of thumb is don't use anything you wouldn’t sip on. Quality matters.
- The flip side of tip number one is don’t use anything too expensive, as the nuances of the special pricey bottle will remain unnoticed underneath all the sweetness of a dessert.
- Whiskey is at its most flavorful when it hasn’t undergone heat processing. When baked, it retains its flavor but very little alcohol. If it's purely the flavor of whiskey you’re chasing without the alcohol, baking is going to be your playground.
- If you want to add a boozy punch to a basic vanilla cake, use a whiskey “soak.” Combine 2 parts whiskey with 1 part simple syrup. Liberally brush the mixture over the cake until it’s completely soaked. Frost as usual.
No-bake Cherry Swirled Cheesecake With Spiked Cherry Sauce
Recipe by Aubrey Thompson
When the summer heat arrives, so does the divine taste of perfectly ripened stone fruit. Taking a note from the infamous Manhattan cocktail with the iconic cherry garnish, this do-it-in-a-day eggless cheesecake packs a delicious punch with an assertive rye whiskey both in the filling and the seasonal cherry sauce. The nuttiness of a rye whiskey is reiterated in the toasted rye crust, though any bourbon on hand would be a fine substitute.
Toasted Rye Crust
- ⅓ cup rye flour (whole wheat flour or all-purpose flour can be used)
- 10 Tbsp. butter, melted
- 1 ¾ cup graham cracker crumbs
- ½ tsp. salt
- 1 Tbsp. brown sugar
Preheat the oven to 350° F. Spread rye flour in an even layer on a piece of parchment on a baking tray. Toast in the oven for 15 minutes, or until fragrant. Let cool.
Combine toasted flour, melted butter, graham cracker crumbs, salt, and brown sugar in a large bowl. Using the bottom of a measuring cup press the crust evenly into a lightly greased 9” springform or pie pan. Bake for 15 minutes until golden brown. Cool completely before filling.
Cheesecake
- 16 oz. full-fat cream cheese, softened
- ¾ cup granulated sugar
- 1/3 cup sour cream or plain yogurt
- 1 cup heavy cream
- 1 Tbsp. lemon juice
- 2 Tbsp. rye whiskey
- 2 tsp. vanilla extract
In a mixer, beat softened cream cheese for two minutes on high. Add sugar and sour cream and beat to combine.
If using a standing mixer, switch to the whisk attachment and slowly stream in the heavy cream, whisking on high until stiff peaks form and the cream holds its shape.
Tip: You can also separately whisk the cream by hand with a whisk until soft peaks form and it holds its shape. Fold into the cream cheese mixture.
Add the lemon juice, whiskey, and vanilla and mix just until combined.
Pour into the cooled crust. Smooth the top of the filing with a knife for assembly.
Whiskey Cherry Sauce
- 10 oz. frozen cherries, preferably dark Morello
- ¼ cup sugar
- 1 tsp. lemon juice
- Pinch of salt
- 3 Tbsp. rye whiskey
- 1 cup fresh pitted cherries, optional.
Combine frozen cherries and sugar in a medium saucepan. Allow to macerate for 5 minutes.
Cook on medium heat for 10-12 minutes, stirring occasionally with a wooden spoon to prevent scorching, until broken down and very soft. Remove from heat.
Add lemon juice, a pinch of salt, and whiskey. Stir to combine. Let cool slightly.
Puree in a blender until smooth. Cool completely.
Dollop teaspoons of cherry sauce (reserve ¼ cup) randomly on top of the cheesecake. Gently make an “s” shape with a toothpick or a knife to disperse the sauce. This creates a swirl effect.
Chill overnight or for at least 1 hour.
Combine the fresh pitted cherries with ¼ cup of the whiskey cherry sauce. Spoon on top of the chilled cheesecake for an extra cherry kick and serve immediately.
Store tightly covered in the refrigerator for up to 5 days.
Not a Baker?
No problem. Order one of these specialty cakes for delivery to your doorstep.
Whisky Bundt Cake
$50/ 9.5” cake
Erin McKenna’s Bakery
An allergy-friendly bakery that specializes in gluten-free vegan cakes. Delivery is available locally and nationally. Made with Jameson Irish whiskey.
Chocolate Pecan Bourbon Pie
$70/9” pie, serves 8
Michele’s Pies
This boozy chocolaty, nutty pie is Michele’s Pies signature pie. On the outside is a super flaky crust that is filled with a rich bourbon chocolate layer on the bottom and a crunchy topping made from chopped pecans and semi-sweet chocolate chips. Made with Jim Beam bourbon.
Lexington Bourbon Cake with Fresh Ginger
$46/8”x 4”, serves 8-16
Red Truck Rural Bakery
This is a stunning gift and an extravagant dessert, packaged in a platinum tin, and it’s made with a good amount of top-shelf bourbon, fresh ginger, crystallized ginger, lemon and orange zest, and finished off with more bourbon in a honey glaze infused with ghost peppers.
Bourbon Pecan Praline Cheesecake
$87/9” pie, serves 12-16
Honey Cheesecakes
At Honey Cheesecakes, chef/owner Lazar Oglesby is putting a distinctly Southern twist on this classic NYC dessert, working with neighboring Georgia producers to showcase local ingredients. Oglesby loads her cheesecakes with Georgia pecans and she swirls in fresh local fruits before topping them with a buttery crumble.
