Recommended

Whisky Pairing

Auchentoshan Three Wood 

Don't just use it in your marinade...enjoy a sip or two along the way. 

Auchentoshan Marinated Tri-Tip

Enough marinade for one 2.75 - 3 lb. Tri Tip

Auchentoshan adds a wonderful depth of flavor and juiciness to this inexpensive cut of meat. 

ingredients

 MARINADE:

1/3 cup Auchentoshan Three Wood or other favorite whisky

1/3 cup good quality olive oil

1 tsp. brown sugar

2 tbl. reduced sodium soy sauce

1 tbl. Lee & Perrins Worcestershire sauce

2 tbl. herbs such as thyme, sweet marjoram, savory, lemon verbena & parsley (finely chopped)

Fresh cracked pepper 

2.75 - 3 lb. Tri-Tip Roast

Parsley or other greens for garnish 

Individuals may want to add salt to taste after roasting

preparation

Recipe works best if Tri-Tip sits in marinade at least overnight.

Whisk Auchentoshan and olive oil together until well blended.  Add all other marinade ingredients and blend well.  Bathe Tri-Tip roast in marinade in a large zip lock bag overnight.  Turn every couple of hours to distribute marinade.

When ready to cook, let meat stand at room temperature for 15 to 20 minutes to shorten cook time.  Pre-heat oven to 400 degrees or set grill to medium-high heat.   Drain the marinade.  If using the oven method, set your tri-tip fat side up.  Cook 20 minutes or less until meat registers 125 degrees in the thick part of the roast and 150 degrees around the edges.  This will give you medium rare in the middle of the roast.   Cook until internal temperature reaches 135 degrees for a medium roast (additional 5 - 10 minutes).

If using a grill, set it up for indirect cooking over medium-high heat and cook about 15 minutes per side, watching it closely with the meat thermometer after the first 15 minutes. 

When done to your liking, let roast rest for a few minutes on your carving board before slicing so that it will retain its juices. Garnish plate with parsley or other beautiful greens. Serve with a horseradish sour cream sauce, or add Auchentoshan to store bought Sweet Baby Ray's Barbeque Sauce for another tasty condiment for this roast.

Recipe calls for Bunnahabhain 12 year old. Click here for tasting notes.

"Bunna-Brats":  Whisky Infused Bratwurst 

These sausages will have everyone asking "What's the secret ingredient".  Make this easy recipe ahead, then just reheat for your next cookout. 

ingredients

6 Bratwurst  (We used Johnsonville Brats)

1 + 1/2 large onions - sliced thickly

Butter for browning

3/4 Cup water

3/4 Cup Bunnahabhain scotch + splashes

Favorite barbecue sauce as condiment

preparation

Prick the bratwurst gently with a fork, a couple of times on each side. Brown sausages on all sides and set aside.

Slice onions in thick slices and brown in a deep pan.  When onions have just turned golden, add the bratwurst to the pan.  Pull most of the onions to the top of the brats.  Slowly add the water.  Add the Bunnahabhain scotch and cover pan. Simmer on medium heat for 2 hours.    

Turn brats to a different side every half hour pulling the onions on top of the sausage.  When the bratwurst are done the sauce should be the thickness of a glaze.  If it is still too liquidy, increase the heat for a few minutes to reduce it down. 

Serve immediately.  If you are planning to reheat, cut your cooking time by 20 minutes.

For a tasty condiment alternative to ketchup, add a few splashes of whisky to your favorite barbecue sauce in a small pan and stir over high heat to reduce the liquid to a proper consistency.

Original Sip Smoke Savor recipe - Please contact us if you wish to reprint or use this recipe.

Click here for

The Glenlivet 16 year old

Nadurra Notes

Peach Habanero Whisky Glaze & BBQ Sauce

July and August are the best months for peaches.  We love the taste but hate the trouble of working with fresh fruit, so here's a way to borrow that summer flavor but skip the hard work.   This easy yet stunning glaze is perfect for pork tenderloin, or ribs.  It also will give some zip to that tired old chicken wing recipe. 

We also added this glaze and a bit more whisky to a cheap store bought BBQ Sauce to add a rich fruity flavor and give it more character. 

Of course, you wouldn't find this on our website if it didn't have whisky as a key ingredient.  Glenlivet's Nadurra gives it sweetness and notes of ginger to compliment the flavor of the peach preserves.

This recipe was adapted from www.rideronrecipes.com. 

ingredients

GLAZE:

3/4 cup minced sweet onion

Butter for browing onion

1 Fresh Habanero pepper (start with one, add more to taste)

1 1/2 cups of peach preserves

1/4 cup of Glenlivet Nadurra scotch or equal

BBQ Sauce:

Make the above Glaze first

Add it to 1 cup store bought BBQ Sauce

Add a bit more scotch, up to 1/4 cup

preparation

For the Glaze:  Finely chop onion and brown until just golden. Leave in pan.

With plastic gloves or some protection for your bare fingers, cut away stem and remove seeds from one small Habanero pepper.  These are quite potent so start with one.  Add chopped habanero to pan.

Add the peach preserves and whisky. On medium heat cook all ingredients until contents have the nice thick 

consistency of a glaze and contents are well blended. Taste and adjust with more habanero if desired. 

Strain mixture into a jar.  Be sure to press as many solids through your sieve as possible.  Use within three to four days.

BBQ SAUCE:

Instead of straining glaze mixture into a jar, strain it into a new pot.  Add the store bought BBQ Sauce and a bit more whisky (up to 1/4 cup).  Cook on medium heat until the liquid cooks away and the sauce has a thick consistency.  Can be stored up to three to four days.

NOTES:  You might also try this glaze with Apricot Preserves or Orange Marmalade.

Recommended

Whisky Pairing

Auchentoshan 21 Year Old 

Hidden sweetness in  this wonderfully complex  "Lowlander" is brought out by the date flavor.  While the slight smokiness of the ham makes a great complement to this scotch. 

This appetizer might also be paired with other scotches that have the keywords "dried fruit" listed in their tasting notes.

Prosciutto Wrapped Dates

Adapted from recipe and reviews at Epicurious.com

ingredients

16 Large Medjool Dates

1/3 cup softened Cherve cheese

16 large basil leaves

Package of prosciutto

preparation

Remove pits from large Medjool dates.  Soften cream cheese slightly and pipe into dates.  Can be made up to this point and stored overnight.

Just before broiling, wrap each date with a large basil leaf held by wrapping a piece of prosciutto around the date with a slight overlap at the end.  Broil until cheese is bubbly for about 3 to 4 minutes.  Serve warm.

This recipe is also good when a sliver of toasted almond or a smoked almond is tucked inside the date.  You may also substitute herbed cheese for the Cherve, and parma ham for the prosciutto. These dates are best served warm but are also tasty at room temperature for more care free party preparation.