jack daniels toast

[alocispepraluger102]

link

[JSngry]

"He is this timeless individual," Perry said. "He takes you back to a time when life was a little bit more elegant."

Nostalgic elegance is not necessarily the first thing I look for in a bourbon...and if it was, I'd think that 2-3 shots of damn near anything would do the trick, if you know what I mean.

OTOH, the subject matter of this thread now has me wondering - does bourbon make for a good French Toast batter? I could see that working really well.

[alocispepraluger102]

nostalgia is a great hustle.

of course, jazz fans are not susceptible to that nostalgia thing.....

sinatra has always been a weakness of the high rollers.

Edited October 24, 2012 by alocispepraluger102

[danasgoodstuff]

I think Frank liked to get toasted...but then don't we all. I'm a wry man myself.

[JSngry]

Seriously - has anybody made French Toast with bourbon in the batter? The more I think about it, the better it sounds...

[alocispepraluger102]

yummy

[JSngry]

Here we go: http://imbibemagazine.com/Bourbon-French-Toast-Recipe

Kentucky Bourbon French Toast

2 cups whole milk

1/3 cup Kentucky bourbon

5 whole eggs

1/2 cup sugar

2 tsp. ground cinnamon

12 slices egg bread, like brioche

Mix the milk, eggs, sugar, bourbon and cinnamon together in a bowl. Melt a pat of butter on a hot griddle. Dip the bread in the batter. Place the battered bread on the griddle and cook until the first side begins to turn golden brown. Flip the French toast and continue to cook until the other side is golden brown, too. Serve with butter, berries and syrup.

Albert W.A. Schmid, The Kentucky Bourbon Cookbook (The University Press of Kentucky, 2010)

Edited October 24, 2012 by JSngry

[alocispepraluger102]

Here we go: http://imbibemagazine.com/Bourbon-French-Toast-Recipe

Kentucky Bourbon French Toast

2 cups whole milk

1/3 cup Kentucky bourbon

5 whole eggs

1/2 cup sugar

2 tsp. ground cinnamon

12 slices egg bread, like brioche

Mix the milk, eggs, sugar, bourbon and cinnamon together in a bowl. Melt a pat of butter on a hot griddle. Dip the bread in the batter. Place the battered bread on the griddle and cook until the first side begins to turn golden brown. Flip the French toast and continue to cook until the other side is golden brown, too. Serve with butter, berries and syrup.

Albert W.A. Schmid, The Kentucky Bourbon Cookbook (The University Press of Kentucky, 2010)

i must try that saturday am. thx.