Bourbon Brownies w/Rum Caramel Ganache

       Pictured above, had me at Bourbon and baking with booze.  This is something you can make and thoroughly impress yourself and others, I'm talking major swooning here.  The hardest part is resisting seconds, cause the first one was that good, yeah I still want seconds.  I got the idea from this lady's blog and altered the recipe slightly to fit my needs.  Her don't waste your time making it totally from scratch, is what I call brilliant.  Simply sub your favorite Bourbon for water and viola!  The rum ganache is kinda the best part, I'd make it again and drizzle it all over ice cream and such, I added a touch of sea salt on top and pow!  Double swoon.

Recipe as follows: 

• Box of Ghirardelli Double Choc. Brownie Mix 
• Sub Bourbon for water on Box Recipe 
• Bake at 350

Caramel/Butterscotch Ganache

• 6 tablespoons Heavy Cream
• 3 tablespoons Butter
• 2 teaspoons Rum
• 3 oz Caramels unwrapped
• 3 oz Butterscotch 

Melt Butter & cream together till they're almost boiling.  Poor over Caramels and Butterscotch Chips in glass measuring cup, stir.  Finish melting in Microwave for 45 seconds to 1 minute, till completely melty. 

Make sure brownie is warm and drizzle your Ganache on top, add whip or vanilla ice cream and sprinkle sea salt for a magical experience!  

Bar Review: Neat

Neat, it's probably my favorite bar in Los Angeles right now.  Uncle Aidan did good at creating the most unpretentious cocktail bar, in Glendale of all places!  It's passable on the street and once you get in, it's instantly cozy.  The kind where you see a giant punch bowl and a friendly bar owner offering you a complimentary glass to get started.  The fireplace subtly lights up the room and god, they did a fantastic job displaying the spirit section.  Coming here made me appreciate spirits and their way of asking if you'd like it "Neat" is just swooning.  The tenders are anything but cocky and will craft you the most delicious drinks.  I fell in love with a new bourbon, Willet, an easy sipper that warmed me up perfectly on a cold night.

I miss this place already, it's that good.  Take your friends or your lover, it's worth it.

Bourbon Pecan Pie

I've always had mixed feelings about Pecan Pie until I made one with Bourbon.  Sweet, sweet bourbon with your smooth slightly smokey taste and touch of honey.  You in a pie is just a dream come true, really.  Choose your spirit wisely, I opted for my favorite Bulleit, other alternatives I suggest would be Knob, Bakers, Buffalo Trace, or Makers.  Don't worry, it's not boozy once you cook it, though you might find yourself doing a shot while you're waiting for it to be finished. 

The recipe is here and bound to get reactions from people suffering from euphoria and yum.  You will thank me later, as this Bourbon Pecan Pie is anything but ordinary.

Bulleit Rye Whiskey

Meet a new member of the Bulleit family, Rye.  Constructed 95% of rye mash & 5% malted barley, surly to make you smile, if you're a fellow whiskey lover like myself!  Pretty much the smoothest rye I've ever had with spice notes of cinnamon, cherry, and a slight campfire feel.  Absolutely sippable and I'm thoroughly enjoying it as I type, but I wish I had a warm piece of apple pie from Alcove...

She's a real bute my friends, the only problem is she's so easy to sip I could have a second round (Sighhhh).  Somebody get me a campfire and hand me guitar and no one will get hurt.

Rating: Solid A
Swoon Factor: Weak in the knees
Special thanks to: Eugene