Secret Ingredient: Bourbon

A Southern spirit that does more than raise a glass

When it comes to bourbon, most folks think of a smooth pour in a rocks glass, maybe sipped slowly during a horse race or a crisp fall evening. But here’s a secret worth sharing: this Southern-born spirit isn’t just for drinking — it’s pure gold in the kitchen.

With its signature smoky-sweet profile and warm undertones of caramel, vanilla and oak, bourbon doesn’t just pair well with food — it elevates it. Whether it’s sizzling on the grill or bubbling in a dessert, a splash of bourbon turns ordinary into extraordinary. 

“Bourbon is the perfect food enhancer,” says Rachel Lively, owner of Le Cookery. “It’s the perfect combination of savory and sweet. And it brings out the flavor of your meat, your vegetables — anything that you’re cooking with, even sweet things — without adding extra sugar.” 

In other words: it’s magic in a bottle.

On the savory side

One of the easiest (and most delicious) ways to cook with bourbon is to use it as a marinade. It’s particularly good with steak, chicken or pork, bringing out bold flavors without overwhelming the meat. Lively admits she’s not a bourbon drinker, but it’s her go-to marinade for steak. 

“The alcohol cooks away, and all you’re left with is the good flavor,” she says. That flavor clings to the meat in all the right ways, leaving a subtle richness and depth.

Beyond marinades, bourbon takes sauces and glazes to the next level. It dances beautifully with dark meats, smoky bacon, roasted Brussels sprouts and earthy sweet potatoes. The bourbon’s natural sweetness mellows out the saltiness, creating a beautiful balance your tastebuds will love.

Sweeten the deal

Let’s not forget dessert. Bourbon doesn’t just complement sweets — it supercharges them. It deepens the flavor of chocolate, caramelizes fruits and adds complexity to pies, tarts, brownies and boozy mousses. 

“Bourbon’s just going to bring out the flavor of whatever you put it in,” Lively notes. It’s also a secret weapon in homemade jams and fruit butters — imagine a bourbon peach preserve on a hot biscuit. Yes, please.

Pick your pour

When cooking, skip the fancy bottles. You want something mid-range — flavorful but not so pricey you’ll cry when you pour it into a pot. Brands like Four Roses or Clyde May’s are kitchen-friendly favorites, offering a well-rounded profile that holds up to heat and blends well with both sweet and savory.

So what makes bourbon so special?

It’s the barrel-aging. Those charred oak casks give bourbon its unmistakable notes — spice, smoke, vanilla and toffee — that layer into dishes like a culinary symphony. One splash, and you’ve got a flavor enhancer that’s bold, balanced and undeniably Southern.

Cooking tips

Balance it out. Bourbon is sweet and smooth, so add acidity (like citrus or vinegar) to cut through the richness.

Know your heat. Bourbon can alter cooking time and technique, especially in reductions. Watch your flame, and adjust as needed.

Respect the fire. Never pour bourbon straight from the bottle into a hot pan over an open flame. Use a measuring cup, always. Bourbon is flammable, and singed eyebrows are not a good look.

Use just enough. Too much bourbon can overpower. Too little, and you’ll wonder what the fuss is about. Find your Goldilocks zone.

Let it linger. Remember, the goal is depth, not dominance. When done right, bourbon lingers in the background like a supporting actor who steals the show.