Absolute said:
Getting ready to do my batch, usually do it around the start of the football season.
Wondering about changing up the alton brown recipe a little. What does the brandy/cognac add? Not something I ever use except for the occasion sauce. Could you add a different bourbon, which to me seems to have more complex flavors, for a different level of flavor notes?
Not looking to reduce the alcohol, we like that part. Just wondering how different combinations might work out. But not necessarily wanting to make multiple batches.
I think the recipe is pretty forgiving when it comes to the alcohols, within reason. If you don't want to use brandy or cognac you could use Irish whiskey, a mellow scotch, or another type of rum, all would add different characteristics. And yes I did say scotch. There's a variation of a White Russian called an aggravation that uses scotch instead of vodka. You don't want to use something overpowering but scotch could work as long as it's the right one. I made a batch last year and used Mr. Black instead of cognac/brandy but I prefer the original after trying it. It wasn't bad by any means, but not as tasty IMO. You could use different bourbons for sure, you could use a wheated bourbon, or rye whiskey as well.
