The ultimate guide to making your favourite Christmas savouries with a splash of spirit

This festive season, tables will be spilling over with cranberry-flavoured cocktails, hot-buttered rum and toddies, and traditional winter fare that warms both, the hearth and heart. But, what if you took a spirited detour from the bar, and actually cooked with spirits? From adding dark rum to chicken wings to creating a sumptuous vodka sauce for tiramisu, crème caramel or chocolate tart, we have got you covered. We ask chefs and home bakers for tips and recipes that will make your festive spread top-notch. Less is more Tim Philips, global brand ambassador, Johnnie Walker | Photo Credit: Special arrangement First things first, cooking with spirits depends on how the liquid is used. Is it cooked, baked or added to chilled desserts sans cooking. MasterChef India finalist and founder of House of Millets, a millet forward catering company, Natasha Gandhi, explains, “When alcohol is used in cooking, such as in a marinade, the heat causes it to evaporate, leaving behind the delicious aromas and flavours. This means you will not experience any intoxicating effects from consuming the dish. Using alcohol to marinate proteins, is an age-old culinary technique that helps bring out a full-bodied taste.” From using a 30ml shot of bourbon or whisky in a marinade for chicken wings, or to preparing a leg of lamb, the smoky notes of the spirit, when cooked, impart woody, smoky notes to the protein. Tim Philips, global brand ambassador, Johnnie Walker, says blended Scotch can work wonders in winter menus, “Johnnie Walker Black Label’s rich, smoky character works beautifully in savoury dishes, like whisky-glazed ribs, braised short ribs, or even whisky-infused sauces for roasted meats. It also pairs wonderfully with desserts like dark chocolate torte or a whisky caramel bread pudding.” Vijar Sekhar of 23rd Street Pizza | Photo Credit: Special arrangement For truly decadent, spirit-forward festive dishes, chef Vijay Sekhar from 23rd Street Pizza, a popular New York-style pizza and wine bar in Bengaluru suggests, “If you choose clear spirits, like gin, vodka and tequila they don’t impart too much flavour but dark rum, bourbon or cognac impart richer notes. We use vodka in our pasta sauce to add a cleaner taste, instead of imparting flavour directly into it. But in a tiramisu, the dark rum (used in the espresso soak for the ladyfinger biscuits) adds flavour, body and pairs so well with the coffee.” His general note of caution on cooking with spirits: “Less is more, otherwise the flavours of alcohol can overpower the dish.” The chef also suggests using complementary flavours, adding, “for a tiramisu you could use Grand Marnier (made from a blend of cognac brandy, distilled essence of bitter orange, and sugar) since coffee and orange go so well or even a splash of Cointreau (colourless French triple sec orange liqueur). Hazelnut-coffee is a good combination so a hazelnut liqueur would go well too.” For savoury sauces, he suggests wine. “If you want to use wine in your sauces, choose a good red wine for the base of...

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