A question about a recipe: Pork Chops with Flaming Apricot Bourbon Sauce

hardlikearmour is a trusted home cook.

added about 2 years ago

I think whiskey or brandy would make reasonable substitutes. I bet Calvados would also work well.

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usuba dashi added about 2 years ago

I always think of boubon as sweet whisky, right or wrong. It does have a different taste from other whiskies, but I have used rye as a sub and have had more luck using a dark rum as a sub. The rum can offer the sweetness of the bourbon

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gingerroot added about 2 years ago

That's a great question. Since this was my first real foray into flaming food, I don't have a perfect answer. I think hardlikearmour and usuba dashi's suggestions are great - what I love about bourbon is the smoky, complex flavor, without too much burn. Recently, I actually tried an old style Jamaican rum that reminded me of a whiskey. I'd start with what you do have, keeping in mind their suggestions. I'd love to know what you use and how it turns out!

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