I have been going a bit nutty with the Jim Beam Devil’s Cut posts these days but I absolutely love this bourbon. Devil’s Cut uses a process that extracts the very last drops of bourbon out of the oak barrels. This produces a rich oaky bourbon with wonderful vanilla undertones. It is those undertones that got me thinking.
I have a blackberry bourbon reduction I have been making for years. I was wondering what would happen if I upgraded the bourbon to Jim Beam Devil’s Cut? I was pleasantly surprised. This was the best this sauce has ever come out, here is the recipe.
2 cups of fresh blackberries (the frozen berries will work if that is all you have)
1/4 cup of Jim Beam Devil’s Cut
2 tablespoons of quality honey
2 cups of water.
Get your water boiling and stir in your blackberries and honey. As the mixture boils continually stir it with a wire whisk. Continue to stir until the water boils down giving you a thick blackberry syrup. The trick is to continuously stir if you don’t you risk burning the reduction. Once the mixture has thickened add the Jim Beam Devil’s Cut and continue to reduce the sauce for another 5 – 10 minutes.
Once you have the consistency you are looking for remove from the heat and chill the reduction. Drizzle the chilled reduction on the ice cream of your choice and garnish with a few fresh blackberries. This blackberry bourbon reduction is also great over apple pie. This reduction can be an upgrade for almost any desert. I chose to serve mine with vanilla ice cream. As I expected the vanilla notes in the Jim Beam Devil’s Cut and the ice cream played off each other perfectly.
Of course once desert is over the meal has to be finished with a neat glass of the accompanying bourbon.