Did You Know Whisky Can Elevate Your Cooking?

Wednesday, 17 September 2025 at 17:00

Whisky is primarily known as a beverage to be enjoyed slowly, neat or with a few drops of water. But did you know whisky can also be used excellently in the kitchen? Just like wine or beer, it can add depth and complexity to a dish.

FAQ

Can you really cook with whisky?
Yes, with small splashes of whisky, you can give dishes, sauces and desserts a surprising twist.

Does the alcohol evaporate during cooking?
Mainly, especially in stews and sauces. However, the flavor remains beautifully preserved.

Which whisky works best with what dish?
Smooth Speyside whiskies are perfect for creamy sauces, while smoky Islay whiskies are perfect with meats and barbecue. But feel free to experiment.

Whisky as a flavor booster

The rich aromas of whisky, such as vanilla, honey, peat smoke, and dried fruit, are ideal for adding extra taste to your dishes and taking them to the next level.

A sweet, gentle whisky can for instance be wonderfully paired with a creamy sauce, while a smoky Islay whisky works really well with meat or grilled dishes.

What can whisky be used for?

Whisky can be used not only in evening meals but also in sauces, and desserts. We outline the options for you:

Sauces: A dash of whisky in a cream sauce with steak or chicken yields a robust and rounded flavor. Whisky surprisingly serves as a great ingredient in a pepper cream sauce as well. (go to: 'whisky cocktail sauce')
Marinades: Mix whisky with soy sauce, garlic, and some honey for a marinade that gives both meat and vegetables a kick.
Desserts: Whisky pairs excellently with chocolate. Think whisky truffles or a dash in the brownie batter. You can even experiment with whisky in a classic tiramisu.
Soups and stews: Particularly, beef stews gain extra depth from a splash of whisky during simmering. While the alcohol evaporates mostly, the flavour remains.

Tips for cooking with whisky

So feel free to experiment -carefully-, after all, it's still a powerful drink with over 40% alcohol. Here are a few tips for your consideration:

Use in moderation: Whisky is potent so a tiny bit is often enough.
Choose the right whisky: For creamy sauces, a smooth Speyside whisky works well, while a smoky variant is amazing with barbecue dishes.
Let the alcohol evaporate: Add whisky early in the cooking process if you just want to retain the flavor or at the end for a small kick.

Whisky bottle still on the table?

The fun of cooking with whisky is that you can serve the same bottle at the table with which you cook. This way, you connect a drink and meal with each other, creating a unique experience.

So next time you open a bottle, don't just think about the glass, think about the pan too!

We had a column for a while called Whisky Food & Drinks - should we bring it back?