Obviously, I'm going to have to practice making this a lot before I inflict it on my friends...
Do you think the Bourbon sauce would travel well pre-made, if I heated it a bit and whisked it up before serving?
I might go with grand mariner, as I don't drink bourbon but having a bottle of GM around would be nice.
Edited to add: It's a rather violent beverage! From the Bevmo site:
Quote:
150 Year Celebration --
Generous brown spice, orange, and caramel aromas explode from the glass. A viscous, rich attack leads to a full-bodied palate.
|
Of course I'm not gonna get the primo stuff to cook with, lol. But it's certainly an intriguing description.