Cheat Day Treat: Whiskey Caramel Monkey Bread

Now, here’s a monkey that you wouldn’t want to get off your back (read hands). Ever heard of a monkey bread? This sweet, sticky, buttery delight came to America all the way from Hungary via Hungarian immigrants, and hit the streets of southern California around the 1940s. Some even say Nancy Reagan took such a liking to the monkey bread that she served them to the White House guests in the 1980s. Whatever the tales may tell, the humble monkey bread has wowed food lovers all over the world. Many sweet, and savoury variations of the recipe are eaten worldwide, mostly because how it can be easily pulled apart with just your fingers.

But, why name such a sweet, sinful, delightful treat a ‘monkey’ bread? While there are way too many stories behind its naming, nothing holds a candle to the one you’re about to read. And, it’s got to do with monkeys, of course! Some say just like monkeys tear everything that they lay their hands on apart with their fingers, so do you while eating this bread. Hence the name, monkey bread. Traditionally cooked over coal fire in clawed pots, the more contemporary version of the monkey bread consists of blobs of biscuit, or bread dough, piled one upon the other in Bundt pans. If you like your sweet treats to be indulgent, and don’t mind all the sticky awesomeness, give the monkey bread a try. Take it a notch higher on the delectable scale, and add some whisky to your monkey bread. Considering the rich sugariness of the bread, a bourbon is the best choice when it comes to infusing your monkey bread with a whisky. The fruity smokiness of the bourbon, and its subtle notes of sweetness marries beautifully into the bread dough. A Kentucky Straight Bourbon works best with this recipe.


  • 525 g of all-purpose flour
  • 180 g of warm milk
  • 1/4th cup warm water
  • 1 large egg
  • 2 tsp instant dry yeast
  • 120 g unsalted butter softened at room temperature
  • 65 g of granulated sugar
  • 1 tsp salt
  • For the glaze : 1 cup packed brown sugar
  • 3/4th cup salted butter
  • 1 stick cinnamon
  • 3 tbsp Bourbon

The Process

Dissolve the yeast in a tablespoon of warm milk with a sprinkling of granulated sugar. In a bowl, whisk together the all-purpose flour, salt, and the sugar. Whisk in the egg with the milk and water. Gradually add the mixture as well as the yeast mixture to the flour. Knead to form a dough. Keep it covered under a clean kitchen towel, and let is rise for 2 hours in a warm place. Tear apart balls from the dough, and stack them up in a greased Bundt pan. Bake at 180 degree Celsius for 45 to 50 min. In a heavy-bottomed pan, add the packed brown sugar along with the butter and the bourbon. Drop the cinnamon, and let it bubble away until all the sugar dissolves. Remove the cinnamon stick. Generously brush the baked monkey bread with the bourbon glaze. You can add roasted pecans, or fried bits of bacon for that extra yumminess. Serve hot.

Whisky Sour

The – Cocktail Recipe Much like the Old Fashioned, or the Manhattan, the Whiskey Sour is an enduring, and a classic Bourbon whiskey cocktail that dates back over a century and a half. With none of its appeal fading away even today, it is, without a doubt, a Bourbon cocktail that could be your new favourite drink. Earliest mentions of the Whiskey Sour stretch back as far as 1870, and the International Bartenders Association has rewarded the Whiskey Sour with a place in their list of ‘Unforgettable Cocktails’. Without any intricate preparation, astronomically priced ingredients and ready to be served in a matter of minutes, the Whiskey Sour cocktail recipe is for you no matter your experience behind, or in front of the bar. For the base spirit, the Rabbit Hole Bourbon whiskey is the perfect choice for this whiskey cocktail. With zero Rye content, and Corn, malted Wheat, Honey malted Barley, and malted Barley, it is a smooth, richly flavoured drink that has the potential to turn an average Whiskey Sour into something truly divine!

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Baileys Irish Cream was first introduced in 1974 and is an Irish whiskey and cream based liqueur, manufactured by Diageo in Dublin, Ireland and in Mallusk, Northern Ireland. The person behind the creation of Bailey Irish Cream was Tom Jago, President and co-founder of The Last Drop Distillers. It has an alcohol content of 17% by volume and can be used to make a number of delicious cocktails, one such being Baileys hot chocolate.

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Whiskey Caramel Sauce to Douse Your Dessert In

Sauces can make for knockout embellishments to a plethora of entrees and desserts. They add a charming touch, while elevating the dish greatly. Drizzled over endless options such as puddings, cakes, pancakes and more, dishes draped in rich sauces spell indulgence.  And when you spike a lovely homemade caramel sauce with splashes of your favourite spirit, such as a good blended or single malt whisky, you have reinvented it completely! For instance, bourbon is an extremely versatile and complements a whiskey caramel sauce with its sweetness and hints of caramel. Its rich flavour from aged oak barrels makes it the perfect ingredient for sauces. Here is a simple and quick recipe to whip up a boozy, buttery whisky caramel sauce that will leave your guests craving more. 

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