Alton Brown considers himself a Southern cook and lives by the motto that everything that happens in the kitchen is about science. And what is the defining flavor of the South, you ask? Bourbon, of course. Bringing those two perspectives together during his New York City Wine & Food Festival demo, Alton concocted three classic Bourbon recipes shared in the post below:

Bourbon Mint Julep

Bourbon Ice Cream

Bourbon Banana’s Foster

It’s 11am and Time for a Mint Julep

Alton Brown’s Bourbon Mint Julep

Prep Time: 3-5 mins

Serves 1

10 mint leaves

1 tsp sugar

1 jigger Bourbon

Ice

Seltzer or Club Soda

Add the mint leaves and sugar to your glass and gently muddle to bruise the leaves, but careful not to tear {about 3-5 turns of a muddler}. Add a full jigger of Bourbon, fill the cup with ice and top off with seltzer water or club soda. Alton recommends not stirring for a stronger surprise near the bottom of your swig.

Getting into the science behind cooking with Bourbon, Alton pulled out the periodic table and his chemistry notes to explain that ethyl {found in alcohol} doesn’t freeze — in fact it acts as an antifreeze. So when making something scrumptious like Bourbon ice cream, it’s important to mimic the flavors you would find in Bourbon, with non-alcoholic ingredients. Pulling out a glass pickle jar for easy ingredient shaking and a large canister of liquid nitrogen {clearly not in most home kitchens}, Alton revealed a few on-stage tricks for instant ‘scream.

Alton Brown’s Bourbon Ice Cream

1/4 cup Bourbon

2 cups Half & Half

1/2 cup Agave

1/4 cup Molasses

1/4 cup Buttermilk

1/2 tsp Nutmeg, grated

Handful Chopped Pecans

1/3 cup Bacon, Cooked Extra Crispy

Add the Bourbon, Half & Half, Agave and Molasses to a microwave safe container and microwave until the Molasses dissolves. Allow to cool. Add cooled liquid and rest of ingredients to a tight sealing container {Alton recommends a bulk glass pickle jar} and shake vigorously. Add to home ice cream maker, or if you’re like Alton, add to a Kitchenaid mixer and starting pouring in liquid nitrogen for great effect and a quick freeze {not sure I would actually recommend this}.

Wrapping up the 45-minute demo, Alton pulled out a few more tricks, this time involving flames, to make a Banana’s Foster dessert to pair with the Bourbon Ice Cream. An important ingredient to making this dessert successfully is heat from the caramelized sugar. Without it, the Bourbon would not burn on its own. And note to the parents out there, it’s impossible to boil out all the alcohol because steam from the cooking process puts the flame out first….so if you want little Johnny to fall asleep early, this might be the dessert for him.

Alton Brown’s Bourbon Banana’s Foster

Cook Time: 7 mins

Serves 2

2 TBS unsalted butter

1/4 cup dark brown sugar

1/2 tsp freshly ground nutmeg

2 under ripe bananas, sliced in half lengthwise

1/4 cup bourbon

1/2 teaspoon finely grated orange zest

Melt butter in a 10-inch heavy skillet over low heat. Add brown sugar and nutmeg and stir until sugar dissolves. Add bananas and cook for 1 minute on each side, carefully spooning sauce over bananas as they are cooking. Bring sauce to a simmer and carefully add the bourbon. If the sauce is very hot, the alcohol will flame on its own. If not, using stick flame, carefully ignite and continue cooking until flame dies out, approximately 1 to 2 minutes. If sauce is too thin, cook for 1 to 2 minutes until it is syrupy in consistency. Add orange zest and stir to combine. Immediately spoon the sauce over ice cream and serve.

Great demo and early morning learnings for us science geeks who like to know why something works or doesn’t work in the kitchen! If you liked Alton Brown’s Bourbon in the morning approach, then check out his new book that just came out called Good Eats 2: The Middle Years.

More NYC Wine & Food Festival Fun:

New York City Wine & Food Festival Kicked Off With Good Eats

Hands On with Giada De Laurentiis at Food Network’s NYCWFF Demo