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Recipe calls for Bourbon Whiskey, I only have Southern Comfort.

I

ICRS

Banned
Southern Comfort is a grain neutral Whiskey, but Bourbon is a corn whiskey. Would it be ok to use it as a substitute though?

This is NOT for a drink, but for an item that will cooked. Ham.
 
Not generally since SoCo is a liqueur that happens to have whiskey as its main component. It is not a pure whiskey (it has fruit flavoring), so the flavor it lends to the recipe will be incorrect.
 
It's not a great substitute, but it will do in a pinch. The SoCo will give the ham a different flavor, but it won't necessarily be a bad flavor and it might even be a better flavor as hams do well with sweet glazing. Do you have any other brown whiskeys other than bourbon and Southern Comfort? A rye like Seagrams 7 or VO or a Canadian Whiskey would be a closer match to the recipe.
 
Southern Comfort is much thicker and sweeter than bourbon. You MIGHT be able to substitue bourbon mixed with sugar or honey to thicken it. <blech>
 
Originally posted by: BoomerD
Southern Comfort is much thicker and sweeter than bourbon. You MIGHT be able to substitue bourbon mixed with sugar or honey to thicken it. <blech>
Click to expand...

You might want to brush up on your reading comprehension skills.
 
SoCo isn't whiskey, it's a peach flavored liqueur that happens to have a whiskey base. It's going to give the ham a different flavor than a bourbon whiskey would, much sweeter and fruitier. That said, ham can taste good with a sweet glaze or cooked in sweet fruity things, so I doubt it would ruin the meat... What are you serving it with?
 
Originally posted by: GagHalfrunt
Originally posted by: BoomerD
Southern Comfort is much thicker and sweeter than bourbon. You MIGHT be able to substitue bourbon mixed with sugar or honey to thicken it. <blech>
Click to expand...

You might want to brush up on your reading comprehension skills.
Click to expand...

My reading skillz am jest fyne...I see that he has a recpe that calls for him to use Southern Comfort in a recipe as a glaze...but doesn't have any. He wants to know about substituting bourbon whiskey in the place of Southern Comfort...what do you think I missed?

Even though it's ICRS, (many of us suspect an alias for casiotech) I opted not to recommend using De-con, arsenic, or some other rat poison as the thickening agent.

Do YOU need to brush up on YOUR comprehension skillz?
 
Originally posted by: BoomerD
Originally posted by: GagHalfrunt
Originally posted by: BoomerD
Southern Comfort is much thicker and sweeter than bourbon. You MIGHT be able to substitue bourbon mixed with sugar or honey to thicken it. <blech>
Click to expand...

You might want to brush up on your reading comprehension skills.
Click to expand...

My reading skillz am jest fyne...I see that he has a recpe that calls for him to use Southern Comfort in a recipe as a glaze...but doesn't have any. He wants to know about substituting bourbon whiskey in the place of Southern Comfort...what do you think I missed?

Even though it's ICRS, (many of us suspect an alias for casiotech) I opted not to recommend using De-con, arsenic, or some other rat poison as the thickening agent.

Do YOU need to brush up on YOUR comprehension skillz?
Click to expand...

Uhh....

Self pwnage.

He is making a recipe that calls for Bourbon Whiskey. He only has SoCo.
 
Originally posted by: KLin
Substitute rubbing alcohol. Make sure to use 3 times what the recipe calls for.
Click to expand...


Don't forget to spread a thick layer of Sterno over it, to give it a unique texture.

Or you could go to the Liquor Store and pick up some Absinthe . . .

 
Originally posted by: BoomerD
Originally posted by: GagHalfrunt
Originally posted by: BoomerD
Southern Comfort is much thicker and sweeter than bourbon. You MIGHT be able to substitue bourbon mixed with sugar or honey to thicken it. <blech>
Click to expand...

You might want to brush up on your reading comprehension skills.
Click to expand...

My reading skillz am jest fyne...I see that he has a recpe that calls for him to use Southern Comfort in a recipe as a glaze...but doesn't have any. He wants to know about substituting bourbon whiskey in the place of Southern Comfort...what do you think I missed?

Even though it's ICRS, (many of us suspect an alias for casiotech) I opted not to recommend using De-con, arsenic, or some other rat poison as the thickening agent.

Do YOU need to brush up on YOUR comprehension skillz?
Click to expand...

ROFLMAO!!! What a freaking moron.
 
Originally posted by: BoomerD
Originally posted by: GagHalfrunt
Originally posted by: BoomerD
Southern Comfort is much thicker and sweeter than bourbon. You MIGHT be able to substitue bourbon mixed with sugar or honey to thicken it. <blech>
Click to expand...

You might want to brush up on your reading comprehension skills.
Click to expand...

My reading skillz am jest fyne...I see that he has a recpe that calls for him to use Southern Comfort in a recipe as a glaze...but doesn't have any. He wants to know about substituting bourbon whiskey in the place of Southern Comfort...what do you think I missed?

Even though it's ICRS, (many of us suspect an alias for casiotech) I opted not to recommend using De-con, arsenic, or some other rat poison as the thickening agent.

Do YOU need to brush up on YOUR comprehension skillz?
Click to expand...
Oh boy.
 
Originally posted by: clamum
Originally posted by: BoomerD
Originally posted by: GagHalfrunt
Originally posted by: BoomerD
Southern Comfort is much thicker and sweeter than bourbon. You MIGHT be able to substitue bourbon mixed with sugar or honey to thicken it. <blech>
Click to expand...

You might want to brush up on your reading comprehension skills.
Click to expand...

My reading skillz am jest fyne...I see that he has a recpe that calls for him to use Southern Comfort in a recipe as a glaze...but doesn't have any. He wants to know about substituting bourbon whiskey in the place of Southern Comfort...what do you think I missed?

Even though it's ICRS, (many of us suspect an alias for casiotech) I opted not to recommend using De-con, arsenic, or some other rat poison as the thickening agent.

Do YOU need to brush up on YOUR comprehension skillz?
Click to expand...
Oh boy.
Click to expand...

bwhahaaaa
 
Originally posted by: Tiamat
Not generally since SoCo is a liqueur that happens to have whiskey as its main component. It is not a pure whiskey (it has fruit flavoring), so the flavor it lends to the recipe will be incorrect.
Click to expand...

doesnt mean it will be bad

if youre mixing it with some other things it might be ok, mix some to the side and see how it tastes (keep in mind the alcohol will cook off)

i used Hennessey today instead of bourbon *shrug* good enough 🙂
 
Originally posted by: BoomerD
Originally posted by: GagHalfrunt
Originally posted by: BoomerD
Southern Comfort is much thicker and sweeter than bourbon. You MIGHT be able to substitue bourbon mixed with sugar or honey to thicken it. <blech>
Click to expand...

You might want to brush up on your reading comprehension skills.
Click to expand...

My reading skillz am jest fyne...I see that he has a recpe that calls for him to use Southern Comfort in a recipe as a glaze...but doesn't have any. He wants to know about substituting bourbon whiskey in the place of Southern Comfort...what do you think I missed?

Even though it's ICRS, (many of us suspect an alias for casiotech) I opted not to recommend using De-con, arsenic, or some other rat poison as the thickening agent.

Do YOU need to brush up on YOUR comprehension skillz?
Click to expand...

What a retard.
 
It turned out good. People seemed to like the Ham. Was also thinking about using spenda instead of the called for sugar. Decided against and it turned out well.
 
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