So I’m reading this article on ladies drinking whiskey and laughing. To summarize it: as more and more women take a liking to the stuff, questions arise as to whether men will flee in fear of being associated with something ladies have come to enjoy. ‘Cause, you know, HORROR.
Is this really something people expect to happen? If so, have they tasted whiskey? The stuff is delicious. Also: Where exactly are these men going to flee? Paint thinner?
Let me point out the obvious: If a dude leaves the Whiskey Lovers’ Club because there are female humans there now, good riddance. He probably: (1) never really loved whiskey anyway and only drank it to be “manly” because it’s easier than building log cabins or whatever; and (2) never learned to share in kindergarten.
That was a ranty way to introduce a dessert to you. I’m sorry.
This thing is a cocktail lover’s dream: creamy and cool, with a hefty dash of bourbon, plus a generous shake of the ol’ Angostura bitters bottle. Bourbon and bitters x 2: into the panna cotta, and again into the fruit topping. I know we don’t do orange slices in an old-fashioned cocktail when we’re serious, but now, we’re in dessert mode. Additionally, if you don’t want to put juicy, boozy tangerines in your face, I… I can’t help you today.
This is Blanton’s. It comes in a cool bottle with a jockey/horse combo on top, and it’s rather delicious–not that you need to use your nicest/most favorite stuff here. My bourbon of choice changes a lot, but Basil Hayden’s and Bulleit always rank high
if you ever want to bribe me.
Also, guys, panna cotta-making results in really boring photos. That’s because it’s incredibly simple–the easiest “fancy” dessert I can think of. Baking is finicky. Ice cream is a multi-step process that requires special equipment. But panna cotta? If you can make yourself a mug of hot chocolate, you can make panna cotta.
If you’re reading this too late for tangerines, don’t make yourself wait for citrus season again. Nectarines are popping up here and there. Cherries will be aplenty soon (OMG). Then, peaches. Even soft, sauteed apples would be lovely. I’m telling you: This is year-round dessert. So suitable for something inspired by a classic cocktail, no?
And obviously, this isn’t a “for ladies” or “for men” dessert. We all know better than that. Gather around and bring your spoon, smart bourbon-loving people.
We like what we like, and drink what we like, without a care about what it does for our image. That is true gentlemanliness/ladydom–and it goes for you too, not-fans of bourbon. I don’t understand you, but I respect you.
Mad respect, whiskey for everyone (if you want), and down with gender-divide silliness.
- Panna Cotta
- 1/2 cup whole milk, divided
- 1 teaspoon unflavored gelatin
- 1 1/4 cups heavy whipping cream (or half-and-half, for a less rich panna cotta)
- 1/4 cup sugar
- 2 tablespoons bourbon
- Angostura bitters
- Macerated tangerines
- 2 large tangerines
- 1 tablespoon (or more, depending on how tart your tangerines are) sugar
- 1 tablespoon bourbon
- Angostura bitters
- Pour half of the milk into a small bowl and sprinkle with the gelatin, then let stand until soft, 15 minutes or so.
- Combine the rest of the milk with the cream and sugar in a medium saucepan and cook over medium heat until sugar is dissolved and mixture is simmering.
- Add the gelatin mixture to the saucepan, stirring until gelatin is dissolved. Remove from heat and stir in bourbon and 4 or so dashes of bitters. Divide between two individual dishes, then chill, uncovered, until set (at least 6 hours).
- For the tangerines, segment the tangerines and stir the segments with sugar, bourbon, and a couple dashes of bitters. Cover and chill until panna cotta is set.
- Serve panna cotta topped with the tangerines.
- Note that because of the bourbon, this panna cotta will set softer than the kind you may be used to. If you want a firmer panna cotta, up the gelatin to 1 1/2 teaspoons.
- Also note that this is a fairly small recipe, making only 2 servings. It's easily doubled to serve more.