If you’re a lover of fine whiskey, you’ve already got 20th of May marked on your calendar! It’s World Whiskey Day, a day of global celebration for the connoisseurs of the drink!

If you’re a lover of fine whiskey, you’ve already got 20th of May marked on your calendar! It’s World Whiskey Day, a day of global celebration for the connoisseurs of the drink!

You may know some wonderful recipes that pair whiskey with seafood, but did you know that cooking with whiskey results in some exquisite flavours too? Take a look at some of these recipes.

Grilled Whiskey Salmon 

Sweet whiskey marinade to infuse your salmon with fantastic flavours and a nice, crisp glaze!

Serves – 4 | Cooking Time – 1.5 hours l Difficulty Level – Easy

  • Mix together 120 ML of whiskey, 60 ML of light soy sauce, 60 ML orange juice, 2 tablespoons of vegetable oil and 2 cloves of minced garlic in a bowl.
  • Place four 225 gram salmon filets in a shallow dish and pour the mixture on top of it. Then cover with a plastic wrap and set it in the fridge for an hour.
  • Preheat the grill to medium high heat and then oil the grill grates so that the fish doesn’t stick to it. Place the fish on the grill and cook for 5 minutes on each side.
  • The salmon is done when it flakes easily and has faded in colour. Carefully remove the fish and serve.

Mussels in Whiskey Cream Sauce

The combination of cream and whiskey with the juices from the mussels make for a totally satisfying dish!

Serves – 4 | Cooking Time – 20 minutes l Difficulty Level – Easy

  • Chop 2 onions and 2 cloves of garlic. Cut 2 carrots into small pieces.
  • Heat 1 tablespoon of olive oil in a heavy bottomed pan and add chopped vegetables, cover it and let it sweat for a few minutes.
  • Add 5 tablespoons of Irish whiskey and 1 tablespoon of butter. Stir and cook for a minute and then season with a handful of parsley.
  • To this, add 1 kg of fresh mussels and shake them in the pan. Cover and steam for 7-8 minutes until the mussels have opened. Throw the ones which do not open.
  • Pour in ½ cup of cream and heat on a gentle flame for 2 minutes, ensuring it doesn’t boil.
  • Serve in a bowl with crusty French bread.

Parsley and Oregano Shrimp

Whether you serve it as an appetizer or a main dish, this recipe is easy to make in your frying pan and so delicious!

Serves – 3 | Cooking Time – 30 minutes l Difficulty Level – Easy

  • In a medium sized bowl, add 500 grams of shrimp, a handful of chopped parsley, 2 tablespoons of oregano, 4 tablespoons of whiskey and a squeeze of lemon juice.
  • Mix together and let it sit for 20 minutes
  • In a pan, add 2 tablespoons of olive oil and set it on medium heat.
  • Cook the shrimp for 4 minutes or until they turn white and cooked through.
  • Remove, garnish and enjoy!

Whiskey Cured Tuna

Delicate, cured fish is a lovely addition to poached eggs and can be served with thin crostini too!

Serves – 7 | Cooking Time – 15 minutes l Difficulty Level – Easy

  • Mix 50 grams sea salt, 25 gms Demerara sugar, 1 tbsp of lemon zest, half a tsp of allspice, and 1 tablespoon of pure black tea in a bowl.
  • In this bowl, add 2 tablespoons of bourbon.
  • Pour this mixture over a tuna steak weighing 200 grams.
  • Seal the fish and let it marinate for 24 hours, flipping it once after the first 12 hours.
  • Remove cured tuna from the marinade, clean it and pat dry. You can store it in the fridge for up to two weeks. Simply slice it thin and serve when you wish to!

Rum and Whiskey Pomfret

Traditional masala fried pomfret spiked with a little alcohol for a neat twist to a classic.

Serves – 1 | Cooking Time – 20 minutes l Difficulty Level – Easy

  • Take 1 medium sized pomfret and make 1-2 cuts on the surface.
  • Marinate it with a mixture of 1 teaspoon of ginger garlic paste, salt to taste, ½ tsp of chilli powder, 1.2 tsp of turmeric powder, ½ tsp of garam masala, 1 tsp of lime juice.
  • In a bowl, take 1 tablespoon of corn flour, 1 tablespoon of curd, ½ tablespoon of ginger-garlic paste, salt to taste, ¼ tsp of red chilli powder, ¼ tsp of turmeric powder, ¼ tsp of garam masala. Mix well together to form a thick paste.
  • Stuff the fish with this mixture. Take a tablespoon of little whiskey and rum and pour over the fish.
  • Heat 150 ml of mustard oil and when the pan begins to steam, place the fish in the oil. Turn over carefully. When the skin is crispy, remove from the pan and garnish with green chutney and a wedge of lime.

We hope you enjoy trying out these recipes! All you need are a bottle of whiskey and some seafood, both of which taste best when shared with your friends. Cheers!