I just had the happiest of accidents! Every once in a while I stumble upon a wine (or general booze) pairing that’s not just good . . . it blows my mind. And I would be remiss if I didn’t share the joy with you.
A couple of weeks ago, I was enjoying a lovely glass of after-dinner bourbon (Jim Beam Devil’s Cut) at my brother’s house. And yes, I drink my bourbon over ice. I love the flavors that develop as the ice melts. That, and drinking bourbon neat just tastes like fire. Anyway, we were sitting outside and the kids asked if they could roast marshmallows over the leftover charcoals. I actually like roasting marshmallows, but over charcoals, not fire. Fire is temperamental, and it’s too too easy to end up with Cajun marshmallows.
How’s that for a roasted marshmallow? I popped it into my mouth, and chased it with a sip of bourbon. My next thought: Holy Wow! And then I may or may not have eaten another 5 marshmallows. But marshmallows are fat-free, so they’re practically health food.
Have you ever tried bourbon and roasted marshmallows? If you haven’t . . . give it a whirl and let me know what you think.