Braised lamb chops with whiskey sour cream

Neat, on the rocks, or with a twist, whiskey is easily one of the most popular liquors out there. However, apart from being enjoyed as a drink, from stews and glazes to trifles and tarts, the spirit, with its varied aroma and taste profiles, can add a dynamic edge to food, too. Gaurav Raghuvanshi, executive chef, London Taxi, shares that in modern-age dining, liquor is mostly used to enhance smoky and sweet flavours. “Spirits such as rum and whiskey are mostly used while cooking as these are more aromatic. Whiskey usually pairs well with chocolates, creams, mousse, meats and marinades,” he explains. While cooking with whiskey, Raghuvanshi suggests ensuring that one doesn’t use a high flame. “Don’t freeze it and don’t cook it for too long, or else all the alcohol will evaporate,” he adds.