Bourbon and Stout Gel

Name: Bourbon and Stout Gel
Prep time: 10 min
Total time: 10 min
Yield: about 2¼ cups (520 ml)
Cuisine: Mediterranean
Ingredients: about 1½ cups (330 ml) Beer; about 6 Tbsp (100 ml) Bourbon; ¾ cup (150 g) Brown Sugar; 4 g Agar

Independent adaptation of a publicly published Ramón Freixa recipe. Not affiliated with, sponsored by, or endorsed by Ramón Freixa.

GREAT ON · HERVIR CERVEZA + BOURBON + AZÚCAR + AGAR → ENFRIAR → TRITURAR → BIBERÓN

Great on Hervir cerveza + bourbon + azúcar + agar → enfriar → triturar → biberón.

A plating accent for fish and vegetable dishes.

On the jar

BOURBON GEL

Method: blend
Yield: about 2¼ cups
Ingredients: 4

Blender sauce. Cook from the recipe

Ratio

Beer 330 mlBourbon 100 ml

Ingredients

Beerabout 1½ cups (330 ml)
Bourbonabout 6 Tbsp (100 ml)
Brown Sugar¾ cup (150 g)
Agar4 g

Method

This sauce needs a blender. The jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

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Companion jar

Bourbon and Stout Gel wants a blender. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

3 kitchens · 5 stars · 3 national awards

Shallot-Garlic Vinaigrette★ STARRED KITCHENOn the jar: SHERRY-SHALL
Shallot-Garlic-Thyme Vinaigrette★ STARRED KITCHENOn the jar: SHALLOT
Lemon-White Balsamic Vinaigrette★ STARRED KITCHENOn the jar: LEMONWHITE
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Ramón Freixa. Spanish contemporary. Cited awards include: Michelin 2* (Ramón Freixa Madrid).

Originally published as Gel de Bourbon y Cerveza Negra.

Adapted from a Ramón Freixa recipe (Ramón Freixa / Madrid Fusión archive (Ramón Freixa Madrid)).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Ramón Freixa / Madrid Fusión archive (Ramón Freixa Madrid) (published as “Gel de Bourbon y Cerveza Negra”). Full citation lives in Provenance.

Companion jar