The Technique

• 1). Add bourbon whisky to a hot pan or skillet over medium-high heat. If making a sauce or glaze, cook other ingredients first and add the whisky last. Do not stir.
  
  
• 2). Carefully light a match.
  
  
• 3). Quickly touch the flame to the surface of the liquid and remove your hand from the pan. The alcohol will ignite quickly, and the pan will become aflame.The alcohol will be cooked out of the bourbon once the flames die down and go out.
  
  

Bourbon Barbeque Glaze

• 1). Combine soy sauce, ketchup, brown sugar and garlic powder in a skillet over medium heat, simmering for 10 to 13 minutes, until slightly thickened. Increase the heat to medium-high.
  
  
• 2). Add 1/2 cup bourbon whisky to the skillet. Do not stir.
  
  
• 3). Carefully ignite the alcohol with a match.
  
  
• 4). Allow the flame to die out on its own to fully cook the alcohol out of the mixture.
  
  
• 5). Simmer for three minutes, stirring occasionally, until thickened.
  
  

Bourbon Citrus Glaze

• 1). Add Worcestershire, soy sauce, brown sugar, orange juice, zest, ginger and chicken stock to a skillet.
  
  
• 2). Bring the liquid up to a soft boil and then reduce the heat to medium.
  
  
• 3). Simmer for five to seven minutes, until slightly thickened.
  
  
• 4). Add 1/2 cup bourbon whiskey to the skillet. Do not stir.
  
  
• 5). Carefully ignite the alcohol with a match.
  
  
• 6). Allow the flame to die out on its own to fully cook the alcohol out of the mixture.
  
  
• 7). Simmer for three to five minutes longer, stirring occasionally, until thickened.