It's sad to see booze week coming to an end. Having all this alcohol in the house was a nice excuse to get drunk while I cooked all these recipes. but you know what they always say; when one door closes, another bottle opens, or something. Right? I might still be drunk you guys.
For the last recipe of the week I knew I wanted to use whiskey. I thought of making an Asian style sour noodle dish, and then I realized that sour is a friend of whiskey in many mixed drinks. I used a classic Korean noodle dish called jajangmyun as a baseline inspiration for these whisky sour noodles.