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The most satisfaction you get from a standard toothpick comes when you remove that one stuck chunk of steak from your far molars. Don’t get us wrong—it’s a glorious feeling, but these toothpicks will deliver far more satisfaction. Not only will they make quick work of rib night remnants, but they smell and taste like sweet, sweet bourbon. Best of all, they’re easy to make. Here’s how:


What You’ll Need

  • Round Toothpicks
  • Bourbon
  • Small Container With Lid
  • Lighter
  • Traveling Container



Step 1: Pour Bourbon

Fill the container with about an inch of bourbon. While the entire toothpick will take on some bourbon flavor, the portion submerged in the liquid will be more concentrated.


Step 2: Place Toothpicks in Container and Seal

Place the toothpicks in the container so that only one end is sitting in the bourbon. After you have a small stack in there, seal the container with the lid. If your container doesn’t have a lid, seal it with aluminum foil.


Step 3: Let Sit 48 Hours

Two days is ideal, but if you need those toothpicks sooner, soaking for 24 hours or more will do.


Step 4: Dry the Toothpicks

The toothpicks will come out sticky and wet from the booze, so lay them out and let them dry for a short period of time before proceeding.


Step 5: Light the Ends

Like we said, the end that was sitting in the bourbon will have a stronger flavor, and that, obviously, is the end you want to use. To mark the toothpick, find the end that wasn’t soaking and take a lighter to it for 1-2 seconds, or just long enough to burn the wood a bit. This way you’ll know that the burnt end stays out of your mouth.


Step 6: Load Your Container

Finding an appropriate storage container is probably the trickiest part of this entire process. We carry this one in our shop, but, if you aren’t looking to spend money, you can always repurpose something from around the house.

Step 7: Enjoy

Even if you didn’t just chow down on some beef, you can use one of these bad boys for a shot of bourbon-y goodness.

Tovala Meal in front of oven_Credit Audrey Ma (1)

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