These are distinct acid, fat, sugar, spice, and cooking contexts, not interchangeable blending rules. Do not use the cookbook's appearance-based doneness or flaming wording as safety certification. The apricot recipe separates marinade from basting sauce; preserve that distinction.
Summer — spinach, halibut, salmon, shrimp, apricot chicken, bourbon-Q
John Castro contributes wilted spinach salad and country-ham-wrapped halibut with bourbon cream. Jeremy Ryan contributes a honey-lime-chipotle salmon glaze. Grilled shrimp use a bourbon-honey-citrus marinade; Mary G. Trometter’s apricot chicken is credited through On Cooking; a Lee Brothers-adapted bourbon-Q preparation uses a reduced marinade.
PDF 127
PDF 119
Summer — spinach, halibut, salmon, shrimp, apricot chicken, bourbon-Q
All cited supplied PDF screens read in text and images. Faithful paraphrase verified; not independent validation of source claims. Original retained. Reader labels are not PDF locators; source ends in recipe index.
No access / Whiskey Excerpts Database (USWA) / No access
Faithful paraphrase of a source, not an independently verified historical or technical conclusion.
Evidence
John Castro contributes wilted spinach salad and country-ham-wrapped halibut with bourbon cream. Jeremy Ryan contributes a honey-lime-chipotle salmon glaze. Grilled shrimp use a bourbon-honey-citrus marinade; Mary G. Trometter’s apricot chicken is credited through On Cooking; a Lee Brothers-adapted bourbon-Q preparation uses a reduced marinade.
Location and context
Supplied PDF screens 119–127; Summer — spinach, halibut, salmon, shrimp, apricot chicken, bourbon-Q. PDF locators are not printed-page numbers.
No access • 
Annotation
These are distinct acid, fat, sugar, spice, and cooking contexts, not interchangeable blending rules. Do not use the cookbook's appearance-based doneness or flaming wording as safety certification. The apricot recipe separates marinade from basting sauce; preserve that distinction.