When making simple syrup I use 4 parts sugar to one part hot water. I don't see why you can't replace the water with whiskey.

Opps not four... two, lol

You could make the simple syrup with the one shot added, and soak each cake with a few generous dabs of straight up whiskey before adding the syrup, or just make simple syrup with more whiskey than water, which would be extremely potent!

I make chocolate/bourbon/cherry cupcakes by pricking holes in the cupcakes as they come fresh out of the oven, then brushing them thoroughly in bourbon, and then adding extra bourbon to the icing. I find cooking the bourbon at all takes the alcohol flavour right out of it, and since it is expensive, I just use it straight and that seems to work best. Good luck!

As long as you don't mind losing some (or all) of the alcohol content, I don't see why you can't just replace the water in simple syrup with the jack!

I often make irish cream cupcakes for st. patty's day. like the above post, I prick the cupcake and add some irish cream liqueur after the cakes come out of the oven, then add a shot to the buttercream icing, which is enough to add flavor without messing up the consistency of the icing.

I boil bourbon and honey for waffle topping, with toasted pecans. You really can't go wrong with experimenting.
Will try boiling some bourbon, fresh ginger and sugar.

Try using brown sugar...
I was thinking something like this...

1 c. Brown sugar
1/4 c. water
1/4 c. Jack Daniels
1 t. vanilla

Try cooking just the water, brown sugar, and vanilla first and add the Jack after to preserve the alchol content.

Changed my mind...
Forget the water...

1 c. Brown Sugar
1/2 c. Whiskey or bourbon
1 t. Vanilla

Boil it all together. This will taste really good on pancakes and in coffee.

The brown sugar gives it a dark maple syrup color that will look really good in the finished product... I think...

Unless you want the alcoholic zip, I would boil down some whiskey to make a syrupy reduced liquid, then add it to basic simple syrup until you are happy with the sweetness.

Will you kindly post the recipe when you figure it out. My fella loves those drinks too!

Okay - According to <A href="http://chestofbooks.com/food/beverages/A-Treatise-On-Beverages/index.html">A Treatise On Bevrages</A> this book for drugists on carbonated beverages from 1888 - in the part about making compound syrups - a simple syrup flavoring there is a mention of a <A href="http://chestofbooks.com/food/beverages/A-Treatise-On-Beverages/Compound-Syrup-Recipes-Part-7.html">A Whiskey Syrup</A> It would seem that the Whiskey is added after - much like the suggestion you saw about adding a shot. However it seems that a standard ration of 1 part whiskey to 2 parts syrup seems to be the best bet. However, since you are then cooking with it - it seems you're going to have to just play around with it.

If the result comes out lacking Jack taste I suggest following recomendations from other readers and steeping the cupcakes in it before frosting. Sometimes we make things un-necessarily complicated just because we can. But honestly if it tastes fab who cares what short cuts we took? - Store bought yellow cake steeped in jack and topped with ginger frosting and crystalized ginger? I doubt anyone will complain ;)

Anyone who wants crazy information that Treatise is a gold mine! The hard part is wading through it - look at the table of contents in the first link and you'll see what I mean. I think I'm going to print out all the recipes - full of awesomeness.