Heat up the olive oil and when the oil is hot (try flicking water at it, if it bubbles, its hot enough) add the crushed garlic. When the garlic is fragrant, take the pan off the burner, the oil will stay hot. Add the bourbon and spices (if you are straight edge, sorry, I don't know of any good substitutes). If the bourbon doesn't all cook off, put the pan back on the burner.
When pasta is done, mix with oil sauce and cover with balsamic vinegar.
I have never been able to pull off a good garlic sauce before, and I doubt this is professional at all, but it sure tasted better than usual with the bourbon!