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The blended Scotch version of the Manhattan. Named after the title character in a Sir Walter Scott novel, Rob Roy was a Robin Hood-like figure.
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This recipe is by Jonathan Miles. Tell us what you think of it at The New York Times - Dining - Food.
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You can't go wrong with a cocktail called Good Times; guaranteed to satisfy every time.
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A fruity blend of juices, tea and bourbon whiskey are frozen into a slush, and then served topped off with lemon lime soda. This takes a while, but it's worth it!
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Rib-eye steaks are marinated in a sweet and savory bourbon whiskey marinade, then quickly grilled to smoky perfection for a New Orleans-inspired meal.
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This family tradition involved even the kids at New Year's Eve. They got to help make it even if they didn't get to drink it. The beauty of this recipe is that every ingredient is one measure, which makes it easy to remember. Everybody from the great-grandparents to fraternity brothers have loved this one. I prefer Bourbon, but any whiskey, rum, brandy could be substituted. (If you use vodka, please don't tell me!) The old folks claimed the original recipe called for a Quart of Whiskey, but a pint is perfect.
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Scotch whiskey, cream, and organic dark chocolate work well together in this recipe to make a terrific homemade liqueur sure to become a favorite!
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Aging this delicious Manhattan cocktail in an oak barrel for a month develops its smooth, deep flavor.
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This blend of rum, whiskey, wine, black tea, and citrus is pretty but dangerous.
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Dark cocoa powder and cinnamon give extra flavor to this chocolate pudding recipe.