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Amaro is mixed with grapefruit juice and beer in this Italian-inspired beer cocktail with a refreshing finish. Serve as a digestif.
cooking.nytimes.com
Chocolate-rum mousse, which ran in The Times in 1966, was a remarkably efficient recipe in two distinct ways First, it invoked nearly every food trend of its moment: chocolate desserts were an exotic new fix; any respectable grown-up dessert contained rum; mousse suggested that you understood French cooking, or at least pretended to; two cups of cream was de rigueur; and the recipe assumed you owned one of the kitchen’s latest appliances, the home blender Second, the newfangled blender actually did make the recipe a wonder of efficiency: all you had to do was layer the ingredients and blend, and a dinner-party mousse was yours.
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Get Beer Sangria Recipe from Food Network
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Two classic bourbon-based drinks come together in this recipe for an old-fashioned Manhattan.
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Hulled strawberries are filled with amaretto liqueur and topped with whipped cream for a fruity and messy treat as seen at country music festivals.
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A creamy punch flavored with dark rum and coffee liqueur goes down sweet and smooth like a milkshake and packs a wallop.
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Vodka is flavored with coffee and vanilla, then sweetened with brown sugar. Excellent for sipping, and makes a nice gift!
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This homemade liqueur is great sipped by itself, or used as a mixer in other drinks. It makes a great gift that is always well-received!
Ingredients: water, sugar, vanilla, coffee beans, vodka
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A lovely treat at the end of the day, this Frozen Cappuccino is rich and creamy.
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Nutella® brownies with hazelnut liqueur are a rich and decadent spin on the old favorite.
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In this smart recipe, Grace Parisi boils orange peels in water, simmers them in sugar syrup, and coats them in sugar. Then she tosses them with pistachios and spreads them over chocolate for a divine bark.
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Get Iced Mexican Chocolate Express Recipe from Food Network