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Bourbon whiskey, citrus juices and ginger ale give thanks to each other in a tall ice-filled glass.
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Rich and creamy with a butterscotch-like flavor, this banana coconut pudding is sweetened with coconut sugar and can be used as a pie filling as well.
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This rich eggnog is made the old-fashioned way by blending beaten egg yolks, whipped egg whites, sugar, and heavy cream with bourbon, rum and brandy. A dusting of nutmeg accents the creamy flavors.
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This recipe incorporates everything delicious in one bite — boozy brandied berries, pillowy marshmallow, and airy meringue.
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Chunky wedges of fresh pineapple are marinated in honey, cherry brandy and lemon juice, and then they're grilled until they're hot, caramelized, and irresistible.
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This recipe is by Jim Meehan. Tell us what you think of it at The New York Times - Dining - Food.
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An easy no-bake cheesecake using powdered whipped topping and flavored with cherry brandy. Decorate with chocolate syrup and fresh fruit slices, or just serve on its own.
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This easy baked lamb chop recipe has lamb marinated in bourbon, fish sauce, honey, garlic, and white pepper.
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Cabernet Sauvignon, brandy, apples, and fresh citrus are the key elements of this sparkling sangria you can make the night before a party.
cooking.nytimes.com
This recipe is by William L. Hamilton. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: gin, cherry brandy