Search Results (790 found)
cooking.nytimes.com
Larry Rice’s Louisville bar, the Silver Dollar, is all about whiskey So its version of the Moscow Mule is bourbon based Nothing complicated here, just good Kentucky whiskey subbed for the usual vodka
Larry Rice’s Louisville bar, the Silver Dollar, is all about whiskey So its version of the Moscow Mule is bourbon based Nothing complicated here, just good Kentucky whiskey subbed for the usual vodka
www.foodnetwork.com
Get Sazerac Recipe from Food Network
Get Sazerac Recipe from Food Network
www.chowhound.com
A dash of absinthe makes this cocktail light on malevolence.
A dash of absinthe makes this cocktail light on malevolence.
www.allrecipes.com
Bourbon, soy sauce, and pineapple juice make a sauce for sauteed mushrooms and chicken thighs. Delicious on its own, or over rice or pasta.
Bourbon, soy sauce, and pineapple juice make a sauce for sauteed mushrooms and chicken thighs. Delicious on its own, or over rice or pasta.
Ingredients:
chicken thighs, pineapple juice, bourbon whiskey, soy sauce, cloves, brown sugar, black pepper, butter, mushrooms
cooking.nytimes.com
When devising a signature drink for the Seelbach Hotel in Louisville, Ky., Adam Seger drew inspiration from the cocktails made with cava and Spanish brandy that he had tasted at a Spanish restaurant Wishing to create something that would resemble a pre-Prohibition drink, he replaced the brandy with Old Forester, a bourbon with a long heritage in Kentucky, and the cava with Korbel Brut, the sort of sparkling wine that would have been available to a Louisville bartender in the early years of the 20th century The drink comes across as a mash-up of a manhattan and a Champagne cocktail: refreshing and just peculiar enough to keep you interested
When devising a signature drink for the Seelbach Hotel in Louisville, Ky., Adam Seger drew inspiration from the cocktails made with cava and Spanish brandy that he had tasted at a Spanish restaurant Wishing to create something that would resemble a pre-Prohibition drink, he replaced the brandy with Old Forester, a bourbon with a long heritage in Kentucky, and the cava with Korbel Brut, the sort of sparkling wine that would have been available to a Louisville bartender in the early years of the 20th century The drink comes across as a mash-up of a manhattan and a Champagne cocktail: refreshing and just peculiar enough to keep you interested
www.foodnetwork.com
Get Cranberry-Rosemary Julep Recipe from Food Network
Get Cranberry-Rosemary Julep Recipe from Food Network
www.foodnetwork.com
Get Tennessee Lemonade Recipe from Food Network
Get Tennessee Lemonade Recipe from Food Network
www.allrecipes.com
This recipe reinvents the classic Manhattan into the Brown University cocktail, using dry vermouth, orange bitters, and a basic lemon twist.
This recipe reinvents the classic Manhattan into the Brown University cocktail, using dry vermouth, orange bitters, and a basic lemon twist.
www.chowhound.com
This Boothby cocktail recipe, essentially a Manhattan topped with sparkling wine or champagne, is a San Francisco classic.
This Boothby cocktail recipe, essentially a Manhattan topped with sparkling wine or champagne, is a San Francisco classic.
www.allrecipes.com
Named after Evan Williams, this whiskey cocktail is served on the rocks with diet lemon-lime soda. I like this so much, I had to let others know about it. I hope you enjoy it too.
Named after Evan Williams, this whiskey cocktail is served on the rocks with diet lemon-lime soda. I like this so much, I had to let others know about it. I hope you enjoy it too.
www.foodnetwork.com
Get Gold Rush Cocktail Recipe from Food Network
Get Gold Rush Cocktail Recipe from Food Network
www.allrecipes.com
These rye slices topped with sausage and cheese are so easy and so delicious that they are sure to please. In fact, my husband loves them so much that I sometimes make them on regular-sized rye bread for dinner.
These rye slices topped with sausage and cheese are so easy and so delicious that they are sure to please. In fact, my husband loves them so much that I sometimes make them on regular-sized rye bread for dinner.