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Tender and juicy grilled spareribs with baby back ribs or St. Louis cut ribs. Ribs are brined in a citrus salt brine, grilled, and glazed with a sweet bourbon sauce.
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A splash of pear brandy plus maple syrup and Spanish almonds put a modern spin on baked Brie.
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This recipe calls for heating the liqueur to hasten the maceration time, and further impregnate the cherries with booze.
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Get Prickly Pear Sangria Recipe from Food Network
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Homemade simple syrup and the addition of an egg white makes Chef John's whiskey sour a summer-ready, go-to cocktail that's sure to please!
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Buttery and citrusy, this fruitcake is delicious either fresh or aged for several months.
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In an age devoted to convenience and speed, the julep throws up some major hurdles Although it contains only three ingredients -- sugar, bourbon and mint -- it requires time and patience to make The drink requires large quantities of crushed ice
Ingredients: mint leaves, sugar, bourbon, mint
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The hot toddy is a classic winter warmer. Truth be told, it's good any time of year and works particularly well if you're battling a cold.
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After the horse race, settle down to this classic American pie - it has chocolate chips, walnuts and an infusion of bourbon.
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A drizzle of apple brandy doubles the apple flavor.
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This apple cranberry pie is one of our favorite pies to make for Thanksgiving or the holidays! Flaky buttery crust, spiced apples mixed with dried cranberries and brandy.
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This recipe is by Kay Rentschler and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.