Search Results (1,149 found)
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Okay, sure, they require a bit of work, but you'll be so glad you did! Be careful, friends will ask you to bring them to all parties!
Okay, sure, they require a bit of work, but you'll be so glad you did! Be careful, friends will ask you to bring them to all parties!
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Get Queimada Recipe from Food Network
Get Queimada Recipe from Food Network
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Get Pots de Creme Recipe from Food Network
Get Pots de Creme Recipe from Food Network
www.delish.com
Adding blackberries to a mint julep adds fruity flavor to the classic warm-weather cocktail.
Adding blackberries to a mint julep adds fruity flavor to the classic warm-weather cocktail.
www.chowhound.com
This recipe was given to me by Michael Cecconi, the bartender at Savoy restaurant and creator of the bar menu at Back 40. It's my favorite drink, by far. Easy...
This recipe was given to me by Michael Cecconi, the bartender at Savoy restaurant and creator of the bar menu at Back 40. It's my favorite drink, by far. Easy...
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
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Get Sazerac Recipe from Food Network
Get Sazerac Recipe from Food Network
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Dress up your hot chocolate for Halloween! Add a little brandy and float a ghost-shaped marshmallow on top of your mug of hot chocolate.
Dress up your hot chocolate for Halloween! Add a little brandy and float a ghost-shaped marshmallow on top of your mug of hot chocolate.
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A vintage cocktail with a hint of smokiness.
A vintage cocktail with a hint of smokiness.
Ingredients:
apple brandy, grapefruit juice
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Get Brandied-Bacony Chicken Recipe from Food Network
Get Brandied-Bacony Chicken Recipe from Food Network
cooking.nytimes.com
This recipe is by Nancy Harmon Jenkins and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Nancy Harmon Jenkins and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
butter, onion, garlic, chicken livers, thyme, dry sherry, brandy, heavy cream, bay leaves, clarified butter
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A clove pomander adds a festive touch to this red wine sangria made with brandy, orange liqueur, and fresh citrus.
A clove pomander adds a festive touch to this red wine sangria made with brandy, orange liqueur, and fresh citrus.