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cooking.nytimes.com
The Blood and Sand counters the notion that Scotch whisky can't play well in a mixed drink: Without that deep, vital smokiness, this drink would be a much less exciting proposition. In the 1930 "Savoy Cocktail Book," Harry Craddock’s recipe calls for equal parts Scotch whisky, cherry brandy, Italian vermouth and orange juice I prefer different proportions that allow the whisky and juice to predominate — and I especially like it when fresh blood orange juice is available, both for color and flavor.
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A boozy, hazelnut-cream-topped hot chocolate.
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Pecan halves are tossed in an orange and vanilla-infused seasoning for a unique candied pecan snack.
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Three liqueurs - Irish cream, white chocolate and creme de menthe - combine to taste like a liquid cookie in your cup.
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Want a creamy, chocolate-y alternative to jello shots? Of course you do! Try these, with chocolate pudding mix, milk, vodka, and Irish cream liqueur.
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Mysterious forces have conspired to create this blue margarita.
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Fennel fronds and anise liqueur make a tasty addition to basic mayonnaise.
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A shot made with hazelnut liqueur and vodka. When shot down with a wedge of lemon, you get all the benefits of chocolate cake without the tedium of slicing and chewing! Don't believe it? Try it!
Ingredients: hazelnut liqueur, vodka, lemon
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Get The Wild Flower Recipe from Food Network
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This layered cocktail is made with coffee-flavored liqueur, lemon-lime soda, and vodka.
Ingredients: liqueur, lemon lime, vodka
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David Guas remembers this comforting dessert from the buffet spreads at family events.
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With a hint of orange and the crunch of cornmeal.