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These meaty, flavorful ribs require only a few ingredients including Donald Link's Texas Campfire Dry Rub and a long, slow roast at a low temperature to keep them moist and tender.
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This version of the classic cocktail incorporates light citrus flavors and Crown Royal, a blended Canadian whiskey.
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This saffron and Cointreau cheesecake flavored with honey is built on a gingersnap crust.
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The sugary rim creates a sweet crust for sipping brandy.
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Getting Irish cream liqueur to curdle into a shot glass of schnapps allows a finishing touch of grenadine blood to deliver a spooky looking shot for your Halloween party.
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A spin on the Manhattan, concocted in a 9th Street Sake Bar.
Ingredients: rye whiskey, ginger liqueur
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Serve up these festive champagne and orange juice classics in glasses rimmed with orange liqueur and sugar.
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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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Pecan halves are tossed in an orange and vanilla-infused seasoning for a unique candied pecan snack.
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These truffles are a slice of heaven. The lavender's flavor is earthy but really pops in the chocolate. The chocolate is so silky smooth it's like eating a cloud.
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Get Chocolate, Chestnut and Orange Trifle Recipe from Food Network
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A cool, minty, spiked dessert for hot days.
Ingredients: mint, cacao, chocolate