Mix together the ketchup, brown sugar& hot sauce, heat to simmer add rye& weiners simmer for 30 minutes.
Serve on toothpicks.
These can be frozen.
In a silver julep cup or old-fashioned glass, muddle peach, mint, and sugar until peach is well smashed and sugar is dissolved. Add rye whiskey, bitters, and 1 cup crushed ice. Stir until well chilled. Mound glass with remaining 1/2 cup ice. Garnish with additional mint and a peach slice.
For The Bread Pudding:
Preheat
Preheat an oven to 350 degrees F (175 degrees C).
Cut slits about 1/4-inch deep in a crossing pattern across the top and along the sides of the Brie wheel. Place the brie in a baking dish.
Bake the Brie in the preheated oven until softened, about 5 minutes.
While the Brie bakes, stir the brown sugar, pecans, and whiskey in a small bowl; pour onto the top of the Brie and return to the oven another 10 minutes. Serve immediately.
Place first 3 ingredients in a blender and process at low speed for 10 seconds.
Add vanilla and almond extracts and condensed milk, blend again for 1 minute.
Add rye whiskey and blend again for 25 seconds.
Can be served straight, on the rocks, in mixed drinks or over ice cream.
Store tightly capped in the refrigerator for up to one month.
Recipe makes 38oz = 1123.79ml (approx).
A serving size is 1.3oz (37ml) = 29.23 servings per recipe.
worry. It never has for me before, but I am
e used instead of whiskey, if desired. If you'd
Place soy sauce, maple syrup, rye whiskey, and wasabi paste into a
Place ice in a cocktail shaker. Pour in rye whiskey and dry vermouth. Add aromatic bitters and maraschino liqueur. Shake and strain into a chilled martini glass; garnish with lemon twist.
In a mixing glass dissolve sugar in bitters and a splash of water.
Add rye whiskey, maraschino cherry juice or liqueur, pineapple chunks, and lemon zest.
Fill with a generous amount of ice.
Cover and shake vigorously to crush pineapple.
Strain into a cocktail glass.
Add champagne and garnish with lemon twist.
Fill a mixing glass two-thirds full with ice. Add the rye whiskey (or bourbon), Averna, and both bitters. Stir vigorously for 30 seconds, then strain into a cocktail (martini) glass. Add the cherry.
he recipe for the sauce, or make only 1/2 the recipe.
Whiskey
bout 5 minutes per side for medium-rare.
Drizzle with
Pour rye whiskey, carrot juice, simple syrup, and quinquina wine into a cocktail shaker; cover and shake twice to mix. Strain into a glass filled with ice. Garnish with tarragon.
ix together well.
Bake for 5 minutes.
Remove from
orcini mushrooms in hot water for 20 minutes.
Remove mushrooms
Make the tea:
In a 4-qt. pot, combine ginger, cinnamon, and jujubes with 3 cups water; bring to a boil. Lower heat and simmer for 20 minutes.
Remove from heat and stir in sugar until dissolved. Let steep for 2 hours; add pine nuts and refrigerate until ready to use.
Make the cocktail:
Fill cocktail shaker with ice and add all ingredients; cover and shake vigorously for 10 seconds. Strain into a rocks glass filled with ice.
Garnish with an orange twist, if you like.
Beat egg yolks and egg whites separately.
Then combine both and add baking soda, rum and sugar.
Beat until stiff (5 minutes). Add half and half and rye whiskey.
Stir to blend.
Do not use a mixer.
Chill and sprinkle with nutmeg.
In a cocktail shaker, shake together Irish cream liqueur and Canadian rye whiskey with several cubes of ice. Strain into a glass filled with ice cubes. Top off with milk and a dash of cinnamon. Give it a gentle stir and serve.
Fill a cocktail shaker with ice cubes. Pour in the whiskey, vermouth and bitters. Shake until frosty, about 15 seconds then strain into a Manhattan glass and garnish with a maraschino cherry.