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.
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.
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.
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.
Place soy sauce, maple syrup, rye whiskey, and wasabi paste into a
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.
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.
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.
Fill a tall cocktail glass with ice. Stir in whiskey and ginger ale.
nd yeast mixture.
Add rye flour and mix well.
In a heavy saucepan, gently saute the onions in the butter until soft and translucent. Add milk and bring to a simmer. Stir in cheddar cheese until melted and smooth.
Whisk together cornstarch and whiskey until smooth. While constantly stirring, slowly pour whiskey mixture into cheese mixture and continue to cook until thickened.
Pour cheddar whiskey fondue into a fondue pot or heat-proof bowl. Serve with rye or onion bread cubes as dippers.
Preheat oven to 325 degrees farenheit. Rinse and dry smoked ham, then stud it with whole cloves. Place in an ovenproof roasting pan and allow to stand at room temperature while you make the glaze.
Combine the rest of the ingredients in a saucepan, and bring to a boil. Reduce by about a third, which should take about ten minutes. If the dish flares up, don't worry. It never has for me before, but I am careful all the same. It would just be the alcohol burning off.
Brush about a third of the marinade over ham, cover loosely with foil, ...
Combine rye and tea leaves together in a small bowl until rye is infused, about 15 minutes. Strain tea leaves from rye.
Place ice in a cocktail shaker; add infused whiskey and tawny port wine. Cover shaker and shake for 20 seconds; strain into a cocktail glass.
ery hot.
Sift together rye meal and flour and heat
Combine soy sauce, whiskey, ginger, garlic, sugar and stock
an and serve with whiskey sauce.
WHISKEY SAUCE:
In a