Worcestershire sauce, maple syrup, whiskey and garlic together and season. Score the skin
side.
Heat the oil and half of the butter in
ananas, vanilla extract, banana extract, and whiskey-honey liqueur into the work
ith a sharp knife, puncture and score the skin of the
ch steak generously with salt and pepper. Heat a heavy-based
br>Whisk eggs, buttermilk, butter, whiskey, and vanilla paste together in a
slice of lemon, orange, and a maraschino cherry into the
Place the sugar cube and bitters into an old fashioned glass (8-12 oz. tumbler style glass) and muddle together with a spoon or muddler. (We prefer to use the super-fine sugar because you can stir it all together without muddling.).
Add some ice, to your liking.
Add the brandy or whiskey.
Top off the glass with either 50/50 soda or 7-up (sour or sweet!).
Garnish as described above.
To make the Honey Syrup,:
In a 1-quart saucepan, mix honey and water. Heat about 2 minutes over medium-high heat, stirring constantly until honey is dissolved. Remove from heat; and set aside 1 hour to cool.
Pour syrup into glass jar. Cover jar; refrigerate until ready to use. Makes about 1/2 cup.
Cocktail: Add the bourbon, orange juice, honey syrup, lemon juice and bitters to a cocktail shaker filled with ice; shake well.
Pour into a cocktail glass. Top with Champagne. Garnish with an orange twist.
large bowl. Check the whiskey again to be sure it
Put the whiskey into a small bowl.
Peel the orange and soak
green onion, garlic, celery, and green pepper until tender.
irm.
Meanwhile, combine sugar and 1 cup water in a
p bread into 13x9x2 pan and pour the liquid (above) in
oultry mix with thyme and sage and omit the coriander.
Preheat grill.
In a large frying pan, heat olive oil over medium heat. Cook garlic and scallions for 3 mins. Add whiskey and bring to a boil. Remove from heat and whisk in mustard, Worcestershire and sugar.
Season steaks then coat in 3/4 cup whiskey-garlic mixture. Grill steaks for 15 mins, or until cooked to your liking.
Meanwhile, combine bell peppers with remaining marinade. Season. Grill for 8 mins, until softened and charred. Combine with cherry peppers then transfer to a serving platter along with steaks.
Toast the oats in a dry pan until gold, then add the honey and whiskey and allow to caramelize. Pour onto a piece of greased parchment paper and allow to cool. Beat together the cream and vanilla extract until stiff, then gently fold in the yogurt.
Break the oatmeal brittle up into small pieces. Layer a large bowl with fruit , cream mixture and brittle.
Four hours before serving, combine orange juice and lemonade with sugar and maraschino cherry juice.
Refrigerate.
Spear cherries and pineapple chunks on toothpicks.
Cover and chill. Thirty minutes before serving, chill punch bowl.
At serving time, combine juice mixture with whiskey and soda.
Float orange and lemon slices on top.
Place the prepared skewered cherry and pineapple garnish at the side of each serving cup.
pecans, cocoa and grind up.
add your whiskey and mix (A LITTLE
Dredge shrimp lightly in flour.
Mix cream and mustard together.
Melt butter in saute pan over medium heat and saute shrimp lightly on both sides until they redden.
Pour in whiskey and ignite. When flames subside, add cream-mustard mixture to pan and stir until blended.
Serve in individual au gratin dishes.
This recipe should serve four, but don't be surprised if your guests implore you for a second helping!