Muddle all ingredients except whiskey in a bar glass.
Add whiskey and shake with ice.
Strain into an ice-filled rocks glass and garnish with a sprig of mint and a peach slice.
large bowl. Check the whiskey again to be sure it
ake only 1/2 the recipe.
Whiskey Sauce:
Melt the
dd whiskey and stir again until heated.
Double the recipe if
total amount used in this recipe is 2 tablespoons.
Make
o serve it with a whiskey Sauce: Cook together for just
ay be used instead of whiskey, if desired. If you'd
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.
rind up.
add your whiskey and mix (A LITTLE GOES
Mix together cake mixes, eggs and butter (softened).
Add club soda and whiskey.
Mix all ingredients thoroughly.
Bake in tube pan in preheated 350\u00b0 oven for 70 minutes.
Let cool and remove from pan.
Mmmmm good!
This recipe becomes a whiskey, rum or brandy sour if the base is changed.
Shake, using 3/4 cup cracked ice.
Strain into chilled glasses.
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!
nd spoon the room-temperature whiskey sauce into the souffle.
br>Boil 1/2 cup whiskey in small saucepan until reduced
Put the whiskey into a small bowl.
Combine onion, garlic, 1/2 cup whiskey, worcestershire, hot pepper sauce, vinegar in a saucepan and bring to a boil.
Reduce for 8 to 10 minutes.
Over a low heat, whisk in butter, a few pieces at a time.
Add last Tbsp whiskey.
Sauce consistancy is thin and perfect for a filet mignon or flank steak.
risp.
To make the whiskey sauce: Boil the milk, then
stirring frequently. Add 1 ounce whiskey and 1 cup cream.
ut clean.
For the Whiskey sauce:
In a medium
br>Add the 1 cup whiskey to skillet; cover and simmer