564 beverage recipes

Homemade apricot liqueur infused from smashed apricot pits with vodka, cinnamon, and coriander. A two-month maceration creates a fragrant, almond-toned spirit similar to amaretto.

Chocolate peanut butter banana milkshake blended with vanilla ice cream and milk, garnished with chocolate covered strawberries. A rich, indulgent hotel-style dessert drink.

Homemade peppermint liqueur with just vodka, mint extract, and sugar syrup. Steep for two weeks for a smooth, minty after-dinner drink or cocktail mixer.

Fiesta sangria scales up the Spanish classic for big parties: a gallon of wine, fresh citrus, brandy, orange liqueur, and lemon verbena. Serves 40, perfect for summer cookouts and weddings.

Yogurt shake with banana, plain yogurt, and frozen orange juice concentrate blended with ice. A quick, creamy smoothie base with endless fruit swap options.

Homemade peach liqueur infused with fresh peaches, vodka, lemon peel, and cinnamon. A DIY fruit liqueur that steeps for 8 weeks into a smooth, fragrant sipping cordial or cocktail mixer.

Homemade vanilla cream liqueur blends sweetened condensed milk with brandy, vodka, eggs, and vanilla extract. Five-ingredient Bailey's-style cordial that rests two weeks before serving in coffee or over ice.

Havana Banana cocktail mixes light rum, banana liqueur, and pineapple-coconut drink over ice in a brandy snifter. A tropical sipper ready in minutes.

Rich homemade eggnog with bourbon, cognac, whipped cream, and beaten egg whites dusted with nutmeg. A classic holiday punch that's thick, boozy, and impossibly smooth.

Mexican T Punch blends tequila with cold tea, pineapple juice, honey, lime, cinnamon, and aromatic bitters. A batch cocktail with warm spice and tropical citrus.

Ruby punch bowl with Burgundy wine, cranberry juice, apple cider, and a cinnamon-clove spiced syrup. A deep red holiday punch for 24 guests.

Homemade almond-flavored tequila liqueur infused with dark roasted almonds, vanilla bean, and cinnamon. Gift-worthy Mexican spirit that steeps for 4 weeks total.

Kentucky bourbon cake with raisins soaked in whiskey, toasted pecans, and a bourbon brush after baking. A make-ahead Southern Bundt that gets better as it ages, wrapped in a bourbon-soaked cheesecloth.

A staple at English boarding schools, these individual cakes are served with afternoon tea. They don't keep well; after a day they take on the characteristics of "rocks".

A sweet and delicious recipe that makes a perfect drink for anytime of the year!

Aztec Punch is a big-batch tequila cocktail with grapefruit juice, dark tea, lemon juice, and cinnamon served over ice. Tart, warm-spiced, and built to serve 20 thirsty guests.