113 mine beef recipes

U-238 punch with rum, vodka, strawberry juice, orange juice, and pineapple juice loaded with fresh fruit. A potent tropical party punch that serves a crowd.

Hot wassail punch with apple cider, apricot nectar, dark rum, brown sugar, and clove-studded oranges simmered low with cinnamon sticks. A big-batch holiday warmer for a party crowd.

Key Largo cake made with tropical liqueur and fruit Jello baked into the batter, soaked with a boozy powdered sugar glaze, and topped with whipped cream and tropical fruit.

Quick sauteed apples with amaretto glaze, raisins, and toasted almonds. Warm, boozy dessert ready in 15 minutes, topped with whipped cream.

This warm spiced wassail blends claret wine, dry sherry, citrus juices, and cinnamon into a fragrant holiday punch. Ready in 20 minutes, it's the coziest sip for cold-weather gatherings.

Brandy peaches parfait with frozen and fresh peaches soaked overnight in brandy and bitters, mixed with orange sherbet and frozen into a boozy, fruity frozen dessert.

Homemade mead recipe with honey, cloves, cinnamon sticks, and lemon. A simple beginner-friendly honey wine fermented with active dry yeast and ready to drink in about a month.

Homemade hazelnut liqueur infused with vodka, vanilla bean, and allspice. A DIY Frangelico-style spirit that steeps for five weeks and makes a great homemade gift.

Apricots in brandy, an 1831 American recipe: fresh apricots blanched in light syrup, bottled, and covered with equal parts syrup and French brandy. A heritage spirit-preserved fruit.

Lemon chocolate bars with a cocoa shortbread base, silky lemon curd middle, and bittersweet orange ganache on top. Three layers of contrasting flavor in every rich bite.

Tropical ice punch blends mashed bananas, crushed pineapple, orange juice, and maraschino cherries into a frozen base. Add ginger ale and white wine to serve.

The classic Sidecar cocktail: brandy, triple sec, and fresh lemon juice shaken and strained into a chilled glass with a lemon twist. A bright, balanced brandy sour that's been a cocktail-hour staple since the 1920s.

Peach wine spritzer with pureed fresh peaches, white wine, and lemon-lime soda over crushed ice. A fruity, fizzy summer cocktail ready in 3 minutes.

No-bake bonbon cookies built from crushed vanilla wafers, cocoa, walnuts, and a splash of Southern Comfort, then dipped in chocolate. Chilled overnight, served cold, gone by morning.

Professorns glogg is a classic Swedish mulled wine steeped overnight with wine, muscatel, vermouth, aquavit, cardamom, cloves, and cinnamon. The ultimate cozy holiday drink to serve at a Scandinavian Christmas party.

Frozen peach dessert with fresh peaches, orange juice, lemon juice, and apricot brandy. An Italian-inspired boozy frozen treat served with a float of brandy on top.