225 whiskey recipes

Boozy homemade eggnog with bourbon, cognac, and dark rum stirred into a custardy base of egg yolks, milk, and heavy cream. Folded with whipped cream and beaten whites for a frothy holiday punch.

Pumpkin bread pudding with cinnamon, nutmeg, and dark raisins, baked into a custardy fall dessert. Finished with a warm bourbon sauce poured over the top.

New Orleans-style bread pudding loaded with pecans, raisins, and apple, baked low and slow in spiced custard, then drenched in a rich bourbon butter sauce. Pure Southern indulgence.

Kentucky bourbon brown sugar pound cake: a tender bundt-style pound cake spiked with real bourbon and sweetened with dark brown sugar for a caramel-deep, slightly boozy Southern classic.

Pan-fried sirloin steaks finished in a bold rye whiskey pan sauce with scallions, beef extract, and fresh lemon juice. A quick, boozy steak dinner with serious depth of flavor.

Homemade chocolate Irish cream with whiskey, rum, creme de cacao, sweetened condensed milk, and a touch of chocolate syrup. A blender-based copycat of Bailey's that costs less and tastes richer. Serve over crushed ice.

Rotisserie beef rump roast marinated in bourbon, honey, and Worcestershire, stuffed with walnuts, pistachios, and broccoli. A Louisiana-style showpiece roast sliced thin over rice.

A Kentucky Derby-inspired tart with chocolate chips, pecans, bourbon, and melted butter baked in a pie shell until puffy and golden. Topped with bourbon whipped cream. Pure Southern indulgence.

Classic British Christmas fruit cake packed with fruit that will keep without refrigeration until Christmas.

Homemade cream liqueurs blended with sweetened condensed milk, whipping cream, and your choice of whiskey, amaretto, or rum. Stores in the fridge for up to a month.

Bourbon pecan pie with a flaky homemade crust, gooey caramel filling made with light and dark corn syrups, melted butter, and a splash of whiskey. Holiday dessert at its most classic.

Authentic Victorian mincemeat with boiled calf's tongue, suet, dried fruit, candied citrus peel, brandy, and whiskey. Cures in a crock for 7 weeks before becoming Christmas pie filling. Yields 96 servings.

Apple pecan coffee cake made easy with baking mix, studded with cinnamon-spiced apples and crunchy pecans, then drizzled with vanilla glaze. A quick brunch cake with a splash of whiskey.

A professional-grade chocolate Bundt cake enriched with coffee and bourbon, served with rosewater whipped cream. Baked low and slow for an intensely fudgy crumb.

Moist persimmon bread studded with walnuts and raisins, lightly spiced and finished with a touch of bourbon. The persimmons keep the loaves tender for days.

Bourbon-soaked raisin and pecan tube cake with a tender buttermilk crumb and warm nutmeg spice. A boozy Southern-style pound cake finished with a brown sugar drizzle.