32 whiskey recipes

Bourbon whiskey loaf cake loaded with golden raisins and pecans, flavored with molasses and nutmeg. A dense, boozy fruitcake that improves as it ages in the fridge.

Taco salad with crisp baked tortilla whiskers, seared steak glazed with cumin, cinnamon and vinegar, black beans, cheese and guacamole over shredded romaine. A lighter, restaurant-worthy taco salad in 20 minutes.

Christmas memory fruitcake steams then bakes a bourbon-soaked, dense old-fashioned fruitcake loaded with Brazil nuts, raisins, candied fruit, figs, and warming spices. Heirloom holiday recipe.

Classic Italian pizzelle cookies made with butter, eggs, vanilla, and a shot of whiskey for depth. Crisp, thin waffle cookies pressed on a pizzelle iron. Makes 16 dozen.

Flourless chestnut and pecan torte with a bourbon-coffee-chocolate filling, bittersweet chocolate ganache icing, and bourbon chantilly cream. Rich, nutty, and deeply warming. The kind of torte that ends a dinner party with a standing ovation.

Chocolate bourbon balls: no-bake Kentucky candies with bourbon whiskey, chopped nuts, and a milk chocolate drizzle. The classic boozy holiday treat that gets better as it ages.

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.

Carolina Dream frosting with bourbon-spiked egg yolk custard, candied cherries, pecans, raisins, and coconut. The Southern fruitcake topping that's almost a layer in itself.

Oatmeal bourbon bread machine recipe with rolled oats and real bourbon whiskey for a hearty, fat-free loaf with subtle smoky-sweet depth. Just load and press start.

Homemade chocolate ice cream spiked with whiskey-soaked raisins. Eight egg yolks and heavy cream create an ultra-creamy custard base loaded with melted chocolate and boozy fruit.

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.

All-purpose bourbon marinade with white wine, vinegar, and aromatics built for wild game. Tames gamey flavors and tenderizes up to 7 lbs of venison, elk, or any cut.

Old-fashioned bourbon nut cake loaded with pecans, raisins, and candied cherries, baked low and slow in a tube pan. Mellows for a week and tastes even better with time.

Bourbon pie loaded with chocolate chips and chopped pecans in a buttery, boozy custard filling. Like a Kentucky Derby pie with a warm bourbon kick, served with whipped cream.

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.

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.