60 wine beer spirit 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.

Refreshing vodka cocktail mixing apple cider with lemon juice and a splash of strawberry liqueur, shaken over ice for a crisp, fruity drink.

A tropical rum cocktail blending dark rum, coconut rum, banana liqueur, and fresh fruit juices with a splash of grenadine and honey. Island vibes in every sip.

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.

Classic Cherries Jubilee with sweet Bing cherries simmered in citrus-scented syrup, flambéed with cognac, and ladled over vanilla ice cream. Pure tableside drama in 25 minutes.

Homemade chocolate liqueur with just vodka, chocolate extract, vanilla, and sugar syrup. Mix it up in 5 minutes, let it mature for 2 weeks, and sip the rewards.

Homemade coconut liqueur infused with vodka, brandy, coriander, and vanilla over 3 to 4 weeks. A smooth, tropical spirit you can sip straight or mix into cocktails. Just 5 ingredients and patience.

Add a kick to your Christmas party with this drink which is sure to keep everyone in the holiday spirit.

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.

Marinated vegetable salad with cauliflower, cucumber, and tomato in a white wine and lemon vinaigrette. A make-ahead side dish that marinates overnight and serves in lettuce cups.

Homemade ginger liqueur made by steeping crystallized ginger in vodka with sugar syrup for two weeks. Just 3 ingredients for a spicy, warming spirit with real ginger kick.

Greek souvlaki with lamb or veal marinated overnight in white wine, olive oil, oregano, and garlic. Broiled on skewers for charred, tender meat cubes.

Pollo con frutta secca: Italian chicken marinated overnight with prunes, dried apricots, green olives, and capers, then baked with brown sugar and Chardonnay.

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.

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.

Orange and coffee bean cordial: a whole orange studded with coffee beans, sugar cubes, and vanilla, steeped in cognac for two months. Classic French-style homemade digestif, no special equipment needed.