163 wine beer spirit recipes

Advocaat is nothing like the eggnog here in America. It is thick and creamy---not foamy at all. This delicious Dutch drink is actually eaten with a spoon!

Spirited fruit macerated in orange liqueur, lemon juice, and sugar. A boozy fruit topping for cheesecake, pound cake, ice cream, or sherbet.

Homemade raspberry liqueur made with fresh berries, sugar syrup, and grain alcohol. A French-style framboise that ages for weeks into a beautifully clear, fruity spirit.

Homemade margarita liqueur infused with orange and lime zest spirals in silver tequila with Cointreau. Sip it straight, over ice, or use it as a pre-mixed cocktail base.

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

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.

Gluehwein, traditional German mulled red wine with cinnamon, cloves, lemon peel, and sugar. The one rule: heat it close to boiling but never let it boil.

Rum pecans candied with dark rum, instant coffee, cinnamon, and sugar in one saucepan. Only 3 ingredients beyond the nuts and ready in 20 minutes flat.

Homemade pear liqueur infused with ripe Bartletts, vodka, warm spices, and a touch of sugar syrup. A six-week steep yields a fragrant, autumn-perfect cordial for sipping or cocktails.

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.

Italian dome cake with amaretto-soaked sponge and whipped cream filling studded with toasted hazelnuts, almonds, and chocolate. No-bake showstopper.

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.

Pasta Chimayo tosses penne in a smoky ancho chile cream sauce with tequila-flambéed shrimp. A New Mexican-meets-Italian fusion dish that brings serious restaurant flair to weeknight dinner.

Homemade blueberry liqueur infuses crushed berries in vodka with lemon peel and clove for a deep ruby-purple cordial. A long, slow steep delivers a gift-worthy fruit liqueur.

Bacardi Chocolate Rum Cake starts with a chocolate cake mix spiked with dark rum and chocolate pudding mix, then gets split and frosted with a boozy chocolate whipped cream. Rich, moist, and dangerously easy to make.

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.