163 wine beer spirit recipes

Chocolate bundt cake spiked with Kahlua and instant coffee, made easy with a cake mix and pudding mix shortcut. Drizzled with a coffee liqueur icing that soaks into every ridge.

Golden-seared veal cutlets topped with a warm bourbon-spiked apricot and orange compote laced with ginger. Sweet, savory, and citrusy all at once, this elegant 40-minute dinner for four feels like a special occasion.

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.

Frozen fruit punch made with mashed bananas, crushed pineapple, maraschino cherries, and orange juice, then broken into icy chunks and topped with ginger ale and white wine. A slushy, fruity party punch.

Orange champagne cocktail made with chilled champagne, ginger ale, and fresh orange juice, topped with floating strawberries for a bubbly brunch or party punch.

A homemade vanilla pecan liqueur: brandy slowly infused with pecans, vanilla beans, and cinnamon, then sweetened with sugar syrup. A smooth, nutty after-dinner sipper worth the weeks-long wait.

This Tex-Mex chicken spaghetti bake layers pasta in a smoky chili-spiced tomato sauce with melted cheddar, olives, and tender shredded chicken. A crowd-pleasing casserole ready in 2 hours.

Rabbit with sweet Italian sausage braised in a tomato-and-wine sauce with peppers, garlic, and a bright lift of orange. Lean rabbit browns in the sausage fat for deep, rustic Italian flavor over pasta or rice.

Slow cooker cocktail weiners simmered in beer until plump, then drained and glazed in barbecue sauce. Three ingredients and zero effort for a crowd-pleasing appetizer.

A tasty and succulent pasta dish made with parmesan cheese and a rich and delicious vodka sauce.

German hasenpfeffer: rabbit marinated in vinegar and wine, then braised with bacon, onions, and a touch of chocolate for a velvety sauce. Old-world hunter's stew.

Deep-fried chicken in a ginger-brandy batter with a sweet and sour brown sugar-soy glaze, topped with chopped macadamia nuts. Hawaiian-inspired over rice.

Sole fillets stuffed with crab meat, sauteed mushrooms, capers, and dill, poached in white wine and topped with a rich egg-cream sauce. An elegant rolled fish dish with a French-inspired finish.

Italian sausage, shrimp, and lobster simmered in a wine-spiked tomato broth with vegetables and fusilli, then broiled under a bubbling cap of Jarlsberg cheese. This cheesy cioppino is San Francisco soul food with a gooey twist.

Tropical cheese bars with coconut rum cream cheese filling, crushed pineapple, and a brown sugar almond crust topped with toasted coconut.

Irish cream bundt cake made with yellow cake mix, chocolate pudding mix, vodka, and Irish cream liqueur, topped with a simple Irish cream and powdered sugar drizzle.