booze

This is a holiday drink for the ages with vodka, lemon juice, and a special and insanely easy simple syrup that ties the whole drink together. Large batch recipe is included below for your holiday parties!

The Mistletoe Kiss Cocktail

water

sugar

rosemary

oz vodka (I love Tito's)

oz lemon juice

oz rosemary simple syrup

Club soda

fresh cranberries (whole frozen berries are ok)

oz vodka (3 ¾ cups

club soda

½ bag of fresh cranberries (whole frozen berries are ok)

French 77

oz gin

lemon juice

oz St. Germain

Sparkling wine, to top

The fruity combination of peach and ginger beer has a nice bite, with a cooling note of mint in each sip.

Peach Mint Moscow Mule

peaches,

mint leaves

lime wheels

oz vodka

Ginger beer

mint leaves, peach slices, and lime wheels

Add peaches to a blender and puree until...

Add peaches to a blender and puree until smooth. Set aside.

Set out two copper mugs (or cocktail glasses)....

Set out two copper mugs (or cocktail glasses). Add 3 mint leaves and 1 lime wheel to each mug. Gently muddle.

Fill the glasses with ice.

Divide the peach puree between the two mugs,...

Divide the peach puree between the two mugs, along with 2 oz vodka each. Stir to combine.

Top with ginger beer, stirring briefly.

Garnish with mint, peach, and lime.

Everyone's favourite Italian coffee, mascarpone and chocolate dessert gets transformed into an ice-cream.

Tiramisu popsicles

tbsp rice malt syrup

instant coffee

tbsp Dutch cocoa powder

thick Greek-style yoghurt

milliliters thickened cream

(110 grams) caster sugar

biscotti, roughly chopped

(220 grams) caster sugar

(80 milliliters) amaretto liqueur

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5772999240001&=domain=taste

5348771529001-5772999240001

Good enough to impress any crowd, this can be made ahead and whipped out of the fridge an hour before serving

White chocolate, raspberry & hazelnut marble torte

hazelnut

golden caster sugar

self-raising flour

tsp bicarbonate of soda

eggs

butter

milk

white chocolate

leaf gelatine

pot double cream

raspberry

tbsp Frangelico hazelnut liqueur

icing sugar

white chocolate, to make chocolate curls (see know-how below)

For the sponge, heat oven to 180C/fan 160C/gas 4, then grease and line the base of a deep 22cm springform cake tin. Finely chop the toasted hazelnuts in a food processor, then tip into a bowl with the sugar, flour and bicarbonate of soda. Whisk the egg whites until stiff, then quickly stir the butter, milk and yolks into the dry ingredients. When the mixture is smooth, stir in one-third of the egg whites, then gently fold in the rest. Pour the mixture into the prepared tin, bake for 40-50 mins until the cake is golden andspringy to touch, then allow to cool.

For the mousse, melt the chocolate in a glass bowl set over a pan of barely simmering water, then let it cool slightly. Soften the gelatine in water, squeeze out, then put in a small pan with 100ml of the cream. Gently warm over a low heat until the gelatine is melted (you shouldn’t be able to see any clear streaks in the cream), then tip into a bowl with the remaining cream and egg whites. Make sure you thoroughly scrape out the pan so no gelatine is left behind. Beat until it holds its shape, then spoon a quarter of this creamy mixture into the melted chocolate. Mix briefly until smooth. Fold in the remaining cream mix and raspberries, swirling the mixture so the berries begin to marble the mousse, then set aside until the cake is cool.

To assemble, split the sponge in half and re-line the base of the cake tin with baking parchment. Use a long continuous strip of baking parchment to wrap around and line the inside, as this will help to make the sides of the finished torte look smooth. Press the bottom half of the cake back into the tin, sprinkle with half of the liqueur, then gently spoon over the mousse. Sprinkle the cut side of the top cake with the remaining liqueur and put this, liqueur-soaked side down, on top of the mousse. Press down gently, wrap the entire tin in cling film, then chill overnight.

To serve, remove the torte from the fridge about 1 hr before you want to eat it, release from the tin, then gently peel off the baking parchment. Lightly dust the top of the torte with icing sugar, then pile on the chocolate curls (see box, below) and a few raspberries.

A boozy, summery jello shot recipes for adults! This Blue Hawaiian Jello Shots Recipe gives you colorful blue jello shots, made with Blue Curaçao liquor, Malibu Rum and lots of tropical flavor! Perfect for your summer parties, 4th of July, or any occasion where this boozy treat for adults will be appreciated.

Blue Hawaiian Jello Shots Recipe

(2 oz) plastic soufflé cups

oz box Berry Blue Jell-O gelatin

Blue Curaçao liquor

Malibu Rum

pineapple juice, chilled

pineapple

maraschino cherries, without stems, drained

1. Place the plastic soufflé cups on a baking sheet or tray.

2. Add the powdered JELL-O to a large mixing bowl and pour the boiling water into the bowl. Whisk until the gelatin is fully dissolved. Add the Blue Curaçao, Malibu Rum and pineapple juice to the gelatin mixture. Stir to incorporate. Pour the gelatin into the cups. Place baking sheet or tray of jello shots into the refrigerator and chill for at least 4 hours or overnight.

3.  Before serving, cut fresh pineapple into bite-size wedges and cut a slit into each pineapple wedge. Place each wedge onto the rim of each jello shot cup.  Place a maraschino cherry on top of the blue gelatin, in the middle.

Great jello shot recipe shared. To beat the heat a perfect blue shot.

A completely fat-free pud that isn't boring. It's not just Good Food, it's genius

Poached pears in spiced red wine

vanilla pod

red wine

caster sugar

cinnamon stick, halved

thyme

Halve the vanilla pod lengthways, scrape out the black seeds and put in a large saucepan with the wine, sugar, cinnamon and thyme. Cut each piece of pod into three long thin strips, add to pan, then lower in the pears.

Poach the pears, covered, for 20-30 mins, making sure they are covered in the wine. The cooking time will very much depend on the ripeness of your pears – they should be tender all the way through when pierced with a cocktail stick. You can make these up to 2 days ahead and chill.

Take the pears from the pan, then boil the liquid to reduce it by half so that it’s syrupy. Serve each pear with the cooled syrup, a strip of vanilla, a piece of cinnamon and a small thyme sprig.

Whiskey Chocolate Pie

cornstarch

chocolate chips

cocoa powder

Tbsp. Irish whiskey

salt

graham cracker pie crust

Combine milk and cornstarch in a medium bowl. Whisk well to incorporate the cornstarch. 

Pour milk, along with all other ingredients, into a large saucepan. Set pan over low heat and stir for 5-6 minutes until chocolate melts and the mixture comes to a simmer. Simmer for 1-2 minutes, then set aside to cool to room temperature.

Once the filling is cooled, pour it into the pie crust. Refrigerate for 4 hours or until the pie is set. 

This fabulously moist and nutty Christmas cake is baked with a syrup and nut topping - a bit like a Florentine biscuit

Festive fruit & nut cake

light muscovado sugar

plain flour

ground almond

ginger

cinnamon

luxury mixed fruit

tbsp dark rum

white marzipan

almonds

Brazil nuts and flaked almonds

whole glacé cherries

golden syrup

metre of wide ribbon

Preheat the oven to 180C/gas 4/fan 160C and lightly grease and line the base and sides of a deep 22-23cm round loose-based cake tin with Bake-o-Glide or baking parchment (see overleaf). Beat the butter, sugar, eggs, flour, ground almonds and spices until thoroughly mixed and creamy, preferably with an electric beater or in a food mixer.

Measure off 100g/4oz of the cake mixture, put in a bowl and set aside. Fold the fruit and rum into the remaining mixture, then gently stir in the marzipan. Spoon this mixture into the prepared cake tin and flatten with a spatula to make a smooth even surface, then make a slight dip in the centre of the cake. This simple trick will give the finished cake a nice flat top. Bake for 11⁄4 hours.

While the cake is in the oven, make the fruit and nut topping. Mix all the nuts, cherries and syrup into the remaining cake mixture (see tip overleaf). Spoon the mixture on top of the part-cooked cake (once it has had its 11⁄4 hours), evenly distributing the mixture of nuts and cherries across the surface of the cake. Loosely cover the top of the tin with foil.

Return to the oven for 40 minutes more, then take off the foil and bake for another 10-15 minutes, so the nuts can turn golden. Keep an eye on them, so they don’t get too dark. To test the cake mixture is cooked, insert a fine skewer into the cake – if it comes out clean then it's ready. Cool in the tin then turn out, keeping the lining on, and wrap with foil. (The cake will keep for up to 2 weeks or can be frozen for up to 2 months.)

To serve, remove the cake from the foil and strip away the lining. Place on a board or serving plate and tie with a decorative ribbon.

Simply using Mezcal in a Moscow Mule turns the cocktail into a whole new drink! Smoky, spicy and oh-so addictive...

Spicy Mezcal Mule

oz mezcal

oz lime juice

cayenne pepper

ginger beer

lime wheel

Fill a copper mug with ice.

Add mezcal, lime juice and cayenne pepper to...

Add mezcal, lime juice and cayenne pepper to the mug.

Stir well to combine.

Top with chilled ginger beer.

Give it one more stir.

Serve.

Boozy Cookies and Cream Milkshakes

vanilla ice cream

vanilla vodka

Oreo cookies

Chocolate sauce

Whipped cream

Add the vanilla ice cream, milk, and vanilla vodka to a blender. Blend until smooth.

Add in the Oreo cookies and pulse the blender until they are mixed in and small enough to drink your milkshake.

Pour into two glasses, top with whipped cream or whatever other extras you want, and enjoy!

WITCHES BREW-SKI

oz Empress 1908 Gin

4-5 oz Beer (I used Miller High Life)

Lemon

Fill your drinking vessel up with crushed ice.

Pour in your beer.

Add in your lemon juice.

Drop in your Empress Gin and let i begin to sink down to the citrus and beer. Enjoy the transformation and enjoy this flavorful mind twister.

The easiest, richest, moistest chocolate cake you&#039;ll ever have.  Dump and stir the ingredients, pop them into a bundt pan, and bake!

Kahlua Cake

chocolate cake mix (w/ pudding in the mix)

Kahlua liquor ((can substitute coffee))

vegetable oil

sour cream ((light

semi-sweet chocolate chips

Combine all ingredients, except the chocolate chips and powdered sugar, and beat well.

Fold in chocolate chips.

Pour batter into a well-greased bundt pan.

Bake at 350 degrees for 40-45 minutes or until the cake springs back when lightly touched.

Cool for 10 minutes or until the pan can be managed with bare hands.

Slide a spatula around the cake to loosen from the pan; carefully remove the cake to a cooling rack and allow it to cool completely.

Transfer cake to a platter.

Dust with powdered sugar immediately before serving.

This classic side can be made up to two days in advance. For maximum flavour, cook the cabbage down really well over a low heat until it's really sticky

Christmas red cabbage

red cabbage (about 1kg/2lb 4 ounces)

red onions, finely chopped

orange

milliliters port

tbsp red wine vinegar

Peel off the outer leaves of the cabbage, then cut into quarters and slice out the core. Use a sharp knife or the slicing attachment of a food processor to thinly slice the cabbage.

Heat the butter in a large saucepan, then tip in the onions and gently fry until softened, about 5 mins. Add the orange zest to the pan along with the cinnamon stick, then cook for 1 min more. Add the shredded cabbage, then pour over the port, red wine vinegar, orange juice and 150ml water. Bring up to the boil, then reduce the heat to a simmer, cover the pan and cook for 45 mins-1 hr until the cabbage is softened.

SNAKE CHARMER

oz Bourbon (Woodford reserve is my go to!)

Honey

oz Orange Juice

oz Blood Orange Juice

Soda

Snake skin garnish

Oranges (snake skin)

Combine the first four ingredients together in a shaker with ice. And pour into a glass with the ice.

Top off with the soda

Skewer your snake skin and enjoy!

ZOMBIE SEX ON THE BEACH

Frozen Peaches

oz Peach Schnapps

1.5 oz Light Rum (I used Bacardi)

1.5 oz Dark Rum (I used Meyers)

Lime

oz Pineapple Juice

tsp Grenadine

Put all the ingredients except the grenadine into a blender.

Blend on high speed till completely blended and smooth.

Add the grenadine to the bottom of the glass.

Pour the frozen mixture into the glass and garnish with pineapple leaves and maraschino cherries.

Whip up the ultimate pancakes and Crêpes Suzette with Angela Nilsen's recipes

Ultimate Crêpes Suzette

Top 18 booze recipes from across the web

The most viewed booze recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

The Mistletoe Kiss Cocktail

French 77

Peach Mint Moscow Mule

Tiramisu popsicles

White chocolate, raspberry & hazeln...

Blue Hawaiian Jello Shots Recipe

Poached pears in spiced red wine

Blue Hawaiian Jello Shots Recipe

Whiskey Chocolate Pie

Festive fruit & nut cake

Spicy Mezcal Mule

Boozy Cookies and Cream Milkshakes

WITCHES BREW-SKI

Kahlua Cake

Christmas red cabbage

SNAKE CHARMER

ZOMBIE SEX ON THE BEACH

Ultimate Crêpes Suzette

Top 18 booze recipes from across the web

The most viewed booze recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

The Mistletoe Kiss Cocktail

French 77

Peach Mint Moscow Mule

Tiramisu popsicles

White chocolate, raspberry & hazeln...

Blue Hawaiian Jello Shots Recipe

Poached pears in spiced red wine

Blue Hawaiian Jello Shots Recipe

Whiskey Chocolate Pie

Festive fruit & nut cake

Spicy Mezcal Mule

Boozy Cookies and Cream Milkshakes

WITCHES BREW-SKI

Kahlua Cake

Christmas red cabbage

SNAKE CHARMER

ZOMBIE SEX ON THE BEACH

Ultimate Crêpes Suzette

The most viewed booze recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine