whisky

Dust off that cocktail shaker and mix yourself – or your dinner party guests – a classic whiskey sour. You can make it without egg white, but it won't be as silky

Whiskey sour

bourbon

lemon juice

12½ml 2:1 sugar syrup

Angostura bitters

lemon zest

Shake all of the ingredients (except for the lemon zest) hard with ice and strain into an ice-filled rocks glass. Squeeze the lemon zest, shiny side down over the drink so the scented oils spray across the surface. Discard the zest, add the garnish and serve.

A seriously punchy whisky cocktail perfect for slow sipping during the winter months

Sloe Sazerac

rye whisky 50 milliliters

simple syrup 10 milliliters

Peychaud bitters 4 dashes

sloe gin 2½ tbsp

absinthe 10 milliliters

lemon

sloe berries, to garnish (optional)

Sloe sazerac

Homemade Irish cream is a real treat, served it chilled with plenty of ice or sneak a drop into your coffee. 

Homemade Irish Cream

250 milliliters/9fl oz single cream

1x 397 grams/14 ounces tin condensed milk

350 milliliters/12fl oz Irish whiskey

tsp Camp coffee essence

tsp chocolate sauce

vanilla essence

almond essence

Homemade Irish cream

The Beast

(30 milliliters) Tennessee Whiskey

(30 milliliters) Southern Comfort

(15 milliliters) Amaretto

(15 milliliters) Orange Juice

Orange Slice

//tipsybartender.b-cdn.net/the-beast/720.mp4

Before we dive into the background on this Vegas Bomb Shot recipe, here are some other bomb shot recipes you&#8217;ll probably enjoy: <a target="_blank" href="https://tipsybartender.com/recipe/the-mk1-grenade-bomb-shot/">the MK-1 Grenade Bomb Shot</a>, <a target="_blank" href="https://tipsybartender.com/recipe/gladiator-bomb-shot/">the Gladiator Bomb Shot</a>, <a target="_blank" href="https://tipsybartender.com/recipe/calgonit-bomb-shots/">the Calgonit Bomb Shot</a>, <a target="_blank" href="https://tipsybartender.com/recipe/shark-attack-shot/">the Shark Attack Shot</a>, <a target="_blank" href="https://tipsybartender.com/recipe/jolly-rancher-skull-crusher-shot/">the Jolly Rancher Skull Crusher Shot</a>, and <a target="_blank" href="https://tipsybartender.com/recipe/vitamin-c-bomb-shot/">the Vitamin C Bomb Shot. </a> Now, the background on <a target="_blank" href="https://tipsybartender.com/recipe/vegas-bomb/">this Vegas Bomb</a> is pretty mysterious — meaning, we have no idea where, when, or who made it. It could be an alternate take on <a target="_blank" href="https://tipsybartender.com/?s=jagermeister&#038;post_type=recipe">the Jägerbomb</a>, but we have no idea if that&#8217;s the case. We will bet that, as <a target="_blank" href="https://goshindig.com/vegas-bomb/">Go Shindig notes</a>, it was first made in Las Vegas. In terms of ingredients, this bad boy mixes up <a target="_blank" href="http://www.yahoo.com">Crown Royal Whiskey</a>, Butterscotch Schnapps, and an energy drink of your choice (yeah, we know it&#8217;s probably Red Bull). Regardless, if you love <a target="_blank" href="https://tipsybartender.com/?s=bomb+shot&#038;post_type=recipe">bomb shot cocktails</a>, you gotta give this bad boy a shot!

Vegas Bomb

(15 milliliters) Crown Royal Whiskey

(15 milliliters) Butterscotch Schnapps

Energy Drink

//tipsybartender.b-cdn.net/vegas-bomb/720.mp4

Peachy pork chops

pork

garlic

rosemary

peach

This thick and boozy toffee sauce can be put into jars and given as a gift, or serve a dollop with warming desserts

Caramel & whisky sauce

butter

soft brown sugar

can condensed milk

can caramel (we used Carnation)

ginger

milliliters whisky

Put the butter, sugar, condensed milk, caramel and ginger in a pan. Heat gently until the butter melts – make sure you don’t boil the sauce. Remove from the heat, then stir in the whisky until smooth. Pour into sterilised jars and allow to cool before sealing.

This classic drink belongs to the sour category of cocktails and can be made with or without egg white. I prefer it with egg white, for a silky texture and a more balanced, well-rounded drink.

grams/3½oz caster sugar

milliliters/2fl oz water

milliliters/2fl oz bourbon whiskey

milliliters/1fl oz freshly squeezed lemon juice

Pancakes étoilés

œufs

c. à s. de sucre

c. à s. d’huile végétale

200 g de farine

c. à c. de levure

cl de lait

tranches de poitrine fumée

cl de whisky

pommes de terre

g de cheddar

Tabasco

Huile d’olive

Sel et poivre

Persil ciselé

Mélanger 2 œufs et le sucre dans un saladier, puis ajouter l’huile végétale. Mélanger à part la levure et la farine, puis en ajouter la moitié dans la préparation. Verser progressivement le lait pour éviter les grumeaux et ajouter l’autre moitié du mélange sec petit à petit.

Faire cuire 3 pancakes sur la plancha et quand elles commencent à être recouvertes de bulles, placer le verre à shooter au centre. Plier les rebords des pancakes pour en faire un bol en pinçant les rebords pour avoir 8 petits piquants. Répéter l’opération avec le deuxième pancake.

Couper le bacon en petites tranches et les placer sur la plancha. Verser du whisky dans un verre à shooter, ajouter quelques gouttes de tabasco puis faire chauffer au chalumeau. Verser le whisky sur le bacon pour le faire flamber.

Faire rissoler les pommes de terre à la poêle avec de l’huile d’olive, saler et poivrer. Ajouter une poignée d’emmental et de cheddar, incorporer la moitié du bacon puis remuer. Déposer la préparation dans les bols de pancake en laissant le verre à shooter au milieu. Retirer les verres, séparer le blanc des jaunes au-dessus des bols pour que le blanc tombe dans le trou laissé par le verre, puis réserver les jaunes dans les verres à shooter. Enfourner 10 minutes à 180 °C.

Déposer les bâtons de glace sur la plancha. Placer une poignée de bacon d’un côté de chaque bâton, parsemer de persil et verser la pâte à pancakes par-dessus en partant du bâton et en recouvrant le bacon. Replier le bâton sur la pâte pour faire une sucette et répéter l’opération pour chaque bâton.

The classic old fashioned cocktail made with my favorite, Jameson Irish whiskey.

Jameson Old Fashioned

oz Jameson Irish whiskey

sugar cube

angostura bitters

club soda

orange peel

In a rocks glass, muddle together the sugar...

In a rocks glass, muddle together the sugar cube, angostura bitters and splash of club soda until sugar is dissolved.

Add desired ice (see note) and fill with...

Add desired ice (see note) and fill with whiskey.

Garnish with orange peel.

Vous connaissez très certainement le célèbre Baileys : la liqueur à base de Whisky irlandais et de crème. Aujourd'hui on vous propose de le faire maison, et vous verrez d'ailleurs que c'est hyper simple et rapide ;-) Grâce à votre blender, les ingrédients seront mixés en un rien de temps. Il faudra juste prendre en compte le temps de repos qui lui sera un peu plus long
À déguster durant l'apéritif ou en fin de repas en guise de digestif, on vous rappelle que cette boisson sera tout de même à consommer avec modération ;-)

Baileys maison, la liqueur de whisky irlandaise

400 gr de lait concentré sucré

cl de crème liquide

gr de chocolat fondu

sachet de sucre vanillé (ou 1 cc d'extrait de vanille)

c. à café d'extrait de café

Dans le blender, versez le lait concentré sucré, la crème liquide et le whisky.

Ajoutez-y la vanille, le chocolat fondu et l'extrait de café.

Mixez bien le tout, passez la préparation au chinois, mettez en bouteille et conservez au frais.

Et voilà, votre Baileys maison est prêt!

How to make Baileys maison, la liqueur de whisky irlandaise

Make a batch of this spiced cider when friends come over and let the good times roll!

Hot spiced cider

1L (4 cups) apple cider

Grand Marnier or other orange liqueur

orange,

lemon,

cardamom pods, bruised

cinnamon quills

These puddings are so delicious it might be hard to keep them in the freezer until Christmas arrives.

Sticky fig and whisky puddings with butterscotch sauce

butter,

water

tsp bicarbonate of soda

milliliters (1/2 cup) whisky

(2 cups) self-raising flour

(1 1/4 cups, firmly packed) brown sugar

butter, melted

eggs, lightly whisked

milliliters (1/2 cup) thickened cream

(1/4 cup, firmly packed) brown sugar

golden syrup

Use up your bananas and transform them into our boozy baked caramelised dessert with the help of rum, maple syrup and pecans

Boozy baked caramelised bananas

bananas,

dark brown soft sugar

maple syrup

pecans, toasted and chopped

vanilla or salted caramel ice cream, to serve

Heat the oven to 220C/200C fan/gas 8. Toss the banana halves in an ovenproof dish with the sugar, maple syrup and rum or whisky. Sprinkle with a small pinch of salt, if you like.

Bake for 15 mins, then remove from the oven. Heat the grill to high and grill the bananas for 3-5 mins, or until bubbling and caramelised. Spoon the bananas into bowls and scatter over the pecans. Serve with ice cream, and any of the caramelised syrup from the dish drizzled over the top.

Easy and delicious! Try this authentic moonshine recipe!&amp;nbsp;

Easy 10 Gallon Moonshine Mash Recipe

gallons of malt grains (rye, barley,

bread yeast

sugar (any kind)

In a fermentation chamber, combine approximately 5 pounds of sugar with 1-2 gallons of malt grain. Add warm water until the sugar dissolves - the water should be warm enough to dissolve the sugar but not hot enough that it kills the yeast.

Stir the mixture as the sugar dissolves. Continue stirring as you add the remaining grains, sugar, and water. Keep stirring until all sugar dissolves.

Shake or pour between two vessels to areate your mixture.&nbsp;

Add an airtight lid with airlock and ferment for about two weeks

Distill as normal.&nbsp;

Try Edd Kimber's indulgent whisky and rye salted caramel apple pie. This apple pie recipe is a great twist on the classic. Whisky is added to the thick and crunchy pastry, and caramel added to the apple filling for a more decadent and grown up taste. Plus Edd's step-by-step guide to the perfect lattice crust

Whisky and rye salted caramel apple pie

plain flour 200 grams,

wholemeal rye flour 100 grams

caster sugar 2 tbsp

unsalted butter 250 grams, diced into 1cm pieces

tbsp

egg yolk 1, beaten

sugar,

caster sugar 200

unsalted butter 35 grams

flaky sea salt a large pinch

double cream 180 milliliters

Granny Smith apples 3 large

Braeburn apples 3 large

lemon 1/2, juiced

light brown sugar 2 tbsp

cinnamon 1/2 tbsp

ginger 1/2 tbsp

Winner of the UK Drambuie Cocktail Competition 2010, created by Adam Elmegirab's. In his cocktail the bitter used was one of his own creation entitled Dr Adam Elmegirab's Boker's Bitters.

cl Whisky

cl Drambuie

Angostura Bitter

2.5 cl Sweet Vermouth

Add all the ingredients into a mixing glass with ice.

Strain

Stir for 10-15 secs and strain into a chilled cocktail glass and serve.

Inspired by the classic Bailey's liqueur, this creamy drink features the sweetness of condensed milk with a hint of chocolate.

Homemade Irish cream liqueur

can sweetened condensed milk

milliliters (1 cup) thickened cream

tsp vanilla extract

cocoa powder

milliliters (1/2 cup) Irish whiskey

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5859113846001&=domain=taste

5348771529001-5859113846001

Sweet summer raspberries folded into cream flavoured with honey, whisky and toasted oatmeal - what could be more delicious?

Cranachan

tbsp medium oatmeal

fresh British raspberries

sugar

milliliters double cream (we used Jersey double cream)

tbsp heather honey

whisky,

To toast the oatmeal, spread it out on a baking sheet and grill until it smells rich and nutty. It will not darken quickly, so use your sense of smell to tell you when it is nutty enough. Cool the oatmeal.

Make a raspberry purée by crushing half the fruit and sieving. Sweeten this to taste with a little caster sugar. Whisk the double cream until just set, and stir in the honey and whisky, trying not to over-whip the cream. Taste the mix and add more of either if you feel the need.

Stir in the oatmeal and whisk lightly until the mixture is just firm. Alternate layers of the cream with the remaining whole raspberries and purée in 4 serving dishes. Allow to chill slightly before eating.

A real grown-up marmalade – rich, dark and just a hint of boozy flavour

Dark muscovado & whisky marmalade

Seville orange

lemons

¼kg sugar

dark muscovado sugar

Place the whole oranges and lemon juice in a large preserving pan and cover with 2 litres/ 4 pints water. If this is not enough to cover the fruit, put it in a smaller pan. If necessary, weight the oranges with a heat-proof plate to keep them under the water. Bring to the boil, cover and simmer very gently for about 2 hours, or until the peel can be pierced easily with a fork.

Warm half of the white and dark sugar in a very low oven. Pour off the cooking water from the oranges into a jug and tip the oranges into a bowl. Return the cooking liquid to the pan. Leave the oranges to cool until they are easy to handle, then cut them in half. Scoop out all the pips and pith and add these to reserved orange liquid in the pan. Bring to the boil for 6 minutes then strain this liquid through a sieve into a bowl, pressing the pulp through with a wooden spoon; the result is high in pectin, which helps to ensure the marmalade has a good set.

Pour half this liquid into a preserving pan. Cut the peel into chunky shreds, using a sharp knife. Add half the peel to the liquid in the preserving pan with the warm white and dark muscovado sugars. Stir over a low heat until all the sugar has dissolved, then bring to the boil and bubble rapidly for 15-25 minutes until setting point is reached. Stir in half the whisky.

Top 36 whisky recipes from across the web

The most viewed whisky recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Whiskey sour

Sloe Sazerac

Homemade Irish Cream

The Beast

Vegas Bomb

Peachy pork chops

Caramel & whisky sauce

Whiskey sour

Pancakes étoilés

Jameson Old Fashioned

Baileys maison, la liqueur de whisk...

Hot spiced cider

Sticky fig and whisky puddings with...

Boozy baked caramelised bananas

Easy 10 Gallon Moonshine Mash Recip...

Whisky and rye salted caramel apple...

BFG

Homemade Irish cream liqueur

Cranachan

Dark muscovado & whisky marmalade

Blender chocolate mousse with whisk...

Strawberry Whiskey Sour

Ume Highball

Gingerbread cupcakes with eggnog fr...

Hot toddy

Mushroom stroganoff

Bourbon Highball

Dead Meat

Whisky highball

Irsk kaffe opskrift - sådan laves i...

Highland mussels - juicy whisky cre...

Mint julep

Olive Oil Ice Cream with Whisky Roa...

Ninja Woodfire Grill Smoky Wings wi...

Hot toddy

Top 36 whisky recipes from across the web

The most viewed whisky recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Whiskey sour

Sloe Sazerac

Homemade Irish Cream

The Beast

Vegas Bomb

Peachy pork chops

Caramel & whisky sauce

Whiskey sour

Pancakes étoilés

Jameson Old Fashioned

Baileys maison, la liqueur de whisk...

Hot spiced cider

Sticky fig and whisky puddings with...

Boozy baked caramelised bananas

Easy 10 Gallon Moonshine Mash Recip...

Whisky and rye salted caramel apple...

BFG

Homemade Irish cream liqueur

Cranachan

Dark muscovado & whisky marmalade

Blender chocolate mousse with whisk...

Strawberry Whiskey Sour

Ume Highball

Gingerbread cupcakes with eggnog fr...

Hot toddy

Mushroom stroganoff

Bourbon Highball

Dead Meat

Whisky highball

Irsk kaffe opskrift - sådan laves i...

Highland mussels - juicy whisky cre...

Mint julep

Olive Oil Ice Cream with Whisky Roa...

Ninja Woodfire Grill Smoky Wings wi...

Hot toddy

The most viewed whisky recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine