With the unmistakable flavor of juniper, and a twist of citrus, The Ice Creamists maintain this concoction has "enough alcohol for a kick in the bolsheviks."
'boozy desserts' on Serious Eats
This dessert comes out looking impressive, but it's as mind-blowingly simple as it is complexly delicious. It would make a gorgeous end to any outdoor early summer meal. The apricots and shortbread can be done a day or two ahead, and the sabayon completed right before serving.
According to Home Made Summer author Yvette van Boven, every children's party in Ireland served jelly and cream for dessert. The combination wasn't a favorite, but the memory of refreshingly jiggly jelly stuck. This version has a flowery, delicate flavor bubbled up with prosecco. Adding edible flowers is the final, lovely touch.
Home Made Summer has a whole chapter devoted to drinks. This one is a drink dessert: a frozen Negroni with pieces of fig. Boozy and sweet, it's an ideal end to a summer meal.
What's better than making slushies at home? Making boozy slushies at home—all the more so with a rich red wine syrup.
Ripe bananas are right at home in this moist cashew and coconut laden cake. Top it off with a rum spiked glaze.
Bake with your booze on St. Patrick's Day with this dripping moist chocolate cake deeply flavored with the dark tones of decadent chocolate stout.
"Baci" is Italian for "kiss". And these kisses are as light as air. Flavored with anise liqueur, these fried delights should flutter into your mouth as fast as you can turn them out. Nigellissima has the recipe.
This butterscotch ice cream is sweet and salty with a slight boozy kick.
Sometimes, the name tells you all you need to know. Buttery, boozy, toothsome and rich, this bread pudding from The Back in the Day Bakery Cookbook is just the thing for Sunday brunch. Or, you know, any time you want.
A paler version of your classic brownie, Drunk Blondies earned their name with a couple spoonfuls of bourbon and two cups of brown sugar. Mixing in toasted coconut, pecans and chocolate chips yields a recipe that does the Back in the Day Cookbook proud.
Jell-O molds can be as clever and sophisticated as you can imagine. This mold shuns dyes and artificial flavorings to focus on booze and fruit, geling prosecco with white cranberry juice, a bit of sugar and raspberries for a light and refreshing treat. And honestly, what better way to kick off the New Year than with booze & fruit?
Creamy, chocolatey, and a snap to make, this chocolate lover's tiramisu gets an extra pick me up with a shot of coffee liquor.
A boozy, rich, chocolate stout-flavored pineapple upside-down cake.