Brandied cherries add a deep cherry flavor and boozy kick to this rustic French custard.
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This historic punch recipe originates from a 1711 British recipe, but The Varnish's Max Seaman made some modifications for the modern day drinker.
Lighten and brighten up the classic Brandy Alexander with a little homemade quince syrup.
Be your own Balaboosta and serve malabi at your next dinner party. It's a milk custard thickened with cornstarch and topped with an orange marmalade and brandy sauce.
A forgotten cocktail from the era of Prohibition, the Twelve Mile Limit is one of the booziest cocktails you'll ever drink.
Brandied peaches are the star of this pie, but you'll also love the unexpected crunch of the almond-tiled pie crust against the juiciness of the fruit.
Jeff Bell uses traditional English wassail, a ceremonial cider-based beverage mulled with citrus and spice, as the base for this cocktail at PDT in New York.
Warm riesling is delicious when steeped with honey, lemon, and cardamom.
Advocaat is often called Dutch egg nog, but it's actually more like a creamy brandy custard with a deep and rich flavor and a light, pudding-like texture.
As with any variation on hot buttered rum, this drink is about execution. Using a simple batter made of creamed butter and brown sugar makes sure you get the flavor of the butter without the dreaded oil slick on the top of your cocktail.
Cottage pudding is neither a cottage nor a pudding. It is however, a simple cake topped with sauce. Lovely boozy sauce.
On the list of great culinary innovations that Britain has given the world, desserts would be at the top. Although trifle and pudding are the most well-known, the humble syllabub is my personal favorite. What comes down to a flavored whipped cream is made more complex by the slight curdle the cream gets from citrus, and the sweet alcohol burn given to the cream by sugar and brandy.
A homemade pear liqueur made with brandy gives you the sweetness of a fruit liqueur and the dryness of brandy in one ingredient. This pear liqueur hits the "Do I DIY?" trifecta: easy, cheap, and better-tasting than the store-bought stuff.
Pisco is grape brandy that hails from Chile and Peru. Like many classic punch recipes, Yusho's Pisco Punch includes tea—a sencha infused with coconut and pineapple, also a prominent flavor in the drink's gomme syrup.
This cocktail is tart, lemony, refreshing and strong. The lemon accentuates the fresh-apple flavor of the apple brandy.
"The problem with most cider drinks is that they just hang around on a hot plate all day," says Smith-Mattsson, "so the flavors get too concentrated." Here, he allows Laird's Bonded Applejack "to do most of the work," delivering powerful apple flavor and the fruit's crisp acidity without that all-too-familiar boiled-down sweetness.
To me, muffins have never been the most enticing food. There's something about the overly sweet, sticky lumps sitting in a cardboard box in my office kitchen that I've always found disconcerting. But the lightly toasted bran, and sweet, soft, boozy raisins make this recipe a muffin I crave. Bran may not be the flashiest muffin, but it's the simplicity of the flavors in this recipe that drew me in. If you end up with any leftover muffins the following morning I recommend cutting a muffin in half, smearing it in butter, then searing the buttered side in a hot pan until crisp.
Sometimes you feel like a nut. Then this peanut butter variation on eggnog is just right.
Swapping some of the milk with buttermilk adds an awesome tanginess to your eggnog which goes well with a bit of grated lemon zest
This pisco based cocktail from Matthew Campbell of Clock Bar in San Francisco gets a seasonal sweetness from riesling and fresh pears.