Skip to content

Type what you have

Cook with

whiskey ×
Drunken Pumpkin Seeds
Appetizer American

Drunken Pumpkin Seeds

4.6

Prep
5 min
Cook
75 min
Total
80 min

Instructions

  1. 1 Preheat the oven to 275 degrees F (135 degrees C).
  2. 2 Combine pumpkin seeds, whiskey, bacon drippings, brown sugar, and 2 teaspoons salt together in a saucepan over medium-low heat; bring to a simmer and cook until seeds begin to turn gray in the middle, 15 to 20 minutes. Drain.
  3. 3 Spread pumpkin seeds on a baking sheet in a single layer; season with salt.
  4. 4 Roast in the preheated oven until crisp and golden brown, 1 to 1 ½ hours.

By Guinevere

Irish Coffee Cocktail
Drink European

Irish Coffee Cocktail

5.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Place 1 tablespoon sugar on a plate or in a shallow bowl. Lightly wet rim of an Irish coffee glass with a moistened paper towel; dip rim in sugar to coat.
  2. 2 Pour Irish whisky into the prepared glass; fill with coffee to within ½ inch of top. Stir in 1 teaspoon sugar; top with whipped cream.

By Allrecipes

Belgian Iron Cookies
Dessert European

Belgian Iron Cookies

4.2

Prep
15 min
Cook
60 min
Total
555 min

Instructions

  1. 1 Beat butter and sugar together. Add eggs, one at a time, beating well after each addition. Beat in vanilla, salt, and whiskey.
  2. 2 Add flour in small batches and mix by hand after each addition.
  3. 3 Cover and refrigerate dough overnight.
  4. 4 Lightly grease and heat the cookie iron over a gas burner set to medium heat. Roll about 1 tablespoon of dough into a small cigar-like shape. Place dough on the preheated iron and press together. Cook until golden, about 30 seconds per side. Remove cookie from the iron and let cool.

By Linda Housner

Kruschicki
Dessert European

Kruschicki

4.7

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Heat oil in deep-fryer to 375 degrees F (190 degrees C).
  2. 2 In a large bowl, beat together the egg yolks, sour cream, white sugar, vanilla and whiskey until smooth. Stir in flour until dough is stiff enough to knead. Turn out onto a floured surface and knead until smooth. Knead in additional flour if necessary. Divide dough into 3 or 4 pieces and roll each ball on floured surface. Cut into strips about 3 inches long then make a slit long ways down the middle. Pull one of the ends through like a bow.
  3. 3 Place into hot oil and deep fry until golden brown. Let drain on paper towels and sprinkle with confectioners' sugar.

By Dianne B

Chrusciki
Dessert European

Chrusciki

4.9

Prep
60 min
Cook
20 min
Total
80 min

Instructions

  1. 1 Whisk egg yolks, egg, sugar, whiskey, salt, and vanilla together in a bowl. Stir in 2 cups flour. If dough is sticky, stir in remaining 1/2 cup flour. Knead dough on a lightly floured surface for 5 minutes. Divide into thirds and cover with plastic wrap.
  2. 2 Heat 1 inch oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  3. 3 Working with one piece of dough at a time, roll on a lightly floured surface until paper-thin. Cut into parallelograms (long diamonds); use a sharp paring knife to cut a slot in the center of each, and pull one point of the diamond through the slot. Repeat to make remaining cookies.
  4. 4 Fry two to four pieces at a time, depending on the size of your pan, until crisp but not browned, 5 to 10 seconds per side. Drain on paper towels and dust with confectioners' sugar when cool.

By Sue Peters

Irish Coffee Cookies
Dessert European

Irish Coffee Cookies

3.3

Prep
15 min
Cook
30 min
Total
135 min

Instructions

  1. 1 Place 1 cup whiskey and 1/3 cup brown sugar in a small saucepan over medium heat; bring to a simmer. Cook, stirring occasionally, until mixture has reduced to 1/3 cup, about 20 minutes. Remove whiskey reduction from the heat and cool to room temperature, about 20 minutes.
  2. 2 Meanwhile, mix espresso powder and 2 tablespoons whiskey together in a small bowl until espresso powder is dissolved. Whisk flour, baking soda, salt, and nutmeg together in a medium bowl. Set both aside.
  3. 3 Cream butter, 3/4 cup brown sugar, and white sugar in a large bowl until light and fluffy. Mix in eggs, one at a time, beating well after each addition. Mix in vanilla extract. Stir in whiskey reduction, then whiskey-espresso mixture. Add dry ingredients in 3 batches, mixing until just incorporated after each addition. Fold in white chocolate. Cover the dough and place in the refrigerator for at least 1 hour.
  4. 4 Preheat the oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
  5. 5 Scoop out 1 1/2 tablespoonfuls of dough and place 1 inch apart on the prepared baking sheets.
  6. 6 Bake in the preheated oven until cookies are just set, about 10 minutes. Allow cookies to cool on the sheets for 7 to 10 minutes before removing to a wire rack to cool completely.

By Kim

Irish Soda Bread and Whiskey Butter
Snack European

Irish Soda Bread and Whiskey Butter

5.0

Prep
20 min
Cook
70 min
Total
570 min

Instructions

  1. 1 Place raisins into a small bowl. Pour in whiskey and allow to soak, 8 hours to overnight.
  2. 2 The next day, strain raisins, reserving whiskey. Preheat the oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
  3. 3 Whisk flour, sugar, baking powder, salt, and baking soda in a large bowl. Stir in drained raisins, orange peel, and caraway seeds. Beat in buttermilk and 1/4 cup melted butter until incorporated and batter is thick. Transfer to the prepared casserole dish.
  4. 4 Bake in the preheated oven until golden brown on top and a toothpick inserted into the center comes out clean, about 1 hour and 10 minutes.
  5. 5 Beat 1/2 cup butter in a bowl until fluffy; beat in reserved whiskey, 1 teaspoon at a time, to taste. Serve with soda bread.

By Kerri Klein

Irish Whiskey Cake
Dessert European

Irish Whiskey Cake

4.6

Prep
40 min
Cook
60 min
Total
100 min

Instructions

  1. 1 Place raisins, lemon rind, and whiskey in a small bowl; set aside to soak overnight.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C). Line the bottom of an 8-inch square cake pan with parchment paper that is buttered and dusted with flour. Sift flour, salt, cloves, and baking powder into a bowl; set aside.
  3. 3 Cream butter and sugar together in a large bowl until light and fluffy. Add egg yolks and beat well. Quickly beat in flour mixture. Stir in soaked raisins.
  4. 4 In a separate clean bowl, whip egg whites until stiff; fold into cake batter. Pour into the prepared pan and bake in the preheated oven for 45 to 60 minutes, or until a toothpick inserted into center of cake comes out clean. Cool cake on a wire rack.
  5. 5 To make glaze: Mix lemon juice, confectioners' sugar, and just enough whiskey and warm water so that you can drizzle icing over cake.

By MARBALET

Friday Night Special
Drink

Friday Night Special

2.3

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Pour the vodka into a shaker, cover, and shake well. Pour the whiskey into a well chilled martini glass, followed by the vodka. Squeeze in a dash of lemon juice. Enjoy and savor.

By Gregg McGowan

Whiskey Spritzer
Drink

Whiskey Spritzer

5.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Fill a cocktail shaker with ice; pour in whiskey, amaro liqueur, and lemon juice. Cover shaker and shake vigorously. Strain drink into a low boy cocktail glass. Top with lemon-lime soda.

By FrackFamily5 CACT

The Red-Headed Step Child
Drink

The Red-Headed Step Child

3.7

Prep
1 min
Cook
Total
1 min

Instructions

  1. 1 Pour one pint glass of beer. Measure a shot of whiskey, and pour in. Top with 1/2 shot of grenadine.

By Amalia

Raisin Whiskey Steak
Dinner

Raisin Whiskey Steak

4.7

Prep
5 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Place raisins, whiskey, and brown sugar into a resealable plastic bag.
  2. 2 Place steaks into the bag, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 10 to 30 minutes.
  3. 3 Heat canola oil in a large skillet over medium high heat.
  4. 4 Transfer steaks and marinade to the hot skillet.
  5. 5 Remove raisins from the skillet with a slotted spoon once they have plumped, about 5 minutes; set aside.
  6. 6 Cook steaks until they are beginning to firm and are hot and slightly pink in the center, 5 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C).
  7. 7 Serve the steaks with the raisins.

By moz

Whiskey Sidecar Slush with Broiled Lemon Juice
Drink

Whiskey Sidecar Slush with Broiled Lemon Juice

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Place lemon halves, cut-side up, on a baking sheet.
  2. 2 Broil until lemon halves are blackened on the cut side, about 10 minutes. Allow lemons to cool enough to handle. Squeeze juice from the lemons into a measuring cup. Measure out 1 fluid ounce broiled lemon juice, reserving the rest for another use.
  3. 3 Combine whiskey, orange liqueur, simple syrup, and 1 fluid ounce broiled lemon juice in a blender and add ice; cover and blend until slushy consistency. Pour drinks into glasses.

By Cally

Easy Whiskey Slush
Drink

Easy Whiskey Slush

5.0

Prep
10 min
Cook
Total
490 min

Instructions

  1. 1 Stir pineapple juice, whiskey, and maraschino cherries with their juice in a large freezer-safe container with a lid. Cover container tightly and freeze slush overnight.
  2. 2 Scoop the whiskey slush into old-fashioned glasses, making sure each glass contains a cherry or two. Top with lemon-lime soda.

By kiwismom

Chocolate Lovers' Fudge with Jack Daniel's® Whiskey
Dessert

Chocolate Lovers' Fudge with Jack Daniel's® Whiskey

Prep
10 min
Cook
5 min
Total
315 min

Instructions

  1. 1 Pour whiskey into a small bowl, add pecan halves, and allow them to soak in the whiskey for about 3 hours.
  2. 2 Line 8-inch square pan with aluminum foil. Cut 2 pieces of foil about 14 inches long, and cut or fold each to an 8- inch width. Cover the bottom and 2 sides of the pan from left to right with 1 piece of foil. Use the remaining foil piece to cross the first layer of foil from top to bottom of the pan. Press foil firmly into the corners, and fold any excess over the sides of the pan. You will now have a double foil sling to lift the finished fudge from the pan.
  3. 3 Drain pecans, reserving 2 ounces of the whiskey, and set aside.
  4. 4 Place milk and dark chocolate in the top of a double boiler over 1 inch of simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, smooth, and shiny, about 5 minutes.
  5. 5 Remove melted chocolate from the heat and slowly pour in sweetened condensed milk, stirring until well blended. Add melted butter and salt, stirring continuously. Mix in reserved whiskey and stir until mixture is creamy and smooth.
  6. 6 Pour into the prepared pan. Use an offset spatula to spread smoothly and evenly. Arrange 16 pecans on top, in 4 rows of 4 pecans each. Refrigerate until firm, at least 2 hours.
  7. 7 Use the foil sling to lift the fudge from the pan. Place the fudge on a cutting board and cut into 16 pieces with a bench scraper or sharp knife.

By Bibi

Bourbon Apple Cider and Honey Glazed Pork Chops
Dinner

Bourbon Apple Cider and Honey Glazed Pork Chops

4.2

Prep
10 min
Cook
90 min
Total
100 min

Instructions

  1. 1 Stir apple cider, honey, cider vinegar, and brown sugar in a saucepan over medium heat. Bring to a simmer and reduce heat to low, stirring often, until the mixture reduces to 2/3 cup, about 20 minutes.
  2. 2 Simmer 1/3 cup whiskey in a separate small saucepan over medium-low heat until steam no longer smells of alcohol, about 10 minutes; stir into the apple cider mixture. Reduce this mixture to 1/2 cup, forming an apple cider glaze and cool.
  3. 3 Stir 3 tablespoons whiskey into apple cider glaze.
  4. 4 Preheat oven to 350 degrees F (175 degrees C).
  5. 5 Place pork chops into a baking dish; brush with the apple cider glaze.
  6. 6 Bake chops in the preheated oven, basting them often with glaze, until tender, about 1 hour. If desired, bring any remaining glaze to a boil in a saucepan and drizzle over chops to serve.

By Tess DeFevers Ehling