Type what you have

Ingredients

• ✓ whiskey
• pecan
• milk chocolate
• dark chocolate
• sweetened condensed milk
• butter
• salt

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

Ingredients

• ✓ whiskey
• butter
• peach
• brown sugar
• vanilla extract

Instructions

1. 1 Melt butter in a large skillet over medium heat. Add peaches; cook, stirring occasionally, for about 10 minutes.
2. 2 Stir whiskey, brown sugar, and vanilla extract into peaches; simmer over medium heat until peaches are soft and sauce darkened, about 20 minutes.

By MAGIRITARZ

Ingredients

• ✓ whiskey
• white cake mix
• walnut
• butter
• white sugar

Instructions

1. 1 Mix cake batter as directed on box. Stir in nuts.
2. 2 Bake cake as directed on box in a bundt pan.
3. 3 Before taking cake out of oven, combine butter, sugar, and whiskey. Boil for 5 minutes. Remove syrup from heat, and pour over cake. Continue baking cake for 5 more minutes. Cool in pan for about 15 minutes, then turn out onto a wire rack to cool.

By jamie

Ingredients

• ✓ whiskey
• pastry
• white sugar
• all-purpose flour
• salt
• cinnamon
• nutmeg
• apple
• butter

Instructions

1. 1 Preheat oven to 450 degrees F (225 degrees C). Fit bottom crust into a 9 inch pie plate.
2. 2 In a small bowl, mix together sugar, flour, salt, cinnamon, and nutmeg. Place sliced apples in a large bowl and sprinkle with sugar mixture. Toss until apples are thoroughly coated. Spoon apples into pan.
3. 3 Dot apples with butter or margarine, then sprinkle with whiskey. Cover with top crust. Seal edges and cut steam vents in top.
4. 4 Bake in preheated oven for 10 minutes. Lower temperature to 350 degrees F (175 degrees C) and bake an additional 40 minutes. Serve warm.

By Rita Wittwer

Ingredients

• ✓ whiskey
• semisweet chocolate chip
• sweetened condensed milk
• vanilla extract
• salt
• pecan

Instructions

1. 1 Line a 5x7-inch baking dish with aluminum foil, leaving an overhang for easy removal.
2. 2 Place chocolate chips in a microwave-safe glass bowl; microwave in 15-second intervals until melted, stirring after each interval, 1 to 3 minutes. Stir in sweetened condensed milk, whiskey, vanilla, and salt until completely incorporated; stir in pecans.
3. 3 Pour fudge into the prepared baking dish; let set for 2 to 3 hours. Remove fudge from dish using foil overhang; cut into 24 squares.

By Yoly

Ingredients

• ✓ whiskey
• all-purpose flour
• poppy seed
• baking powder
• salt
• butter
• white sugar
• vanilla extract
• fruit jam
• almond slice

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
2. 2 Whisk flour, poppy seeds, baking powder, and salt together in a bowl.
3. 3 Beat butter and sugar together in a stand mixer until light and fluffy, 3 to 5 minutes. Beat in vanilla extract and whiskey. Add the flour mixture; beat until dough is just combined and crumbly.
4. 4 Chill dough in the refrigerator until set, about 10 minutes.
5. 5 Divide dough into 4 portions. Roll 1 portion of dough into a tube on a floured work surface; cut into 1-inch pieces. Place onto prepared baking sheet. Repeat with remaining dough. Flatten dough pieces to about 2 inches long and 3/4-inch wide.
6. 6 Press the flat side of a butter knife into 1 end of the dough pieces to make a small dent; dot with jam. Place almond slivers onto jam. Score 2 sets of slits with a knife to create knuckles.
7. 7 Bake in the preheated oven until golden, about 7 minutes. Cool for 10 minutes before transferring to a wire rack to cook completely, about 20 minutes.

By Bratz

Ingredients

• ✓ whiskey
• white sugar
• brown sugar
• butter
• egg
• all-purpose flour
• baking soda
• salt
• almond
• semi-sweet chocolate chip
• rum

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Lightly grease cookie sheets.
2. 2 Combine white and brown sugar, butter and eggs. Stir in flour, baking soda and salt. The dough will be stiff.
3. 3 Stir in nuts, chocolate chips, rum and whiskey. Drop dough by tablespoonful onto cookie sheet. Bake 8 to 10 minutes.

By Kristy

Ingredients

• ✓ whiskey
• egg
• white sugar
• vegetable oil
• anise oil
• all-purpose flour

Instructions

1. 1 In a large bowl, whisk together eggs, sugar, vegetable oil, anise oil, and whiskey until well blended. Gradually stir in flour until fully incorporated. Cover, and refrigerate overnight.
2. 2 Preheat a pizzelle iron, and spray once with cooking spray. Drop tablespoons of batter onto the centers of the patterns. Close the lid, and cook until steam no longer comes out, about 1 1/2 minutes. Check, and adjust cooking time if necessary. Carefully remove cookies, cool, and store in an airtight tin at room temperature.

By Kevin B

Ingredients

• ✓ whiskey
• egg
• sugar
• milk
• cinnamon
• nutmeg
• peach
• apple
• bread
• butter
• butter
• white sugar

Instructions

1. 1 Coat a 9x13 baking dish with cooking spray. Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a large bowl, combine eggs, 1 cup sugar, milk, cinnamon and nutmeg and stir until smooth. Fold in peaches, apples and bread cubes, until bread is well coated. Pour into prepared baking dish. Dot with 6 tablespoons butter.
3. 3 Bake in preheated oven for 1 hour, until set. Serve warm with whiskey sauce.
4. 4 To make whiskey sauce: In a medium saucepan over medium heat, combine whiskey, 1 pound butter and 2 cups sugar. Cook and stir until sugar dissolves and sauce is smooth. Remove from heat and serve hot.

By Suzanne

Ingredients

• ✓ whiskey
• all-purpose flour
• white sugar
• cocoa powder
• baking soda
• baking powder
• salt
• irish stout beer
• buttermilk
• butter
• heavy cream
• powdered sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 10-inch fluted tube pan (such as Bundt). Fit the bottom with a trimmed sheet of parchment paper and lightly grease the parchment.
2. 2 Whisk flour, sugar, cocoa, baking soda, baking powder, and salt together in a medium bowl.
3. 3 Whisk beer, buttermilk, and butter together in a separate, small bowl. Make a well in the dry ingredients and add the wet ingredients all at once. Whisk just until the batter is smooth; pour the batter into the prepared pan.
4. 4 Bake in the preheated oven until the top gently springs back when touched and a toothpick inserted into the center comes out clean, about 45 minutes.
5. 5 While the cake is still warm, run a thin metal spatula around the sides of the pan to loosen it; leave in the pan to cool for 5 minutes. Gently remove the cake and let cool completely on a rack before removing the sheet of parchment.
6. 6 Whip heavy cream, powdered sugar, and whiskey together in a small bowl with an electric mixer until soft peaks have formed, about 3 minutes. Serve alongside the cake.

By Jill Lightner

Ingredients

• ✓ whiskey
• egg
• ricotta cheese
• vanilla extract
• cinnamon
• sugar
• orange zest

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Coat two 9-inch pie pans with vegetable oil cooking spray.
2. 2 Beat eggs in a large bowl. Mix in the ricotta cheese, vanilla, cinnamon, sugar, zest, and whiskey. Pour into prepared pans.
3. 3 Bake in preheated oven for 1 hour to 1 hour 15 minutes, until firm. Let cool, then refrigerate until cold.

By CLIFFYW

Ingredients

• ✓ whiskey
• all-purpose flour
• brown sugar
• egg
• butter
• vanilla extract
• salt

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

Ingredients

• ✓ whiskey
• ✓ whiskey
• bacon
• all purpose baking flour
• white sugar
• cocoa powder
• xanthan gum
• baking soda
• baking powder
• salt
• coffee
• buttermilk
• egg
• canola oil
• cream cheese
• confectioners' sugar

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Line 24 muffin cups with paper liners.
2. 2 Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels.
3. 3 Mix flour, white sugar, cocoa powder, xanthan gum, baking soda, baking powder, and sea salt together in a bowl. Beat coffee, buttermilk, eggs, canola oil, and 1 fluid ounce whiskey together in a separate large bowl. Slowly mix dry ingredients into wet until combined into a batter.
4. 4 Crumble approximately half of the cooked bacon into the batter and stir; divide batter evenly between the lined muffin cups.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
6. 6 Beat cream cheese, confectioners' sugar, and 1 fluid ounce whiskey together in a small bowl; spread over the top of the cooled cupcakes. Crumble remaining bacon and sprinkle over the frosted cupcakes.

By Christine Walker Scarce

Ingredients

• ✓ whiskey
• egg yolk
• sour cream
• sugar
• vanilla extract
• all-purpose flour
• vegetable oil
• confectioners' sugar

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

Ingredients

• ✓ whiskey
• white sugar
• nutmeg
• clove
• ginger
• salt
• cinnamon
• vanilla extract
• chia seed
• sweetened condensed milk
• pumpkin puree
• water
• salt
• sugar
• coconut oil
• butter
• all-purpose flour

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C).
2. 2 Mix all-purpose flour, butter, coconut oil, 3 tablespoons sugar, 1/2 teaspoon salt together in a bowl until well distributed. Stir in water and whiskey to form a clumpy dough. Divide dough in half; place in separate containers. Cover and refrigerate until ready to use.
3. 3 Pour pumpkin, condensed milk, chia seeds, vanilla extract, cinnamon, 1/2 teaspoon salt, ginger, cloves, and nutmeg into a blender. Blend filling until smooth.
4. 4 Line a pie pan with 1 of the dough halves. Pour filling over the pie crust. Roll out the rest of the dough onto a flat work surface and cut into decorative shapes of your choice. Arrange shapes on top of the filling. Sprinkle 2 tablespoons sugar on top.
5. 5 Bake pie in the preheated oven until crust starts to brown, about 20 minutes. Cover with aluminum foil and reduce heat to 325 degrees F (163 degrees C); continue baking until set, about 40 minutes.

By Jeramyn Feucht

Ingredients

• ✓ whiskey
• vanilla extract
• powdered sugar
• vegetable shortening
• cream cheese
• vanilla extract
• buttermilk
• egg
• brown sugar
• vegetable oil
• white sugar
• clove
• cream of tartar
• cinnamon
• salt
• baking soda
• baking powder
• all-purpose flour
• fig

Instructions

1. 1 Soak figs in whiskey in a bowl for at least 30 minutes.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
3. 3 Combine flour, baking powder, baking soda, salt, cinnamon, cream of tartar, and cloves in a bowl.
4. 4 Blend white sugar, oil, and brown sugar together in a separate bowl using an electric mixer. Add egg and mix until creamy. Mix in buttermilk and vanilla extract. Reserve 1 tablespoon of fig mixture for frosting, and mix remainder into batter. Beat in flour mixture until just combined.
5. 5 Spoon batter into the prepared muffin cups, filling each 2/3 full.
6. 6 Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 15 to 20 minutes. Remove from the oven and transfer to wire racks to cool completely, about 30 minutes.
7. 7 Beat cream cheese and shortening together in a bowl using an electric mixer until creamy. Add powdered sugar slowly, 1 cup at a time, until creamy. Add vanilla extract. Slowly drizzle in reserved fig mixture; mix frosting until combined.
8. 8 Pipe frosting onto cooled cupcakes.

By Erin Brocklehurst

Ingredients

• ✓ whiskey
• egg yolk
• egg
• white sugar
• salt
• vanilla extract
• all-purpose flour
• vegetable oil
• confectioners' sugar

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

Ingredients

• ✓ whiskey
• ✓ whiskey
• walnut
• yellow cake mix
• instant french vanilla pudding mix
• water
• vegetable oil
• egg
• butter
• water
• sugar

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch Bundt pan or tube cake pan. Sprinkle the walnuts evenly in the bottom of the prepared pan.
2. 2 Place the cake mix, pudding mix, 1/2 cup water, vegetable oil, eggs, and 1/2 cup whiskey into a mixing bowl, and beat until well blended with an electric mixer, about 2 minutes. Pour the batter over the nuts in the pan.
3. 3 Bake in the preheated oven until the cake is set and the top springs back when pushed slightly, about 1 hour. When the cake is completely cool, run a paring knife between the cake and the edge of the pan. Hold the cake pan on its side and gently tap the sides of the pan against the counter to loosen it. Cover the cake pan with a plate or cooling rack, and invert it to tip the cake out of the pan and onto the plate. Poke holes all over the top of the cake with a toothpick.
4. 4 To make glaze, melt butter in a saucepan over low heat, then pour in 1/4 cup water and the sugar. Stir the mixture together until smooth, and bring to a boil over medium-low heat; boil for 5 minutes, then remove from heat and stir in 1/2 cup whiskey. Let the mixture cool about 10 minutes, then pour the warm glaze over the cake, allowing it to soak into the holes in the cake.

By Penny

Ingredients

• ✓ whiskey
• ✓ whiskey
• brown sugar
• instant espresso powder
• all-purpose flour
• baking soda
• salt
• nutmeg
• butter
• brown sugar
• white sugar
• egg
• vanilla extract
• white chocolate

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

Ingredients

• ✓ whiskey
• all-purpose flour
• baking soda
• salt
• butter
• sugar
• brown sugar
• egg
• vanilla extract
• semi-sweet chocolate chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Sift flour, baking soda, and salt together into a bowl.
3. 3 Beat butter, white sugar, and brown sugar together in a large bowl with an electric mixer until smooth. Beat in first egg until thoroughly blended; beat in second egg. Add whiskey and vanilla extract; beat until smooth.
4. 4 Mix flour mixture into creamed butter mixture until just incorporated; fold in chocolate chips. Form dough into 1-inch balls and place on a baking sheet, 1 to 2 inches apart.
5. 5 Bake in the preheated oven until edges are lightly browned, 9 to 12 minutes. Transfer cookies to a wire rack to cool.

By Jamie Justice Yost

Ingredients

• ✓ whiskey
• milk
• egg
• butter
• vanilla extract
• white sugar
• bread
• pecan
• butter
• heavy cream

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a 9x13-inch baking dish.
2. 2 Mix milk, eggs, 3 tablespoons melted butter, and vanilla together in a large bowl until well combined. Gradually add 1/4 cup sugar and mix thoroughly until sugar is dissolved.
3. 3 Place bread cubes into bottom of the prepared baking dish. Pour milk-egg mixture over top, fully saturating all bread. Sprinkle with pecans.
4. 4 Bake in the preheated oven until golden, about 1 hour.
5. 5 When bread pudding is almost finished, combine 1/2 cup white sugar, 1/2 cup butter, cream, and whiskey in a small saucepan over low heat. Cook, stirring constantly, until sauce is gently boiling.
6. 6 Remove bread pudding from the oven. Pour sauce over top and serve.

By CHERRY195

Ingredients

• ✓ whiskey
• white sugar
• egg
• milk
• heavy cream
• vanilla extract
• cinnamon
• bread
• raisin
• butter
• corn syrup

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Whisk 1 ½ cups sugar and eggs together in a medium bowl. Whisk in milk, heavy cream, vanilla extract, and cinnamon until smooth.
3. 3 Arrange bread cubes in a medium baking dish; top with golden raisins. Pour milk mixture over bread cubes; set aside until bread becomes saturated with mixture.
4. 4 Bake in the preheated oven until lightly browned, about 45 minutes.
5. 5 Meanwhile, heat remaining 1 ½ cups sugar, butter, and corn syrup in a medium saucepan over low heat until thoroughly combined. Off heat, whisk in whiskey. Serve warm over bread pudding.

By LADYEM

Ingredients

• ✓ whiskey
• raisin
• lemon zest
• butter
• brown sugar
• egg yolk
• egg white
• all-purpose flour
• salt
• clove
• baking powder
• confectioners sugar
• lemon

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

Ingredients

• ✓ whiskey
• pie crust
• sugar
• brown sugar
• all-purpose flour
• cocoa powder
• cornmeal
• salt
• egg
• buttermilk
• butter
• vanilla bean paste
• almond

Instructions

1. 1 Place pastry crust in a pie plate. Refrigerate for 20 to 30 minutes.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Combine white sugar, brown sugar, flour, cocoa powder, cornmeal, and salt in a small bowl.
4. 4 Whisk eggs, buttermilk, butter, whiskey, and vanilla paste together in a large bowl. Add sugar mixture and blend until smooth. Stir in almonds by hand until incorporated. Pour mixture into the chilled pastry crust.
5. 5 Bake in the preheated oven until crust is golden and center is set, 50 to 60 minutes. Transfer pie to a wire rack and cool to room temperature before serving.

By Sandra Garth

Ingredients

• ✓ whiskey
• orange juice
• coffee
• vanilla extract
• egg
• brown sugar
• white sugar
• honey
• canola oil
• nutmeg
• clove
• cinnamon
• salt
• baking soda
• baking powder
• all-purpose flour
• cooking spray

Instructions

1. 1 Place an oven rack in an upper position in the oven. Preheat the oven to 350 degrees F (175 degrees C). Spray a 10-inch fluted tube pan (such as Bundt) with cooking spray.
2. 2 In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg until thoroughly combined. In a separate large bowl, whisk together canola oil, honey, white and brown sugars, eggs, vanilla, coffee, orange juice, and whiskey. With an electric mixer, beat the flour mixture into the honey mixture just until thoroughly incorporated. Pour the batter into the prepared pan.
3. 3 Bake on the upper shelf of the preheated oven until golden brown and a toothpick inserted into the center comes out with moist crumbs, about 1 hour. Cool for 20 minutes in the pan before turning out onto a serving platter.

By Amybobamy

Ingredients

• ✓ whiskey
• sour apple schnapps

Instructions

1. 1 Pour whiskey and sour apple schnapps into a shot glass and serve.

By Dudelander

Ingredients

• ✓ whiskey
• sweet and sour mix

Instructions

1. 1 Pour whiskey and sweet and sour over ice cubes in a squat, old-fashioned glass.

By Patrick

Ingredients

• ✓ whiskey
• citron vodka
• lemon juice

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

Ingredients

• ✓ whiskey
• amaro liqueur
• lemon juice
• lemon-lime soda

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

Ingredients

• ✓ whiskey
• beer
• grenadine syrup

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