This summery, bright tea punch is no wilting flower, thanks to a proper dose of bourbon.
Author: Joy Wilson
This cocktail is a fruitier, spritzy, almost punchlike take on the usual Old Fashioned.
Author: Bill Heck
We're partial to the grenadine from Jack Rudy Cocktail Co.
Author: Natalie Chanin & Butch Anthony
Author: Edna Lewis
Because it is exquisitely rich, we serve this favorite in thin slices.
Author: Rose Levy Beranbaum
Use a pre-made custard as your base and paddle in a sweet-and-boozy cherry and bourbon topping.
Author: Bon Appétit Test Kitchen
An earthy cinnamon-paprika rub balances the richness of the fruit glaze.
This fiery sweet-tart red sauce is smoky, tangy and has sufficient red pepper flakes to let you know it means business.
Author: Steven Raichlen
This golden-hued turmeric hot toddy from Claire Sprouse of Brooklyn's Hunky Dory is wonderfully savory from the combination of Amontillado sherry and turmeric.
Author: Claire Sprouse
All this punch requires is a little whisking and a little time to sit while you prep the rest of your party goodies, but its fresh, fruity flavor will impress all of your holiday guests.
There's a simple structure behind all sours, a family of citrus-based cocktails.
Author: Chris Morocco
Author: Laura Fyfe
Author: David Waltuck
Make a Manhattan cocktail with this recipe using rye or bourbon and sweet vermouth. Either whiskey is fine, though the rye will give you a drier drink.
Author: María Del Mar Sacasa
The exceptional texture and glossy sheen of this fudge result from the way you mix it. Make sure the chocolate and condensed milk are barely hot.
Author: Bon Appétit Test Kitchen
Author: Jared Brown
Author: Melissa Clark
Here we go back to New Orleans again, with Bourbon Street flair. Southern bourbon-soaked brioche bread makes a hearty Creole-style dessert.
Author: Pat Neely
Author: Creative Culinary
A light, fizzy, minty take on the classic Mint Julep bourbon cocktail.
No one will fault you for seasoning brisket with salt and pepper, braising it in beer, and calling it a day. But follow chef Lee's method-which calls for a bath of stout, bourbon, and soy sauce; a glaze...
Author: Edward Lee