Author: Amelia Saltsman
Unlike traditional fruitcakes, which are usually soaked in liquor and can be prepared weeks in advance, this version is best eaten within five days of baking.
Author: Gina Marie Miraglia Eriquez
Author: Shelley Wiseman
This citrusy dessert cocktail is a great way to use up any leftover Champagne or sparkling wine that may have gone flat.
Author: Tom Parker Bowles
Author: Geri Gilliland
Author: Rick Bayless
Author: David Guas
Author: Melissa Roberts
Author: Melissa Roberts
Author: Lillian Chou
A sparkling Champage cocktail with creme de cassis.
Named for the French Quarter of New Orleans, this classic cocktail is complex and boozy. It's made with rye whiskey, cognac, Bénédictine, and bitters.
Author: Michael Rosloff
A honey and spice liqueur recipe that dates back 400 years
Author: Polish Housewife
Author: Gordon Ramsay
Author: Ryan Magarian
Author: Ludovic LeFebvre
Author: Louisa Thomas Hargrave