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: Amelia Saltsman
Author: Shelley Wiseman
Author: Geri Gilliland
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: Rick Bayless
Author: David Guas
Author: Melissa Roberts
Author: Melissa Roberts
Author: Lillian Chou
A sparkling Champage cocktail with creme de cassis.
Author: Louisa Thomas Hargrave
A honey and spice liqueur recipe that dates back 400 years
Author: Polish Housewife
Author: Michael Rosloff
Author: Ludovic LeFebvre
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: Gordon Ramsay
Author: Ryan Magarian