Bourbon-Roasted Peach Cheesecake
Those gorgeous looking bourbon peaches grace the outside and inside of this silky smooth cheesecake, maximizing each luxurious forkful.
Kaffir Lime and Gin Ice Cream
The boozy bite in this frozen treat is a refreshing change from the typical dessert scene, even if gin isn't your typical order. Kaffir lime keeps things light and citrusy.
Chocolate-Stout Upside-Down Pineapple Cake
Typing it, saying it, eating it—this dessert is a mouthful of the best kind. Injecting a classic dessert with a hearty dose of chocolate and stout was a work of sheer (delicious) genius.
Easy Chocolate Tiramisu
The ladyfingers in this chocolate-boosted classic are soaked in a coffee and coffee liqueur mixture before getting nestled between layers of chocolate-infused mascarpone.
Prosecco, Lemon, and Ginger Granita
This granita is light with a subtle spice from the ginger and melts down into a wine syrup. But be careful—you'll notice the booze.
Tartouillat (Cherry and Rum Cake)
Cherries are paired with dark rum in this classic French sweet from the region of Burgundy. It's a grown-up, not-too-sweet, and just boozy enough cake.
Mandarin Lemon Verbena Marmalade with Campari
Just think how delightfully devious you'll feel, heading off to work after slathering your breakfast in this Campari-spiked spread.
Grapefruit Sorbet Champagne Float
Sometimes making it through the week is enough reason to break out the bubbly. And it works especially well here as the base of a float starring homemade grapefruit sorbet. Want to make it for a dinner party? This sorbet can be whipped up a few hours before guests arrive. Serve the float in individual flutes or bowls, or as a large punch with the sorbet floating in the center.
Spicy Pineapple and Tequila Sorbet
March is pineapple season, so let's cheers to the delicious possibilities. This sorbet channels a sweet pineapple margarita, with a kick of aleppo chile to keep it from being cloying.
The earthy, festive flavors of this cake's spice mix make just the right background for a bit of whiskey. Serve a thick slice either plain or topped with vanilla ice cream.
Boozy Butterscotch Ice Cream
Here's another reason to love boozy desserts: a smooth Irish whiskey will actually help intensify the butterscotch flavor of this ice cream.
Chocolate Cherry Cordials
These desserts take some planning and prep, but once made they'll be there for quite a while to greet you after work. Needless to say, they're so much better than the store-bought version.
Rum-Scented Marble Cake
This rum-scented cake is swirled with both white and dark chocolate sections. The flavor of dark rum comes through in a seductive whispers rather than a shout.
Sparkling Jell-O Mold
You might not have liked this wobbly dessert before, but this recipe is the grown up swan of it's ugly duckling, canned fruit-studded counterparts.
Lemon Layer Cake with Campari Frosting
Brace yourselves: this cute-looking cake may look fit for a girl's birthday party, but is actually all grown up. Both the cake and frosting are limoncello-laced, with some Campari thrown into the frosting for good measure.
This cake is a Southern charmer, filled with coconut, chopped fruit and nuts, and topped off with a snowy range of fluffy frosting. Oh yeah, and the filling boasts a generous tip of the brandy or whiskey bottle. Your choice.