There are three crucial skills every Kentucky born-and-bred lady acquires by the time she reaches the age of dinner parties and cocktail hours: how to mix up a stellar mint julep, how to pick out the perfect hat for the Kentucky Derby, and how to make at least one of the official sweet indulgences of the Run for the Roses. If you're looking to add a touch of authentic Kentucky flair to your derby party this year, whip up one of these boozy and butter rich desserts or candies while figuring out how to bet a box trifecta on your favorite horse.
'boozy desserts' on Serious Eats
What's better than making slushies at home? Making boozy slushies at home—here some tips and tricks to get them right.
Brandied peaches are the star of this pie, which also gets a crunchy almond crumb topping.
Ripe bananas are right at home in this moist cashew and coconut laden cake. Top it off with a rum spiked glaze.
This ice cream is something special. The flavor of tonka bean makes the ice cream taste surprisingly like my favorite storebought flavor, Cherry Garcia. And though the caramel contains no butter, the caramel swirl is decidedly buttery and savory from the smoky scotch.
With slightly fruity bittersweet chocolate and some fresh cinnamon, these chocolate chip whisky muffins are a great way to start your day. Don't forget to warm them up so the chocolate is melty and top them off with some salted butter.
Bake with your booze on St. Patrick's Day with this dripping moist chocolate cake deeply flavored with the dark tones of decadent chocolate stout.
Tart and sweet with a tequila kick: the classic Mexican cocktail in sorbet form.
It's turning out to be one of those weeks (isn't it always?). After work, you could reach for something sweet and curl up with a glass of something strong, but we think you've earned something more indulgent. Treat yourself to one of these 16 boozy desserts.
A semifreddo normally takes a bit of egg beating and machine mixing. Happily, the recipe given in Nigellissima requires neither. Amaretto liqueur and crunchy amaretto cookies provide the flavor base, and a coating of apricot-almond golden sauce is a luxurious final touch.
"Baci" is Italian for "kiss". Flavored with Sambuca, these little baci from Nigellissima taste lightly of aniseed and orange zest. Whole-milk ricotta gives them a creaminess that's lightened when they're fried.
I am a firm believer that chocolate counts as a breakfast food. So when I saw the recipe for Chocolate Pear Jam in Mary Tregellas' book, Homemade Preserves & Jams, I knew I had to make my own version immediately. To give the recipe my own spin, I added a big splash of amaretto. The flavor combination of rich chocolate, juicy pear, and nutty almond is absolutely incredible.
When I think butterscotch, I want butter and Scotch. Or Scotch-like booze at the very least. And that's what makes this ice cream so great.
Syllabub is an old English sweet cream dessert, whipped and curdled with spirits, citrus, or both. The recipe found in The Lee Bros. Charleston Kitchen creates a chilled cream cloud flavored with sherry and lemon. The clever combination of fig and rosemary makes a truly good topping.
Sometimes, the name tells you all you need to know. Buttery, boozy, toothsome and rich, this bread pudding from The Back in the Day Bakery Cookbook is just the thing for Sunday brunch. Or, you know, any time you want.
A paler version of your classic brownie, Drunk Blondies earned their name with a couple spoonfuls of bourbon and two cups of brown sugar. Mixing in toasted coconut, pecans and chocolate chips yields a recipe that does the The Back in the Day Bakery Cookbook proud.
Campari lends a bitter touch to a fresh marmalade made from seasonal Mandarin oranges and a touch of lemon verbena.
This Bellini jam is a perfect combination of sweet peaches and zippy champagne. Smooth with a touch of bite, it cures what ails you.
This mold shuns dyes and artificial flavorings to focus on booze and fruit, geling prosecco with white cranberry juice, a bit of sugar and raspberries for a light and refreshing treat. And honestly, what better way to kick off the New Year than with some booze and fruit?
With the warm sweetness of brown sugar and the honeyed flavor of bourbon, this peach ice cream is basically a cobbler in a cup.