whiskey recipes

Original Irish Coffee

hot coffee

brown sugar

jigger Irish whiskey (1 1/2 ounces or 3 tablespoons)

Heavy cream, slightly whipped

Fill footed mug or a mug with hot water to preheat it, then empty. Pour piping hot coffee into warmed glass until it is about 3/4 full. Add the brown sugar and stir until completely dissolved. Blend in Irish whiskey. Top with a collar of the whipped heavy cream by pouring gently over back of spoon. Serve hot.

actually you're missing a step here, and they're out of order. start with a footed glass mug, add in your whiskey, I prefer Jameson's but any Irish will do, add in brown sugar and stirr it, you want to warm it slightly, then ignite the vapors. this carmelizes the sugar and warms the mug, blow out after ten seconds and fill with strong coffee leaving a finger width of room at the top of the mug. pulse heavy cream in blender about ten pulses, layer the cream over the back of a spoon, and it will float atop The beverage... carmelizing the sugar in this manner makes the drink much better tasting. 

so I work at McCarthy's Red Stag Pub and Whisky Bar in Bethlehem PA and  this is the same way we  make our Irish coffee.The only difference is we pour the heavy cream into a bottle and hand shake to get thick and then refrigerate.  And shake again when making the  coffee.   Our owner is from Ireland

Best Irish coffee ever... I didnt make a true Irish coffee. I used coffee, Jameson, and brown sugar, but I whipped my own irish cream from kirklands irish creme and heavy cream and then froze it. So I put two balls of frozen Irish whipped cream in and the cream melted and floated across the top. Super tasty!

I've been looking for the perfect Irish coffee and this is it! I used decaf coffee and Jameson whiskey... great nightcap!

i've made this recipe probably a dozen times and i have to say, the biggest variant is the coffee beans used, the method and of course just make sure you have brown sugar.  Honestly i haven't played around with the type of whiskey so much, but from what i gather it could be another variable to making the perfect irish coffee.  Like others have said make sure the cream is only slightly whipped, too much and it just sits as a blob atop the drink, preventing any liquid from passing through it. You know you have whipped it right, if over time it slowly starts incorporating with the drink.

I filled up a 1 oz shot glass to the brim with Jamesons (luckily, i had just purchased some heavy cream) and it was delicious.  I had two cups Christmas morning.  Oh, and I added, just the slightest drop of Peppermint extract.  

This is the real deal as served at (with slight variations which I will mention) Tom Bergin's in Los Angels and the Golden Gate in San Francisco, two of the several places which claim to have originated the drink.  

The key, as explained to me by an old bartender at Tom Bergin's many years ago is slightly -- not fully -- whipped cream.  Whip it until it just begins to thicken, that's all.  Fully whipped cream is not correct and really changes the drink for the worse.  Whipped cream from a can is -- well, any port in a storm I guess, if that's all you have.  

Tom Bergin's made the drink with two teaspoons of white sugar.  A tablespoon is really excessive -- both two teaspoons and one tablespoon (as specified here) create a tooth-rattlingly sweet drink.  My preference is for a level teaspoon, but you should sweeten to taste.  White/brown/turbinado, any sugar will do and doesn't make too much difference to the drink.  The important thing is to start with good coffee!  

Fantastic!  After going to Ireland the one thing I noticed was the use of raw sugar not brown sugar in the coffee. However the did call it brown sugar. Highly recommend going to Ireland to have one, or two ;. Wonderful!!!

This is my favorite alcoholic drink.  Perfect for after a long workout or run.  Heating the spoon helps a little for floating the heavy cream.

Very good AND fairly easy. I used a little less (raw) sugar. Reading through the comments was helpful...great tips...especially about how much to whip the cream. We've had a hard time finding a restaurant that does it right. I got it the first time with this recipe and the tips from others. It looks like it should look like a Guiness with a good head of foam.

https://www.foodnetwork.com/videos/ideal-irish-coffee-63956

Travel to Dublin and learn the secrets to making a perfect Irish coffee.

Ideal Irish Coffee

Whiskey-Glazed Carrots

(8 tablespoons) butter

carrots,

whiskey,

Salt and black pepper

thyme

Melt 1/2 stick (4 tablespoons) of the butter in a large skillet (with a lid) over high heat. Add half the carrots and stir them around to brown them quickly, about 1 minute. Remove to a plate and repeat with the remaining carrots.

Pour the whiskey into the skillet, taking care if you're cooking over an open flame. Let the whiskey bubble up and cook until slightly reduced, about 3 minutes. Reduce the heat to medium low, add the other 1/2 stick of butter and stir it around until it's melted. Stir in the brown sugar and some salt and pepper. Add the leaves from 1 of the sprigs of thyme, then add the carrots. Reduce the heat to low, place the lid on the skillet and cook for 5 minutes. Remove the lid and cook for another 5 minutes.

Serve garnished with the remaining thyme sprig.

My absolute favorite side dish. Super easy to make and it tastes like a treat. I usually double the anoint of carrots because otherwise the sauce is pretty prolific. I also have used dried thyme instead of fresh and it still turns out great. 

I had high hopes for this recipe and was let down! This was WAY TOO SWEET for me! I had to add sriracha to try and balance out the sweetness and it was still way too sweet! I won’t be making this again.

I’ve made this three Christmas Eve dinners in a row. Elevated holiday veggie that’s quick to get on the table and delicious.

These were amazing! My hubby is not a big fan of carrots but he loved these!

These carrots are wonderful! Easy to make and delicious! Even the kids loved them.  

https://www.foodnetwork.com/videos/rees-whiskey-glazed-carrots-0227421

Ree glazes carrots with a sticky-sweet sauce of brown sugar and whiskey.

Ree's Whiskey-Glazed Carrots

Classic Manhattan Cocktail

whiskey

sweet vermouth

bitters,

Orange peel

Real Maraschino Cherries, recipe follows

maraschino liqueur

sour cherries,

Place ice in a cocktail shaker. Add the whiskey, vermouth and bitters. Rub the orange peel around the rim of the cocktail glass. Strain the drink into the glass. Add 1 to 2 Real Maraschino Cherries and enjoy!

Bring the liqueur to a simmer, and then turn off the heat. Add the cherries, stir, let cool, and then pour into jars. Refrigerate. Cherries will be tasty for months.

Orange peel? Those belong in Old Fashions. 

My favorite drink. And if you watch the video, it IS stirred (not shaken). I sometimes just make mine over ice, too, and have it on the rocks. 

This drink should be stirred not shaken, no need to add more air.

I made this for my dad. He thought it was pretty good and said he would drink it again. He usually doesn’t like the stuff I make him but this time he did. 

https://www.foodnetwork.com/videos/classic-manhattan-cocktail-0238774

Ted Allen shares his favorite cocktail to enjoy during the holidays.

Spiked Lemony Iced Tea

lemons

sugar

water

black tea

Cut a few thin rounds of lemon and reserve for garnish. Zest 2 tablespoons of zest from the remaining lemons, then juice the lemons (you'll need 4 tablespoons of juice; reserve any additional juice for another use).

Make the ice cubes: Stir the lemon zest, 2 tablespoons of the lemon juice, 2 tablespoons of the sugar and the hot water in a heatproof liquid measuring cup. Pour the liquid into a standard ice cube tray and freeze.

Make the cocktail: In a mixer, shake together the tea, whiskey, 2 tablespoons lemon juice and remaining 2 tablespoons sugar. Shake and set aside for the sugar to melt.

Serve: Arrange a few ice cubes in 2 glasses. Add a couple of ice cubes to the mixer and shake. Pour half of the cocktail mix into each. If you like, run the edge of the glasses with the lemon slices. Garnish the glass with the slices.

Tastes exactly like Brisk Tea from a can. Very disappointed that I wasted decent scotch on this. Also, Johnnie Walker is "whisky", not "whiskey" and clear ice doesn't come from boiling the water, it comes from insulating the ice as it freezes, directional freezing. 

https://www.foodnetwork.com/videos/spiked-lemony-iced-tea-11635455

Alex amps up the summer vibes in this refreshing cocktail with fresh lemon.

Manhattan

3.5 oz of whiskey

Pour ice, whiskey and sweet vermouth into a glass shaker. Shake and pour into martini glass. Garnish with a cherry.

Ruby Smash

bourbon whiskey (recommended: Maker's Mark)

ruby grapefruit juice

3/4-ounce pink grapefruit schnapps (recommended: Hiram Walker)

ginger beer

Texas ruby grapefruit slice,

In a mixing glass filled with ice, add the bourbon, grapefruit juice, and schnapps, top with a shaker, and shake until slightly frothy. Pour into a lowball glass, top with ginger beer and garnish with a grapefruit slice.

Poison Apple Punch

ginger

apple cider

Zest of 1 orange, removed with a vegetable peeler

Zest of 1 lemon, removed with a vegetable peeler

cinnamon sticks

cloves

red apple,

Gummy worms,

750-ml bottle sparkling cranberry-apple juice

cinnamon whiskey (optional)

Smash the ginger slices with the flat side of a chef's knife and transfer to a medium saucepan. Add the apple cider, orange zest, lemon zest, cinnamon sticks and cloves. Bring to a simmer over medium heat. Simmer 10 minutes, then strain through a fine-mesh sieve into a pitcher. Let cool to room temperature, then refrigerate until chilled, about 1 hour.

Poke holes in the apple wedges with a chopstick or skewer and insert a gummy worm into each. Add the cranberry-apple juice and whiskey, if using, to the punch. Serve over ice. Garnish with the apples.

I haven’t actually made it yet but it sounds fun and I have a suggestion

The punch itself tastes good and you can make ahead most of it, which is nice. But putting the gummy worms through the apple slices is really difficult. I used skewers to make the hole, but I had to widen it, which caused many slices to break. Then, the worms were way too big to fit, so I had to slice them in half (width and length). Pushing them through was still difficult, but possible. Next issue was how to score the slice so it could sit on the glass. But, my toddler son loved the wormy apple slices, so I would probably make it again for him. By the way, for adults, I added 1 ounce of whisky per glass, and that turned out to be super strong. I would half that amount of alcohol next time. The punch is very complex with hints of ginger and cinnamon coming through well. The base (minus the sparkling cider and whiskey) tastes like hot spiced cider.

Whiskey-Glazed Sweet Potatoes

potatoes

pecans

unsalted butter,

agave syrup,

cinnamon

nutmeg

cayenne pepper

salt

crisp apples, peeled, cored, and sliced into 1-inch pieces

Place the potatoes on a baking sheet and cook the potatoes whole, do not pierce. Bake for 45 minutes to 1 hour. Lightly squeeze the potatoes - if they are soft, they are done. Let cool.

In a small saute pan over high heat, add the pecans and lightly toast. Add 4 tablespoons of butter, reduce the heat to medium, add the agave and spices, and allow to simmer for 4 to 5 minutes. Add the whiskey and continue to simmer for 5 minutes more.

Peel the potatoes and cut into 1/2-inch slices. Butter the bottom and sides of an 8 by 8-inch baking dish. Arrange the sweet potatoes, alternating with the apples. Pour the whiskey-pecan mixture over the top and place in the oven.

Bake for 30 minutes, basting the top with the whiskey sauce once at 15 minutes.

This was fabulous!  I made it for thanksgiving last year &amp; my family is requesting it again this year.  It was a big hit &amp; my sister-in-law was super jealous of the compliments coming my way.

This recipe is asked for each and every season around Thanksgiving.

So I admit I altered the recipe as I decided last minute to try it - I didn’t have apples or pecans (but my hubby doesn’t like pecans anyway). We absolutely loved this recipe though!  I am DEFINITELY making these again (and may still omit those 2 ingredients honestly). 

Love this recipe. It’s been a family standard for years. This year, I used diced Butternut Squash instead of Sweet Potatoes. Magnificent!

https://www.foodnetwork.com/apps/api/playback?path=/etc/sni-asset/food/videos/0/01/016/0166/0166287

Forget the marshmallows: top this year's sweet potatoes with spicy whiskey-soaked pecans.

Tiffany Derry’s Roots Southern Table Mule, as seen on Guy's Ranch Kitchen Season 6.

Roots Southern Table Mule

basil leaves

molasses

whiskey, preferably Elijah Craig

lime

Ginger beer, for topping off

Muddle 3 basil leaves and the molasses in a glass. Add the whisky, lime juice and ice and stir. Top with some ginger beer and garnish with the remaining basil leaf.

Close-up Naughty Cowgirl, as seen on The Pioneer Woman, Season 20.

Naughty Cowgirl

espresso liqueur,

cinnamon whiskey,

chocolate syrup

Mexican chile syrup

Irish cream liqueur

heavy cream

chocolate cigar

Add the espresso liqueur, cinnamon whiskey, chocolate syrup and chile syrup to a shaker and add ice.

Shake until ice cold, for about 30 seconds, and pour into a martini glass.

Add the Irish cream liqueur and heavy cream to a new shaker, then add ice and shake for 20 seconds.

Pour this slowly on top of the drink so that the cream mixture floats on top.

Garnish with the cinnamon and chocolate cigar. 

I wouldn’t have come up with this combination on my own, but it is delicious. I prefer to shake up all the ingredients, I find it easier than trying to stir in the heavy cream &amp; Baileys. For added coffee flavor I used Baileys Espresso liquor. I then sprinkle the cinnamon on top. 

This is yummy! But watch out it will sneak up on you!

We had this at the restaurant in Pawhuska, and it was DELICIOUS. When we try to make it at home, it just isn't as spicy. We are still working on trying to make it as perfect as the one at P-Town Pizza. 

Valerie's Irish Coffee

shot Irish whiskey

shots espresso

Whipped

heavy cream,

vanilla extract

lemon

Combine the hot water and brown sugar in a mug. Stir together until the brown sugar is melted. Stir in the whiskey and espresso. Top with several dollops of the whipped cream. Serve immediately with a spoon.

Add the heavy cream, sugar, vanilla and lemon zest to a stand mixer fitted with the whisk attachment. Whip just until soft peaks form.

mmmmm:) Wonderful! Valerie, it's a great recipe! thanks! Can anyone help me to choose a coffee maker? I read some reviews of the best coffee makers on bestadvisor.com , thesweethome and cnet but I'm not sure which coffee maker to choose. Who can recommend me a good coffee maker?

Fabulous!  Lemon vanilla whipped cream was a nice touch.

This is a chef’s drink, no doubt. The name has had several incarnations at my restaurants over the years: “Total Domination…” It is currently on my Maui menu as “Ships in the Night.” Spirit-forward and totally sophisticated, it requires a solid two minutes of stirring over ice to chill and dilute the cocktail to the perfect texture and consistency. Try to have just one.

Lee Anne Wong’s Fireside Delight, as seen on Guy's Ranch Kitchen.

Fireside Delight

rye whiskey, preferably Rittenhouse Rye 100 Proof

Campari

green chartreuse

Fernet Branca

Lemon

In a large mixing glass, combine the rye, Campari, chartreuse and Fernet Branca. Add ice, then stir for 2 minutes (no less, no more). Strain over a large ice cube into a double rocks glass. Add the lemon twist, scenting the rim of the glass, then placing the twist into the drink. Serve immediately. Total. Domination.

Jack and Cola Bread Pudding with Whiskey Ice Cream

cola

milk

bread

For the cola reduction: First, pour the cola into a medium saucepot and bring to boil over high heat. Once boiling, reduce the heat to a simmer and reduce the cola down until one-quarter of the liquid remains, about 30 minutes. Chill to room temperature. 

For the ice cream: While the cola is reducing on the stove, take the milk and sugar and bring to a simmer in medium saucepan to dissolve the sugar. Once the milk is warm, combine with the heavy cream and whiskey; this is your ice cream base. Pour the base into an ice cream machine and blend until a thick consistency is reached. Place in a freezable container and freeze for additional hour to firm the ice cream. 

For the bread pudding: Preheat the oven to 350 degrees F. While the ice cream is finishing, place the yolks in a medium mixing bowl. Add the sugar to the yolks and beat until fully incorporated. Slowly pour the cream into the egg mixture, stirring constantly, and when all the cream is mixed together add half of your cola reduction, saving the other half for garnishing. Cut the bread into bite-size pieces and evenly distribute in a 9- by 12-inch nonstick pan. Pour the cream mixture over the bread and press down so that the bread absorbs the cream. Cover with foil and bake for 30 minutes. After 30 minutes, uncover and bake for additional 15 minutes. The pudding should have firm consistency and slight browning on top. Remove from the oven. 

While the bread pudding is still warm to the touch, cut out circles with a round cookie cutter and place in serving bowls. Scoop one spoonful of ice cream on top of the bread pudding and garnish by drizzling cola reduction on top.

I love bourbon and this looked so good on DDD, but there were many problems with this- the ice cream recipe is bad recipe as it lacked any body to set up (no eggs)  the cola reduction doesn’t thicken into a syrup and the bread pudding itself was bland...  it basically failed on every level

I noticed in the episode, the chef did not use a binder (egg, gelatin, etc.), nor did he cook any of the ingredients for the ice cream.... so following the chef's recipe, it did NOT set up at all. I added a binder (egg yolks, tempered) and it worked. The ice cream is delicious. Thankfully, knowing basic ice cream techniques, I was able to troubleshoot and make it work. I really wish you (Food Network) would test recipes first (or ask select fans to) before posting them... the disclaimer is lame. The low rating is for the poor recipe, otherwise, I'd give it a 4 for flavor. 

https://www.foodnetwork.com/apps/api/playback?path=/etc/sni-asset/food/videos/0/01/019/0195/0195993

Imagine: creamy bread pudding and whiskey ice cream topped with cola syrup!

Top 13 whiskey recipes recipes from across the web

The most viewed whiskey recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Original Irish Coffee

Whiskey-Glazed Carrots

Classic Manhattan Cocktail

Spiked Lemony Iced Tea

Manhattan

Ruby Smash

Poison Apple Punch

Whiskey-Glazed Sweet Potatoes

Roots Southern Table Mule

Naughty Cowgirl

Valerie's Irish Coffee

Fireside Delight

Jack and Cola Bread Pudding with Wh...

Top 13 whiskey recipes recipes from across the web

The most viewed whiskey recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Original Irish Coffee

Whiskey-Glazed Carrots

Classic Manhattan Cocktail

Spiked Lemony Iced Tea

Manhattan

Ruby Smash

Poison Apple Punch

Whiskey-Glazed Sweet Potatoes

Roots Southern Table Mule

Naughty Cowgirl

Valerie's Irish Coffee

Fireside Delight

Jack and Cola Bread Pudding with Wh...

The most viewed whiskey recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine