whiskey recipes
TRANSCRIPT
TIPSY BALLS......................................................................................................3PECAN BALL COOKIES...................................................................................3FAYE'S BOURBON BALLS..............................................................................3IRISH CREAM.....................................................................................................4SLUSH...................................................................................................................4 NANCY'S EGG NOG.........................................................................................5 HOMEMADE IRISH CREAM LIQUEUR.......................................................5 FROZEN WHISKEY SOURS............................................................................5 WHISKEY SOUR PUNCH................................................................................6 THE BOLO PUNCH...........................................................................................6 IRISH COFFEE....................................................................................................6 WHISKEY CAKE................................................................................................7 WHISKEY CAKE................................................................................................7 WHISKEY POUND CAKE................................................................................8PRUNE MUI.........................................................................................................8 CHOCOLATE - CREAM LIQUEUR..................................................................9 LONG ISLAND ICE TEA.................................................................................9 HOMEMADE IRISH CREAM...........................................................................9 RAMOS' ORIGINAL GIN FIZZ.....................................................................10 FROZEN WHISKEY PUNCH.........................................................................10 BAILEYS IRISH CREAM...............................................................................11 BAILEYS (TASTES LIKE BAILEYS IRISH CREME)..............................11 KAHLUA IRISH COFFEE...............................................................................11 KATHY'S BAILEY'S........................................................................................12 IRISH CREAM (LIKE BAILEYS)..................................................................12 15 FIVE OUNCE DRINKS.............................................................................12 WHISKEY SLUSH............................................................................................13 IRISH EYES......................................................................................................13 DIANE'S IRISH CREME.................................................................................13 IRISH CREAM LIQUEUR...............................................................................14 ICE CREAM PUNCH.......................................................................................14 DAD'S WHISKEY SOURS..............................................................................14 WHISKEY SOUR FREEZE.............................................................................15 J J'S IRISH CREAM LIQUEUR.....................................................................15 MAUDE KELLY'S PUNCH.............................................................................16 IRISH COFFEE..................................................................................................16 FROZEN (WHISKEY) SOUR SLUSH...........................................................16 W.'S IRISH CREME ....................................................................................17 JEAN'S WHISKEY FERTILIZER...................................................................17 WHISKEY PUNCH...........................................................................................17 CRANBERRY SLUSH......................................................................................18 CHERRY WHISKEY........................................................................................18 IRISH MIST.......................................................................................................18 WASSAIL...........................................................................................................19 WHISKEY SOUR PUNCH..............................................................................19 RUBY RED PUNCH........................................................................................20 OPEN HOUSE PUNCH....................................................................................20 COCOA NUT BALLS......................................................................................20 COOL ALCOHOL SUMMER DRINK...........................................................21 SUMMER CRANBERRY SLUSH..................................................................21
APRICOT SLUSH.............................................................................................21 LYNCHBERG LEMONAIDE...........................................................................22 BOURBON SLUSH...........................................................................................22CREOLE EGG NOG.........................................................................................22
TIPSY BALLS
1 (15 oz.) pkg. vanilla wafers1 c. powdered sugar2 c. chopped nuts2 tsp. white Karo4 jiggers whiskey
Roll vanilla wafers until finely powdered. Mix all ingredients except Karo and whiskey. Mix whiskey and Karo together until well blended. Add to other ingredients and mix thoroughly. Shape into balls and roll in powdered sugar.
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PECAN BALL COOKIES
1 1/4 c. unsifted flour1/4 c. sugar1/4 tsp. salt1/2 c. (1 stick) butter2 tbsp. whiskey, gin or vodka3/4 c. ground pecans
Preheat oven to 350 degrees. Combine sugar, flour and salt in a bowl. Cut butter into flour mixture with a pastry blender. Add liquor and nuts; mix thoroughly. Shape into balls about 1 inch in diameter and place on ungreased cookie sheet. Bake for 20 minutes. Makes about 2 dozen. Note: If pecans are dry and mixture is too dry to form into balls. Add a drop or two more of liquor.
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FAYE'S BOURBON BALLS
1 c. vanilla wafers, finely chopped
1 c. powdered sugar1 1/2 c. nuts, finely chopped (pecans & walnuts)2 tsp. cocoa2 tsp. light corn syrup1/4 c. Bourbon, dark rum or whiskey1/4 c. powdered sugar
Combine crushed wafers, 1 cup powdered sugar, chopped nuts and cocoa. Add bourbon and corn syrup; mix well. With dampened hands, shape into 1 inch balls. Roll in powdered sugar. Pack loosely in tin, separating layers with wax paper. Cover tightly. Makes about 4 dozen. May also be stored in freezer.
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IRISH CREAM
1 1/2 c. whipping cream2 tsp. Hershey's chocolate syrup3 eggs1 c. whiskey, to taste1 can Borden's sweetened condensed milk1 tsp. vanilla1/4 tsp. coconut extract
Blend well in blender. Refrigerate. Let age 2 or more days.
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SLUSH
7 c. boiling water1 c. sugar1 sm. can lime concentrate2 sm. cans lemonade concentrate1 sm. can orange juice concentrate2 c. strong tea (use 4 tea bags)3 c. whiskey (or whole fifth)
Mix all ingredients in large bowl. Put bowl in freezer. Freeze for 24 hours. Fill glass 3/4 full of mix and 1/4 with 7-Up. Provide a stir stick and enjoy! Preparation time: 15 minutes. Serves: 15 to 20.
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NANCY'S EGG NOG
1 doz. egg, separated1 1/2 c. sugar1 qt. heavy cream, whipped1 pt. whiskey
Beat 1 dozen egg yolks with all the sugar until creamy. Slowly add the whiskey and 1 quart whipped cream. Beat egg whites. Fold egg whites into mixture.
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HOMEMADE IRISH CREAM LIQUEUR
1 3/4 c. liquor (Irish whiskey, brandy, rum, Scotch, or rye whiskey)1 (14 oz.) can sweetened condensed milk (not evaporated milk)1 c. (1/2 pt.) whipping or coffee cream4 eggs2 tbsp. chocolate flavored syrup2 tsp. instant coffee1 tsp. vanilla1/2 tsp. almond extract
In blender container, combine liquor, condensed milk, cream, eggs, chocolate syrup, coffee, vanilla and almond extract; blend until smooth. Serve over ice, if desired. Store tightly covered in refrigerator up to 1 month. Stir before using.
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FROZEN WHISKEY SOURS
2 tea bags1 c. boiling water1 c. sugar3 1/2 c. water1 (6 oz.) can thawed orange juice1/2 c. whiskey1/2 of a 6 oz. can lemonade, thawed
Brew tea bags in boiling water 3-4 minutes. Take out tea bags. Stir in sugar. Add remaining ingredients, stir until completely dissolved, then freeze.
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WHISKEY SOUR PUNCH
1 (6 oz.) can frozen orange juice1 (6 oz.) can lemonade1 tbsp. Angostura Bitters2 tbsp. sugar2 (32 oz.) bottles club soda1-2 pkg. whiskey sour mixMaraschino cherriesOrange slicesIce ring1-2 c. whiskey
Mix together orange juice, lemonade, bitters, sugar, soda and whiskey sour mix. Pour in punch bowl. Add ice ring. Add orange slices, cherries and whiskey to taste. Double or triple for large group. Excellent for showers and parties. This can be made the day before and stored in gallon bottles in refrigerator. Garnish with orange slices and cherries when used.
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THE BOLO PUNCH
2 ripe pineapples, diced8 tsp. sugar1 qt. whiskey (bourbon)2 qt. champagne
NIGHT BEFORE: Dice 2 ripe pineapples over which spread sugar. Add bourbon, cover well and refrigerate. NEXT MORNING: Pour into punch bowl over 2 large lumps of ice. Stir well. Pour in 2 bottles champagne and stir again. Serve in goblets with bits of pineapple and long-handled fork or spoon. Eat the fruit and drink the juice. Great before brunch. Serves 12-14.
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IRISH COFFEE
24 oz. hot coffee4 tsp. sugar1 c. heavy cream, whipped4 jiggers Irish whiskey4 jiggers KahluaCocoa
Fill mug 3/4 full with coffee. Add 1 teaspoon sugar for each mug. Pour 1 jigger whiskey and 1 jigger Kahlua into the coffee. Top with whipped cream. Sprinkle with cocoa. Serves 4.
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WHISKEY CAKE
1 pkg. yellow cake mix1 pkg. instant vanilla pudding5 eggs1/2 c. milk1/2 c. whiskey3/4 c. oil
Mix together and add 1 cup each of chocolate bits, butterscotch bits and nuts. Bake approximately 350 degrees for 45 minutes to 1 hour. Use tube pan.
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WHISKEY CAKE
1 box white cake mix1 sm. pkg. instant vanilla pudding mix2 tbsp. whiskey4 eggs1 c. milk1/2 c. oil1 c. chopped walnuts2 tsp. flour
Combine first 6 ingredients and beat well. Toss flour with nuts to coat, fold into first mixture. Pour batter into greased and floured 10 inch tube pan. Bake at 325 degrees for 1 hour.
--GLAZE:--
1/4 lb. butter3/4 c. sugar1/2 c. whiskey
Melt together in a saucepan and pour over cake.
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WHISKEY POUND CAKE
1 Duncan Hines Yellow cake mix1 Royal instant vanilla pudding4 eggs1/2 c. Mazola oil3/4 c. water
Mix 2 to 3 minutes. Use tube pan well greased. Bake at 325 degrees for about 55 minutes.
--GLAZE ICING:--
1/2 c. whiskey1/4 c. butter2/3 c. sugar
Bring to boil and remove cake from pan. Pour hot glaze over hot cake. Extra liquid will be absorbed by cake.
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PRUNE MUI
8 (12 oz.) pkg. pitted prunes1 lg. pkg. lemon peel, cut up2 lg. pkg. Li Hing Mui1 lb. brown sugar3 tbsp. Hawaiian salt3 tbsp. whiskey (optional)2-3 Star Anise1 1/2 c. lemon juice
Cut up lemon peel. Mix all ingredients and soak for 3 days, stirring once a day. No need to refrigerate.
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CHOCOLATE - CREAM LIQUEUR
2 c. light cream1 (14 oz.) can sweetened condensed milk2 tsp. instant coffee1 beaten egg yolk1 c. Irish whiskey1/3 c. rum2 tbsp. chocolate syrup1 tbsp. vanilla
In a saucepan combine cream milk and coffee. Cook and stir over medium heat until coffee is dissolved. Gradually stir about half the milk mixture into beaten egg yolk; return to saucepan. Bring mixture to a boil. Cook and stir for 2 minutes. Remove from heat. Add whiskey, rum, chocolate syrup and vanilla. Stir until well combined. Let cool to room temperature. Transfer to a container with a tight fitting lid. Chill at least 4 hours before serving. Store in the refrigerator for up to 2 months.
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LONG ISLAND ICE TEA
1 Big Gulp cup
2 oz. vodka2 oz. gin4 oz. triple sec4 oz. whiskey sour4 oz. Coke
Fill remainder of cup with ice until full. Squeeze of lime.
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HOMEMADE IRISH CREAM
4 eggs1-1 1/2 c. whiskey or brandy1 can sweetened condensed milk1 tbsp. chocolate syrup1 tsp. vanilla1 1/2 tsp. almond extract
Mix all above ingredients in a blender for 2 minutes on medium speed. Store in the refrigerator.
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RAMOS' ORIGINAL GIN FIZZ
1 heaping tbsp. powdered sugar1/2 tsp. lime juice1/2 tsp. lemon juice2, 3, or 4 drops orange flower waterWhite of 1 egg1 whiskey glass of sweet gin2 whiskey glasses of cream2 whiskey glasses of seltzer water1/2 glass crushed ice
Shake well and strain. Drink freely.
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FROZEN WHISKEY PUNCH
1 c. water1/2 c. sugar
Heat until sugar dissolves. Add: 1 sm. can frozen orange juice
Dissolve. Remove from heat and add: 1 lg. can pineapple juice2 liter 7-Up1 sm. bottle cherries and juice (or more, if you wish)1/2 to one fifth of whiskey (to taste)
Put in freezer and stir at intervals while freezing (about 3 times). Should not freeze too hard, but depends on amount of whiskey used. Should be mushy when served, so may need some thawing. Most everybody loves it!
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BAILEYS IRISH CREAM
1 can Eagle brand condensed milk4 eggs2 tbsp. Hershey chocolate syrup2 tsp. vanilla1/2 tsp. coconut extract1 c. whiskey
Mix together in blender. Serve over ice.
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BAILEYS (TASTES LIKE BAILEYS IRISH CREME)
4 eggs1 c. whiskey2 tbsp. instant coffee2 tbsp. chocolate syrup2 tbsp. vanilla2 tbsp. sugar1 (14 oz.) can sweetened condensed milk1 c. whipping cream
Beat eggs in mixer bowl. Add whiskey, coffee, chocolate syrup, vanilla, sugar, and condensed milk, mix well. Add whipping cream, mix well. Pour into pitcher. Keep refrigerated.
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KAHLUA IRISH COFFEE
1 oz. Kahlua1 oz. Irish whiskey
Hot coffeeWhipped cream
Add Kahlua and Irish whiskey to coffee and top with whipped cream.
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KATHY'S BAILEY'S
3 eggs1 can sweetened condensed milk1 1/4 c. Irish whiskey1 tsp. honey2 tsp. instant coffee1 1/2 tbsp. Hershey's chocolate syrup1 tsp. vanilla1 c. heavy cream
Beat eggs thoroughly; add everything but heavy cream. Beat for one minute at high speed. Add the cream and beat for one more minute. Store for one day in refrigerator, then stir or shake well before drinking. Makes a nice holiday gift. Have to keep it refrigerated. For up to one month.
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IRISH CREAM (LIKE BAILEYS)
1 c. Irish whiskey (may substitute)10 oz. whipping cream3 eggs1/4 to 1/2 tsp. coconut extract1 1/2 tbsp. Nestles quick1 can Eagle Brand
Put in blender on High for only 1 minute. Refrigerate. Shake before using.
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15 FIVE OUNCE DRINKS
Juice of six lemons
1 fifth of whiskey2 oz. Curacao1 oz. brandy1 qt. of prechilled 7 Up
Serve in punch bowl with chunk of ice. Decorate with lemon slices and fruit.
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WHISKEY SLUSH
12 oz. frozen O.J.12 oz. frozen lemonade6 c. H202 c. strong tea (4 tea bags)2 c. sugar1 1/2 c. whiskey
Mix and store in freezer. Spoon into glass and pour 7 UP over it.
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IRISH EYES
1 shot Irish whiskey1 shot creme de menthe - green1 shot heavy cream
Combine with ice in shaker. Shake and strain and serve straight up. Top with cherry.
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DIANE'S IRISH CREME
1 can Eagle Brand (sweet) condensed milk1/2 pt. whip cream10 oz. scotch or any good whiskey1 1/2 tsp. instant coffee
Stir until blended.
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IRISH CREAM LIQUEUR
1 3/4 c. favorite liquor (whiskey, brandy, rum, bourbon, scotch or rye whiskey)1 (14 oz.) can sweetened condensed milk (not evaporated)1 c. (1/2 pt.) whipping or light cream4 eggs2 tbsp. chocolate syrup2 tsp. instant coffee1 tsp. vanilla extract1/2 tsp. almond extract
In blender container, combine all ingredients; blend until smooth. Serve over ice if desired. Store tightly covered in refrigerator up to one month. Stir before serving.
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ICE CREAM PUNCH
3 sm. cans lemonade1 lg. can O.J.1 (46 oz.) pineapple juice3 qt. ginger ale1 qt. vanilla ice cream1/4-1/2 bottle whiskey
Serves 31.
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DAD'S WHISKEY SOURS
1 (12 oz.) can frozen lemonade (do not add water)12 oz. whiskey12 oz. club sodaSliced oranges and lemonsMaraschino cherries
It's hard to believe this simple one-to-one-to-one recipe makes such a fine drink, but my Dad's something special. Mix frozen lemonade with whiskey, then add club soda. use the lemonade can to measure a can of whiskey and a can club soda just as you would if you were adding cans of water to make normal lemonade. Add the fruit and lots of ice.
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WHISKEY SOUR FREEZE
1 (12 oz.) can frozen orange juice1 (6 oz.) can frozen lemonade1 (12 oz.) can water1 (12 oz.) can blended whiskey or bourbonGingerale or seven-up
Blend orange juice, lemonade, water and whiskey in electric blender. Pour into a container and freeze. To serve, spoon some of the frozen mixture into an old-fashioned glass. Add a generous splash of gingerale. Let sit a minute until gingerale seeps through the frozen mixture. Makes enough for several drinks.
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J J'S IRISH CREAM LIQUEUR
1 3/4 c. Irish whiskey1 (14 oz.) can evaporated milk1 pt. whipping cream4 eggs2 tbsp. chocolate syrup1 tsp. vanilla1 tsp. almond extract2 tsp. instant coffee
Whip eggs and add cream, evaporated milk, chocolate syrup and instant coffee. Cook over low heat for 10 minutes (do not allow to boil). Remove from heat and add whiskey, vanilla and almond extract. Refrigerate. Will keep 2 weeks.
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MAUDE KELLY'S PUNCH
6 oz. orange juice6 oz. lemonade6 oz. lemon juice3 qts. 7-Up1/5 Southern Comfort or 1 qt. whiskey
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IRISH COFFEE
2-3 c. strong coffee4 tsp. sugar6 oz. Irish whiskeySweet whip cream
Pour 1/2 to 3/4 cup coffee in 4 cups for each drink, 1 teaspoon sugar. Stir. Add 1 1/2 ounces Irish whiskey in each cup. Stir. Top with whip cream.
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FROZEN (WHISKEY) SOUR SLUSH
2 (6 oz.) cans frozen orange juice2 (6 oz.) cans frozen lemonade4 tea bags1 1/2 c. sugar9 c. boiling waterFifth of whiskey (optional)
Mix 2 cups boiling water and 4 tea bags. Mix 7 cups boiling water and sugar. Add juices to the tea mixture. Add sugar water to the tea mixture. Add whiskey, if desired. Freeze, stirring occasionally until slushy. With whiskey, just freeze 24 hours.
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W.'S IRISH CREME
4 eggs8 oz. whiskey1 tbsp. chocolate syrup1 tsp. vanilla1/2 tsp. coconut extract1 can condensed milk
Put all in blender and blend well. Store in refrigerator.
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JEAN'S WHISKEY FERTILIZER
1 c. Karo syrup1 c. whiskey1 c. Johnson's baby shampoo12 pkgs. Knox gelatin12 tea bags1 tsp. ammonia1 c. Rapid Grow fertilizer
Dissolve gelatin in whiskey, mix all ingredients together. Put in a 5 quart container and add water to fill the container. The tea bags will break apart and dissolve. It does not need to be stored in the refrigerator. Add a tablespoon to a gallon of water and mix. Water plants every other time with this solution.
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WHISKEY PUNCH
2 (750 ml.) whiskeyJuice of 6 lemons (6 oz.)1 (18 oz.) can pineapple juiceJuice of 8 oranges2 bottles ginger aleSugar to taste
Combine whiskey, lemon juice, pineapple juice and orange juice over block of ice in punch bowl. Add 2 bottles ginger ale, sugar to taste. Decorate with orange, lemon and pineapple slices or other fruits.
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CRANBERRY SLUSH
4 bags green tea2 c. boiling water7 c. warm water2 c. sugar1 (12 oz.) lemonade1 (12 oz.) cranberry juice2 c. brandy, whiskey or Southern Comfort
Serve with 7-Up.
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CHERRY WHISKEY
1 bottle 74 port2 bottles sloe gin or cherry whiskey syrup2 bottles club soda1 qt. alcohol
In large glass container, pour in syrup, add club soda and port. Let sit 1/2 hour, then add alcohol.
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IRISH MIST
1 3/4 c. liquor (Irish Whiskey, brandy, rum, bourbon, Scotch or rye)1 (14 oz.) can Eagle Brand sweetened condensed milk1 c. light cream4 eggs, only clean, uncracked eggs
2 tbsp. chocolate flavored syrup2 tsp. instant coffee1 tsp. vanilla extract1/2 tsp. almond extract
Combine all ingredients in blender, blend until smooth. Serve over ice if desired. Store tightly covered in refrigerator up to one month. Stir or shake before serving.
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WASSAIL
2 (32 oz.) jars low-calorie cranberry juice cocktail2 c. water1 (6 oz.) can frozen pineapple-orange or orange juice concentrate, thawed12 inches stick cinnamon3 whole cloves1/2 c. whiskey or bourbon (optional)Orange slicesStick cinnamon
In large kettle, combine first 5 ingredients. Bring to boil; reduce heat. Cover and simmer for 10 minutes. Remove cinnamon and cloves. Stir in whiskey, if desired. Serve warm with orange slices and cinnamon stick. Makes 20 servings.
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WHISKEY SOUR PUNCH
3 (12 oz.) cans frozen lemonade concentrate, thawed & not mixed5 c. orange juice2 fifths whiskey2 qts. soda4 trays ice cubes
Makes 44 (4 oz.) servings.
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RUBY RED PUNCH
2 c. cream sherry2 c. whiskey1 c. grenadine1 c. lemon juiceLots of ice
Combine in punch bowl.
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OPEN HOUSE PUNCH
2 1/2 c. whiskey2 1/4 qt. 7-Up1 can orange juice, frozen (6 oz.)1 can pineapple juice, frozen (6 oz.)2 cans frozen lemonade (6 oz. each)
Chill ingredients. Mix in punch bowl, adding 7-Up last. Add drops of red food coloring as desired (optional). Stir. Add ice, orange and lemon slices. Serves 25.
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COCOA NUT BALLS
2 tbsp. cocoa1 c. powdered sugar1/4 c. Bourbon whiskey, brandy or any substitute2 tbsp. light corn syrup2 1/2 c. crushed vanilla wafers1 c. broken pecans
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COOL ALCOHOL SUMMER DRINK
3 tsp. instant tea1 (12 oz.) can frozen Awake1 (12 oz.) can frozen lemonade1 1/2 c. sugar1 c. water2 c. whiskey
Mix all together well in large bowl. Freeze in quart containers. When needed scoop out slush into glass, then fill up glass with 7-Up. Very tasty.
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SUMMER CRANBERRY SLUSH
64 oz. cranberry juice2 (28 oz.) ginger ale2 (12 oz.) cans concentrated frozen lemonade3 c. whiskey
Mix all together and freeze. Make ahead 2 days.
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APRICOT SLUSH
2 c. sugar4 c. boiling water6 tea bags12 oz. frozen orange juice12 oz. frozen lemonade1 c. whiskey1 c. apricot brandy7 c. water
Dissolve sugar in 4 cups boiling water. Steep the tea bags in the water and sugar mixture until it becomes lukewarm. Combine the remaining ingredients with tea mixture. Freeze.
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LYNCHBERG LEMONAIDE
1 shot bourbon1 shot Triple Sec1 shot bottled whiskey sour mixer7-UP2 cherries
Mix in tall glass: bourbon, Triple Sec, whiskey sour mixer, 2 cherries. Fill glass with 7-UP. Good summertime drink.
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BOURBON SLUSH
1 (16 oz.) can frozen lemonade1 (16 oz.) can orange juice2 c. strong tea6 1/2 c. water2 c. bourbon1 c. sugar1 c. whiskey
Mix all ingredients in a 6-quart container and freeze. Make this 24 hours in advance before using. Scoop out and serve with 7-UP or alone. Use both spoon and straw.
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CREOLE EGG NOG
12 eggs2 c. sugar1 c. bourbon whiskey1 qt. whipping cream2 tsp. grated nutmeg
Whip cream until stiff, adding 1/2 sugar, 1 tablespoon at a time. Break eggs and separate. Beat egg yolks, slowly add 1 cup sugar. Beat until sugar is dissolved and the mixture smooth. Whip egg whites to frothy peaks by adding 1/2 cup sugar, 1
tablespoon at a time. Mix yolks with bourbon and whipped cream. Fold in egg whites, sprinkle with nutmeg and serve.