Recipes tagged with « Whiskey »
Cinnamon Whiskey Truffles
Semi-sweet chocolate melted gently, mixed with powdered sugar and rich molasses for sticky sweetness. Rum swapped out for cinnamon whiskey to add warmth and spice. Vanilla wafers replaced by crushed graham crackers for a nuttier crunch. Rolled in a mix of cocoa powder, crushed pretzels, cinnamon sugar, and toasted coconut flakes. Chilling signals when mixture firms but not frozen rock-hard. Softened for serving to unlock creamy texture. Hands sticky from rolling, aroma of whiskey and cinnamon punches through. No em dash here, just commas and semicolons. Equally precise, just less sweet, more layered. Tested tweaks and tips on tempering bitterness, flavor balance, and texture. Substitutions and visual cues keep the process tight and foolproof.
Spiked Nutty Cream Float
A twist on the classic root beer float. Start with chilled cream soda, swap Skrewball whiskey for bourbon with vanilla notes, add salted caramel ice cream instead of plain vanilla. Finish with dollops of whipped cream, salted caramel syrup drizzle, and chopped roasted almonds. Single glass — casual, indulgent. Serves one. Calories moderate with high sugar and fat, plenty of protein from the dairy, sodium on the low side. A relaxed dessert beverage where balance of cream, sweetness, and boozy warmth count.
Spiced Rye Manhattan Twist
A rye whiskey-based Manhattan with adjusted proportions and a hint of allspice dram replacing traditional cherry syrup. Vermouth amount reduced slightly for balance. Angostura bitters swapped for orange bitters, boosting bright notes. Stirred not shaken, poured over fresh cracked ice. Garnish with Luxardo cherry and lemon twist. Aromatic, smooth texture. Techniques focus on stirring timing to avoid dilution. Substitutions include aged rum for rye or maple syrup for allspice dram. Temperature cues emphasized over precise timing. Classic cocktail reworked with twists and practical advice for home bartenders.