18 Delicious Recipes with Whiskey Infused

Mmm, there’s something undeniably magical about cooking with whiskey—it adds a rich depth of flavor that turns the ordinary into extraordinary. Whether you’re looking to spice up your weeknight dinners or impress at your next gathering, these 18 whiskey-infused recipes are sure to delight. From savory mains to sweet treats, get ready to explore a world of bold flavors. Keep reading to discover your next favorite dish!

Whiskey Glazed Salmon

Lately, I’ve found myself drawn to the quiet moments in the kitchen, where the sizzle of salmon in a pan becomes a meditative sound. This whiskey glazed salmon is my latest comfort, a dish that balances the boldness of whiskey with the delicate sweetness of honey.

Ingredients

• 4 salmon fillets (about 6 oz each, skin-on for that perfect crisp)
• 1/4 cup whiskey (I lean towards bourbon for its caramel notes)
• 2 tbsp honey (local if you can, it makes a difference)
• 2 tbsp soy sauce (I always opt for low-sodium to control the saltiness)
• 1 tbsp olive oil (extra virgin is my kitchen staple)
• 1 clove garlic, minced (freshly minced releases the best flavor)
• 1/2 tsp ginger, grated (a microplane grater works wonders here)
• Salt and pepper (just a pinch, to season the salmon before cooking)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for the salmon.
2. Season the salmon fillets lightly with salt and pepper on both sides.
3. Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering.
4. Place the salmon fillets skin-side down in the skillet. Cook for 3 minutes until the skin is crispy. Tip: Don’t move the fillets; letting them sear undisturbed is key to that crisp skin.
5. Flip the salmon carefully and cook for another 2 minutes on the other side.
6. Remove the salmon from the skillet and set aside on a plate.
7. In the same skillet, add minced garlic and grated ginger, sautéing for about 30 seconds until fragrant.
8. Pour in the whiskey, soy sauce, and honey, stirring to combine. Let the mixture simmer for 2-3 minutes until slightly thickened. Tip: Stand back when adding the whiskey to avoid any flare-ups.
9. Return the salmon to the skillet, spooning the glaze over the fillets.
10. Transfer the skillet to the preheated oven and bake for 5-7 minutes, until the salmon is just cooked through. Tip: The salmon is done when it flakes easily with a fork but is still moist inside.

Perhaps what I love most about this dish is the way the glaze caramelizes on the salmon, creating a sticky, sweet exterior that contrasts beautifully with the tender, flaky fish. Serve it over a bed of wild rice or alongside roasted asparagus for a meal that feels both indulgent and wholesome.

Bourbon Whiskey BBQ Ribs

As the golden light of early summer spills across the kitchen, there’s something deeply comforting about the slow, deliberate process of preparing a meal that’s meant to be savored, not just eaten. Bourbon whiskey BBQ ribs, with their rich, smoky sweetness, are a dish that invites patience and rewards it generously.

Ingredients

• 2 racks of baby back ribs (I find the meat here is more tender and flavorful)
• 1 cup of your favorite bourbon whiskey (the better the bourbon, the deeper the flavor)
• 1/2 cup brown sugar (packed, for that molasses richness)
• 1/4 cup apple cider vinegar (it cuts through the sweetness beautifully)
• 2 tbsp smoked paprika (this is non-negotiable for the smokiness)
• 1 tbsp garlic powder (because everything’s better with garlic)
• 1 tbsp onion powder (it adds a subtle depth)
• 1 tsp cayenne pepper (just enough to whisper heat)
• Salt and freshly ground black pepper (to season the ribs before they meet the grill)

Instructions

1. Preheat your grill to 250°F, aiming for indirect heat. A low and slow approach is key here.
2. While the grill heats, mix the bourbon, brown sugar, apple cider vinegar, smoked paprika, garlic powder, onion powder, and cayenne in a bowl. This will be your BBQ sauce. Taste and adjust the seasoning if needed.
3. Season the ribs generously with salt and pepper on both sides. The seasoning is the first layer of flavor, so don’t skimp.
4. Place the ribs on the grill away from the direct heat. Close the lid and let them cook for 3 hours. This slow cooking renders the fat and tenderizes the meat.
5. After 3 hours, brush the ribs with the BBQ sauce. Do this every 20 minutes for the next hour. The sauce will caramelize and create a sticky, flavorful crust.
6. Remove the ribs from the grill and let them rest for 10 minutes. This allows the juices to redistribute, ensuring every bite is moist.

Letting the ribs rest is not just a step; it’s a moment of anticipation. The meat should be fall-off-the-bone tender, with a perfect balance of smoky, sweet, and slightly spicy flavors. Serve them with a side of coleslaw and cornbread for a meal that feels like a hug.

Irish Whiskey Chicken

Yesterday, as the rain gently tapped against my kitchen window, I found myself craving something warm, comforting, and just a little bit indulgent. That’s when I remembered this Irish Whiskey Chicken recipe, a dish that feels like a hug in a bowl, with its rich flavors and tender meat.

Ingredients

• 4 boneless, skinless chicken breasts (I find that organic ones have a better texture)
• 1/2 cup Irish whiskey (a good quality one makes all the difference)
• 1/4 cup honey (local if you can get it, for that floral note)
• 2 tbsp Dijon mustard (the grainy kind adds a nice texture)
• 2 cloves garlic, minced (freshly minced, please, for that punch of flavor)
• 1 tbsp extra virgin olive oil (my go-to for its fruity undertones)
• Salt and freshly ground black pepper (to season, but we’ll be specific about amounts)

Instructions

1. Preheat your oven to 375°F (190°C), ensuring it’s fully heated for even cooking.
2. Season the chicken breasts generously with salt and pepper on both sides.
3. Heat the olive oil in a large oven-proof skillet over medium-high heat until shimmering but not smoking.
4. Add the chicken breasts, searing for about 3-4 minutes on each side until golden brown. Tip: Don’t move them around too much to get a good sear.
5. Remove the chicken from the skillet and set aside on a plate.
6. In the same skillet, add the minced garlic, sautéing for about 30 seconds until fragrant but not browned.
7. Whisk in the Irish whiskey, honey, and Dijon mustard, bringing the mixture to a simmer. Let it reduce slightly for about 2 minutes. Tip: This is where the magic happens, so don’t rush it.
8. Return the chicken to the skillet, spooning some of the sauce over the top.
9. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Tip: Use a meat thermometer for precision.
10. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.

For the best experience, serve this Irish Whiskey Chicken over a bed of creamy mashed potatoes, letting the sauce pool around the edges. The chicken will be impossibly tender, with a sauce that’s sweet, tangy, and just a little boozy—perfect for a cozy night in.

Whiskey Soaked Steak

Now, as the morning light filters through the kitchen window, there’s something deeply comforting about the idea of a whiskey-soaked steak. It’s a dish that demands patience and rewards it with rich, layered flavors, perfect for those evenings when time seems to slow.

Ingredients

• 2 lbs ribeye steak (I find the marbling in ribeye makes for the juiciest result)
• 1 cup whiskey (a good bourbon adds a sweet depth)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 3 cloves garlic, minced (freshly minced garlic releases the best aroma)
• 1 tsp sea salt (I prefer the crunch and minerality of sea salt)
• 1/2 tsp black pepper (freshly ground for that sharp bite)
• 2 tbsp unsalted butter (it adds a creamy richness to the finish)

Instructions

1. In a shallow dish, pour the whiskey over the steak, ensuring it’s fully submerged. Let it marinate at room temperature for 30 minutes, flipping once halfway through. Tip: Room temperature meat cooks more evenly.
2. Heat olive oil in a cast-iron skillet over medium-high heat until shimmering, about 2 minutes. Tip: A properly heated skillet ensures a beautiful sear.
3. Remove the steak from the marinade, letting excess drip off, and season both sides with salt and pepper.
4. Place the steak in the skillet. Sear for 4 minutes on the first side without moving it to develop a crust.
5. Flip the steak, add minced garlic around it, and sear for another 4 minutes. Tip: Garlic burns quickly, so adding it later prevents bitterness.
6. Reduce heat to medium. Add butter to the skillet, tilting it to spoon the melted butter over the steak for 1 minute.
7. Transfer the steak to a cutting board. Let it rest for 5 minutes before slicing against the grain.

Gently slice into the steak, and you’ll find it tender, with a whisper of whiskey warmth in every bite. Serve it atop a mound of creamy mashed potatoes, letting the juices mingle for a dish that feels like a hug.

Maple Whiskey Pork Chops

Perhaps there’s no better way to welcome the evening than with the warm, comforting aroma of Maple Whiskey Pork Chops filling the kitchen. This dish, with its perfect balance of sweet and smoky, feels like a gentle embrace after a long day.

Ingredients

• 4 bone-in pork chops, about 1 inch thick (I find the bone adds so much flavor)
• 1/4 cup pure maple syrup (the darker, the better for that deep caramel note)
• 2 tbsp whiskey (a good bourbon works wonders here)
• 2 tbsp soy sauce (I lean towards low-sodium to control the saltiness)
• 1 tbsp Dijon mustard (for a little tangy kick)
• 2 cloves garlic, minced (freshly minced makes all the difference)
• 1 tbsp olive oil (extra virgin is my kitchen staple)
• 1/2 tsp black pepper (freshly ground, please)

Instructions

1. In a small bowl, whisk together the maple syrup, whiskey, soy sauce, Dijon mustard, and minced garlic until well combined. Set aside.
2. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Season the pork chops with black pepper, then add them to the skillet. Sear for 3-4 minutes on each side until golden brown. Tip: Don’t move them around too much to get a good crust.
4. Reduce the heat to medium-low and pour the maple whiskey mixture over the pork chops. Simmer for 5-7 minutes, flipping the chops once halfway through, until the sauce thickens slightly and the pork reaches an internal temperature of 145°F. Tip: Use a meat thermometer for perfect doneness.
5. Remove the skillet from the heat and let the pork chops rest in the sauce for 5 minutes before serving. Tip: This allows the juices to redistribute, making the chops incredibly tender.

Unbelievably tender with a glaze that’s both rich and nuanced, these pork chops are a testament to the magic of simple ingredients. Serve them over a bed of creamy mashed potatoes or alongside roasted Brussels sprouts for a meal that feels both indulgent and comforting.

Whiskey Butter Shrimp

Now, as the morning light filters through the kitchen window, there’s something comforting about the thought of Whiskey Butter Shrimp. It’s a dish that carries the warmth of shared stories and the quiet joy of cooking something special for yourself or someone you love.

Ingredients

• 1 lb large shrimp, peeled and deveined (I find that wild-caught shrimp have a sweeter taste)
• 3 tbsp unsalted butter (I always reach for European-style butter for its richer flavor)
• 2 tbsp whiskey (a good-quality bourbon works wonders here)
• 2 garlic cloves, minced (freshly minced garlic makes all the difference)
• 1/4 tsp salt (I prefer sea salt for its subtle crunch)
• 1/4 tsp black pepper (freshly ground, if you can)
• 1 tbsp fresh lemon juice (a squeeze of lemon right before serving brightens the dish)
• 2 tbsp chopped parsley (for that fresh, herby finish)

Instructions

1. Pat the shrimp dry with paper towels to ensure they sear nicely.
2. In a large skillet over medium heat, melt the butter until it’s just beginning to foam.
3. Add the minced garlic to the skillet, sautéing for about 30 seconds until fragrant but not browned.
4. Increase the heat to medium-high and add the shrimp in a single layer, seasoning with salt and pepper.
5. Cook the shrimp for 2 minutes on one side, then flip and cook for another 1-2 minutes until they’re pink and opaque.
6. Carefully pour in the whiskey, standing back as it may flame up briefly. Let it simmer for 1 minute to cook off the alcohol.
7. Remove the skillet from the heat and stir in the lemon juice and chopped parsley.

As you take your first bite, the shrimp should be tender with a slight bite, the sauce rich and slightly caramelized from the whiskey. Serve it over a bed of creamy polenta or with crusty bread to soak up every last drop of that buttery sauce.

Spicy Whiskey Meatballs

Now, as the morning light filters through the kitchen window, there’s something deeply comforting about the thought of Spicy Whiskey Meatballs simmering on the stove. The blend of heat and warmth from the whiskey creates a dish that’s both bold and inviting, perfect for those evenings when you crave something with a bit of a kick.

Ingredients

• 1 lb ground beef (I find an 80/20 mix gives the perfect balance of flavor and juiciness.)
• 1/2 cup breadcrumbs (Panko works wonders for a lighter texture.)
• 1 large egg (Room temperature, as it binds the mixture more evenly.)
• 2 tbsp whiskey (A good quality bourbon adds depth.)
• 1 tsp red pepper flakes (Adjust based on your heat preference.)
• 1/2 tsp salt (I prefer sea salt for its clean taste.)
• 2 tbsp extra virgin olive oil (My go-to for frying, it adds a subtle fruitiness.)
• 1 cup tomato sauce (Homemade or your favorite store-bought brand.)

Instructions

1. In a large bowl, combine the ground beef, breadcrumbs, egg, whiskey, red pepper flakes, and salt. Mix gently with your hands until just combined; overmixing can make the meatballs tough.
2. Shape the mixture into 1-inch balls. A small ice cream scoop ensures uniform size for even cooking.
3. Heat the olive oil in a large skillet over medium heat. Once shimmering, add the meatballs in a single layer, working in batches if necessary to avoid crowding.
4. Cook the meatballs for about 4 minutes per side, or until they’re nicely browned all over. A good sear locks in the juices.
5. Pour the tomato sauce over the meatballs, reduce the heat to low, and simmer for 15 minutes. The sauce should thicken slightly, coating the meatballs beautifully.
6. During the last minute of cooking, splash in an additional tablespoon of whiskey for an extra layer of flavor. It’s a little trick I picked up from a chef friend.

Done right, these meatballs are tender with a spicy kick, the whiskey adding a smoky undertone that’s irresistible. Serve them over creamy polenta or alongside crusty bread to soak up the sauce, and watch as they become the star of any meal.

Whiskey Marinated Lamb Chops

Zephyrs of early summer bring with them the craving for something robust yet refined, a dish that marries the boldness of whiskey with the tenderness of lamb. Whiskey marinated lamb chops are that perfect intersection, a recipe that feels like a slow dance between flavors, each step measured, each ingredient purposeful.

Ingredients

• 8 lamb chops (I find that chops about 1 inch thick cook evenly)
• 1/2 cup whiskey (a good bourbon adds a sweet depth)
• 2 tbsp extra virgin olive oil (my kitchen staple for its fruity notes)
• 3 cloves garlic, minced (freshly minced garlic makes all the difference)
• 1 tbsp fresh rosemary, chopped (the aroma is incomparable to dried)
• 1 tsp salt (I lean towards sea salt for its clean taste)
• 1/2 tsp black pepper (freshly ground, always)

Instructions

1. In a bowl, whisk together whiskey, olive oil, garlic, rosemary, salt, and pepper until well combined.
2. Place lamb chops in a resealable bag or shallow dish, pour the marinade over, ensuring each chop is well coated. Marinate in the refrigerator for at least 4 hours, preferably overnight, turning once. Tip: The longer the marination, the deeper the flavors penetrate.
3. Preheat your grill or skillet to medium-high heat, about 375°F. Tip: A properly heated grill ensures a beautiful sear without overcooking.
4. Remove chops from marinade, letting excess drip off. Grill or sear for 3-4 minutes per side for medium-rare, or until internal temperature reaches 145°F. Tip: Letting the chops rest for 5 minutes after cooking ensures juices redistribute.

Delight in the way the whiskey’s warmth complements the lamb’s natural richness, creating a dish that’s both hearty and elegant. Serve these chops atop a bed of creamy mashed potatoes or alongside a crisp arugula salad for a contrast in textures.

Whiskey Infused Chocolate Cake

Just like the quiet moments we steal for ourselves, this Whiskey Infused Chocolate Cake is a gentle rebellion against the rush of everyday life. It’s a rich, indulgent escape, with a hint of warmth that whispers of shared stories and solitary reflections.

Ingredients

• 1 cup all-purpose flour (I always sift mine for that airy texture)
• 1/2 cup unsweetened cocoa powder (the darker, the better for depth)
• 1 tsp baking soda (freshness is key, so I check the date)
• 1/2 tsp salt (a pinch more if you’re like me and love contrast)
• 1 cup sugar (I use cane sugar for its subtle molasses notes)
• 1/2 cup vegetable oil (extra virgin olive oil is my go-to for richness)
• 2 large eggs (I prefer room temp eggs here for smoother mixing)
• 1/4 cup whiskey (choose one you’d sip neat for the best flavor)
• 1 tsp vanilla extract (pure, always, for that unmistakable aroma)
• 1/2 cup boiling water (it wakes up the cocoa powder beautifully)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. A little butter or a spritz of cooking spray does the trick.
2. In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt. This is where the cake gets its structure, so take your time.
3. Add the sugar and oil to the dry ingredients, mixing until just combined. The mixture will be thick, but that’s okay.
4. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Room temperature eggs blend more smoothly, preventing overmixing.
5. Stir in the whiskey and vanilla extract. The alcohol cooks off, leaving behind a warmth that complements the chocolate.
6. Carefully pour in the boiling water and mix until the batter is smooth. It’ll be thin, but that’s what gives the cake its moist crumb.
7. Pour the batter into the prepared pan and bake for 30-35 minutes. A toothpick inserted into the center should come out clean, not wet.
8. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. This patience prevents crumbling.

Every slice of this cake is a study in contrasts: the deep chocolate flavor against the whiskey’s subtle heat, the tender crumb against a slight crispness at the edges. Serve it with a dollop of whipped cream or a drizzle of caramel for an extra touch of indulgence.

Bourbon Whiskey Apple Pie

Under the golden light of the afternoon, there’s something deeply comforting about the melding of sharp bourbon whiskey with the sweet, tender embrace of apples in a pie. It’s a dance of flavors that feels both indulgent and familiar, a recipe that holds stories in every slice.

Ingredients

• 2 cups all-purpose flour (I like to sift mine for extra flakiness)
• 1 tsp salt (a pinch more if you’re feeling bold)
• 2/3 cup cold unsalted butter, cubed (keep it cold for the perfect crust)
• 4-6 tbsp ice water (just enough to bring the dough together)
• 6 medium apples, peeled and thinly sliced (a mix of Granny Smith and Honeycrisp is my go-to)
• 3/4 cup brown sugar (packed, for that deep molasses flavor)
• 1/4 cup bourbon whiskey (choose one you’d drink neat)
• 1 tsp cinnamon (because what’s apple pie without it?)
• 1/4 tsp nutmeg (a whisper for warmth)
• 1 tbsp lemon juice (to keep the apples bright)
• 1 egg, beaten (for that glossy finish)

Instructions

1. In a large bowl, whisk together the flour and salt. Add the cold butter cubes and use your fingers to work them into the flour until the mixture resembles coarse crumbs.
2. Gradually add ice water, one tablespoon at a time, stirring with a fork until the dough just comes together. Divide into two discs, wrap in plastic, and chill for at least 1 hour.
3. Preheat your oven to 375°F (190°C). Roll out one disc of dough on a floured surface to fit a 9-inch pie dish. Trim the edges, leaving a slight overhang.
4. In another bowl, toss the apple slices with brown sugar, bourbon, cinnamon, nutmeg, and lemon juice until evenly coated. Let sit for 10 minutes to meld the flavors.
5. Pour the apple mixture into the pie crust, arranging the slices evenly. Roll out the second disc of dough and place it over the apples. Trim and crimp the edges to seal. Cut a few slits in the top for steam to escape.
6. Brush the top with beaten egg for a golden finish. Bake for 50-60 minutes, until the crust is golden and the filling is bubbly.
7. Let the pie cool on a wire rack for at least 2 hours before slicing. This patience rewards you with perfectly set filling.

Golden and fragrant, this pie offers a crust that shatters delicately against the fork, giving way to a filling that’s both spirited and sweet. Serve it warm with a scoop of vanilla ice cream, or enjoy a slice cold the next morning with your coffee—it’s a pie that welcomes all occasions.

Whiskey Caramel Sauce

Kindly imagine the warmth of a slow Sunday morning, the kind where time stretches lazily and the kitchen becomes a sanctuary. It’s in these moments that Whiskey Caramel Sauce finds its way into my heart, a rich, velvety concoction that whispers of comfort and sophistication in equal measure.

Ingredients

• 1 cup granulated sugar (I find that organic sugar lends a deeper flavor)
• 1/4 cup water (filtered, if you have it)
• 1/2 cup heavy cream, at room temperature (this prevents shocking the caramel)
• 2 tbsp unsalted butter (I always reach for European-style for its richness)
• 2 tbsp whiskey (a bourbon whiskey adds a lovely sweetness)
• 1/2 tsp vanilla extract (pure, never imitation)
• 1/4 tsp sea salt (flaky salt adds a nice texture)

Instructions

1. In a medium saucepan, combine the sugar and water over medium heat. Stir just until the sugar is moistened, then stop stirring to avoid crystallization.
2. Allow the mixture to boil, untouched, until it turns a deep amber color, about 10 minutes. Watch closely as it can go from perfect to burnt quickly.
3. Remove the saucepan from heat and carefully whisk in the heavy cream. The mixture will bubble vigorously; stand back to avoid splatters.
4. Once the cream is fully incorporated, add the butter, whiskey, vanilla extract, and sea salt, whisking until smooth.
5. Return the saucepan to low heat for 1 minute, stirring constantly, to ensure everything is perfectly blended.
6. Remove from heat and let the sauce cool slightly before serving. It will thicken as it cools.

Golden and glossy, this Whiskey Caramel Sauce drapes over desserts like a luxurious blanket, its flavor a complex dance of sweet, smoky, and salty. Try it drizzled over vanilla ice cream or folded into your morning oatmeal for a decadent twist.

Whiskey Pecan Pie

Under the soft glow of the kitchen light, there’s something deeply comforting about the process of making a whiskey pecan pie. It’s a dance of flavors and textures, where each ingredient plays its part to create something greater than the sum of its parts.

Ingredients

• 1 1/2 cups pecans, roughly chopped (I love the crunch they add, so I’m generous here)
• 1 cup dark corn syrup (the deep flavor is unmatched)
• 1/2 cup granulated sugar (just the right amount of sweetness)
• 3 large eggs, room temperature (they blend smoother when not cold)
• 2 tbsp unsalted butter, melted (I always go for unsalted to control the taste)
• 1/4 cup whiskey (choose one you’d drink, it makes all the difference)
• 1 tsp vanilla extract (pure extract, never imitation)
• 1 unbaked 9-inch pie crust (homemade or store-bought, no judgment here)

Instructions

1. Preheat your oven to 350°F (175°C), ensuring it’s fully heated for even baking.
2. In a large bowl, whisk together the dark corn syrup, granulated sugar, and eggs until smooth. Tip: A gentle hand prevents too much air in the mixture.
3. Stir in the melted butter, whiskey, and vanilla extract until well combined. The aroma at this step is heavenly.
4. Fold in the roughly chopped pecans, ensuring they’re evenly distributed throughout the mixture.
5. Pour the filling into the unbaked pie crust, smoothing the top with a spatula. Tip: A light tap on the counter removes any air bubbles.
6. Bake for 50-60 minutes, or until the filling is set and the crust is golden. Tip: Cover the edges with foil if they brown too quickly.
7. Let the pie cool completely on a wire rack before slicing. This patience rewards you with the perfect slice.

Zesty yet rich, this whiskey pecan pie offers a delightful contrast between the crunchy pecans and the smooth, boozy filling. Serve it slightly warm with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat.

Whiskey Vanilla Ice Cream

Venturing into the realm of homemade ice cream brings a sense of nostalgia and warmth, especially when it involves the rich, comforting flavors of whiskey and vanilla. This recipe, a blend of bold and sweet, is perfect for those quiet evenings when you crave something uniquely indulgent.

Ingredients

• 2 cups heavy cream (I find that organic cream lends a richer texture)
• 1 cup whole milk (the fuller the fat, the creamier the ice cream)
• 3/4 cup granulated sugar (adjust slightly if you prefer less sweetness)
• 1 tbsp pure vanilla extract (splurge on the good stuff for a deeper flavor)
• 1/4 cup whiskey (choose a smooth, slightly sweet variety to complement the vanilla)
• 5 large egg yolks (room temperature eggs blend more smoothly into the mixture)

Instructions

1. In a medium saucepan, combine the heavy cream, milk, and sugar. Warm over medium heat, stirring occasionally, until the sugar dissolves and the mixture is hot but not boiling, about 5 minutes.
2. In a separate bowl, whisk the egg yolks until smooth. Gradually pour in about 1/2 cup of the warm cream mixture into the yolks, whisking constantly to temper the eggs.
3. Pour the tempered egg mixture back into the saucepan with the remaining cream mixture. Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon, about 5-7 minutes. Do not let it boil.
4. Remove from heat and stir in the vanilla extract and whiskey. Strain the mixture through a fine-mesh sieve into a clean bowl to ensure a smooth texture.
5. Cover the bowl with plastic wrap, pressing it directly onto the surface of the mixture to prevent a skin from forming. Chill in the refrigerator for at least 4 hours, or overnight for best results.
6. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, until it reaches a soft-serve consistency.
7. Transfer the ice cream to a lidded container and freeze for an additional 2-4 hours to firm up before serving.

Best enjoyed when the whiskey’s warmth subtly lingers behind the sweet, creamy vanilla, creating a sophisticated dessert. Serve it in a chilled glass with a drizzle of caramel or alongside a slice of warm apple pie for an unforgettable treat.

Whiskey Bread Pudding

Yesterday, as the evening light faded, I found myself craving something warm, comforting, and just a little indulgent. That’s when the idea of whiskey bread pudding came to mind, a dish that feels like a hug in a bowl, with its rich flavors and soft, custardy texture.

Ingredients

• 4 cups of day-old bread, cubed (I love using a mix of brioche and sourdough for depth)
• 2 cups of whole milk (warmed slightly, it helps the eggs incorporate smoothly)
• 3 large eggs (room temperature, as they blend better into the custard)
• 1/2 cup of granulated sugar (plus a tablespoon for sprinkling)
• 1/4 cup of whiskey (a good bourbon works wonders here)
• 1 tsp of vanilla extract (the real deal, please)
• 1/2 tsp of cinnamon (a little warmth goes a long way)
• A pinch of salt (to balance the sweetness)
• 2 tbsp of unsalted butter, melted (for that golden top)

Instructions

1. Preheat your oven to 350°F (175°C) and butter a 9-inch baking dish lightly.
2. In a large bowl, whisk together the warm milk, eggs, sugar, whiskey, vanilla extract, cinnamon, and salt until well combined.
3. Add the cubed bread to the bowl, pressing down gently to ensure all pieces are soaked in the custard mixture. Let it sit for 10 minutes, allowing the bread to absorb the liquid.
4. Transfer the mixture to the prepared baking dish, spreading it evenly. Drizzle the melted butter over the top and sprinkle with the remaining tablespoon of sugar.
5. Bake for 45-50 minutes, or until the top is golden and the center is set but still slightly wobbly.
6. Remove from the oven and let it cool for 5 minutes before serving.

Now, the pudding emerges from the oven with a golden crust, giving way to a soft, custardy interior that’s perfumed with whiskey and vanilla. Serve it warm, perhaps with a dollop of whipped cream or a drizzle of caramel sauce, to elevate this humble dessert into something truly special.

Whiskey Cheesecake

Falling into the rhythm of baking brings a unique kind of peace, especially when the recipe at hand is as indulgent as a Whiskey Cheesecake. There’s something about the melding of sharp whiskey with the creamy, rich texture of cheesecake that feels like a warm embrace on a quiet evening.

Ingredients

• 2 cups graham cracker crumbs (I always crush mine a bit extra for a finer texture)
• 1/2 cup unsalted butter, melted (the quality of butter really shines here)
• 1 1/2 cups granulated sugar (I like to use organic for a cleaner taste)
• 24 oz cream cheese, room temperature (this is non-negotiable for smooth blending)
• 4 large eggs, room temperature (they incorporate better when not cold)
• 1/2 cup heavy cream (the richer, the better)
• 1/4 cup whiskey (choose one you’d enjoy sipping)
• 1 tsp vanilla extract (pure extract makes all the difference)

Instructions

1. Preheat your oven to 325°F (163°C) to ensure it’s perfectly heated for baking.
2. Mix the graham cracker crumbs and melted butter until well combined, then press firmly into the bottom of a 9-inch springform pan. Tip: Use the bottom of a glass to even it out.
3. In a large bowl, beat the cream cheese and sugar on medium speed until smooth, about 3 minutes. Tip: Scrape down the sides of the bowl to ensure everything is evenly mixed.
4. Add the eggs one at a time, beating well after each addition. This prevents lumps.
5. Stir in the heavy cream, whiskey, and vanilla extract until the mixture is homogenous.
6. Pour the filling over the crust, smoothing the top with a spatula. Tip: Tap the pan gently on the counter to release any air bubbles.
7. Bake for 55-60 minutes, or until the edges are set but the center still jiggles slightly.
8. Turn off the oven and leave the door slightly ajar for 1 hour to let the cheesecake cool slowly, preventing cracks.
9. Refrigerate for at least 4 hours, though overnight is best for the flavors to meld.

Silky with a bold whiskey undertone, this cheesecake is a decadent treat. Serve it with a drizzle of caramel or a sprinkle of sea salt to elevate the flavors even further.

Whiskey Gingerbread Cookies

Baking these Whiskey Gingerbread Cookies feels like wrapping yourself in a warm blanket on a chilly evening, their spicy aroma filling the kitchen with comfort and nostalgia.

Ingredients

• 3 cups all-purpose flour (I like to sift mine for extra lightness)
• 1 tsp baking soda (freshness is key, so check the date)
• 1/2 tsp salt (a fine sea salt blends beautifully)
• 2 tsp ground ginger (the heart of the cookie’s warmth)
• 1 tsp ground cinnamon (for that classic gingerbread hug)
• 1/4 tsp ground cloves (just a whisper, but it makes all the difference)
• 3/4 cup unsalted butter, softened (room temp is my go-to for easier creaming)
• 3/4 cup brown sugar, packed (dark brown sugar adds depth)
• 1 large egg (room temp eggs incorporate better)
• 1/4 cup molasses (blackstrap gives a robust flavor)
• 2 tbsp whiskey (a good bourbon whiskey adds a smooth kick)

Instructions

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, and cloves until well combined.
3. In a large bowl, cream the softened butter and brown sugar together until light and fluffy, about 3 minutes.
4. Beat in the egg until fully incorporated, then mix in the molasses and whiskey.
5. Gradually add the dry ingredients to the wet, mixing just until the dough comes together. Tip: Overmixing can lead to tough cookies.
6. Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets.
7. Bake for 10-12 minutes, or until the edges are just set but the centers are still soft. Tip: They’ll firm up as they cool, so don’t overbake.
8. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. Tip: A sprinkle of coarse sugar right after baking adds a delightful crunch.

Whiskey Gingerbread Cookies emerge with a tender bite, their edges crisp while the centers stay wonderfully chewy. The whiskey’s warmth lingers subtly, making these cookies a sophisticated twist on a holiday classic. Serve them alongside a glass of milk or, for the adults, a neat pour of the whiskey used in the dough.

Whiskey Espresso Martini

Now, as the morning light filters through the kitchen window, there’s something about the quiet that makes me reach for the ingredients to craft a Whiskey Espresso Martini. It’s a drink that holds the warmth of whiskey and the boldness of espresso, perfect for those moments when you need a little lift.

Ingredients

• 2 oz whiskey (I find bourbon adds a sweet depth that’s irresistible)
• 1 oz freshly brewed espresso, cooled (there’s no substitute for the real thing here)
• 1/2 oz coffee liqueur (a splash more if you’re feeling indulgent)
• 1/2 oz simple syrup (I like mine with a hint of vanilla)
• Ice cubes (the bigger, the better to prevent too much dilution)
• Espresso beans for garnish (because presentation is part of the pleasure)

Instructions

1. Chill your martini glass in the freezer for at least 10 minutes to ensure it’s frosty upon serving.
2. In a cocktail shaker, combine the whiskey, cooled espresso, coffee liqueur, and simple syrup.
3. Fill the shaker with ice cubes, securing the lid tightly to prevent any spills.
4. Shake vigorously for about 15 seconds, or until the outside of the shaker feels cold to the touch.
5. Strain the mixture into your chilled martini glass, using a fine mesh strainer to catch any small ice chips.
6. Garnish with a few espresso beans on top for that perfect finishing touch.

Perhaps what I love most about this cocktail is the way the espresso’s bitterness dances with the whiskey’s warmth, creating a symphony of flavors that’s both invigorating and comforting. Serve it as a sophisticated end to a dinner party or as a solitary treat to savor the quiet of the evening.

Whiskey Old Fashioned Cocktail

Gently, the amber hue of whiskey catches the light, a reminder of the quiet evenings this cocktail has graced. It’s a simple pleasure, the Whiskey Old Fashioned, yet its depth is unparalleled, a testament to the beauty of minimalism in mixology.

Ingredients

• 2 oz bourbon whiskey (I reach for a bottle with a hint of vanilla; it adds a subtle sweetness)
• 1 sugar cube (the rough edges dissolve into a perfect syrup)
• 2 dashes Angostura bitters (a fragrant spike that ties everything together)
• 1 orange peel (for that essential citrusy aroma)
• Ice cubes (preferably large, to melt slowly and not dilute the drink too quickly)
• 1 maraschino cherry (a sweet, nostalgic finish)

Instructions

1. Place the sugar cube in an Old Fashioned glass and saturate it with the bitters.
2. Add a splash of water to the glass, then muddle the sugar cube until it’s fully dissolved into a syrup.
3. Fill the glass with large ice cubes, ensuring they’re packed tightly to minimize melting.
4. Pour the bourbon over the ice, stirring gently for about 30 seconds to chill the whiskey without over-diluting it.
5. Express the orange peel over the glass by twisting it to release the oils, then rub the peel around the rim before dropping it in.
6. Garnish with the maraschino cherry on a skewer or simply drop it in for a pop of color.

Now, the first sip brings a warmth that spreads, the whiskey’s complexity softened by the sugar and brightened by the orange. It’s a drink that demands to be savored, perhaps alongside the soft glow of candlelight or the quiet of a porch at dusk.

Conclusion

Now that you’ve explored these 18 delicious whiskey-infused recipes, it’s clear there’s something for every occasion and taste. From savory dinners to sweet treats, each dish offers a unique twist that’s sure to impress. We’d love to hear which recipes you try and love! Don’t forget to leave a comment with your favorites and share this roundup on Pinterest for fellow home cooks to enjoy.

Bella Bacinos