721 liqueur recipes

Spirited fruit macerated in orange liqueur, lemon juice, and sugar. A boozy fruit topping for cheesecake, pound cake, ice cream, or sherbet.

Cantaloupe Melba with sliced melon, raspberry sherbet, and a fresh raspberry Melba sauce. An elegant no-cook dessert with optional orange liqueur.

Three-ingredient chocolate dipping sauce with melted milk chocolate, heavy cream, and hazelnut liqueur. A rich, silky fondue-style sauce ready in 20 minutes.

Strawberry coulis made with fresh berries, lemon juice, and a splash of raspberry liqueur. A no-cook blender sauce ready in five minutes flat.

Steamed beets glazed in butter, Grand Marnier, and fresh orange zest. An elegant French-inspired side dish with four ingredients that transforms earthy beets into something refined.

Roast turkey basted through butter-soaked cheesecloth with a Kahluá and apricot preserves glaze. The result is a mahogany-skinned bird with deeply flavored meat.

Three-ingredient chocolate mint candies made with milk chocolate chips, sour cream, and creme de menthe. Piped into elegant bite-sized treats, no baking needed.

Three-ingredient banana amaretto cream cocktail shaken over ice and strained into a martini glass. A sweet, creamy dessert drink with a nutty almond backbone and tropical banana finish.

White Russian truffles made with milk chocolate, heavy cream, and Kahlua rolled in finely grated chocolate. A three-ingredient cocktail-inspired candy with rich coffee flavor.

Fried bananas almandine sautes split bananas with sliced almonds in clarified butter, served over warm chocolate sauce spiked with Grand Marnier. A classic French-leaning dessert that comes together in under 20 minutes.

A New Orleans-style charlotte: chocolate sponge rolled with almond paste, sliced and pressed into a springform, filled with amaretto-soaked chocolate mousse. A Mardi Gras showstopper.

A succulent and sophisticated chicken dish made with water chestnuts, amaretto liquer and beau monde seasoning.

Classic cheesecake with amaretto filling and almond-graham crust, topped with warm apricot-liqueur glaze. Rich, creamy, and elegantly finished.

Note: The original recipe called for 5 1/2 cups of flour. Due to feedback we've reduced the amount to 3-1/4 cups. Add flour gradually until you reach what you think is the right consistency.

Cherry and almond Christmas cake: maraschino cherries, apricots, ginger, and almonds macerated in amaretto and brandy, baked into a lighter apple-puree batter, then soaked in more amaretto. A boozy, fruit-packed festive cake that keeps for a month.

Amaretto chocolate chip cheesecake with a fudgy wafer crust, amaretto cream cheese filling studded with chocolate chips, and an almond-topped sour cream finish. The grown-up dessert centerpiece.