117 liqueur recipes

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

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.

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.

Kahlua party punch is a sparkling, big-batch crowd-pleaser: coffee liqueur, apple juice and lemon spiked with sparkling apple, lemon-lime soda and champagne. A bubbly, citrus-garnished punch for any celebration.

Three ingredients, zero effort, all indulgence. Hot coffee meets creme de cacao and a scoop of mint chocolate chip ice cream for a boozy, creamy after-dinner float.

Kahlua frost is a blender cocktail with coffee liqueur, cream of coconut, vanilla ice cream, and ice. Think mudslide meets piña colada: creamy, boozy, and built for warm nights.

Kahlua chocolate mousse made with dark chocolate, coffee liqueur, instant coffee, and whipped cream. A rich no-bake dessert with a deep mocha flavor that sets overnight.

Refreshing vodka cocktail mixing apple cider with lemon juice and a splash of strawberry liqueur, shaken over ice for a crisp, fruity drink.

It was named for Richard Foster, a friend of Brennan and regular patron of the restaurant. It remains the most popular dish at the restaurant to this day. Each year Brennan's utilizes over 35,000 pounds of bananas for the world renowned dessert. The standard recipe is as follows.

A Lowcountry classic: toasted benne (sesame) seeds ground into a paste and stirred into warm cream with oyster liquor and fresh shucked oysters. Rich, briny, and ready in 30 minutes.

Sunlight Sipper tropical cocktail with pineapple-passion fruit-banana juice, peach schnapps, light rum, and triple sec. A fruity 5-minute mixed drink served over cracked ice in a goblet.

Dried figs simmered in orange juice, Grand Marnier, and ground ginger, then dipped in melted chocolate. An elegant no-bake confection for holiday candy trays.

Havana Banana cocktail mixes light rum, banana liqueur, and pineapple-coconut drink over ice in a brandy snifter. A tropical sipper ready in minutes.