Traditional recipes

Whiskey Devil Recipe

Whiskey Devil Recipe

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Maryse Chevriere

Whiskey Devil Cocktail

I'll admit it: I'm a whiskey lush. But I'm also a sucker for spicy cocktails. This drink, made with jalapeño-muddled bourbon, combines those two loves while adding a touch of citrusy tang and bubbles from the blood orange soda. The subtle kick of spice makes this is a great non-beer beverage option to serve with wings at your next football party.


  • 3 ounces of bourbon
  • 3 slices of jalapeño
  • ½ cup of blood orange soda
  • Splash of ginger ale


In a glass, muddle the jalapeño slices in the bourbon. Transfer the bourbon into a serving glass (preferably a rocks glass) with one or two ice cubes, straining out the seeds and pieces of jalapeño.

Add the blood orange soda and then top with a splash of ginger ale. Garnish with one of the slices of jalapeño.

34 Fireball Whiskey Recipes

Have you yet discovered the joy of cooking with fireball whiskey recipes? Fireball is an amazing addition when used for drinks, but it can also add a kick to all sorts of recipes, from desserts to dips to dinner. Wow, is all I have to say whenever I try drinks, desserts or pretty much any food made with fireball.

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Whiskey Ginger

Is there any whiskey cocktail more iconic and simple than a whiskey ginger? It&rsquos just two ingredients but it&rsquo s truly one of the best bubbly/spirit combinations out there. To go the extra mile, we wanted a homemade, showstopper garnish, and we couldn&rsquot think of anything more fitting than fresh, spicy candied ginger. Not only does it look great atop a drink but it's also great for snacking (and keeps for weeks).

But let&rsquos be real, it can be hard to motivate ourselves to make it when the rest of the recipe just calls for a can of ginger ale and a bottle of whiskey. If you want to up the ante in a less time consuming way, you can opt for the slightly crisper ginger beer or for one of those fancy bold ginger ales. Anyway you do it though it&rsquos hard to go wrong, so drink up!

Tried this classic cocktail? Let us know how it came out tin the comments below!

Wet your whistle with this Apple Whiskey Pandowdy

I’ve been watching a lot of early American history documentaries lately, because they reassure me that as bad as things are right now, they certainly used to be worse in many ways: If you wanted a place to sleep, you had to build a house with your own goddamn hands, and it wouldn’t have any indoor plumbing. When a pandemic came around, the treatment might be leeches or shots of liquid mercury. I would choose a lifetime of 2020s over a single week in early America, because I know I wouldn’t make it. I’d last four days max.

Another thing that’s gotten me through the past few weeks has been pounds upon pounds of baked goods, and since I’m a bit of a culinary history buff , I’ve been researching historical recipes to fill my body with calories and gratitude. I like to ruminate on how these simple pleasures—made from little more than flour, sugar, butter, and fruit—were so much more than something you’d chow down on while screaming at a newspaper. These cobblers, crisps, pies, and pandowdies were a delicious incentive to get you through a long, hard day of spinning flax or trapping beavers.

Take, for example, the apple pie found in the recipe book of Fanny Pierson Crane of New Jersey, which calls for 12 ounces of dried apple rehydrated in equal parts hard cider and applejack whiskey. It’s the sort of thing that might provide comfort amidst the grind of daily life (not to mention the threat of cholera and typhoid). It’s also a reminder that society once revolved around cider because the water supply was full of brain-eating amoebas. Every bite of this pie is a reminder of our modern comforts, and with enough bites, it can also be a damn good time.

I decided to adapt Mrs. Crane’s original recipe into a pandowdy, which I find to be easier and, dare I say it, tastier than traditional pie. In a pandowdy, the filling is put into the pan first and the dough goes on top halfway through the cooking process, the crust is cut (or “dowdied”), then gently pressed into the bubbling juices below. I scaled down the amount of whiskey Mrs. Crane called for because it seemed like a bit too much, but feel free to add more or less to your liking—as long as you use 2 1/2 cups of liquid to rehydrate the apples, you’re all good.

As for those apples: After the fall harvest, early Americans would cut them into rings, thread them onto a string hung near the hearth, and dry the slices to last all winter. Do not substitute fresh apples for dried ones in this recipe they will not work. For the dough I like making my rough puff pastry, which bakes up soft and buttery on its underside but gets shatteringly crisp on top. Rough puff is much easier to make than you think, and I implore you to try it. Store-bought frozen puff pastry will work, too, but do yourself a favor and seek out the all-butter kind. In a pandowdy the crust is just as big of a deal as the filling, and you deserve the very best. After all, we’ve got a beautiful world to celebrate, and plenty to be thankful for.

Walk the Line: Jim Beam

This is Walk the Line: a series where I explore the entire product lines of the most popular liquor brands together with a panel of friends and tasters. Click here to view the entire Walk the Line series.

Jim Beam. The flagship bourbon and one of the top-sellers in the world, aged 4 years. The fire from the toasted barrels comes out in Beam White and it has a “hot” finish as a result, the tasters said it felt higher proof than it actually is. Ms. Ubon told me her favorite southern cocktail is to mix Beam with Coke, which they fondly call Brown Wine. Jim Beam is $15 per bottle.

Jim Beam Black. Using the same recipe as the white label bourbon, Black is aged 8 years and bottled at a higher proof. An affordable bourbon with a long age, Black is smoother and cooler than Beam white, and it marks an affordable ($20) upgrade from the flagship bourbon.

Red Stag. A black cherry flavored bourbon, and while it’s not marketed as a liqueur, Red Stag is quite sweet, with almost a snow-cone quality to the flavor. It seems that it’s meant to be mixed into an Adult Cherry Coke. Red Stag is a very popular line for Beam and very affordable at $15 per bottle.

Devil’s Cut. A newer member of the Beam clan, Devil’s Cut is Jim Beam bourbon that includes whiskey that’s steam-extracted from the barrel wood. Whiskey that evaporates from the barrel is traditionally called the Angel’s Share, so what’s left inside is the Devil’s Cut, right? This Beam variation is certainly woody and spicier on the tongue. For our tasting panel, was a favorite of the Beam line. Devil’s Cut is $25.

Jacob’s Ghost. The newest Beam-family whiskey, just hitting stores now. It’s named for Jim’s great grandfather Jacob Beam (the first Beam to sell whiskey). This is a unique white whiskey because it’s actually aged for a year and the color is filtered back out of the liquor, leaving a ghostly pale colored whiskey. It is certainly more mellow than other unaged whiskeys I’ve tasted, which often have the pungent quality of tequila. Tasters thought this one was almost like sake with a fruity finish. Ghost retails for $23.

Whiskey Smash

There are dozens of great drinks in the whiskey cocktail canon, from boozy stirred classics like the Old Fashioned and Manhattan to shaken examples like the Whiskey Sour. But it’s hard to think of a drink more refreshing than the Whiskey Smash, a fruity 19th-century cousin to the Mint Julep.

The Whiskey Smash made its recipe-book debut in the 1887 edition of “The Bartenders Guide” by Jerry Thomas, though variations of this fruit-and-whiskey concoction were likely made for decades prior to this inclusion. After all, bartenders and drinkers had been making juleps since the 1700s, and the citrusy Whiskey Sour was already in rotation when the Whiskey Smash came onto the scene.

A good smash requires a good muddler. You want to compress the lemon wedges to release not only their juices, but also the oils in the peel, which creates a richer taste when combined with the whiskey and sugar. Adding a few fresh mint leaves to the shaker (Mr. Thomas specifically calls for spearmint) lends cooling minty notes.

Legendary bartender Dale DeGroff, aka King Cocktail, began serving Whiskey Smashes at the Rainbow Room in New York when he was behind the bar during the late 1980s and 1990s, which helped to popularize and reintroduce this classic to modern drinkers. He made his version with bourbon, muddled lemon wedges and mint. Most recipes call for bourbon, but rye and even Canadian whiskies also create a fine drink.

DeGroff calls the citrus-and-mint combination the perfect cocktail for those who say they’ll never drink whiskey. Serve one to whiskey lovers and novices alike—they’ll both be charmed by this tasty, easygoing cocktail.

Cinnamon Maple Whiskey Sour

When presented with a cocktail menu, I just can’t help but order a whiskey drink. An Old Fashioned, Manhattan, a well-made whiskey sour or any spin on the above. I’m a whiskey girl. Always have been, always will be.

Naturally, when I spied the “cinnamon maple sour” on the menu at a local bar the other day, I had to order it. I liked it so much that I had to recreate it at home.

This whiskey sour recipe is sweetened with maple syrup, which tastes so much more interesting than basic simple syrup. The recipe includes plenty of fresh lemon juice and a hefty pinch of ground cinnamon, which offers some warming flavor for cold winter days. You can skip the cinnamon, though, if you would like a classic whiskey sour.

This is my last post before I take off for the holidays. Be merry and be safe! I appreciate you all so much for hanging out with me here and cooking my recipes in your kitchens.

Whiskey sour mix

Let’s say you’re looking for a whiskey sour mix, but you don’t want to get one of those store bought containers with lots of sugar. You can also use this recipe as a mix to make lots of drinks at once! Simply mix up a big batch of the maple and lemon juice.

Here’s how to make a whiskey sour mix for 8 drinks: Mix 1 cup lemon juice plus 3/4 cup pure maple syrup. Or, make this Homemade Sweet and Sour Mix. To make a single drink, measure out 3 1/2 tablespoons of the mix with 4 tablespoons whiskey. It’s that simple! For more, go to Whiskey Sour Mix.

A Flavorful, Marinated Hamburger Recipe

I am talking game-changing hamburger recipe here.

These Whiskey Burgers are hamburger patties that are soaked in whiskey and garlic. Yes, I said soaked in whiskey. I have your attention now, right?

Hamburger recipes can be pretty basic, or they can be pretty outrageous like our BBQ Bang Bang Hamburgers! The key to the best hamburger recipes is getting the most flavor in your hamburger patty and the toppings.

Actually, we&rsquove got BOTH bases covered in this burger recipe. The most flavorful hamburger patties AND the most delicious topping&hellipcaramelized onions. Not an onion fan? Try these anyway.

Caramelized onions are so sweet they almost don&rsquot taste like an onion, or they are the best versions that onions can be. They top this simple but knock your socks of hamburger in the best way possible. Along with the onions we&rsquove got bacon. No need to talk about why there&rsquos bacon here, because BACON.


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