Maybe it’s because I always see Top Chefs do it, maybe it’s become I’m a borderline alcoholic; but to me, cooking with alcohol has always been the height of sophistication. Of course, the same cannot be said for the contents of my liquor cabinet, so I had to settle for these recipes. They’re all pretty good, especially if you drink the booze while you mix it in. Check out the greatest recipes to use with a college-level liquor selection below.
Captain Morgan Cookies
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
- 3 tbsp Captain Morgan Original Spiced Rum; retain some extra for “basting”
- Preheat oven to 375° F.
- Combine flour, baking soda and salt in small bowl.
- Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy.
- Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and Captain Morgan Original Spiced Rum.
- Drop by rounded tablespoon onto ungreased baking sheets.
- Brush tops of cookies with remaining Captain Morgan Original Spiced Rum.
- Bake for 9 to 11 minutes or until golden brown.
- Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
- Finish bottle like a champion.
Penne Alla Skyy
- 1/4 pound bacon, diced (can also use pancetta or prosciutto)
- 1/4 cup extra-virgin olive oil
- 6 cloves garlic, peeled and halved
- 1 medium onion, diced
- 1/2 cup vodka
- 2 (28-ounce) cans whole tomatoes, with their juice, pureed in a blender
- 1 teaspoon crushed red pepper
- Salt, to taste
- 1 cup heavy cream or 1-1/2 cups evaporated skim milk (for a leaner version)
- 2 (16-ounce) boxes penne pasta
- 24 fresh basil leaves, chopped
- 1-1/2 cups freshly grated Romano cheese
- Place a large pot of cold, salted water over high heat to come to a boil.
- In a large saute pan on medium heat, cook and render fat from the bacon. (If you are using pancetta or prosciutto, skip this step and just saute it with the garlic.) Once the bacon is almost crisp, remove it from the pan and set it aside. Do not clean the pan.
- Add the olive oil and, when it is hot, return the bacon to the pan along with the garlic. Saute until the garlic turns light golden brown, then add the onion and saute until it becomes translucent, about 5 minutes. Add the vodka and let it reduce by half, then add the tomatoes, red pepper, and salt.
- Simmer the sauce uncovered for about 30 minutes, stirring occasionally, then add the heavy cream and simmer another 10 minutes.
- Once you’ve added the cream, put the pasta in the boiling water and cook until al dente according to package directions. Remove the sauce from the heat, add the basil and the cheese, and stir well. Drain the pasta, shock it with a little cold water, and return it to the pot it was cooked in.
- Pour the sauce over the pasta and mix gently until the pasta is coated completely. Serve immediately.
- 1 (12-ounce) package vanilla wafers
- 1/2 cup pretzel crumbs (about 1 cup pretzels)
- 1 (16-ounce) pkg. confectioners’ sugar, sifted
- 3/4 cup frozen margarita or limeade concentrate, thawed
- 2 (3-ounce) package cream cheese
- 1 teaspoon tequila, or to taste, optional
- 1 teaspoon Triple Sec (orange liqueur), or to taste, optional
- Rind from 1 lime, grated fine (divided use)
- 1 (2.25-ounce) shaker green decorator sugar
- 1 cup granulated sugar
- Place half the vanilla wafers in bowl of food processor fitted with knife blade. Process to fine crumbs. Remove crumbs and reserve. Repeat with remaining wafers. Add pretzels (about 1 cup) to food processor and process to fine crumbs to make 1/2 cup crumbs.
- In large bowl, combine wafer crumbs, pretzel crumbs, powdered sugar, margarita concentrate and cream cheese. Add tequila and Triple Sec, if desired. Stir until well blended. Divide mixture in half. Wrap each half tightly in plastic wrap and set aside.
- Combine half the grated lime with decorator sugar and half with granulated sugar on small saucers or in small bowls, stirring to distribute lime peel evenly. Remove plastic wrap from 1 portion of the dough and shape into small 1-inch balls.
- After shaping each ball, roll each in green or white sugar. Work quickly, because the treats dry quickly. Repeat until all dough is used.
- Store in an airtight container in refrigerator up to 1 week.
Irish Whiskey Potato Green Chile Stew Recipe
- 1/2 cup olive oil
- 2 Tablespoons chopped garlic
- 2 cups chopped Spanish onions
- 2 fresh jalapenos, sliced
- 1/2 Tablespoon salt
- 1 Tablespoon black pepper
- 1 Tablespoon oregano
- 1 pound lamb stew meat, cut into 1/2 inch cubes
- 2 shots Jameson Irish whiskey
- 8 new potatoes, cut into bite-size pieces
- 4 cups chopped green chiles
- 2 cups chopped tomatoes
- 8 cups beef broth
- Saute garlic, onions, and jalapenos in the olive oil. Add the salt, black pepper, and oregano. Cook until the onions are clear, about 10 minutes.
- Add the lamb and brown for 10 minutes more. Add the whiskey and potatoes. Stir for another 10 minutes. Add the green chiles and tomatoes. Stir until all the ingredients are mixed together and warmed through.
- Add the beef broth and simmer for 1 -1/2 hrs.
- Serve the stew with hot flour tortillas.