Whisky

Recipe from Eduard Pînzaru, head bartender at Lark Café. The tincture has a rich, deep color. It tastes bright and multifaceted, the sweetness and berries harmoniously combine with ginger spicy notes and herbal notes of fresh basil, leaving a long aftertaste. Instead of fresh currants, you can use frozen ones.

Creamy coffee liqueur is a refined drink inspired by traditional Irish recipes. Its rich, intense flavor combines the softness of cream, the sweetness of condensed milk, and the subtle bitterness of instant coffee, highlighted by the aroma of vanilla sugar. Historically, such liqueurs emerged in Ireland in the 20th century as a way to blend high-quality whiskey with delicate dairy notes, creating a perfect balance. This liqueur is great for warming winter evenings and as an exquisite addition to desserts or coffee. Due to its simplicity in preparation, it can become a homemade masterpiece that surprises guests with its depth of flavor.

The recipe was shared with us by Denis Astakhov, chef of The Dubliner.

A cocktail from bartender and writer Jeffrey Morgentaler at his bar Clyde Common in (where else?) Portland, Oregon, the hub of Northwest slackerdom! It's packed with flavors. Don't let the long list of ingredients fool you , it's a killer drink and easy to make for a crowd.

Bear meat slow-cooked with whiskey and black chokeberry sauce is a culinary masterpiece of Estonian cuisine, embodying the aromas of forests and the richness of traditions. This dish features a rich flavor and velvety texture due to long simmering in aromatic broth with berry wine and spices. The whiskey adds a refined depth to the taste, while the black chokeberry sauce provides a slight tartness and sweetness that harmonizes with the meat. Such a dish is especially valued for its authenticity and ability to highlight the unique character of game meat. Bear meat can be served with vegetables or substituted with moose, wild boar, or beef while maintaining traditional cooking methods. This delicacy is perfect for a festive dinner that can impress guests and offer them an unforgettable gastronomic experience.

Mandarin cake with sauce is a fragrant treat that combines the tenderness of almond flour, the freshness of citrus, and the sweetness of Jerusalem artichoke syrup. This dessert is a celebration of flavor infused with sunny notes. The soft, airy crumb with delicate mandarin flecks creates a harmonious pairing with the thick caramel sauce enhanced by a hint of whiskey for depth of flavor. European pastry chefs often use citrus in baking, but this cake stands out for its rich fruity base. It is served warm, generously drizzled with sauce and sprinkled with fresh zest, making it the perfect ending to a cozy evening. This dessert is suitable not only for home tea parties but also for special occasions when you want to surprise guests with an unusual taste.

A warm cocktail with ice cream flavor is nothing more than an oxymoron, which usually does not exist in nature. The snow-white, thick and creamy mix will easily become both a digestif and a replacement for dessert: condensed milk and cream are responsible for the sweetness and creaminess , and whiskey increases the degree. To complete the feeling of crispy snow, there is also a snowdrift on the top of the cocktail made of white marshmallows. Recipe from Andrey Kutyanov, bar manager of the Shinok restaurant.

This punch is excellent when gently heated, or chilled and served over crushed ice for a refreshing and invigorating kick. Recipe by Jamie Oliver.

Cocktail from the Moscow bar Community. Head bartender Vasily Zheglov.

Recipe from the Moscow wine bar "Dom 12". The cocktail was named after the nut liqueur it contains.

Sea sauce (bisque) is the quintessence of French cuisine, embodying the refinement of taste and the richness of marine aromas. Its origin is linked to the traditions of France's coastal regions, where fish and shrimp shells were used to create rich broths. This sauce has a deep, rich structure that intertwines the sweetness of carrots, the freshness of celery, and the spiciness of tomato paste. Notes of whiskey add a light smoky elegance to the dish, while butter gives it a silky consistency. It is ideal for serving with seafood, pasta or white fish, enhancing their flavor and creating harmony on the plate.

The recipe is taken from the book "The Art of the Perfect Steak" by Marcus Pohlman. "From a handful of fresh wild mushrooms, a drop of whiskey and cream, you can quickly prepare a delicious sauce with a unique taste.

On Halloween in Ireland they bake barmbrack - sweet yeast bread. Small objects are hidden in it - wood chips, peas, coins: whatever is found, that is what awaits the person. The most long-awaited were rings - for a wedding, so barm breaks are still sold with small rings inside. Such bread is good not only as a ritual entertainment, but also as a sweet for tea. It is recommended to eat it with butter. This pastry is very Irish: raisins for barmbrack are soaked in black tea and whiskey, and as a result the dough becomes dark, dense and aromatic.

Eggnog is a sweet milk drink with whiskey, nutmeg and vanilla.

A hit of Soviet nomenklatura feasts. The key ingredient, that is, massive pieces of meat fillet are rubbed and wrapped in the fat net of the same animal. The original version calls for lamb, but today it is legal to cook Karski shashlik from both beef and pork, disguising the fake with large cuts.