397 cocktail recipes

Pickled cherries with stems on, packed in apple cider vinegar brine sweetened with brown sugar. A cocktail garnish, charcuterie board star, and salad topper that keeps for months.

Marinated pork tenderloin strips in soy sauce, ginger, garlic, sugar, and sesame seeds. Roasted tender, sliced thin, and served on cocktail picks as an appetizer.

Cayenne pepper wafers with Gruyere cheese, butter, and chopped walnuts. A savory, spicy slice-and-bake cracker for cocktail parties and cheese boards.

Conch fritters made with tender scungilli, grated onion and sweet pepper folded into a quick batter and fried golden and crisp. A briny Italian-American seafood bite made for dunking in cocktail sauce.

Black Russian Bundt cake made with yellow cake mix, chocolate pudding, vodka, and Kahlua, topped with a coffee liqueur glaze. A boozy, dense chocolate cocktail cake.

Classic Tex-Mex chili has never failed me and my family. We have been making this chili for years, and have also tried plenty of other chili recipes. This is one of a few all-time-loved recipes by us.

Traditional Jewish chopped chicken liver made with schmaltz, sauteed onions, and hard-boiled eggs. Silky, savory, and spread on cocktail rye, this is the real deal appetizer.

A creamy frozen cocktail made with Kahlua, creme de cacao, and vanilla ice cream blended until smooth. Three ingredients, two minutes, one indulgent afternoon treat.

Homemade coconut liqueur infused with vodka, brandy, coriander, and vanilla over 3 to 4 weeks. A smooth, tropical spirit you can sip straight or mix into cocktails. Just 5 ingredients and patience.

Crispy phyllo Parmesan straws layered with grated Parmigiano-Reggiano and a hint of cayenne, baked golden in 10 minutes. A light, low-fat cocktail snack made with pantry staples.

Cocktail wieners simmer in a sweet-tart orange sauce spiced with cloves and cinnamon. A retro party appetizer in 20 minutes flat.

Classic coffee Irish cream liqueur with whiskey, Kahlua, and sweetened condensed milk ready in 1 minute. Shake, chill, and serve this creamy homemade holiday cocktail.

Mango lime puree blended and strained silky smooth with just two ingredients. A versatile tropical sauce for shellfish, grilled fish, ice cream, or cocktails. No cooking needed.

Fuzzy navel cake captures the classic peach-and-orange cocktail in a moist bundt: yellow cake mix doctored with peach schnapps, orange juice, and a poke-and-pour boozy glaze. The party-cake answer to a fuzzy navel.

Aceitunas rellenas: anchovy-stuffed olives marinated in garlic, white wine vinegar, and olive oil with bright pimentos. The salty Spanish tapas bite for cocktail hour and antipasto trays.

Frozen tropical cocktail with rum, pineapple juice, and coconut cream, rimmed in strawberry puree and coconut, then floated with dark rum. Five minutes to paradise.