695 liqueur recipes

Sacher torte with ground hazelnuts, melted chocolate, and apricot jam under a rich chocolate-butter glaze. A Viennese classic baked in a springform pan.

Decadent fudge pie with amaretti cookie crust and rich chocolate filling spiked with amaretto. Dense, brownie-like texture with a boozy almond edge.

No-bake tiramisu cake with angel food cake soaked in espresso and amaretto, layered with ricotta-mascarpone cream and topped with grated chocolate.

Three-layer chocolate pudding cake with rich chocolate custard between cocoa sponge layers, baked in a water bath and served with a Grand Marnier bittersweet chocolate sauce.

Salmon en papillote steamed in parchment with seared zucchini, crookneck squash, onion, merlot, lemon butter, and Grand Marnier. A 7-minute oven finish for restaurant-style presentation.

Roast turkey with Grand Marnier apricot stuffing featuring pork sausage, slivered almonds, orange juice baste and herb stuffing mix. Elegant holiday centerpiece with bright citrus notes.

Tiramisu made with mascarpone blended with cottage cheese for a lighter, less heavy filling. Coffee-soaked ladyfingers, a cloud of whipped egg whites, and a dusting of cocoa, with no baking required.

Warm blueberry cake with lemon zest, served straight from a springform pan with boozy whipped cream. Tender crumb bursting with juicy berries in every slice.

Individual persimmon pies baked in ramekins with a from-scratch shortening crust, orange liqueur-spiked filling, vanilla ice cream, and caramel drizzle.

Cafe Brulot, the classic New Orleans flambeed coffee with brandy, orange liqueur, cinnamon, cloves, and citrus. A dramatic Cajun after-dinner drink served in demitasse cups.

Kahlua pumpkin pie with coffee liqueur in the custard and the whipped cream topping. Brown sugar and warm spices meet rich, boozy depth for a grown-up holiday pie.

Chilled espresso custard cream with Grand Marnier and grated semi-sweet chocolate. A silky cappuccino dessert made from heavy cream, egg yolks, and instant espresso.

Stirred custard sauce is a quick microwave crème anglaise with egg yolks, half and half, amaretto, and vanilla. Silky and ready to spoon over fresh fruit.

Glazed almond cookies rolled in sliced almonds, baked until golden, then drizzled or dipped in amaretto chocolate ganache. A festive nut cookie for cookie tins and holiday trays.

A four-layer cheesecake masterpiece: walnut-graham crust, dense cream cheese filling, silky sour cream topping, and whole strawberries drenched in a Cointreau-spiked raspberry glaze. Plan ahead; it needs 2 to 3 days to reach peak flavor.

Black Russian bundt cake spiked with vodka and creme de cacao, doctored from a yellow cake mix with chocolate pudding, instant coffee, and cinnamon. Boozy old-school cocktail-inspired dessert.