The idea of eating a snow cone makes us feel like a kid again, but the idea of eating this snow cone makes us feel like a teenager, sneaking a shot from the liquor cabinet. Cherries, mint, and ice are hit with Pernod for an instant, boozy buzz.
Cherry Snow Cone
1/2 cup stemmed and pitted fresh sweet cherries
1 - 2 tablespoons turbinado or other raw sugar
1 small sprig mint, torn into pieces
1 teaspoon fresh squeezed lemon juice or orange juice
1/2 - 1 tablespoon Pernod
1 tablespoon heavy cream (optional)
1 cup ice cubes
In a mixing cup or mug, muddle the cherries, sugar, mint, lemon juice and booze until you have a nice amount of syrup.
If you have a snow cone ice shaver machine that Santa brought one year, dig it out of the basement. Or in your blender, finely crush/shave the ice and quickly spoon or scoop into serving bowl, ideally a clear one so you can see all the dripping cherry goodness in about 30 seconds.
Pour muddled cherry mixture, chunks and all, over ice. Add cream, if using.
Add a straw and a spoon and have at it.
The herbal notes and clean flavors in this frozen dessert make it subtle and elegant. Which is to say: you get to feel classy while you get tipsy.
This isn’t your standard birthday cake — this is what parents eat while they watch their kids devour one. Wine makes this cake fruity and complex, and a coat of creamy chocolate frosting makes it decadent.
This recipe proves the rule: if it’s tropical, spike it with rum. Here, mangoes spiced with cardamom and vanilla get a reliable kick. Spoon it over pound cake, ice cream, or our favorite, Greek yogurt. No need to wait until five: this recipe just made having rum acceptable at any time of the day.
With a name like that, it’s hard not think something’s amiss here. You’d be right: something is, and it’s whisky. This dessert — a mess of oats, cream, and violently mashed raspberries — is worth all the weird looks you’ll get while making it. But after one or two, you won’t even notice.
Essentially, this is a whipped ganache for people over the age of 21. Chocolate and cream make an excellent backdrop (as they tend to for most things) for a little bit of liquor, which in this case, is orange-scented Cointreau.
These little tart-sweet booze bombs are so good you’ll want to eat them with your fingers, straight out of the jar. But if you’re with other people and want to be appropriate, try putting them in a Manhattan or on top of ice cream.
This ice cream is a delicious vehicle for tipsy raisins. Amply soaked in bourbon, they’re a testament to the fact that dried fruit and alcohol make a winning pair.
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