Spirits are great sipped straight, on the rocks or mixed into your favorite cocktail. They’re some of the most versatile liquids available to drinkers, and cocktails aren’t just what spirits are good for — they can also make your favorite desserts shine. Spirits can give them that little edge over their not-so-boozy partners. Here is a peak at three our favorite boozy dessert recipes, subbed out for local flavors. For the full recipes, check out the websites referenced. Bon appétit!
Limoncello Bundt Cake
Seattle craft distillery Letterpress has created a truly authentic limoncello that rivals the flavors of Sorrento, Italy, where the largest lemons in the world are grown and made into this delightful drink. It makes total sense why this liqueur is perfect for baking, it’s sweet and packed with lemony flavor. This recipe from Betsy Life utilizes the liqueur two-fold, in the cake itself and in the glaze.
Ingredients
Cake:
1 cup butter, room temperature
1 1/2 cups granulated sugar
1/3 cup Letterpress limoncello
5 eggs
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup milk
Zest of 2 lemons
Glaze:
1 cup confectioners’ sugar
2 tablespoons Letterpress limoncello
Crème Brûlée
This orange liqueur from Central City Brewers + Distillers won judges pick in Sip Northwest‘s 2018 Best of the Northwest for fruit liqueur, and for good reason; if you’re a fan of the popular orange liqueur Grand Marnier, then this drink will blow you away, bursting with ripe orange peel aroma and flavor, this spirit makes a perfect burnt cream. This recipe comes from Food Network and was selected for its simplicity in preparation, yet elegance on delivery.
Ingredients
1 extra large egg
4 extra large yolks
1/2 cup sugar, plus 1 tablespoon for each serving
3 cups heavy cream
1 teaspoon pure vanilla extract
1 tablespoon Central City Peeled Orange Liqueur
Bananas Foster
Ah, the godfather of the boozy dessert. Whenever this dish comes to mind, it brings memories of birthday celebrations at restaurants. The dish was first conceived at a restaurant in New Orleans called Brennan’s and this recipe comes straight from the source. It features two delicious spirits, and yes, it is possible to make it at home. For the banana liqueur, Idaho’s Bardenay Distillery makes a delightful one. It’ll take a little practice to get the rum ignited — featuring Montana’s Wilde Rye Distilling here — but once you get it down there’s nothing to it. Crack a window for all that heat!
Ingredients
1/4 cup (1/2 stick) butter
1 cup brown sugar
1/2 teaspoon cinnamon
1/4 cup Bardenay Banana Liqueur
4 bananas, cut in half lengthwise, then halved
1/4 cup Wilde Rye Silver Rum
4 scoops vanilla ice cream
