enow.com Web Search

Search results

1. Results from the WOW.Com Content Network

2. Phillips Distilling Company - Wikipedia

   en.wikipedia.org/wiki/Phillips_Distilling_Company

   Phillips' main products include vodka, gin, rum, Canadian whisky, brandy and schnapps. Phillips also produces specialty drinks such as Revel Stoke Spiced Whisky, Gin-Ka, Phillips Union Whiskey, and a 100 proof series of schnapps. In addition, Phillips formerly produced the Belvedere Vodka brand before selling it to LVMH. [3]

3. Recipe: Ina Garten's Fresh Whiskey Sours - AOL

   www.aol.com/recipe-ina-gartens-fresh-whiskey...

   Combine the whiskey, lemon juice, lime juice, and syrup. Fill a cocktail shaker halfway with ice, and fill two-thirds full with the cocktail mixture. Shake for 30 seconds and pour into martini ...

4. Whiskey Chai Recipe - AOL

   www.aol.com/food/recipes/whiskey-chai

   In spice grinder, pulse all of the spices to a powder. In a saucepan, bring the milk to a simmer. Remove from the heat. Add the spices, sugar and tea and let stand for 10 minutes.

5. Whiskey-Cheese Fondue Recipe - AOL

   homepage.aol.com/food/recipes/whiskey-cheese-fondue

   Rub the garlic cloves on the inside of a saucepan, then discard. Add the wine to the saucepan and bring to a simmer. Add the cheese mixture in 4 batches, whisking constantly over moderate heat and letting it melt completely between additions. Add the whiskey and stir just until the fondue begins to bubble, 3 minutes.

6. Honey-Glazed Baby Back Ribs with Whiskey Marinade Recipe - AOL

   homepage.aol.com/food/recipes/honey-glazed-baby...

   Marinate the ribs: Arrange the rib racks in a large glass or ceramic baking dish, overlapping them slightly. In a medium bowl, whisk the soy sauce with the whiskey, honey, ginger, white pepper, sesame oil, cinnamon and nutmeg. Pour the marinade over the ribs and turn to coat. Cover and refrigerate for 4 hours.

7. Austin Leslie - Wikipedia

   en.wikipedia.org/wiki/Austin_Leslie

   Austin Leslie's Creole bread pudding with vanilla whiskey sauce, from the late Pampy's Restaurant in New Orleans, Louisiana. After Chez Helene, Leslie worked for six months in Denmark as the executive chef of "N'Awlins". He appeared on Danish television and prepared gumbo and jambalaya for the Copenhagen Jazz Festival. [5]