A negroni aged on browned butter with a hint of burnt cinnamon, a perfect autumn negroni
Crispy baked chicken wings tossed in a glaze based on the classic negroni cocktail and topped with candied orange peel.
Burgers topped with bacon, lucky charms cereal, and a whiskey cheddar cream sauce, served on a brioche bun.
A twist on a paloma that adds Italian bitter liqueur and pomegranate juice.
Spicy and tangy shrimp margarita tacos with lots of lime, chiles, mint, and cucumber, topped with a simple cabbage slaw.
Rumchata infused chicken and waffles served with a sweet and bitter red eye sausage gravy
Donuts made with the creamy cinnamon flavors of RumChata mixed into the donut itself and glazed on top as well. Then, of course, topped with bacon.
This Irish Italian risotto mashup is a new way to serve corned beef!
Putting oreo into a classic white Russian turns it into a fancy dessert cocktail.
Homemade grenadine makes a great gin daisy cocktail!
These short ribs are slowly cooked in a stock with lots of The Famous Grouse Whisky, and served over a cheesy and spicy cornbread.
Chicken thighs are marinaded in a Korean sauce spiked with The Black Grouse scotch. Serve with kimchi, grilled veggies, and rice. And more scotch.