Boozy Food Recipes for the Ultimate Brunch Menu

The Recipe:

For the French Toast:

• Dollop Irish whipped cream*

• 2 ½ ounces Baileys Irish Cream

• 2 ½ ounces whipping cream

• ½ teaspoon vanilla extract

• 2 eggs

• 2 slices of thick bakery-style bread

• 1 tablespoon butter

• Chocolate sauce

• Raspberries

For the Irish Whipped Cream*:

• ½ ounce Baileys Original Irish Cream

• 4 ounces whipping cream

• 2 tablespoons powdered sugar

For the Irish whipped cream: Whisk together ½ ounce Irish cream, 4 ounces whipping cream and powdered sugar. Chill until ready to garnish French toast.

For the French toast: In a deep plate, combine 2 ½ ounces of Baileys Original Irish Cream, 2 ½ ounces of whipping cream, vanilla extract and 2 eggs. Heat butter in a pan on medium heat. While that's heating up, dip the bread into the mixture. When butter is heated, place dipped bread into pan and fry until golden brown. Serve on a plate and top with Irish whipped cream, chocolate sauce and raspberries.

The Recipe:

• ¼ cup Bulleit Bourbon

• ¼ cup maple syrup

• 2 tablespoons brown sugar

• 8 slices thick-cut bacon

Preheat oven to 375 degrees Fahrenheit. Stir together bourbon, maple syrup and brown sugar. Arrange bacon in a single layer on a parchment paper-lined baking sheet. Brush the mixture evenly over one side of the bacon, reserving the remaining mixture. Bake for 6 to 8 minutes, then flip the bacon and brush with reserved bourbon mixture. Return to the oven and continue turning every 5 minutes for about 20 minutes, or until the bacon is lightly crisp and the glaze is golden brown and bubbling.

The Recipe:

• 1 large ham

• 2 cups brown sugar

• 1/3 cup kosher salt

• ¼ cup coarse black pepper

• 2 tablespoon butter

• ½ cup pineapple chunks

• ½ cup St. Augustine Distillery Pot Distilled Rum

Preheat the oven to 350 degrees Fahrenheit. Score the ham, only cutting the surface of the meat. Mix together brown sugar, salt, pepper and generously rub the ham until fully coated. Cook ham at 350 degrees Fahrenheit for 1 ½-2 hours or until ham reaches an internal temperature of 145 degrees Fahrenheit. Add the butter and pineapple to pan over medium heat and cook until the pineapple is caramelized. Turn heat to high, add rum and cook until the alcohol has burnt off. Remove ham from oven, slice and top with pineapple rum sauce.

The Recipe:

• Crêpes*

• Topping**

Crêpe*

• 1 cup all-purpose flour

• 1 ½ teaspoons baking powder

• 1 ¼ cups milk

• 4 tablespoons granulated sugar

• 3 large eggs

• ¾ teaspoon salt

• 2 tablespoons melted butter

• 1 teaspoon vanilla extract

Topping**

• ½ cup unsalted butter

• ¾ cup brown sugar

• ½ teaspoon ground cinnamon

• 3 bananas, peeled and sliced

• 1/3 cup Keeper’s Heart Irish + Bourbon Whiskey

For the crêpes: In a bowl, whisk together flour, baking powder, milk, sugar, eggs, salt, melted butter and vanilla extract until slightly frothy. Heat a skillet over medium-low heat with a bit of butter or oil. Pour ½ cup batter into the pan and tilt and turn the pan so the batter spreads evenly over the bottom of skillet. Cook for 30-60 seconds and then gently flip and cook other side until golden. Repeat with remaining batter.

For the topping: In a large skillet over medium-high heat, add butter and let melt. Then add in brown sugar and cinnamon. Cook, stirring often, for about 5 minutes. Add bananas and cook for two minutes, flip, cook for another two minutes. Move skillet away from flame and pour in bourbon. Gently swirl in pan until flames die down, about 1 minute. Immediately serve over warm crêpes.

The Recipe:

• Crust*

• Cheesecake mousse**

• Lime wedges

• ¼ cup granulated sugar

• Whipped cream

• Crushed graham crackers

Crust*

• 9 graham crackers, finely crushed

• 5 tablespoons melted butter

• 2 tablespoons granulated sugar

Cheesecake mousse**

• 2, 8-ounce cream cheese packages, softened

• 2 cups powdered sugar

• 3 tablespoons Cas Del Sol Blanco Tequila

• 1 lime, juiced and zested

• 1 teaspoon vanilla extract

• 1/3 teaspoon kosher salt

• 1 cup whipped cream

For the crust: In a medium bowl, combine crushed graham crackers, melted butter and sugar together. Stir to combine and set aside.

For the cheesecake mousse: In a large bowl, beat cream cheese and powdered sugar until smooth. Add tequila, lime juice and zest, vanilla extract, salt and beat until incorporated. Fold in whipped cream. Transfer cheesecake mousse to piping bag.

For the completed dessert: Run a lime wedge around 6 glasses and place sugar in a small plate. Dip rim of glasses into sugar to coat. Divide graham cracker mixture between glasses and lightly pack with spoon, then pipe cheesecake mousse over the crusts. Refrigerate until chilled, at least 1 hour and up to overnight. When ready to serve, top with whipped cream, crushed graham crackers and a lime wedge.

The Recipe:

• 4 cups mango, fresh or frozen

• 1 cup sugar

• 1 cup Kendall-Jackson Vintner's Reserve Pinot Gris

• 2 teaspoon lemon juice, freshly squeezed

Prepare fresh mango or allow frozen mango to defrost for 30 minutes. In a blender, add mango, sugar, wine and lemon juice. Blend until you reach the consistency of a thick puree. Plug-in preferred ice cream maker and retrieve frozen basin from freezer. Turn on machine and add puree. Allow to churn for 30-40 minutes until thick, but not frozen. Pour into storage container and freeze for 3+ hours to harden before serving.

The Recipe:

• ½ cup white chocolate, chips or chunks

• 2 ounces Michaels White Chocolate Irish Cream Liqueur

• 8 ounces heavy cream

• ¼ cup powdered sugar

Place white chocolate chips and Irish cream into a heat proof bowl and melt in the microwave for 30 seconds. Remove from the microwave and stir. Repeat until thoroughly melted and set aside. Place heavy cream into a mixing bowl and whip at high speed for 1 minute. Scrape down sides and bottom, bring down speed to medium-high and continue mixing. While mixer is running, sprinkle in powdered sugar and mix for an additional 1 minute. Drop the speed down to medium-low. While mixer is running, drizzle in the white chocolate mixture and whip for 30 seconds.

Transfer mousse to small bowls and cover with plastic wrap. Allow to set up in the refrigerator for at least 20 minutes. Top with berries or your favorite toppings. Mousse can be refrigerated for up to 3-4 days.

The Recipe:

• 1, 750mL bottle Kim Crawford Sauvignon Blanc

• 1 ½ ounces simple syrup

• 25-30 edible flowers

In a pitcher or large bowl, add wine, simple syrup and edible flowers. Stir to combine and fill popsicle molds with mixture. Freeze for a minimum of 6 hours, or overnight. Serves 8-10.

The Recipe:

• 1 quart, fresh strawberries

• 10 ounces coconut rum

• 1 cup granulated sugar

Place strawberries, stem up, in a container and cover with rum. Refrigerate for at least 6 hours or up to overnight. When ready to serve, drain excess rum* and coat in sugar. Use excess rum mixture for a batch cocktail, below.

Batch Cocktail: Strawberry-Coconut Daiquiri

• Strawberry-coconut rum mixture*

• 2 ounces lime juice

• 2 ounces simple syrup

• 16 ounces water

• Lime wheel

Combine strawberry-coconut mixture, lime juice, simple syrup and water into a pitcher and stir. Refrigerate until ready to serve. When ready, pour over ice and garnish with a lime wheel.