10 Best Dinner Recipes Brilliantly Made With Cocktails

Best Dinner Recipes – Have you ever found yourself struggling to come up with the perfect cocktail to pair with your dinner? Or maybe you’re looking for a way to incorporate your favorite drinks into your meals? Look no further, because today I’m sharing some dinner recipes brilliantly made with cocktails!

Whether you’re in the mood for a classic margarita or something more adventurous like a spicy jalapeno martini, these recipes are sure to impress. From appetizers to entrees and even desserts, there’s a recipe for every taste bud.

Not only are these dishes delicious, but they also add a fun twist to your typical dinner routine. Hosting a dinner party? Impress your guests with some unique and creative dishes made with their favorite drinks.

So grab a shaker and let’s get cooking!

1. Mushroom Thyme Sherry Soup

There’s something so comforting about mushroom soup — like coming home on a cold fall afternoon to snuggle up with a book and your grandmother’s blanket in front of a roaring fire.

Serves 4 to 6

INGREDIENTS

• 5 tablespoons unsalted butter
• 3 large shallots, minced (½ cup)
• 3 garlic cloves, minced
• 1 pound fresh mushrooms (button, portobello, oyster, shiitakes, morels, or chanterelles are all good), chopped into ½- inch pieces
• 1 cup dry sherry
• ⅓ cup all-purpose flour
• 4 cups chicken, beef, or vegetable stock
• 1 teaspoon dried Italian seasoning
• 2 bay leaves
• ¼ cup roughly chopped fresh flat-leaf parsley
• 1 tablespoon fresh thyme leaves
• Coarse sea salt
• ½ to 3/4 cup heavy cream
• Freshly ground black pepper

To garnish: chopped fresh chives and crusty bread

INSTRUCTIONS

1. Heat 2 tablespoons of the butter in a large, heavy-based pot over medium heat. When sizzling, add the shallots. Soften for 3 minutes. Stir in the garlic and cook for 1 minute, or until fragrant.
2. Add the mushrooms. Cook through, 12 to 15 minutes. If using more delicate mushrooms, such as shiitakes, morels, or chanterelles, lessen the cooking time by 5 minutes.
3. Pour in the sherry. Reduce for 2 minutes.
4.  Stir in the remaining 3 tablespoons of butter and the flour and cook for 3 minutes to develop a roux (this will thicken your soup).
5. Whisk in the stock, Italian seasoning, herbs, and 2 teaspoons of salt. Bring to a light boil, lower the heat to low, and simmer, uncovered, for 25 minutes.
6. Remove from the heat and stir in the cream: If you like your soup more creamy, add it all; if you like less cream, only use about ½ cup.
7. Season to taste with salt and pepper.
8. Ladle into bowls and garnish with chopped chives. Serve with crusty bread.

Tipsy Tip

• When buying sherry, spring for the mid-priced bottle. For a few extra dollars, you can get decent sherry that’s actually quite delicious to drink on its own.

2. Bourbon Whipped Cream

Whiskey, cream, and maple were pretty much made for each other. Much like tight pants and John Travolta, circa 1977. Combined, bourbon whipped cream is a silky, boozy treat that pairs well with just about any dessert that calls for whipping or ice cream. It marries particularly well with pumpkin pie, apple tarts, or a fresh Spring rhubarb crumble.

Yield: 3 cups whipped cream

INGREDIENTS

• 1 cup heavy cream
• 2 tablespoons bourbon whiskey
• 2 tablespoons pure maple syrup
• 1 teaspoon pure vanilla extract

INSTRUCTIONS

1. Place your mixing bowl and paddles (or beaters, if using an electric hand mixer) in the fridge. The colder you keep your tools and ingredients, the easier the whipped cream will form.
2. When ready to make the cream, pour the cream into the chilled bowl. Whip at high speed until soft peaks form in a stand mixer fitted with the paddle attachment. Be mindful not to overwhip, or you’ll end up with butter.
3. Add the bourbon whiskey, maple syrup, and vanilla.

Note: Refrigerate until ready to use. Whipped cream can be made up to 6 hours in advance and will keep for up to 2 days in the fridge, though it will start to lose some of its airiness the longer it sits.

3. Cuervo & Tecate Pork Carnitas

With minimal prep time, this is a dish that’s brimming with flavor — a taco party waiting to happen. Have plenty of good tequila and beer to wash it all down.

Serves 4 to 6

INGREDIENTS

• 4 pounds pork shoulder or butt, trimmed of excess fat and cut into 2-inch pieces
• 1 medium onion, chopped
• 5 large garlic cloves, peeled and smashed with the back of a knife
• Zest and juice of 1 orange
• Zest and juice of 2 limes
• 1 tablespoon tomato paste
• 2 teaspoons cumin seeds
• 2 teaspoons dried oregano
• 2 bay leaves
• 2 chipotle peppers in adobo sauce plus 1 tablespoon adobo sauce
• 1 tall-boy can Tecate
• ⅓ cup Cuervo
• 1 cup chicken, beef, or vegetable stock
• 1 tablespoon coarse sea salt
• 1 teaspoon freshly ground black pepper

INSTRUCTIONS

1. Place all the ingredients in a slow cooker and stir to combine. Ensure most of the ingredients are covered with liquid. Cover set the temperature at low, and let cook for 7 hours.
2. Place a strainer over a large bowl and strain the liquid from the solids. Be careful — it’s hot! Reserving the solids inside the strainer, transfer the liquid to a medium saucepan over medium-high heat. If desired, puree the strained vegetables — not the meat — in a food processor and add them back to the liquid. Set meat aside.
3. Bring to a boil, lower the heat to medium-low, and simmer to reduce to 1 cup.
4. As the liquid reduces, remove the meat from the strainer and shred it with a fork.
5. When the sauce has reduced, add the meat to the pot to heat through. You can also heat your tortillas at this time and get your sides ready.
6. Assemble with: tortillas, avocado, feta or Cotija, fresh cilantro, green onion, lime wedges, Quick Pickled Onions, and hot sauces. Enjoy!

4. Grilled Flank Steak with Bordelaise Sauce

When it comes to steak, I’m generally a salt-and-pepper-only kinda gal. I don’t like to muddy up the terrain with additional flavors (aka distractions). But I’ll be honest: This Bordelaise Sauce is kind of insanity.

Serves 4 to 5

INGREDIENTS

• Coarse sea salt and freshly ground black pepper
• 2 ½ pounds flank steak
• 1 tablespoon vegetable oil
• 1 batch of Bordelaise Sauce (See below)

INSTRUCTIONS

1. Remove the steak from the fridge 30 minutes before you’re ready to cook.
2. As it comes to room temperature, begin the Bordelaise Sauce.
3. Place a cast-iron pan over medium-high heat or preheat your grill (my favorite!) to 450°F. As the element heats, rub the steak with the vegetable oil—this keeps excess oil in the pan from smoking but will still help you get a good even sear on the meat. Season generously with salt and pepper on both sides.
4. Place the steak on the heat and cook until it reaches your desired doneness. You don’t want to cook a flank steak the whole way through, or you’ll end up with one stiff, dry piece of meat. Shoot for medium rare, about 6 minutes per side, or until the meat reaches 135° to 140°F on a meat thermometer. And please, for the love of all that is delicious and meaty, don’t move the steak around — every time you lift it or shift it, you’re reducing the sear. Sear = flavor!
5. Remove from the heat, transfer to a wire rack to allow the air to circulate around the meat, which distributes the juices evenly, and cover with tinfoil. Let rest for 10 minutes.
6. To serve the steak, place the rested meat on a cutting board, and using a very sharp knife, slice against the grain (perpendicular) so as to make the fibers of the steak shorter. This will make the meat more tender. Spoon a few tablespoons of sauce onto a plate and top with the meat. Garnish with an extra herb sprig, if desired.

Tipsy Tip

• Steak and mushrooms are a classic! To serve mushrooms on the side of yours and make this a complete dish, throw a bit of butter and some quartered mushrooms into a pan over medium heat and brown all over while the steak rests. If you start them a bit earlier while the steak is on the grill, you could even deglaze the pan with a splash of Bordeaux to tie it all together. Just let the wine simmer and absorb into the mushrooms for the last 3 to 4 minutes of cooking.

Bordelaise Sauce

Yield: 1 cup sauce

INGREDIENTS

• 3 sprigs of fresh parsley
• 3 sprigs of fresh rosemary
• 3 sprigs of fresh thyme
• 1 bay leaf
• 1 cup Bordeaux wine
• ½ shallot, finely diced
• Coarse sea salt and freshly ground pepper
• 2 cups veal or beef stock
• 2 tablespoons unsalted butter

INSTRUCTIONS

1. Create a little satchel (aka a bouquet garni) out of cheesecloth around the parsley, rosemary, thyme sprigs, and bay leaf. Knot at the top. Place in a medium saucepan along with the wine, shallot, and a generous helping of salt and pepper. Bring to a light boil over medium heat and allow the liquid to reduce by half.
2. Pour in the veal stock and bring back to a light boil. Reduce the mixture to 1 cup.
3. Stir in the butter and you’ll be left with a silky, smooth sauce. Season to taste with salt and pepper and remove the bouquet garni.

Note: The sauce will keep in the fridge for up to 3 days.

5. One Tequila, Two Tequila, Three Tequila, Ceviche!

If fish could be eaten like a tequila shot — straight down the hatch — it would be in the form of ceviche. Whenever I think of ceviche and/ or tequila, my mind sails to my holidays to Mazatlán.

Serves 2 to 4

INGREDIENTS

• 1 pound firm white fish e.g., seabass, halibut, sole, cod, or snapper)
• 2/3 cup lime juice (from about 5 juicy limes)
• ½ cup reposado tequila
• Coarse sea salt
• ½ small red onion, finely diced (⅓ cup)
• 1 cup diced cherry tomatoes
• 1 bird’s eye chile, jalapeño or serrano pepper, seeded and finely chopped
• ¼ cup finely chopped fresh cilantro
• ¼ cup black Moroccan olives, pitted and chopped
• ½ teaspoon dried oregano
• ¼ teaspoon sugar
• ½ teaspoon extra-virgin olive oil
• Freshly ground black pepper

To serve: extra lime wedges and tortilla chips

INSTRUCTIONS

1. To prepare the fish, remove the bloodline (if it exists), and ensure all pin bones have been removed as well as the skin. Chop into 1/2-inch cubes.
2. Mix the fish with the lime juice, ¼ cup of tequila, and a pinch of salt. Let sit in the fridge for 20 to 30 minutes, stirring every 10 minutes to ensure an even marinade.
3. Once the fish is opaque, drain most of the lime juice from the bowl, leaving a couple of tablespoons. Mix the remaining ingredients with the fish, adding black pepper to taste. Taste and adjust the seasoning, if necessary.
4. Eat right away and serve with extra lime wedges, tortilla chips, and more tequila. Obviously.

Tipsy Tip

• Make sure you use ultra-fresh fish for this recipe because there is no heat to kill off bacteria. Instead, the fish is cured in a bath of citrus juice, which tastes delightful!

6. Jd Mac & Peas

My JD Mac & Peas is inspired by my friend Julie who loves carbs, Guinness, bourbon, whiskey, cheese, and chocolate chip cookies. It’s loaded with everything that’s going to increase your pants size and I want you to enjoy it! In fact, I had one friend who loved it so much she asked whether I could sell an “onion caramelizing in bacon fat and Jack Daniel’s”-a scented candle with the book.

Serves 6

INGREDIENTS

• 6 slices thick-cut bacon, sliced widthwise into ½-inch pieces
• 1 large sweet onion, diced
• 2 garlic cloves, minced
• 1 cup Jack Daniel’s Tennessee Whiskey
• Coarse sea salt
• 8 ounces of dried macaroni pasta
• 2 ½ tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 2 cups 2% milk, warmed but not hot, about 98°F (a microwave is good for this!)
• 2 teaspoons smoked paprika
• 1 ½ cups grated Gruyère
• 1 ½ cups grated extra-aged Cheddar
• 1 ½ cups frozen peas
• Freshly ground black pepper

INSTRUCTIONS

1. Line a plate with a paper towel. Place a large, nonstick pan over medium heat, and when hot, add the bacon. Cook until crispy, 13 to 15 minutes. Remove with a slotted spoon and spread over the lined plate, leaving 2 to 3 tablespoons of fat in the pan.
2. Toss the diced onion into the pan of reserved bacon fat and stir well. Cook until the onion gets a decent amount of color (aka caramelization). Add the garlic. Cook, stirring constantly, for 1 minute longer, or until fragrant.
3. Pour in the Jack Daniels to deglaze the pan. Bring to a simmer and allow the liquid to reduce to about ⅓ cup. Spoon the entire mixture into a bowl and set aside.
4. As the JD reduces, place a large pot of water over high heat. Bring to a boil, salt generously, and add the macaroni pasta. Stir. Cook until just al dente, 7 to 8 minutes. Remove from the heat, drain, and set aside.
5. Place the butter in the same pot. When it’s sizzling and melty, mix in the flour. Continue to cook, stirring, for 2 minutes, or until the mixture becomes dark blond and pastelike.
6. Remove the pan from the heat and pour in the warm milk and smoked paprika, stirring constantly. Place back on the heat element and keep the mixture moving until it thickens and begins to bubble, this should only take a few minutes.
7. Once the sauce thickens, add the cheeses, one heaping handful at a time, until they melt, mixing well after each addition.
8. Place the peas in a glass bowl with 1 tablespoon of water and, if desired, a dab of butter. Cover and microwave on high for 4 minutes, stirring after 3 minutes.
9. Pour the peas into the cheese sauce along with Jack Daniel’s mixture and cooked pasta. Stir until all the pasta is generously coated.
10. Season to taste with salt and pepper and top with the crispy bacon. Enjoy!

Tipsy Tip

• Definitely make this recipe with fresh garden peas when the spring season calls for it! Instead of microwaving them, boil them on the stovetop. Bring a small pot of water to a boil and dump in the fresh peas. Cook for about 3 minutes, or until tender. Wait to add any salt until the peas have finished cooking, though, or they’ll get tough. Drain and mix the cooked peas into the saucy pasta.

7. Classic NY-Style Margarita Cheesecake

This cheesecake is as light as air in your mouth and decadently creamy. The key is to wipe down the sides of your mixing bowl as you go, so everything gets incorporated, and then add your eggs one at a time to get a ton of air up in that cheesy biznass. Add some tequila and lime to that cake, and you now have one of the greatest inventions of our time (oh yes, I went there): Classic NY-Style Margarita Cheesecake.

Serves 6 to 8

INGREDIENTS

CRUST

• 3.5 ounces graham crackers
• ¼ cup sugar
• 1 teaspoon coarse sea salt
• 4 tablespoons (½ stick) unsalted butter, melted

FILLING

• 26.5 ounces full-fat cream cheese, softened
• 3/4 cup sugar
• 1 cup full-fat sour cream
• 1 teaspoon pure vanilla extract
• Zest and juice of 1 lime
• ¼ cup tequila
• 2 tablespoons orange liqueur (Grand Marnier or Triple Sec)
• 4 large eggs, at room temperature
• To garnish: lime wheels

PREPARE THE CRUST

1. Preheat your oven to 375°F.
2. Pulse the graham crackers in your food processor until finely ground. Add the remaining ingredients and pulse until combined. Firmly line a 9-inch springform pan with the mixture, going up the sides as high as you can. Make sure the bottom and sides are even and carefully but firmly packed. Place in the oven and bake 12 to 14 minutes, until golden, crisp, and smelling delicious. Remove from the oven, place the pan on a wire rack, and allow to cool completely.
3. Once the crust has cooled, set your oven to 325°F and roll some tinfoil around the bottom of the pan and two-thirds of the way up the sides, to prevent water from leaking into the bottom. Place in a deep roasting pan large enough for the springform pan to sit flat.

PREPARE THE FILLING

1. Place the cream cheese, sugar, sour cream, vanilla, lime zest and juice, tequila, and orange liqueur in the bowl of a stand mixer (alternatively, you may use a large bowl and an electric hand mixer). Beat at medium-high speed until creamy and light, 3 to 4 minutes. Make sure to wipe down the sides as you go, so everything gets creamed together.
2. Beat in the eggs, one at a time, mixing well after each addition.
3. Pour the cream cheese mixture into the cooled crust. Fill the roasting pan with boiling water so that it comes halfway up the sides of the springform pan. Carefully place in the oven and bake for 50 to 60 minutes, until the center of the cake still jiggles but the outer inch and a half looks set and cooked through.
4. Turn off the oven and open its door to allow the heat to dissipate slowly. After 45 minutes, pull the cake from the oven and gently lift the pan from the water bath. Run a knife around the outside of the cake to prevent it from sticking and cracking the top.
5. Place on a wire rack to cool completely. Cover and refrigerate for 24 hours. If you can, serve garnished with additional lime wheels and a classic margarita!

Tipsy Tip

• It’s easy to want to dive facefirst into a cheesecake the moment it comes out of the oven, but trust me — planning ahead to give it 24 hours to fully set will greatly enhance the texture and experience of the cake.

8. Grilled Salted Dulce De Leche Chocolate Kahlúa Coffee Sandwiches

It isn’t quite a dessert; it isn’t quite a savory dish. It exists in this strange dark and twisty place I like to call late-night snacks. If you can stop yourself from mowing down the dulce de leche or chocolate-Kahlùa coffee before it gets on the bread, you’re in for a treat!

Yields 4 Sandwiches

INGREDIENTS

• 3 tablespoons strongly brewed coffee
• 2 tablespoons heavy cream
• 3 tablespoons Kahlúa
• 1 cup (60–70%) dark chocolate chips
• 1 medium loaf of sourdough bread, cut into 1/2-inch slices
• Butter for spreading
• 1 tablespoon flaky sea salt (e.g., Maldon)
• 1 batch Dulce de Leche (See below)

INSTRUCTIONS

1. Prepare the Dulce de Leche; set aside.

2. Place the coffee, cream, Kahlúa, and chocolate in a double boiler over medium heat. (If you don’t have a double boiler—I don’t—pour a couple of inches of water in a pot and fit a heatproof bowl over the top. Place the chocolate, coffee, and cream in the bowl.) Stir constantly to avoid burning until the chocolate melts and the coffee and cream are well incorporated. Remove from the heat and set aside. It will thicken and become more spreadable as it cools.

3. Place a cast-iron pan over medium-high heat.

4. As it warms, butter one side of each piece of bread, just like making a grilled cheese sandwich. Place the buttered bread, and butter side down, in the pan and cook until toasty and browned.

5. Remove from the pan and slather half of the bread slices with as much caffeinated creamy chocolate as you can stand; do the same with the Dulce de Leche on the remaining slices. Get messy. I like you messy.

6. Sprinkle one side with a pinch of flaky sea salt and marry the two sides. Cut in half. Repeat until all the sandwiches are pieced together.

Dulce de Leche

Yield: 1 cup dulce de leche

INGREDIENT

• One 14-ounce can of sweetened condensed milk

INSTRUCTIONS

1. Position a rack in the center of the oven and preheat to 425°F.
2. Place the condensed milk in an 8-inch square baking pan.
3. Cover the pan tightly with tinfoil and place in a large baking or roasting pan.
4. Pour boiling water halfway up the outside of the milk pan.
5. Bake until the mixture is thick and caramel brown, about 1 ¼ hours. Maintain the level of water in the larger pan by adding more water, if necessary, as the milk bakes.
6. Remove the milk pan from the water bath, uncover the pan, and place it on a wire rack to cool completely.

Note: Store in an airtight container in the fridge for up to 2 weeks. Bring to room temperature before using.

Tipsy Tip

• You can make the Dulce de Leche and coffee ahead of time, up to 3 days in advance. To really get crazy, garnish with Bourbon-Soaked Cherries, fresh summer strawberries, or seasonal winter oranges.

9. Cheese & Rum Marinated Pineapple Sticks

Don’t let the simplicity or, ahem, uniqueness of this dish fool you. My Cheese & Rum Marinated Pineapple Sticks are an unpretentious, simple, fast, elegant, and cheap appetizer that is a no-fuss crowd-pleaser. What it lacks in sophistication, it more than makes up for in flavor.

Serves 4

INGREDIENTS

• 1 pineapple, ends removed and rough outer skin cut away, fruit cut into 1-inch slices
• ½ cup dark or spiced rum
• ¼ cup light brown sugar
• 1 tablespoon olive oil
• ¼ teaspoon coarse sea salt

FLAVOR VARIATIONS

• ¼ cup finely chopped fresh mint
• 1 (7-ounce [200-gram]) container of bocconcini mozzarella balls, drained and halved

OR

• ¼ finely chopped fresh rosemary leaves
• 10.5 ounces aged Cheddar, cut into 1-inch pieces

INSTRUCTIONS

1. Place all the ingredients, except the cheese, in a shallow baking dish or large resealable plastic freezer bag. Marinate for 1 to 6 hours.
2. Preheat your grill to medium-high (about 450°F). If it’s chucking down outside, you can also use an indoor grill.
3. Shake the excess marinade off the pineapple and grill for 4 to 5 minutes per side, until tender and soft grill marks form.
4. Remove from the heat and let cool slightly to handle.
5. Cut each pineapple wheel into eighths (just like a pie) and skewer right to the end, followed by a wedge of Cheddar or mozzarella ball. Continue until each skewer is full. Enjoy!

Tipsy Tip

• The original rendition of this recipe is simply cubed aged Cheddar, drained canned pineapple, and a toothpick. It’s not boozy, but it is delicious. If you try it, keep it bite-size and make sure the pineapple sits on top of the cheese on the stick or it’ll fall over. But really, still serve it with rum. Maybe a “Moscow” Dark & Stormy.

10. Vodka-Spiked Butternut Squash “Parcels” & Bloody Mary Tomato Jam

This dish is adapted from a recipe by chef and author of “The Modern Vegetarian,” Maria Elia. It was the first time I’d ever cooked with Indian spices. I was so enamored with what come out of the oven, I was inspired to create my own boozy version. Bon appètit!

Yield: About 15 “parcels”

INGREDIENTS

• One 2-pound butternut squash peeled, seeded, and diced into ½-inch cubes
• Coarse sea salt and freshly ground black pepper
• Extra-virgin olive oil
• 40 fresh curry leaves, or 10 dried
• 1 ½ teaspoons black mustard seeds
• ½ teaspoon dried fenugreek seeds
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 1 ½ inches fresh ginger, peeled and finely grated
• 1 tablespoon cumin seeds
• 1 teaspoon red pepper flakes
• 1 tablespoon ground cinnamon
• ½ cup vodka
• 1 ½ cups ricotta, drained
• ½ cup pine nuts gently toasted
• One 16-ounce package of phyllo pastry sheets defrosted
• 8 tablespoons (1 stick) unsalted butter, melted
• 1 batch Bloody Mary Tomato Jam (See below)

INSTRUCTIONS

1. Preheat your oven to 400°F. Arrange the squash on a large baking pan with a couple of glugs of oil and season with salt and black pepper. Toss well to coat and roast for about 25 minutes, or until soft. Remove from the oven and set aside.
2. Meanwhile, heat 2 to 3 tablespoons of the oil in a large frying pan over medium heat. Carefully add the curry leaves, mustard seeds, and fenugreek seeds and cook until they start to “pop.”
3. Immediately add the onion, cumin seeds, garlic, ginger, red pepper flakes, and cinnamon and cook until the onion is softened, stirring occasionally.
4. Deglaze the pan with the vodka, being sure to scrape any stuck-on bits off the bottom. Simmer for 3 to 4 minutes, until most of the liquid has cooked off. Transfer to a bowl and let cool slightly.
5. Combine the cooked squash with the onion mixture, along with the ricotta and pine nuts. Adjust the seasoning to taste.
6. Preheat your oven to 350°F and line two baking sheets with parchment paper.
7. Lay out the phyllo sheets, keeping those you aren’t working with covered with a damp tea towel so they don’t dry out. Place one sheet of phyllo on a dry, flat, clean work surface, brush gently with melted butter starting from the center and making your way out toward the edges, and assertively place another sheet on top. Butter again and then cut lengthwise into four equal strips. Place a heaping tablespoon of the butternut mixture on the lower right-hand corner of each strip. Holding the top right-hand corner of the pastry, fold it over the mixture to form a triangular shape, having the edges meet. Then flip the triangle over to encase the mixture and continue this motion, lining up the edges all the way down the length of the phyllo. Seal the edges with butter and place on your prepared baking sheets. Brush the tops of each parcel with butter. Repeat until your baking sheets are full.
8. Place in the oven and bake for 25 minutes or until crisp and golden.
9. When you put the parcels in the oven, start making your Bloody Mary Tomato Jam. Serve hot.

Tipsy Tip

• The subtlety of the vodka in this dish is welcome because of the bolder flavors of the squash and tomatoes. But if you want to try something a little bit stronger, sub out the vodka for white rum, tequila, or even something herbaceous, such as aquavit.

Bloody Mary Tomato Jam

Yield: 1 cup jam

INGREDIENTS

• Extra-virgin olive oil
• 30 fresh curry leaves
• 1 teaspoon yellow mustard seeds
• ½ teaspoon cumin seeds
• 2 garlic cloves, minced
• 3/4-inch fresh ginger peeled and finely grated
• 1 tablespoon tomato paste
• 1-pint cherry tomatoes, halved
• ½ cup vodka
• Juice of 1 lemon
• 1 teaspoon grated fresh horseradish
• 4 dashes of Worcestershire sauce
• Pinch of sugar
• Pinch of salt

INSTRUCTIONS

1. Heat the oil in a medium frying pan over medium heat until hot.
2. Add the curry leaves, mustard seeds, and cumin seeds and sauté until just beginning to “pop.”
3. Add the garlic, ginger, and tomato paste and continue to cook for 1 minute, stirring constantly.
4. Add the tomatoes, vodka, lemon juice, horseradish, Worcestershire, sugar, and salt, and stir well. Simmer over low heat for 15 to 20 minutes, stirring occasionally, until the tomatoes have softened and the sauce has thickened.
5. Remove from the heat and allow to cool slightly before serving.

Note: The jam will keep for up to 1 week in the fridge.

Adapted from COOKING WITH COCKTAILS: 100 Spirited Recipes by Kristy Gardner. Photos by Kristy Gardner. Copyright © 2017. Used with permission of the publisher, Countryman Press. All rights reserved.