DIY Happy Hour: Whiskey and bubbles—could anything be more festive? We like complex, smoky Scotch in this boozy punch, brought together by cinnamon, honey and chocolate bitters; Cava will work fine in terms of sparkling wine, but if you want to use a Champagne-like French cremant (or even Champagne), we’re not going to stop you.
Over-the-Top Dessert: Pastry chef Mitchelle Dy sautes plums in Chambord, a black raspberry
liqueur, to give the succulent fruit even more sweetness and a slightly
boozy edge. She then lays the plums in a puff pastry crust filled with
ground almonds. The tart is gorgeous, but–because Dy prepares the
almonds in a food processor and uses store-bought puff pastry–it’s
simple to make.
I feel like I’m running out I ideas and I honestly don’t know where this Idea came from. I don’t even think @therealjacksepticeye even drinks that much. But its something and it’s the best I can do for now.