4 Booze-Infused Food Recipes to “Craft” in Quarantine

The endless amount of creativity that bartenders pour into the drink-making craft has been greatly appreciated.

As bars shutter (temporarily) to help control the contagious COVID-19 we offer some booze-infused food recipes for at-home bartenders to master.

Thankfully, bartenders will bring home expertise and continue to experiment with different spirits, syrups, garnishes, and glassware. While it is fun to put a jigger to use at home, “sheltering-in-place” is the perfect opportunity to channel creativity into culinary—combining standard kitchen pantry and bar cart items.

From breakfast to baking, here are some easy, boozy culinary recipes to craft in coronavirus self-quarantine. And if you are able to safely get to a store, or have food (and spirits) delivered to you, your boozy meals are even better.

Remember, cooking is a method for coping during a difficult time. You will be back behind the stick in no time.

Baileys French Toast

Serves 2

Ingredients:

• 3 oz. Baileys Original Irish Cream
• 2 eggs
• 1 oz. milk
• 4 slices bread
• 1 ½ oz. butter
• Whipping cream
• Raspberries
• Blueberries
• Icing sugar, to drizzle

Preparation: Beat the eggs, milk and Baileys together. Pour over the slices of bread on a plate, let it soak for a couple of minutes. Melt butter on a large frying pan over medium heat. Then fry the bread slices for nearly 2 minutes or until golden on each side. Garnish with whipping cream, raspberries, blueberries, and a dusting of icing sugar.

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Barrelhead Brie

Ingredients:

• 1 cup sugar
• 1 cup water
• 3 tbsp. Woodford Reserve Bourbon
• ¼ cup dried apricots, diced
• ¼ cup golden raisins
• ¼ cup dried cranberries
• ¼ cup dried cherries
• ½ cup toasted hazelnuts, chopped
• 8 oz. brie cheese, round
• Minced fresh thyme and parsley

Preparation: Combine the sugar and water in a small saucepan and simmer until the sugar dissolves. Stir in bourbon, dried fruit and toasted hazelnuts. Bring to a light simmer; remove from heat and set aside. Place brie round on a baking dish that can go from oven to table, and also be used for final display (iron skillet used above). Bake brie at 375 degrees for 8 to 10 minutes, until slightly puffed and warm. Garnish with the fruit syrup mixture and fresh herbs. Serve with crackers.

*Pro-tip: Use any leftover syrup for another brie, or as a garnish for pound cake or ice cream.

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Jalapeño Lime Shrimp Tacos

Serves 8

Ingredients:

• 1 lb. large shrimp peeled and deveined
• 2 tbsp. lime juice and zest
• 3 tbsp. Tanteo Jalapeño Tequila
• ¼ cup olive oil
• 1 pinch garlic salt
• 1 pinch chili flakes
• ¼ agave nectar
• ½ oz. chopped cilantro
• Ground black peppers to taste

Preparation: Whisk all the ingredients together in a bowl until well blended. Add the shrimp, mix to coat evenly. Let it marinate for 30 minutes before grilling.

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Tito’s Lemon Pound Cake

Ingredients:

• ½ cup Tito’s Handmade Vodka
• 1 ¾ cup sugar
• ¼ cup butter
• 8 oz. cream cheese
• 2 eggs
• 1 tbsp. lemon peel
• 2 tsp. vanilla extract
• 2 ¾ cup flour
• 1 tbsp. baking powder
• 1 tbsp. baking soda
• ½ tsp. salt
• ¼ cup milk
• 1 tbsp. lemon juice

Glaze*

• ¼ cup Tito’s Handmade Vodka
• 1 cup powdered sugar
• 2 tbsp. lemon juice
• 1 tsp. grated lemon peel

Preparation: Heat oven to 325 degrees. Grease and flour a bread loaf pan. In a large bowl, mix sugar, butter and cream cheese until very light and fluffy. Add eggs, lemon peel, and vanilla; mix well. Combine all dry ingredients in a bowl, mix well and add half of the flour ingredients to the butter/egg mixture. Mix. Add all of the wet ingredients (milk and Tito’s Handmade Vodka). Mix. Add all remaining dry flour ingredients. Mix well. Spoon into prepared pan. Bake at 325 degrees for 50 to 55 minutes, or until a toothpick inserted in the center of cake comes out clean. Cool for 10 minutes. Remove from pan; invert onto serving plate. Slice into 1 inch slices.

*Glaze: In a small bowl, mix sugar and Tito’s Handmade Vodka. Gradually add lemon juice until desired consistency; mix until smooth. Stir in lemon peel; drizzle over warm cake. Garnish with lemon slices or lemon peel if desired.