Baking with Liquor and Liqueurs

Get into the spirit(s) and treat your bar cart like your baking pantry. Adding alcohol to your cakes, breads, and pies unlock a whole new dimension of flavor within your baking.  

Aside from making a round of Old-Fashioneds, you could put that bottle of bourbon to use in blondies, pound cake glaze, or maple doughnuts. A generous pour of Irish Cream liqueur is the star of this chocolate-glazed no-bake cheesecake, while White Russian-inspired cake doubles down on coffee liqueur in the soak and frosting.  

Alternatively, to mimic the warm, toasty depth of alcohol without the booze, look to this vanilla extract from the Bourbon Islands of Madagascar as an excellent substitute.  

Cheers!