What's a good recipe for using unusual liqueurs or cocktail ingredients?

Answer 1

Just chuck anything over some sponge cakes and make a decent trifle

Answer 2

Have you thought of making Liqueur Coffees:

1). Make strong, good quality, "real" coffee and put into coffee cups or heat resistant glasses.
2). Sweeten with sugar (this is important to provide a strong enough specific gravity to support the final ingredient).
3). Pour in a measure of your favourite liqueur (mine include Cointreau and Drambuie).
4). Carefully pour single cream over a teaspoon onto the surface of the coffee.
Serve immediately.

Try the following link for some other interesting ideas and recipes:
http://www.recipezaar.com/recipes.php?q=coffee+liqueur

Answer 3

tipsy fruit sauce

1 10 ounce pacakage of frozen berries or peaches ( defrosted)
2 teaspoons liqueur

put berries and there juices in 1 quart bowl microwave 1 minute and 30 seconds on high until berries are warm strin in liqueur serve warm over ice cream cake or sherbert

Answer 4

any cold desert, with a dry sponge, to asorb the liquid, and not loose the alcoholic content..

With a layered sponge, you can recreate the more creamy cocktails, Brandy Alexandria is particulary pleasent in a gataux, with the brandy in the cream, and the Creme d Cacao in the sponge, and the nutmeg on the top.

Fresh ice cream mint Julip, (ourbon flavoured ice cream with mint, dusted with sugar is great....

Margarita jelly is a must, put the tequila in the fruit over night, the tripple seck in the sponge fingers, and use a lime flavoured jelly.

You could make a sundae in the form of a long island iced tea. with the Tequila at the botom, in a lemon sorbet, The Vodka in a lemon sorbet, the light rum in a ice cream and the gin in a vanilia ice cream, with a dash of coca cola added just before serving, to make it bubble.

A Pina Colada desert is amazing in summer, the chinese do a great jelly - made from coconut, which you cut into wedge shaped pieces, thius is mixed with pineapple chunks, hand cut, so they are larger than the tined variety, and glazed on a (barbeque) fire, so they are warm, and serveed on a bed of jelly, with a good strong rum ice cream melted over it.

main course, Vodka, the chili variety is supoerb if mixed with tomatoes into a pasta sauce with olives.

Mashed potatoes with a wee drop of baileys irish cream in them will stun your fellow diners. Or hwolegrain mustard seeds and Tokay (or Sherry).

Oven roasted vegtables (in butter), with a splash of rum and brown sugar over them, makes a fine glaze - workes better on root vegtables however.

Answer 5

I marinaid a haunch of venison in port for 24 hours and it is amazing....