This flourless chocolate cake laced with one of Mike and Amy Mills’ favorite whiskeys is baked for a short time so it has a gooey consistency with a distinctly boozy whiff.
This simple vinegar-based cole slaw is our number one side dish. It’s a hallowed tradition on a barbecue sandwich—the tart, crunchy cabbage goes perfectly with the smoky flavor of the meat, and the vinegar helps cut through the pork fat.
This savory blend tastes great on hamburgers, steaks, brisket, and beef ribs.
You’ll come up with a dozen uses for this sweet and savory butter, spiked with a shot of your best bourbon.
Another idea for refreshing summer drinking coming your way!