Boozy food recipes for the ultimate brunch menu

Baileys French Toast

Bread, butter and Baileys: need we say more? The creamy and sweet flavors of Baileys take this classic French toast to a whole new level by serving the Irish cream in two ways – soaked into the bakery-style bread and dolloped on top with a homemade Irish whipped cream. Serve it with fresh fruit and a dusting of powdered sugar or an extra touch of indulgence.


The Recipe:
For the French Toast:
- Dollop Irish whipped cream*
- 2 ½ ounces Baileys Irish Cream
- 2 ½ ounces whipping cream
- ½ tsp. vanilla extract
- 2 eggs
- 2 slices of thick bakery-style bread
- 1 tbsp. butter
- Chocolate sauce
- Raspberries


For the Irish Whipped Cream*:
- ½ ounce Baileys Original Irish Cream
- 4 ounces whipping cream
- 2 tbsp. powdered sugar
For the Irish whipped cream: Whisk together ½ ounce Irish cream, 4 ounces whipping cream and powdered sugar. Chill until ready to garnish French toast.


For the French toast: In a deep plate, combine 2 ½ ounces of Baileys Original Irish Cream, 2 ½ ounces of whipping cream, vanilla extract and 2 eggs. Heat butter in a pan on medium heat. While that's heating up, dip the bread into the mixture. When butter is heated, place dipped bread into pan and fry until golden brown. Serve on a plate and top with Irish whipped cream, chocolate sauce and raspberries.

Watch how to make this recipe.

Bourbon Bacon

Don’t slap down a plate of boring pancakes on your brunch table this year! Instead, try a much lighter version that is spiked and spectacular. These delightful crêpes are crafted with an airy batter and finished with a luscious mixture of brown sugar, cinnamon and caramelized bananas flambéed with Keeper's Heart Irish + Bourbon Whiskey. The result is a decadent dessert, disguised as breakfast food. Don’t you love when that happens?


The Recipe:
- Crêpes*
- Topping**
- 1 cup all-purpose flour
- 1 ½ teaspoons baking powder
- 1 ¼ cups milk
- 4 tablespoons granulated sugar
- 3 large eggs
- ¾ teaspoon salt
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract


Topping**
- ½ cup unsalted butter
- ¾ cup brown sugar
- ½ teaspoon ground cinnamon
- 3 bananas, peeled and sliced
- 1/3 cup Keeper’s Heart Irish + Bourbon Whiskey


For the crêpes: In a bowl, whisk together flour, baking powder, milk, sugar, eggs, salt, melted butter and vanilla extract until slightly frothy. Heat a skillet over medium-low heat with a bit of butter or oil. Pour ½ cup batter into the pan and tilt and turn the pan so the batter spreads evenly over the bottom of skillet. Cook for 30-60 seconds and then gently flip and cook other side until golden. Repeat with remaining batter.


For the topping: In a large skillet over medium-high heat, add butter and let melt. Then add in brown sugar and cinnamon. Cook, stirring often, for about 5 minutes. Add bananas and cook for two minutes, flip, cook for another two minutes. Move skillet away from flame and pour in bourbon. Gently swirl in pan until flames die down, about 1 minute. Immediately serve over warm crêpes.

Margarita Cheesecake Mousse

Looking for a brunch treat with a little pizzazz? This boozy cheesecake mousse is a citrusy delight. With a crust made of crushed graham crackers, melted butter, and sugar and a creamy filling infused with Casa Del Sol Blanco, lime juice and zest - your taste buds will be begging for more. Add a touch of flair with a lime and sugar rim, and you'll have a deliciously impressive dish to serve to your guests.


The Recipe:
- Crust*
- Cheesecake mousse**
- Lime wedges
- ¼ cup granulated sugar
- Whipped cream
- Crushed graham crackers


Crust*
- 9 graham crackers, finely crushed
- 5 tablespoons melted butter
- 2 tablespoons granulated sugar


Cheesecake mousse**
- 2, 8-ounce cream cheese packages, softened
- 2 cups powdered sugar
- 3 tablespoons Cas Del Sol Blanco Tequila
- 1 lime, juiced and zested
- 1 teaspoon vanilla extract
- 1/3 teaspoon kosher salt
- 1 cup whipped cream


For the crust: In a medium bowl, combine crushed graham crackers, melted butter and sugar together. Stir to combine and set aside.


For the cheesecake mousse: In a large bowl, beat cream cheese and powdered sugar until smooth. Add tequila, lime juice and zest, vanilla extract, salt and beat until incorporated. Fold in whipped cream. Transfer cheesecake mousse to piping bag.


For the completed dessert: Run a lime wedge around 6 glasses and place sugar in a small plate. Dip rim of glasses into sugar to coat. Divide graham cracker mixture between glasses and lightly pack with spoon, then pipe cheesecake mousse over the crusts. Refrigerate until chilled, at least 1 hour and up to overnight. When ready to serve, top with whipped cream, crushed graham crackers and a lime wedge.

White Chocolate Mousse

If you're wanting a light and delicate dessert to round out your brunch menu, try this White Chocolate Mousse. The rich flavors of the white chocolate and heavy cream are lightened by the sweetness of the Michaels White Chocolate Irish Cream Liqueur and powdered sugar. It's a dessert that will leave your guests feeling satisfied but not overly full, and it pairs perfectly with a glass of Champagne or sparkling wine.


The Recipe:
- ½ cup white chocolate, chips or chunks
- 2 ounces Michaels White Chocolate Irish Cream Liqueur
- 8 ounces heavy cream
- ¼ cup powdered sugar


Place white chocolate chips and Irish cream into a heat proof bowl and melt in the microwave for 30 seconds. Remove from the microwave and stir. Repeat until thoroughly melted and set aside. Place heavy cream into a mixing bowl and whip at high speed for 1 minute. Scrape down sides and bottom, bring down speed to medium- high and continue mixing. While mixer is running, sprinkle in powdered sugar and mix for an additional 1 minute. Drop the speed down to medium-low. While mixer is running, drizzle in the white chocolate mixture and whip for 30 seconds.

Transfer mousse to small bowls and cover with plastic wrap. Allow to set up in the refrigerator for at least 20 minutes. Top with berries or your favorite toppings. Mousse can be refrigerated for up to 3-4 days.

Mango Pinot Gris Sorbet

ABC’s Mango Pinot Gris Sorbet is the perfect addition to your menu, and the best part is that you can make it ahead of time and freeze it until you're ready to serve. With a delicious blend of fresh or frozen mango, sugar, Kendall-Jackson Pinot Gris and a splash of lemon juice, this sorbet is a tangy and sweet delight that makes a great intermezzo.


The Recipe:
- 4 cups mango, fresh or frozen
- 1 cup sugar
- 1 cup Kendall-Jackson Vintner's Reserve Pinot Gris
- 2 teaspoon lemon juice, freshly squeezed


Prepare fresh mango or allow frozen mango to defrost for 30 minutes. In a blender, add mango, sugar, wine and lemon juice. Blend until you reach the consistency of a thick puree. Plug-in preferred ice cream maker and retrieve frozen basin from freezer. Turn on machine and add puree. Allow to churn for 30-40 minutes until thick, but not frozen. Pour into storage container and freeze for 3+ hours to harden before serving.

Rum Ham

A delicious ham is a popular main dish for many spring brunch menus, but we’re not sticking to your family’s traditional recipe – we're elevating it with an easy pineapple rum sauce. All you need is a few ingredients to add depth and rich flavor to your main course.


The Recipe:
- 1 large ham
- 2 cups brown sugar
- 1/3 cup kosher salt
- ¼ cup coarse black pepper
- 2 tablespoon butter
- ½ cup pineapple chunks
- ½ cup St. Augustine Distillery Pot Distilled Rum


Preheat the oven to 350 degrees Fahrenheit. Score the ham, only cutting the surface of the meat. Mix together brown sugar, salt, pepper and generously rub the ham until fully coated. Cook ham at 350 degrees Fahrenheit for 1 ½-2 hours or until ham reaches an internal temperature of 145 degrees Fahrenheit. Add the butter and pineapple to pan over medium heat and cook until the pineapple is caramelized. Turn heat to high, add rum and cook until the alcohol has burnt off. Remove ham from oven, slice and top with pineapple rum sauce.

Kim Crawford Floral Pops

If you're looking for a sweet treat that will steal the show, these floral pops are the way to go! These popsicles are not only a refreshing treat, but also a great way to add a floral aesthetic to your brunch. Made with Kim Crawford Sauvignon Blanc, edible flowers and a touch of simple syrup, these frozen beauties are a unique and tasty addition to your menu. Serve them as a dessert or apéritif; either way, they’re sure to be a hit!


The Recipe:
- 1, 750mL bottle Kim Crawford Sauvignon Blanc
- 1 ½ ounces simple syrup
- 25-30 edible flowers


In a pitcher or large bowl, add wine, simple syrup and edible flowers. Stir to combine and fill popsicle molds with mixture. Freeze for a minimum of 6 hours, or overnight. Serves 8-10.

Strawberry Coconut Rum Bites

Finally, for a playful and tropical treat, try serving up some Strawberry Coconut Rum Bites as your brunch finale or with a cheese plate. This easy recipe delivers a huge return on flavor, and all you have to do is soak strawberries in coconut rum and then lightly dust them with sugar. And don’t throw out that soaking rum! Use it to make a batch cocktail, like this Strawberry-Coconut Daiquiri.

The Recipe:
- 1 quart, fresh strawberries
- 10 ounces coconut rum
- 1 cup granulated sugar


Place strawberries, stem up, in a container and cover with rum. Refrigerate for at least 6 hours or up to overnight. When ready to serve, drain excess rum* and coat in sugar. Use excess rum mixture for a batch cocktail, below:

Batch Cocktail: Strawberry-Coconut Daiquiri
- Strawberry-coconut rum mixture*
- 2 ounces lime juice
- 2 ounces simple syrup
- 16 ounces water
- Lime wheel


Combine strawberry-coconut mixture, lime juice, simple syrup and water into a pitcher and stir. Refrigerate until ready to serve. When ready, pour over ice and garnish with a lime wheel.