Image by MrJoro.

In keeping with the “drunk food” theme of this week’s Carnival of the Recipes, this week’s CTS recipes will all include (or feature) alcohol – yum.

Chocolate Bourbon Pecan Pie

Ingredients:

• 1 pie crust, blind-baked and cooled
• 3 large eggs, lightly beaten
• 1 cup sugar
• 2 tablespoons melted butter
• 1 cup dark corn syrup
• 1/2 cup bourbon
• 2/3 cup mini semi-sweet chocolate chips
• 1 cup whole pecans
• Chocolate syrup for garnish

Preheat oven to 375 degrees. Whisk together eggs, sugar, butter, syrup, and bourbon. Stir in pecans and chips until ingredients are thoroughly distributed. Bake 40-45 minutes; rest for 1 hour before serving. Garnish with chocolate sauce.

Serves 6-8.

Image by PussNBoots

The three components of this dish, cherry, lime, and bourbon, complement each other so well that I’m surprised this drink isn’t a standard summertime picnic fare. To add some sparkle to your drink, substitute sparkling water for plain. On hot August evenings, add extra ice and run it through a blender for a frozen treat.

Cherry-Bourbon Limeade

Ingredients:

• 1 1/2 cups freshly squeeze lime juice
• 1 cup simple syrup
• 4 cups ice water
• 2 cups fresh or frozen cherries, pitted and halved
• 1/3 cup sugar
• 2 cups bourbon

In a small bowl, toss cherries and sugar. Set aside to macerate at room temperature for 1 hour.

In a tall pitcher, stir lime juice, syrup, bourbon, and water. Add cherries with their juices and mix well. Serve immediately in tall glasses or champagne flutes.

Serves 6-8.