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The Drizly recipe round up: Brunch


  • Irresistibly creamy Irish toast


    What’s Irish toast, you ask? It’s French toast, but with Baileys instead of maple syrup. Advantage Ireland.


    ¾ cup Baileys Original Irish Cream

    1 cup sliced strawberries

    1 cup raspberries

    ½ cup blueberries

    ¼ cup sugar

    1 ¼ cup whipping cream

    2 tbsp powdered sugar

    4 eggs

    1 tsp vanilla extract

    ¼ tsp ground cinnamon

    Pinch salt

    8 thick slices French bread

    ¼ cup butter

    For fruit topping:

    Toss together strawberries, raspberries, blueberries and 2 tbsp sugar, and set aside.

    For Baileys whipped cream:

    Using an electric mixer, beat ¾ cup of whipping cream with powdered sugar until stiff peaks form. Stir in 2 tbsp Baileys Original Irish Cream and set aside.

    For the Irish toast:

    In a shallow bowl, whisk together the remaining sugar, remaining whipping cream, remaining Baileys Original Irish Cream, eggs, vanilla  and cinnamon until blended.  Melt 2 tbsp butter in a large nonstick skillet over medium heat. In batches, dip the bread slices in the egg mixture and add to the skillet. Cook for 2 to 3 minutes per side, or until golden brown, adding remaining butter as necessary. 

    Serve each Irish Toast slice with the fruit topping and a dollop of Baileys whipped cream.

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  • Crown whisky steak and eggs

    This dish contains four of the best things ever created–Crown Royal, soy sauce, garlic and brown sugar – in just the marinade. So yeah, you could say it’s tasty. 


    Serves 4

    ¼ cup Crown Royal Deluxe Whisky

    ¼ cup soy sauce

    2 tbsp canola oil

    3 cloves garlic, minced

    1 tbsp brown sugar

    4 sirloin steaks, 6 to 8 oz each, about 

    ½ inch thick

    ¼ cup butter

    4 eggs, fried

    2 tbsp finely chopped fresh chives

    To make:

    Combine whisky, soy sauce, oil, garlic and brown sugar. Put the steaks in the marinade and refrigerate between 1 and 12 hours. Preheat oven to 425 ̊F. Remove steaks from the marinade (but keep the marinade). Melt the butter in a large skillet over medium high heat and sear steaks for 1 to 2 minutes per side or until browned. Pour the butter on top of the steaks and transfer to the oven. Bake for 3 to 5 minutes for medium-rare. Remove steaks from the pan and let rest for 10 minutes. Bring reserved marinade to a boil in the pan and cook for 2 to 3 minutes until it thickens. Serve steak with marinade sauce and top with a fried egg. Garnish with chives.

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  • Rum Caramel Rolls

    Rum. Caramel. Rolls. Just gonna leave it there.


    Serves 4

    ½ cup Zacapa 23 Rum

    ¼ cup butter

    ½ cup brown sugar

    2 tbsp corn syrup

    ½ cup pecans

    Sticky Buns

    16 oz prepared pizza dough

    cup butter, softened

    cup brown sugar

    ½ tsp ground cinnamon

    ½ cup pecans

    For the rum caramel: 

    Melt butter in a small saucepan over medium heat. 

    Stir in the rum, brown sugar and corn syrup and bring to a boil. 

    Cook for 3 to 5 minutes, or until sugar dissolves and sauce thickens. 

    Pour into a 9 inch square baking pan, sprinkle pecans on top and cool completely.

    For the sticky buns: 

    Preheat the oven to 375 ̊F. 

    On a lightly floured work surface, roll out the dough into an 11by15 inch rectangle, about ¼ inch thick. 

    Spread butter over the dough. 

    Sprinkle brown sugar, cinnamon and pecans over the top. 

    Starting from the long end, roll the dough tightly into a log. Pinch the ends to 

    seal the seams. 

    Cut into 12 slices. 

    Space the buns evenly in the 9 inch caramel lined pan. 

    Cover with plastic wrap and let stand for 10 to 15 minutes, or until it has risen. 

    Bake for 20 to 30 minutes, or until golden brown and bubbling. 

    Cool for 5 minutes and invert onto a serving plate. 

    Serve warm. 

    If you’re not a nut person, you can substitute raisins for the pecans.

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  • Ketel One Bloody Mary

    Is it really brunch without a Bloody Mary? 


    Serves 1 

    1½ oz Ketel One® Vodka 

    3 oz Ketel One Bloody Mary Base 

    1L tomato juice 

    4 oz lemon juice 

    4 tsp salt 

    1 tsp black pepper

    1 tsp smoked paprika 

    5 tbsp  horseradish 

    3 dashes Worcestershire sauce 

    7-10 dashes hot sauce 

    To make:

    In a pitcher, combine all of the ingredients for the Ketel One Bloody Mary Base and stir until it’s mixed well. Combine the Bloody Mary Base, vodka (along with a jigger to measure) and whatever garnishes you want. We like celery, pickle spears, bacon, cheese cubes and pepperoncini. You could even add cooked shrimp or steak kebabs! Leave out extra hot sauces and spices for guests to truly make it their own.

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Baileys Original Irish Cream Liqueur

Baileys Original Irish Cream Liqueur

Crown Royal Fine Deluxe Blended Canadian Whisky

Crown Royal Fine Deluxe Blended Canadian Whisky

Zacapa No. 23 Rum

Zacapa No. 23 Rum

Ketel One Vodka

Ketel One Vodka