Father’s Day Feast, Spiked with Liquor and Love
Dad’s been drinking all afternoon! And so have you. But that’s okay because it’s his special day, and each of these great Father’s Day recipes uses some kind of alcohol, not, as it turns out, to convert the backyard into the conference room at Sterling Cooper Draper Pryce but to add flavor to wonderful dishes like grilled beer can chicken; steak, with either an Irish whisky or a red wine sauce; rum-glazed ribs; and fresh salmon with vodka.
To kick off the Mad Men “booze blast,” we decided to make mint juleps, which sound so “dad,” so “we’ve just landed the Maker’s Mark account.” Don’t fret about the use of deep dark bourbon: These juleps are made light and summery with fruit juice, mint, and plenty of crushed ice.
We end the festivities with a bourbon peach cobbler. Top it off with vanilla bean ice cream and watch everybody pass out—um, from eating too much, that is. (If the cobbler’s too heavy, go for these gin-soaked ice pops instead.)
Father’s Day comes only once a year. So get in the spirit of with some recipes with spirits, good enough for Don Draper but just fine for Sister Sally and the kids, too. (Actually, hold the mint julep for them and remember that alcohol doesn’t completely cook out of dishes, at least not right away.) Cheers!
Orange juice and fresh mint, plus plenty of crushed ice, turn wintry bourbon into a summer cooler.
Often known as Steak Diane, this dish was a staple of “fancy” French restaurants of yore.
Save some red Burgundy for this great recipe, but don’t worry—just a quarter of a cup.
Rub these ribs with chile-mango sauce and turn Father’s Day into a Caribbean feast.
Adding a can a beer to the marinade really brings the flavor alive for a grilled chicken you’ll really remember.
We always think of vodka sauce with pasta, especially penne, but it goes great with fresh pan-seared salmon.
As much fun to eat as they are to make—and there’s something about that gin that feels so naughty.
Celebrate Father’s Day with great grilled pork recipes!