Rum Balls are kind of a traditional holiday treat, but this year I decided to make something with whiskey, Jameson’s to be precise. This is a Barfly exclusive recipe, taste-tested by the drunks and lushes of the North Bay Pool League. Remember kids, when cooking with booze it’s always a good idea to have a few shots of the booze both beforehand and while cooking to make sure that it hasn’t spoiled or otherwise been tainted in the process.

Jameson Irish Whiskey Balls

1 1/2 cup of finely crushed gingersnaps – use a blender or food processor (two things that don’t work are 1) placing the cookies in a bag and stomping on them like grapes and 2) using a hammer and a towel)

1 1/2 cup pecan halves

1/2 cup confectioner’s sugar (that’s powdered sugar, honkies)

2 tbsp light corn syrup

splash of vanilla

1/4-3/4 cup of Jameson’s Irish Whiskey

1. Pre-heat your oven to 450 degrees. Place your nuts on a piece of tin foil and bake them for about 4-6 minutes until they get that nice toasty smell. Remove from the oven, cool and then grind them up in blender or food processor. Place in a medium mixing bowl.
2. Finely crush your cookies (do not toss) and add to the bowl. Mix.
3. Throw in the sugar, corn syrup, vanilla and booze. Work it, baby, work it.
4. Chill. The dough, that is.
5. Form into little balls, roll in powdered sugar and place into super cute paper cups.

How freakin’ easy is that?