Gingerbread cookies

Active: 10 minutes; Total: 2 hours 10 minutes; Drinks: 10 to 11

Honey	255 grams
Maple syrup	2 tablespoons
Water	¼ cup
Ginger, peeled, chopped	3-inch piece
Scotch, blended	1 ½ ounces
Lemon juice, fresh	¾ ounce
Ice

1. Combine the honey, maple syrup, water, and ginger in a small saucepan over medium-high heat; cook until almost boiling. 
2. Remove the pan from heat, and let the flavors infuse for 2 hours. 
3. Strain the mixture through a fine-mesh strainer to remove the solids; makes 1 cup. 
4. Combine the scotch, ¾-ounce gingerbread syrup, lemon juice in a shaker filled with ice. 
5. Shake vigorously, and strain into a coupe or stemmed cocktail glass. 

Recipe mildly adapted from Shape magazine.

Butterscotch pot de crème

Butter, unsalted	4 tablespoons
Sugar, dark brown	2/3 cup
Cream, heavy	2 cups
Egg yolks	4 large
Scotch whisky	2 tablespoons
Water	2 cups

1. In a small saucepan, melt the butter over medium-high heat. 
2. Add the sugar and stir until it dissolves. 
3. Continue cooking, without stirring, for 3 to 4 minutes, until the mixture has thickened and turned dark golden brown. 
4. Slowly add the cream and stir until the mixture is well blended. 
5. In a large mixing bowl, whisk together the egg yolks and Scotch until blended. 
6. Slowly add the cream mixture, whisking until smooth. 
7. Strain the mixture into a large measuring cup, and then pour into six 4-ounce ramekins. 
8. Cover the ramekins tightly with aluminum foil. 
9. Pour the water into the pressure cooker, arrange the trivet and steamer basket in the bottom, and stack the ramekins in the basket. 
10. Lock the lid, and cook at high pressure for 10 minutes. 
11. Release the pressure naturally and remove the lid. 
12. Carefully remove the ramekins, remove the foil, and blot any accumulated moisture from the tops of the ramekins. 
13. Cool completely. 
14. Cover the pots de crème with plastic wrap, and refrigerate for at least 4 hours or up to 2 days. 

Recipe from The Easy Pressure Cooker Cookbook by Diane Phillips