Alcohol

Raki, the Turkish national spirit, gives the grilled sea bass a faint anise aroma. Arak, ouzo, and even Pernod can be used instead. Other fish such as bream, turbot, and red mullet can be prepared in the same way.

This simple preparation for fresh strawberries has long been a favorite of mine. The almond flavor of amaretto melds perfectly with the sweetness and aroma of lush, ripe strawberries.

The word borracho was a nineteenth-century north-of-the-border term for a drunkard, and so the name of this recipe literally means “drunken pinto beans.” Simmering the pintos in beer and fresh cilantro gives them a unique flavor.

This drink is a twist on the dirty martini using black olives instead of green. James Bond mastered the mystique of the martini—it is the ultimate sexy drink. The icy vodka, the dryness of the vermouth, and the salty olives make the ultimate ménage à trois.

The red wine caramel adds a sexy complexity to this classic French staple and the fresh thyme gives it a sweet, earthy depth.

An elegant and easy dessert that you can bang out in under an hour.

This orange, peach, cranberry, and lime drink makes the ultimate “fruit cocktail.”

You can also make these in a pitcher and serve them as the evening’s party drink. They have the perfect balance of tart and sweet. Great in the summer.

You can’t argue with tradition, but you can update it. The cocktail sauce is also great with cold poached shrimp.

Classic, old-school New Orleans flavor, slightly updated. Because of the expense of the oysters, these are better for smaller crowds, 10 to 12 people max.