Alcohol

Whenever the weather begins to get cold, I begin to fantasize about that perfect bowl of French onion soup. The top is golden and crisp, the cheese has blistered and fallen and is completely melted, and gooey bits are stuck to the outer sides of the bowl. When I cut through the cheese, the bread is slightly crisp, but mushy at the same time. I fill my spoon with the rich, full broth crammed with soft, sweet, smoky onions. Here's my fantasy in a bowl.

The three main elements in this recipe make an unbeatable combination. The soft, sweet taste of the lamb coupled with full green flavor of the spinach and the nutty, full-bodied taste of the lentils makes every bite a gastronomic pleasure. These lentils are one of my favorites. I've interpreted a recipe from the masterful chef Judy Rodgers of San Francisco's Zuni Café.

Eben Freeman, bartender of Tailor restaurant in New York City, created this Champagne cocktail. As you add the sparkling wine, note how the drink changes color from green to pink. Freeman uses frozen cherries to make a cherry purée, but you can also use all-fruit spread.

This version of a classic South American cocktail was created by Eben Freeman, bartender of Tailor restaurant in New York City.

Eben Freeman, bartender of Tailor restaurant in New York City, developed this version of a classic cocktail that mixes whiskey, vermouth, brandy, and orange juice. Instead of cherry brandy, Freeman generally uses beer: either Echt Kriekenbier from Brouwerij Verhaeghe or Quelque Chose from Unibrew. And instead of regular orange juice, Freeman creates his own orange foam, which gives it a unique texture. Note: Freeman's ingredients are not commonly found in supermarkets. We have provided an online source, below.

Eben Freeman, bartender of Tailor restaurant in New York City, developed this adaptation of a classic tequila-based cocktail. Freeman uses a reposado tequila because it has more body and adds less of a vegetal flavor than a blanco would.

Eben Freeman, bartender of Tailor restaurant in New York City, developed this bitter, Cognac-based cocktail, which makes for a great after-dinner drink.

This classic cocktail is said to be the predecessor of the Martini. Bartender Eben Freeman developed this version at Tailor restaurant in New York City.

These individual vanilla soufflés include a surprise layer in the middle: almond cookies soaked in an orange liqueur syrup.
The soufflés are thickened with a cooked mixture of butter, flour, and milk called a panade, which adds body and richness. Egg yolks are whisked into the panade to form the soufflé base, and then beaten egg whites are folded in to create the soufflé batter.

An impressively elegant dinner for two that comes together in about half an hour. Serve with buttery Yukon Gold mashed potatoes.

Along with the Seared Kobe Beef on Mini Yorkshire Pudding and the Truffled Gruyère Fondue, this item has never left the lounge menu. I remember briefly intimating to a customer that I might be replacing the grilled cheese, and I was practically accosted! Because this snack is only available in the lounge and at the dining bar, people will go to sneaky lengths to order it. There have been guests who have left the table, walked to the lounge, ordered a sandwich, eaten it—and then returned to the table as if nothing had happened! Like a cheesesteak to a Philadelphian, grilled cheese and short rib sandwiches are my comfort food for late-night lounging. And I can't get enough of the slow-cooked short rib. There are myriad uses for it, from picking and shredding it into a hash with roasted potatoes, garlic, and herbs to a hearty breakfast with poached or fried eggs and toast. Slice it and serve it with mashed potatoes. It may be a little time-consuming to braise anything, especially without a slow cooker, but it's a dish that everyone should try at least once.

Chopped ginger and chile-infused vodka add a spicy bite to this flavor-packed cocktail.

Brie is even more indulgent when warm and covered with mushrooms. Serve this appetizer on a cold evening with a big red wine.

Bananas Foster—the New Orleans favorite—in bread-pudding form. The caramel sauce is especially rich and flavorful, thanks to a splash of dark rum.

The classic Kentucky cocktail is the inspiration for this light and lovely dish—which has just a hint of bourbon.

Nutty Gruyère is de rigueur for a classic Swiss fondue. Hard apple cider, cider vinegar, and Calvados (apple brandy) give this great version added interest. Kielbasa, apples, and bread are served alongside for dipping— but potatoes are also good. Just steam some new potatoes or fingerlings until cooked but not falling apart, and cut them into wedges. Also, any sausage—not just kielbasa—will do. We like andouille or chicken and apple sausage, too.

Rutabaga adds an appealing, slightly sweet flavor to the potatoes.

This Italian spin on the Mimosa gets its unique flavor from Aperol, a bright-orange Italian liqueur made from bitter oranges, rhubarb, and herbs. It’s similar to Campari, but less bitter and more floral. In Italy, Aperol is served on the rocks mixed with Prosecco and a splash of club soda. In this recipe, the club soda has been replaced with a little fresh orange juice.