Alcohol

"A more flavorful, slightly stronger version of an Aperol Spritz. Who could be mad at that?" —Alison Roman, senior associate food editor

Grilling fresh tomatoes concentrates their flavor, making them super delicious in this Bloody Mary mix.

Grilling the lemons brings out their aroma and natural sweetness. It also adds a roasty complexity to a super refreshing cocktail.

The Paloma—often made with store bought grapefruit soda—is Mexico'’s most popular cocktail. This fancified version uses grilled fresh grapefruit and grilled lime to give the drink a slightly smoky edge.

For a simplified version, skip the Fernet and increase the amaro to 1 3/4 ounces.

Bitter notes from grapefruit and ale balance the floral sweetness of the gin and liqueur—one sip and it will all make sense.

An herbaceous, refreshing—and alcoholic—take on Dr. Brown's Cel-Ray soda.

Jason Cobler, the lead bartender of Harvest in Louisville, Kentucky, shared this recipe with Epicurious. Inspired by the Mint Julep, this is a lighter cocktail that will get you going the day after the Kentucky Derby.

This fresh take on fruit salad combines spring's favorite sweet-and-sour duo, plus hazelnuts and mint to round things out.

Amaro and sweet vermouth are relatively low in alcohol, making for a quaffable, refreshing drink (go ahead, have two).

An incredibly simple cocktail that, odds are, you've never had before.

Cans of chipotle peppers in adobo sauce are available in the Mexican food section of most grocery stores. You'll need to puree some for this recipe.

Editor's Note: Use this stock to make Neven Maguire's Sweet Potato and Coconut Soup

Jack McGarry, the bar manager of the Dead Rabbit Grocery and Grog in Lower Manhattan, shared this recipe with Epicurious. The orgeat syrup gives this potent cocktail an unexpectedly creamy consistency, while the Scotch lends a hint of smokiness. For more on McGarry and his cocktail, see The Fighting Irish.

Region: Emilia-Romagna and popular throughout nothern Italy This cake, which looks like a bouquet of mimosa flowers, is eaten on March 8th in celebration of International Women's Day—Festa della Donna—a sort of BFF day celebrating womanhood and female friendships. The cake is made from two basic recipes: sponge cake and pastry cream. Each is worth learning, as with them you can make myriad classic Italian desserts. This lovely cake is better if eaten a day or two after its made. It keeps nicely for up to a week and freezes perfectly.

This variation on the Shamrock Shake is a boozy take on the classic St. Patrick's Day milkshake.