Alcohol

"We age drinks that have a wine component, such as vermouth or Sherry, because the wine will oxidize a little bit. That brings out a lot of nutty, grassy, earthy flavors." —Jeffrey Morgenthaler; Clyde Common, Portland, OR

This stew uses bottled clam juice, a smart shortcut to a robust broth.

"Using kombucha for tartness in this drink offers a flavor profile that we know and love in highballs like a Tom Collins, but with a different perspective." —Eamon Rockey; Aska, Brooklyn

A little white wine and lots of fresh herbs put a refined spin on this classic that tastes just as good the next day.

This lightly spiced sangria is packed with green apple and citrus flavor.

If juicing sounds too healthy for you, may we suggest adding booze? The beets turn the vodka a fantastic shade of pink, and ginger adds a flavorful kick.

The tequila sunrise and the margarita come together in this frozen drink recipe that's bursting with citrus notes and a refreshing tang.

Bartender's Notes: As you read through this recipe, you'll notice that it mirrors pretty classic margarita proportions … with the addition of orange bitters. Bitters work their magic here, as they do in many drinks, by adding depth, complexity and balance to otherwise pretty simple ingredients. And when you're mixing a drink with mezcal, that depth, complexity and balance are the hardest parts to achieve.

Guinness is considered by its many aficionados to be extremely creamy, but when you add it to Champagne or prosecco, its fruitiness emerges as well. The proportions are roughly two parts bubbly to one part Guinness, but you can mix it to taste. It's a bit of a novelty drink, but, like Irish Coffee, it's found all over Ireland. Black Velvet is a terrific party drink. It's Irish, you can mix it to order as guests arrive, it's delicious—and it stretches your Champagne farther!

Sugary mixes turn classic margs into calorie bombs. Limeade gives this boozy bev some sweetness without the sugar overload.

The lamb roasts on a bed of thyme to infuse the meat.

"Spirits are delicious when infused with fresh fruit. Vodka is like a blank canvas—it will take on the flavor of whatever you add to it." —Mary-Frances Heck, test kitchen director

This lightly sweetened, crepe-like dessert is a great way to end any meal, be it breakfast, lunch, or dinner. It's delicious with crème fraîche or vanilla ice cream.

Short ribs, aromatic vegetables and herbs braise in wine-infused sauce until the meat nearly falls off the bone, and is served with a smashing combination of mixed fall vegetables.

When you’re feeding a crowd, this is your go-to recipe...a pre-cooked spiral ham with a make-ahead sweet and savory glaze. Delish!

Easy Marzipan, in some form or another, has been in existence for almost a thousand years—likely even longer. Its history is long and convoluted, but in One Thousand and One Nights there is mention of almond paste eaten as a treat, and by the 15th century it was widely documented as a popular indulgence. In fact, according to our hero, food science savant Harold McGee, Leo da Vinci even got into the marzipan-sculpting game (and lamented the philistines who unhesitatingly devoured his little works of art). These days it's mostly associated with rock-hard models of fruit, but if you've ever tried those and aren't a fan, we urge you to make a batch of your own. Fresh marzipan has a lovely delicate flavor and light texture, and is wonderful dipped in dark chocolate. Of course, if you want to get all arts-n-craftsy on what is basically delicious modeling clay, be our guest. (Leo would approve.)

WHAT: White wine infused with cardamom and star anise, as well as the more traditional triumvirate of cinnamon, ginger, and cloves, and amped up with pear brandy.
HOW: A slice of Asian pear is added to each drink as a garnish—the pear softens slightly as it absorbs the warm booze and makes for a yummy treat once you've sipped the last of the wine.
WHY WE LOVE IT: Like a delicate warm sangria, this drink is the perfect accompaniment to a cozy evening indoors.

Southerners are especially clever about using up breads, raisins, and other dried fruits going stale. This frugal bread pudding—elegant enough for a party—is a case in point. The bread to use is firm-textured white bread (a.k.a. farm-style bread). I think raisin bread would be equally delicious though I've never tried it. And if I do, I'll omit the raisins or use half the amount called for. Tip: Only top-quality bourbon or sour mash whiskey will do for the sauce. Cheap brands lack flavor.