Cocktail

Brunch isn't really brunch without sparkling cocktails. This is an almond-flavored take on the classic.

My favorite recipe for the Bloody emerges from years of experimentation. Think Jonas Salk behind a bar. What I have come up with in my lab is:

These warm little drinks are delicious — you may want to make a double batch.

Why this once popular drink has faded into obscurity is a mystery to us. It's relatively light but packed with flavor, and it deserves to reclaim its place in the punchtheon.

This chai is a knockout on its own, but gin adds subtle flavors that complement the chai's complexity. (Needless to say, since Kashmir is predominantly Muslim, alcohol would not be added there.) Nuts in a cocktail seemed a little odd at first, and it's fine to strain them out before serving, but most of us found them addictive.

An autumnal, herbaceous twist on the Martini.

A seasonal Manhattan.

A spicy spin on the Cosmo.

Blood orange pulp and a dash of bitters update the classic Champagne-gin cocktail. Make the base for the drink one day ahead if you like.

The wine and OJ supply antioxidants. (Amounts for a pitcher, about 20 drinks for 8 guests, are in parentheses.)

This drink was featured as a Cocktail of the Month. Click here to learn more about the Ti Punch.

Somebody had the bright idea to make a tequila Sidecar, using lime juice instead of the lemon and a glass rimmed with salt instead of sugar (tequila popularly being administered with a lick of salt and a slice of lime). The first notice of this practice comes in 1937, from London of all places, where the bartenders at the Café Royal somehow got their hands on a bottle of tequila and did some experimenting. But they called their version the Picador, not the Margarita, and didn't use the salt rim. It's entirely possible that the Margarita was born — in Texas, California, or Mexico — without prior knowledge of the Picador.

In honor of the late Peggy Lee, we adapted the classic Peggy cocktail, dubbing it Fever, as a touch of Dubonnet gives this drink the faintest pink blush.

This super-easy and refreshing dessert is part Kir Royale, part peach parfait. For a very cool treat, layer the fruit and ice cream in frosty collins or pilsner glasses straight from the freezer. Serve with iced-tea spoons.

Strawberries and kiwi wedges are threaded onto lemongrass skewers for a fun garnish. To make the skewers, cut a four-inch piece from the tough end of a lemongrass stalk, then peel away the outer layers until only a 1/4-inch-diameter skewer remains. (Look for lemongrass in the produce section of some supermarkets and at Asian markets.)

This recipe combines the cool taste of cucumber with the flavors of a Bloody Mary. You'll have to prepare 2 batches for 12 drinks. If you have a small blender, you may have to make smaller batches.