Alcohol

New to kombucha? This cocktail is perfect for a test drive, because you’ll get a taste of “original” (unflavored) kombucha.

This cocktail recipe inspired by Black Friday madness would also be tasty with regular dark rum and ginger ale, but we like the kick you get from using the spicier versions of each.

The best way to tackle this duck recipe is to braise the legs and make the relish in advance, then cook the breasts and crisp the legs on party night.

Mint julep + bubbly? This cocktail recipe combines the two delicious classics and is the ultimate way to celebrate.

This is one of the strongest, yet tastiest, cocktails we’ve ever created using ingredients inspired by swing states—just in time to help get you through the election.

Like your desserts extra-salted? Just keep adding more and tasting the butterscotch until you reach your personal sweet-salty threshold.

The only way to perfect cantaloupe jelly? Just add sparkling wine!

Choose a full-flavored, full-bodied, dark-colored rosé for freezing. You want something that can hold its own.

This beautiful, bubbly summertime drink is fancy enough to enjoy on your yacht… or inner tube!

Strong, shaken, and sooooo easy to drink.

There’s a simple structure behind all sours, a family of citrus-based cocktails.

Any dark caramel-flavored liquor will work with this; it’s particularly good with rye whiskey or rum.

This may just be the cocktail to end all Manischewitz jokes. You decide.

If you’re nervous about igniting the whiskey (honestly, who wouldn’t be), or you have an electric stove, simply let the spirit reduce in the pan. The flavor will be the same. On the other hand, if you’re into kitchen pyrotechnics, just do that step carefully and with the pan extended as far from your body as possible. This was created in partnership with Chef Watson.

Instead of lemon juice, you can use fresh grapefruit or orange juice; bourbon is a great sub for rye.

Inspired by the quintessential version served at Curra’s Grill in Austin. Trust us, it’s good!

This recipe would also work with small cipolline onions or larger torpedo-shaped shallots.

This potent New Orleans nightcap is as much about the aromatic absinthe rinse as it is the Cognac and rye.