Alcohol & Other Drinks

Egg whites are shaken into this gin-based sour, where they take on an airy, velvety texture.

These old-fashioned marshmallows look beautiful in apothecary jars. Find one at a flea market, Williams-Sonoma, or on etsy.com/>.

Red onions add sweetness and lend color to this chutney, but any onion will work.

Named for a region in Normandy known for its apples (and Calvados), this traditional recipe combines both in a rich, creamy sauce. Afraid to flambé? Buy a long-reach lighter at a hardware store.

Sparkling wine and Jamaican rum make for a compelling riff on the Negroni. Plus, it’s a quick finish once it’s batched.

For this ginger-spiked Prosecco number, you can make the ginger syrup a week ahead; then all you have to do is add the bubbly.

If you like, you can coat the pork with the coriander and chill it for an extra night before roasting for more flavor. It will also help the pork get a good sear.

Mix this New Orleans classic hours ahead of time, says Andrew Volk, of Maine's Portland Hunt & Alpine Club, and serving it is as simple as pouring a pitcher of lemonade.

It may look like a giant lunch-box treat, but an ultra-smooth ganache and a final flourish of crunchy sea salt make this one elegant cake.

FAIR. vodka is odorless and tasteless—but it's made from Fair Trade quinoa. The BA Foodist, Andrew Knowlton, reviews this feel-good mixer

Why we love the Champagne case that Dutch designer Piet Hein Eek designed for Ruinart

This complexly flavored pudding owes its smooth texture to a quick spin in the blender.

A twist on bananas Foster, this parfait is made with rye instead of rum and finished with caramelized-maple pecans. The parfaits can be made ahead and look great layered in freezer-proof rocks glasses or mason jars.

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.

Once relegated to old ladies and British aristocrats, Sherry is now the pour of the moment. Here's all you need to know.

This Gin and Tonic from FT33, Dallas, tastes like—and is perfect for—a garden party.

José Andrés's herbal take on the classic Gin and Tonic.

The Gin and Tonic is swinging again, thanks to new distillers who have made gin cool. And it doesn't get more classic than this recipe.

Use this seasoning on steak or ribs before grilling to add depth of flavor.

This steak pairs well with grilled corn or a crunchy salad.

Sloe gin, used in this drink from Josephine House, Austin, is a liqueur made by steeping sloe berries (sour wild plums) in gin with some sugar.

Good ginger beers are made with actual ginger and deliver a nose-tingling hit of spice along with bubbles. Look for Fever-Tree, Reed’s, or Fentimans brands.

This is one of those sleeper recipes that’s more complex-tasting than it sounds. Each element is supereasy to prepare and can be made days in advance, but the finished dessert is a stunner.

This cocktail from Ava Gene's, Portland, Oregon, uses fino Sherry, which tends to be light, yeasty, and dry.