Bourbon

Step one: Buy tamarind concentrate. Step two: Make this spin on a classic whiskey sour.

This chocolate-pumpkin mashup is surprising, yet delicious. It’s so good in fact, that you don’t even have to brûlée the top—though that helps give it its showstopper effect.

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

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 wine-spiked whiskey sour is our pick for comeback cocktail of the year.

This ice cream is delicious with pecan pie.

This tart is a tradition-forming mix of caramel, crunchy pecans, and melted chocolate. Be sure to let it rest for 30 minutes before serving.

This sweet potato recipe is glazed with bourbon and maple syrup.

This ice cream pairs brilliantly with about any fall-flavored pie you can imagine (apple! pecan! pumpkin!), but it's just as good served on its own.

This high-end take on the bake-sale favorite ditches dated maraschino cherries, swaps canned pineapple for fresh, and adds cardamom and bourbon to bring out the flavor of the caramel.

But hey, when it comes to America's liquid gift to the world, what *isn't* important?

No one will fault you for seasoning brisket with salt and pepper, braising it in beer, and calling it a day. But follow chef Lee's method—which calls for a bath of stout, bourbon, and soy sauce; a glaze made with peach jam; and a side of easy homemade pickles if you'd like—and you're on the path to savory-and-sweet nirvana.