Drinks

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

If you’re feeling really decadent and fancy (as you should), add a splash of half-and-half or heavy cream just before serving.

This power-breakfast smoothie will be extra smooth if you soak the nuts and oats in water overnight; drain before proceeding.

The liquid is really up to you. Nut milks add body and protein, but if you prefer something sweeter, try juice. Less heavy? Go with coconut water.

A pinch of salt makes everything taste better, including savory smoothies.

Sub spinach for kale if you like.

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

Two types of rum double the fun in this citrusy punch. If you can’t find kumquats, add another orange.

“Without the oleo-saccharum, the punch would be flat,” Jack McGarry, one of the owners of the Dead Rabbit in NYC, insists. “It’s vital.”

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

As bananas turn the corner from ripe to too-ripe, peel them and pop them in the freezer so you can make this anytime (you won’t need as much ice if using frozen bananas).

Mint, ginger, fennel, and cayenne are known for their digestive properties. Turn this into a spritzer by using club soda instead of water.

If you can remove the lemon peel in one unbroken spiral strip, it will look great in the bowl.

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

If you’re in a hurry, you can use very strong coffee instead of the espresso, and warmed half and half or cream instead of the steamed milk.

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

We’re partial to the grenadine from Jack Rudy Cocktail Co.

Ron Zacapa Centenario is a dark rum produced in Guatemala and adds warm, sweet, and smoky flavors to any cocktail.

Of this take on a martini, James Bond quipped, “I never have more than one drink before dinner. But I do like that one to be large and very strong and very cold and very well-made.” What he said.

When in doubt, add soda. The resulting highball (about 2 oz. of any booze filled to the top with soda) is refreshing—and impossible to mess up.

It just may be the perfect cocktail—especially when you can make it (and serve it) in bulk. 

Turn this iced tea into a cocktail with a little gin.

This riff off the classic sazerac features wine instead of rye whiskey.

The strawberry syrup is perfect for topping ice cream and yogurt or mixing into butter for spreading onto biscuits, pancakes, and French toast.