Alcohol

Gin and Champagne make a bubbly wonderful duo, which is why this classic cocktail is always a good idea.

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

Looks like a perfectly innocent bowl of apricot jam, burns like a bright and fruity pepper jelly.

We will avoid all Sex and the City references here, but the fact remains: This cocktail is a modern classic for a reason.

Drink pink!

These mussels get their depth of flavor from store-bought pesto—a great convenience product available at most grocery stores.

De Laurentiis uses Peroni, an Italian beer, for this 20-minute dish, but any light-bodied lager will work and make a perfect drink pairing as well.

Welcome spring with this refreshing spritz. Because as the temperature rises, our cocktails get lighter.

This is the drink that I am most proud of because it was the first drink I made that broke the general rule of using spirit, sugar, and citrus. I knew I wanted St-Germain to be the first foam I ever made and the great bartender Vincenzo Marianella instructed me on how to create it. And what is great about using an aged balsamic vinegar is that it carries both the citrus and sweet components needed for the cocktail.

If you pour the bubbly too quickly, the drink will foam up and over the edge of the glass.

The double-shake method is key to this cocktail’s texture. The first round is to break up the egg white; the second is to chill and froth the drink.

Sweet and a bit salty, with a hint of spice: this is completely divine on hot buttered toast at any time of the day.

Prosecco and jelly: two of my favourite things. And when combined with raspberries, they make a wickedly celebratory concoction. The reason for putting this in the freezer for the first half an hour is to help set the prosecco bubbles in the jelly. It also works very well with cava.

Satisfying enough for winter and light enough for spring, this Spanish-inspired braise is packed with chorizo, chickpeas, and an invigorating splash of Sherry vinegar.