Bourbon

Virtue Feed & Grain in Alexandria, VA, serves this take on an Old Fashioned, just one of their signature "hoptails."

This hot toddy recipe comes from Matt Tanner at Houston's Anvil Bar & Refuge, whose addition of house-made apple-infused bourbon is a spirited stroke of genius.

What makes this recipe special is its lightness: twice as much milk as cream, and the white of the egg whipped stiff and folded into the mix, so it was almost like clouds on top of the eggnog.

Wassail is a deeply rooted tradition in the Midwest and a popular regional staple throughout the cold-weather season. Every winter as the holidays approach, many Wisconsinites still take part in the age-old "wassailing of apple trees," a ritual dating back to the fifteenth century that involves sprinkling wassail on apple trees to ensure a strong, healthy harvest and to keep the trees safe from evil spirits. Wassail always blends apples and winter holiday spices, but the sweeteners and spirits often change from recipe to recipe. This version comes from the Rittenhouse Inn in Bayfield, an area that leads apple production in Wisconsin. The cranberry juice is a perfectly tart counterpart to the sweetness of the apple cider and brown sugar, and the bourbon lends a full, rich quality, and the ginger, pepper, and spices offer a final kick of flavor.

Editor's note: This recipe appears as part of our editors' Christmas Cookie Swap, 10 beloved holiday recipes from the editors of Epicurious and Gourmet Live. These bite-sized cookie balls are made of all the best things: ground vanilla wafers, ground pecans, confectioner's sugar, white Karo syrup, and good bourbon whiskey.

This fantastic dessert is perfect for the cool months of late fall and winter. Cubes of tender pumpkin bread are baked in a rich custard laced with bourbon and maple syrup. Crisp apple cider is the base of a buttery caramel sauce spiced with fresh ginger, cinnamon, nutmeg, and star anise. Forget about serving the same-old pumpkin pie at Thanksgiving and put this out instead for a new twist on two old classics. The recipe includes directions for making your own pumpkin bread to use in the pudding, but you can of course also use a loaf of pumpkin bread from your favorite bakery. Brioche or cinnamon-raisin bread would also work perfectly.

For all the robustness of the ingredients of this dish, the end result is notably delicate. One might ask, "Oh, but won't the bracing scent of pine make the dish taste of Christmas fir or, worse, freshly waxed parlor?" It will not. The smoked needles impart a light, balsamic flavor akin to rosemary (indeed one might substitute a bundle of that herb in this recipe), and the light glaze allows the pine flavor to shine through. The overall effect proves an excellent complement to the moist, flaky fish this cooking technique yields. Should one desire a more intensely flavored glaze, one might make a bit extra to brush over the fish before serving.

For this patriotic-themed cooler, Cabell Tomlinson combines two summer favorites: sweet iced tea and sangria. "I started thinking about the Fourth of July," she explains. "I had the red from the rosé and the blue from the blueberries. I still needed the white, but I decided to go with that oh-so-American spirit, bourbon." She uses orange pekoe for the tea and suggests a fruity rosé like a Spanish Rioja.

Damon Boelte was aiming for something simple and accessible when he concocted this extremely refreshing, very British cooler. "Like a traditional Pimm's Cup, this recipe works well with other spirits, including bourbon, rum, and tequila," he says. "You have my permission to experiment." St-Germain liqueur, made from Alpine elderflowers, brings a floral note.

Vanilla is the classic ice cream partner for these boozy cherries, but try them with chocolate for a homemade version of Cherry Garcia.

This triple threat dessert offers three distinct textures and flavors: A nutty, crumbly crust is filled with a dark chocolate pudding enriched with bittersweet chocolate, cocoa, and chocolate stout, then topped with a billowy bourbon whipped cream. For more seasonal recipes, download the free Gourmet Live app and stay tuned to the Gourmet Live blog for the latest updates.

My most coveted pie is of the apple variety. To me, nothing says an afternoon out by the grill than having an apple pie to finish off the experience. What sets this pie apart from your normal apple pie is that I use a whopping thirteen apples that I slowly cook down with Vietnamese cinnamon and brown sugar, creating a collection of flavors so distinctively comforting, you'll never search for another apple pie recipe. Use Maker's Mark bourbon as it is currently the only gluten-free bourbon available.

Another delicious thing about this addictive dessert? The fritters can be fried up to two hours ahead, then rewarmed just before serving.

Craig promises that if you follow this recipe, you can make dizzyingly delicious Chinatown char siu ribs at home in the oven or on the grill. That makes them a great choice for the winter, when you've got a hankering for ribs and the smoker is snowed in. Many Chinese restaurants use spareribs that are chopped into 3- to 4-inch riblets. If you want, your butcher can make you riblets with a band saw. Craig likes baby backs for this recipe because they are a bit meatier. You can also substitute 4 pounds of pork loin for the ribs if you wish. The booze is important for the marinade because it helps penetrate the meat, and even if you're a teetotaler, don't worry—there isn't any measurable alcohol in the ribs. If you must skip it, use apple juice or water. You can buy char siu sauce at Chinese specialty stores, and it makes a fine glaze, but it doesn't make ribs that taste like Chinese restaurant ribs. That's because you need to marinate the meat in a thin sauce first.

Buffalo wings, all grown up.