Cognac

Giving mushrooms the au poivre treatment transforms the humble shrooms into a showstopping main fit for the fanciest of bistros.

This understated holiday punch has a cognac base brightened by a simple lemon syrup and lightly sweet sherry.

Caramelized bananas in a boozy, butterscotch-y sauce served over creamy mascarpone makes for a delicious dessert paying homage to a classic.

Cognac doesn’t deserve to gather dust in the back of your liquor cabinet. Here it fits seamlessly into a tropical punch with the help of a creamy condensed milk and pineapple syrup.

A nice steak plus this simple pan sauce will fulfill all your 10 p.m. Parisian dinner dreams.

The best way to tackle this duck recipe is to braise the legs and make the relish in advance, then cook the breasts and crisp the legs on party night.

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