Cointreau

PAT At twenty-one, most people want their first cocktail . . . but when our kids are moving a little too fast, we always say, “Slow your roll or pump your brakes, sister!” So Gina came up with this recipe for frozen mango margaritas, which tastes great as written (for us) or with only a splash of the tequila and Cointreau (for Spenser).

When I first got Rick Bayless’s Mexican Kitchen, I was so inspired by the recipes that I invited people over and made brunch for the first time in years. It was a warm, sunny New Orleans winter day, and I picked satsumas from my backyard tree and made these margaritas to welcome everyone.

This is mixologist David Alan’s grownup version of that old college party favorite Long Island Iced Tea. By using premium spirits in small amounts, David creates a balanced drink that isn’t too sweet or too strong, a far cry from the frat boy rendition, where one drink could put you out for the night. David omits the standard sweet-and-sour mix and tops the cocktail with the traditional splash of cola. Incidentally, despite its name, the drink doesn’t contain tea, but when all the ingredients are mixed together it sure looks like it.

Just a few of us hung around the kitchen following a wonderful late-afternoon party at Sarah and Sam Bell Steves’s San Antonio home. Sam’s son, Tres, stopped by and we started talking margaritas. Tres broke out the family’s personalized sterling silver margarita shakers, a pretty good sign that we’d stumbled into in the hands of a margarita-making marvel. We politely asked for seconds—just to make sure. Then we asked for the recipe.

If you want to wow your guests at your next Mexican fiesta, make this dessert. Period. This lime confection is a cross between an ice cream and a pie, and the pretzel crust adds just the right amount of saltiness to make it fun and totally unforgettable.

Here’s another recipe in which just a few ingredients come together to make a big, big impression. It’s not as dense as the name suggests, because the beaten egg whites lighten it up considerably, as do the crumbled cookies. Think of this next time you’re looking for an unusual birthday cake; with its layer of marmalade and crumbled cookie topping it’s elegant enough for any important occasion.

Eggs, sugar, and flour in equal measure are the basis of this simple cake, which bakes in just 20 minutes and can be filled with fruit or berries in season.

All of the flavors of the tropics make an appearance in this sensational, lemon-hued punch-banana, rum, pineapple, and orange. Serve this at a BBQ featuring great pork ribs.

Chopped ginger and chile-infused vodka add a spicy bite to this flavor-packed cocktail.

This holiday twist on the traditional brunch cocktail sparkles ruby red with pomegranate juice, its tart intensity offset by a hint of sweetness from fresh orange juice and Cointreau.

For this spiced coffee with brandy and orange, we ignite the spice- and citrus-infused spirits in the saucepan, add the coffee, and serve the glowing drink in demitasse cups. It’s a less risky—but equally astounding—spectacle.

Eben Freeman, bartender of Tailor Restaurant in New York City, developed this adaptation of a classic cocktail. Reposado tequila, aged in oak for at least two months but less than a year, gives the drink a smooth smokiness. If you prefer a more vegetal flavor, you could substitute blanco (unaged) tequila; it's probably best to steer clear of añejo (aged in oak for at least a year but less than three years), which could darken the hue and add unwanted oak, vanilla, or caramel flavors. To sweeten his Margarita, Freeman trades the traditional sugar syrup for superfine sugar, which gives the drink a slightly grainy texture. Freeman's final signature touch: Only half the glass gets a salted rim.

Rosé wine with fresh fruit adds the right touch to this spiced-up menu.