Liqueur

Egg whites are shaken into this gin-based sour, where they take on an airy, velvety texture.

Sparkling wine and Jamaican rum make for a compelling riff on the Negroni. Plus, it's a quick finish once it's batched.

Sherry is an "It" cocktail ingredient, with enough heft to build a drink around but still relatively low in alcohol.

Corpse Revivers were once a category of drinks, what might now be categorized as "hair of the dog" cocktails. The most famous of these is the Corpse Reviver No. 2, of which Harry Craddock wrote in his 1930 Savoy Cocktail Book, "Four of these taken in quick succession will unrevive the corpse again." By the end of the twentieth century, No. 2 was the only Corpse Reviver anyone could remember, if in fact they knew any at all. In this variation on No. 2, absinthe replaces the gin, and St-Germain fills in for Lillet—a Corpse Reviver of the future.

Not quite so popular these days, this style of cocktail demands a steady hand to layer the ingredients, starting with the densest and ending with the least dense, to create the drink's snazzy colored stripes. The pousse-café glass is a specific vessel, but try it in a champagne flute or another glass you have to hand before you invest in extra equipment.

Named for bar and spirits director Brian Bartels's former address, this is a more complex take on a Mimosa.

With the help of barman Euclides López, I fashioned a Mexican rendition of Audrey Saunders's French Pearl using two staples of Puebla cuisine: mezcal and fresh oregano.

The Brits live on easy-drinking Pimm's in warmer weather. For a bit more character, we add dry Sherry to the mix.

"We age drinks that have a wine component, such as vermouth or Sherry, because the wine will oxidize a little bit. That brings out a lot of nutty, grassy, earthy flavors." —Jeffrey Morgenthaler; Clyde Common, Portland, OR

This lightly spiced sangria is packed with green apple and citrus flavor.

The tequila sunrise and the margarita come together in this frozen drink recipe that's bursting with citrus notes and a refreshing tang.

Bartender's Notes: As you read through this recipe, you'll notice that it mirrors pretty classic margarita proportions … with the addition of orange bitters. Bitters work their magic here, as they do in many drinks, by adding depth, complexity and balance to otherwise pretty simple ingredients. And when you're mixing a drink with mezcal, that depth, complexity and balance are the hardest parts to achieve.

Admittedly, the notion of crème brûlée might seem a bit much in the morning, but when coupled with French toast, it creates a whole new dish that is nothing short of brunch brilliance. Originally from the Inn at Sunrise Point in Camden, Maine, it makes for the ideal breakfast treat or a potluck pleaser of a dessert (one that can be assembled the night before). To make it kid-friendly, replace the Grand Marnier with the same amount of orange juice. And for a slightly healthier take, substitute whole-wheat challah and use 2% milk. Even then, you’ll have a hard time sharing it with others.

This dessert is so stunning your guests will wonder if it’s art or food. Orange-hued mango sorbet, deep purple blackberries, and cloudlike vanilla ice cream fit together in a mosaic of luscious, vibrant flavors. Indulge your creative side and layer the ingredients decoratively, filling any cracks with blackberry purée. When everything is assembled, freeze the sweet terrine anywhere from three hours to five days.

Amaretto makes this a grown-up treat. If you want the kids to enjoy these as well but don’t want to forgo the almond flavor, use a nonalcoholic Amaretto syrup such as Monin. Or omit the syrup. Just be sure to stick with thick Greek-style yogurt for an unbeatably luscious, creamy pop.

This refreshing dessert from Epicurious member Danita Sam Lai of Los Angeles is a crisp, delicious treat. Limoncello and Grand Marnier are optional but recommended, as the alcohol imparts a pleasing softness to the finished sorbet. Keep in mind that alcohol slows the freezing process, so freeze overnight before serving—unless you’re one of the many folks who likes a slightly slushier sorbet, in which case a few hours in the freezer will do nicely.

Hazelnut and chocolate have long been dessert partners, and it’s easy to see why. They bring out the best in each other, as in this mousse, from Epicurious member Derrinl. If you don’t have Frangelico, you can substitute Amaretto.

This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Italian classics, check out the videos.