Liqueur

This is a refreshing, summery spin on a margarita.

Inspired by a Sazerac, here's a super boozy, herbal-Scotchy drink that'll relax your shoulders, loosen your tongue, and clear your mind—basically, everything you need a stiff drink to do.

We love a fun twist on a classic cocktail—this Negroni riff is mellowed by an extra splash of gin and punched up with herbaceous Punt e Mes in place of the standard sweet vermouth.

This Manhattan variation from Audrey Saunders of Pegu Club in NYC starts with rye and vermouth, then adds Cynar amaro to appealing effect. 

This riff on the Negroni cocktail is made with rum and a rich blend of oloroso and Pedro Ximénez sherries. 

This cocktail is a sort of marriage between a French 75 (a classic drink that combines gin, citrus, and Champagne) and a Negroni.

The Puritan, another old variation, lies somewhere between the Martini and the Alaska, using both dry vermouth and a bit of yellow Chartreuse. 

The combination of almond flour and self-rising flour gives this cake a tender, nutty crumb, while a drizzle of amaretto syrup keeps it irresistibly moist.

Coating blanched ducklings in orange liqueur makes them develop a crisp, deep mahogany skin as they roast on a bed of orange slices and other aromatics.

Set out both bottles with glasses and a bucket of ice and let guests do the rest. Just remember the ratio: one part amaro to four parts hard cider.

The simple combination of sharp Campari and salty fino sherry makes for a spritz that quenches your thirst and works wonderfully with potato chips, olives, or aged cheeses.

This riff on a classic tiki cocktail uses a rich simple syrup to add sweetness without watering things down.

Adding bourbon and Campari to cherry cola makes for a sweet, spicy, and refreshing backyard drink.

This deep maroon cocktail has a hint of cherry cola, but a subtle, spicy, and not-too-sweet flavor.

The combination of Pimm’s and Cel-Ray is pleasantly herbal- and celery-forward.

Sweet, citrusy grapefruit pairs well with herbaceous Cynar, and adding dry Prosecco provides balance.

Dry rosé wine and lemon soda complement the citrusy flavor of bittersweet Campari, making for a beautifully vibrant summer cocktail.

Even die-hard butter devotees admit that olive oil makes exceptionally good cakes.