Liqueur

This is the drink that I am most proud of because it was the first drink I made that broke the general rule of using spirit, sugar, and citrus. I knew I wanted St-Germain to be the first foam I ever made and the great bartender Vincenzo Marianella instructed me on how to create it. And what is great about using an aged balsamic vinegar is that it carries both the citrus and sweet components needed for the cocktail.

The double-shake method is key to this cocktail’s texture. The first round is to break up the egg white; the second is to chill and froth the drink.

Thicker and creamier than the typical hot chocolate and embellished with both amaro and espresso. If you don’t have an espresso machine, use strong coffee instead.

Potent—but so much classier than your dive bar shots.

This steaming version of the classic vodka, cream, and coffee cocktail is especially appealing in winter.

It's the original 1:1:1 cocktail (equal parts gin, vermouth, and Campari), but Chiltern Firehouse in London tweaked the ratio on this bittersweet Italian classic.

At the bar, we have giant ice molds to make the ice cubes that keep this punch cold, but when I do it at home, a Tupperware container works just as well. Fill a 1-quart to 2-quart container with hot water (which freezes into clearer ice) and stick it in the freezer twenty-four hours before the party. Then add the giant cube to your punch bowl right before the guests arrive; it keeps everything cold and looks beautiful.

Ripe strawberries give this refreshing cocktail a patriotic hue and delicious sweetness.

The delicate orange flavor of Aperol melds well with bitter lemon soda in this crisp cocktail.

Who says that Pimm's is just for Pimm's Cups? Add Champagne, and it becomes an especially refreshing punch. Pimm's was created in the 1840s by an English oyster bar owner, and it became one of the most popular beverages in England. The exact recipe is a secret, but we do know that it is a gin-based liqueur flavored with spices and fruit. It is generally consumed in the Pimm's Cup with ginger ale and a fancy fruit garnish. This party punch takes it one step farther, letting it macerate with fruit and then adding Champagne rather than soda.

In case of sunshine and happiness, make this colorful ice cream float! Spiking it with some booze makes it even tastier.

You'll never believe these buttery, crisp cookies with a soft chocolate filling are nut-and gluten-free!