Rum

Bartender Naren Young developed these cocktails at Bobo Restaurant in New York to showcase the flavors of cachaca, a Brazilian spirit made from distilled sugarcane juice.

Bartender Naren Young developed these cocktails at Bobo Restaurant in New York to showcase the flavors of cachaca, a Brazilian spirit made from distilled sugarcane juice.

Bartender Naren Young developed these cocktails at Bobo Restaurant in New York to showcase the flavors of cachaca, a Brazilian spirit made from distilled sugarcane juice.

Bartender Naren Young developed these cocktails at Bobo Restaurant in New York to showcase the flavors of cachaca, a Brazilian spirit made from distilled sugarcane juice.

Drink up and get a healthy dose of cancer-fighting lycopene.

Eben Freeman, bartender of Tailor Restaurant in New York City, developed this adaptation of the classic rum-lime-sugar cocktail.

The faint flavor of smoke and caramelized brown sugar do exquisite things to a banana. A drizzling of rum or liqueur gives this simple dessert "gourmet" status. Tips for success: Choose firm, just-ripe bananas so they don't fall apart, cut the bananas as instructed for ease of handling, and use a clean grill rack or a fresh piece of heavy-duty aluminum foil to cover the grill.

An intense dark-chocolate filling topped with sweet-tangy cream.

Quesillo de Coco You could buy a ticket to the Tropics—or you could simply make this flan. Heady with rum and sweet flaked coconut, this incredibly easy, super-delicate dessert will transport you straight to a table in the sand, under the swaying palms. If only every recipe could be this straightforward and rewarding.

Sparkling cider, rather than sugar, gives our batter its touch of sweetness. The cider also ramps up the apple flavor and adds to the beignets' lovely golden hue.

Moist spice cake layered with cream cheese frosting adds up to one irresistible autumn treat.

Though the presentation of this cake— all white-glazed and topped with undulating ribbons of toasted coconut—will take everyone's breath away, we promise that it will only get better from there. (And the cake's rich, coconutty, rum-nipped flavor will never hint that it was a one-bowl effort.)

Though pineapple and rum are the foundation for this aperitif, mint and lime juice temper the sweetness for a bright, clean sip.

Classic Highballs called for club soda and a spirit, but over the years included sweeter mixers (the gin and tonic is one such version; the Moscow Mule, another). We suggest a return to the dry version, which allows premium spirits to shine.

Bourbon lends depth to the sauce and extra sweetness to the cream filling, but this dessert is fantastic even without it.

Editor's note: The recipe and introductory text below are from Dinner After Dark: Sexy, Sumptuous Supper Soirées by Colin Cowie. For more about Cowie, click here. I can't remember a Christmas back at home when we didn't sit around the family table and enjoy my sister Anne's wonderful tart at the end of the meal. It's heartwarming and incredibly convenient: It can be made days in advance and frozen, with no effect on the delicious result. For Christmastime, add 1/2 cup glacéed cherries to the batter; these holiday treats are the red and green cherries, preserved in jars.