Whiskey

In this fun take on pumpkin pie, a little whisky really puts the "Scotch" in butterscotch.

Editor's note: The recipe below is adapted from Elizabeth Karmel's Web site, girlsatthegrill.com .

Bundt cakes are always crowd-pleasers, and this dark, moist one won't disappoint. The combination of time-honored ingredients—sweet dried figs, crunchy pecans, and aromatic bourbon—will have your guests clamoring for the recipe.

Moonlight-and-magnolia myths aside, this is one of the world's great libations.

More nuts than filling and a seriously buttery crust make for a beguilingly sweet finish.

When this classic cocktail was invented, in the late 1800s, it called for rye. Here, bourbon gets to be the star, and the combination of sweet and dry vermouth makes our version "perfect."

A touch of fragrant honey in this dish complements the potatoes' inherent sweetness. Don't be afraid to roast them to a dark golden brown—the chewy caramelized edges will add flavor.

Food editor Ian Knauer has taken three of his favorite things—pigs, booze, and fire—and combined them into a heady, creamy, southern-inspired specialty.

Making a fresh-tasting Asian-American meal at home is easier than you think. If you don't have Sherry in the house, you can substitute Scotch.

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.

When you've had your fill of ripe peaches eaten out of hand, peel the rest for this fruity-tangy sauce. Brush it on grilled pork or chicken toward the end of cooking, and serve extra on the side. And who could say no to a dab of leftover sauce on a cream cheese — topped cracker?

Here, the word "perfect" refers not to the quality of the cocktail (though we do love this version), but to the equal amounts of sweet and dry vermouth used to make it.

This drink was featured as a Cocktail of the Month. Click here to learn more about the Manhattan and for two more great recipes.