Whiskey

Dark sweet cherries and apple cider lend sweetness and depth to this bourbon-and-black-pepper-spiked cranberry sauce.

Earthy maple syrup, smoky bourbon, and caramely brown sugar join forces to make the rich custard that fills this decadent pie.

It just may be the perfect cocktail—especially when you can make it (and serve it) in bulk.

We're partial to the grenadine from Jack Rudy Cocktail Co.

This potent New Orleans nightcap is as much about the aromatic absinthe rinse as it is the Cognac and rye.

Sandwiching the puff pastry between two baking sheets ensures that the pastry rises perfectly even.

Bourbon Balls function as the ultimate easy dessert for Southern cocktail parties, and they put a sweet, slightly boozy finish on any get-together. Think of them as an edible digestif. Crushed vanilla wafers hold all the chocolatey goodness together. Buy an 11-ounce box and remove two dozen wafers to save for another use, like Banana Pudding.

Who says blender cocktails can't contain farmers' market produce? Here's a drink that highlights our favorite late-summer fruit.

Firm peach slices will hold their shape even when they are doused in sugar and whiskey and put to a flame. They're delicious on their own, over ice cream, or in this case with sweetened crème fraîche spooned over homemade shortcakes. If you plan to make your own crème fraîche, you'll need to start it a day or two in advance.

Not camping? Bake this at home in a 10" springform pan at 375°F for 30–35 minutes.

Chill glasses in the freezer for 5–10 minutes to keep the ice cream from melting into the ginger beer too quickly.

Competition for the best burger in London has gone mad. Some burgers are gourmet and piled high with toppings, whereas others are thinner, simpler, wrapped in paper, steamy and sloppy. All I can say is my insanity burger is going to be right up there—the method is almost ritualistic in what it requires you to do to get close to burger perfection. I've also used the brilliant technique of brushing the burgers with mustard and a dash of Tabasco Chipotle sauce as they cook to build up an incredible gnarly layer of seasoning.

While it’s still rhubarb season don’t miss the chance to bake it into pretty pink galettes.

This Derby-ready julep doubles down on the mint flavor with a bright Mint Simple Syrup and fresh mint leaves. The julep cup is essential to the presentation. This recipe yields about 1 1/4 cups mint simple syrup, enough for 30 cocktails. You can also use it to make a refreshing non-alcoholic drink—add a few tablespoons to club soda and serve over ice.

Here, the building blocks of Scottish cranachan are brought together in a different guise, layered into an alternately crisp, creamy, and fruity cheesecake. It's not as rustically simple as the dessert that inspired it, but it does, I think, stay true to cranachan's ingredient-centric ethos, with honey, raspberries, whiskey, and oats in perfect balance.

The hot toddy is not simply a mixture of hot water and booze. It's a miracle worker, a doctor, and a life coach in a cup. And although it does seem to do the trick for everything from a sore throat to a cough, it's just as good when you're healthy. This version—from Damon Boelte, bar manager at Prime Meats restaurant in Brooklyn—omits the usual honey or sugar and plays up the herbal and spicy notes instead.