Whiskey

A boozy whiskey cocktail that's equal parts mezcal smoke and festive sweetness, thanks to a warm, spice-infused maple syrup.

The exceptional texture and glossy sheen of this fudge result from the way you mix it. Make sure the chocolate and condensed milk are barely hot.

This clubby Scotch drink was created at the old Waldorf Astoria in New York City.

Even if you're not an oyster person, you'll love this buttery, broiled approach.

These taste even better a few days after they're made.

This is a tiki drink disguised as an old-fashioned, so it's no surprise that it comes from Brian Miller, Death & Co's resident scalawag and expert on all things Polynesian. One night a waitress asked Brian to make something stirred and boozy, so he took one of tiki's core principles—blending several base spirits to create a new flavor profile—and applied it to whiskey and brandy. It was another breakthrough moment for the bar, and these days it's not unusual to find two or more base spirits in our drinks.

It's just as tasty without booze but only as good as the chocolate you use, so shop accordingly.

Shortening makes for the flakiest pie crust. But you won't miss the buttery flavor-there's plenty in the filling.

Tosca's cocktails are so good people drink them well into the meal.

Ginger beer (which contains no alcohol) adds a sweet kick to the tart blackberries. It’s readily available in supermarkets.

Jack McGarry, the bar manager of the Dead Rabbit Grocery and Grog in Lower Manhattan, shared this recipe with Epicurious. The orgeat syrup gives this potent cocktail an unexpectedly creamy consistency, while the Scotch lends a hint of smokiness. For more on McGarry and his cocktail, see The Fighting Irish.

This julep riff from Bobby Flay tastes fresh and not too sweet.

Hard liquor, served hot. In times past, hot toddies were often prescribed as a head-cold remedy. Today, liquor as medication is generally frowned upon because of its dehydrating effects. However, if you're one of those people who can't tolerate over-the-counter pharmaceuticals, this beverage may offer the relief you need—just drink an extra glass of water to replenish your body.

I love grapefruit cocktails year-round, but the rye and sage make this one especially wintry.

What do you call a ham without a glaze? A travesty. Here, we punch up the traditional boozy version with honey, molasses, and brassy red chiles.

Step one: Buy tamarind concentrate.
Step two: Make this cocktail.
Step three: Figure out what else you can do with the tamarind.

Shaking the egg white and other drink ingredients without ice—known as a "dry shake"—helps get the whites foamy without diluting the drink.