Author: Melissa Roberts
Named for the French Quarter of New Orleans, this classic cocktail is complex and boozy. It's made with rye whiskey, cognac, Bénédictine, and bitters.
Author: Rick Bayless
Unlike traditional fruitcakes, which are usually soaked in liquor and can be prepared weeks in advance, this version is best eaten within five days of baking.
Author: Gina Marie Miraglia Eriquez
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...
Author: Julie Reiner
Author: Geri Gilliland
Author: Ryan Magarian
Author: Lynn Baygan
Author: Gordon Ramsay
Author: Melissa Roberts
Author: Shelley Wiseman
This citrusy dessert cocktail is a great way to use up any leftover Champagne or sparkling wine that may have gone flat.
Author: Tom Parker Bowles
Author: Ludovic LeFebvre
Author: Amelia Saltsman
Author: Michael Rosloff
Author: Ryan Magarian
Author: Sanford D'Amato