Brandy

You can make this truffle mixture will end up on the table in whatever vessel you chilled it in, which could be a pie plate or a decorative platter—it’s your house!

The best way to tackle this duck recipe is to braise the legs and make the relish in advance, then cook the breasts and crisp the legs on party night.

Turn this tea punch recipe up a notch with a decorative ice ring.

Just because this is an infused mixture of wine, brandy, and orange liqueur doesn’t mean you can just throw anything in there and expect it to taste good. Use spirits you’d be happy to sip on their own. This recipe is from Morcilla, one of the Hot 10, America's Best New Restaurants 2016.

For those times when you buy as many quarts of berries as you can carry, then don’t know what to do with them, preserve them into drinkable form.

There’s a simple structure behind all sours, a family of citrus-based cocktails.

Store infused boozy fruit in a cool, dark place to slow oxidation, kinda like aging your own wine!

This recipe comes from the November 1991 issue and is part of our Thanksgiving Hall of Fame series. It's an oldie but a goodie.

For the sweetest new year, serve this sparkly cocktail featuring classic Rosh Hashanah flavors: apple and honey.

We’re now obsessed with this snail-shaped pasta (which is made from scratch at Tosca).

After straining, this punch should be as clear as a glass of Chardonnay.

Like eggnog? This punch’s for you.

At Clove Club, they use dandelion and burdock bitters in this winter warmer of a drink. They’re tough to find, though—Angostura bitters are your best bet (and the drink won’t suffer for it).

To faithfully re-create this cocktail, do as Nostrana in Portland, OR, does and seek out blue plum brandy from Oregon’s Clear Creek Distillery.

If you don't have a bunch bowl, use a big glass vase--it's nice and tall and doesn't take up too much space on your table.

Throughout France, these traditional fried cookies are called "marvels" for good reason. For crisp, golden results, be sure that the oil is hot enough before you begin.

Layers of buttered and sugared phyllo pastry are molded in muffin tins to form the crisp crusts for these mini apple croustades.

This red wine sangria recipe is so good, you might want to make a double batch.

The bite of mustard and the char of the grill amp up the flavor of tender but mild-tasting filet mignon. Be sure to have all the sauce ingredients ready to go before starting the meat. For perfect timing, add the cream to the sauce while the steaks are resting; they'll be done at the same time.

There are only three ingredients in this cherry compote recipe (and one of them is booze).