Recipes

Rozanne Gold · NYT Cooking

Rozanne Gold · NYT Cooking

Elaine Louie · NYT Cooking

Elaine Louie

Amanda Hesser · NYT Cooking

The cookbook author Rozanne Gold does more with three ingredients than most cooks can do with 10 or 12. Here she combines elephant garlic, cream and eggs into a flan of remarkable simplicity and depth of flavor. Amanda Hesser

Rozanne Gold · NYT Cooking

Rozanne Gold

Rozanne Gold · NYT Cooking

Rozanne Gold · NYT Cooking

Rozanne Gold · NYT Cooking

Vinaigrettes lend lightness and sparkle to food, but they generally land before the dessert course. But here, a warm orange vinaigrette livens up figs for a light and delicious dessert. This easy recipe, which was inspired by one from Michael Moorhouse, the pastry chef at Blue Hill at Stone Barns, comes together quickly.

Julia Moskin · NYT Cooking

Julia Moskin

Rosie Schaap · NYT Cooking

How many of my favorite flavors can be packed into a glass? Plenty. Stout, coffee, chocolate, and vanilla make for a grown-up, earthy (but still fun) take on a float. I prefer a deeply chocolatey stout for this, but it’s just grand with any deep, dark porter you love—although I’d steer clear of oyster stouts for this. The vanilla seeds in the whipped cream may seem like a minor detail, but they’re not: they help to bring all the flavors together, and the small, brown flecks complement the rich color of the stout.

Rosie Schaap · NYT Cooking

It’s not surprising that this 19th-century cocktail has, forgive me, been brought back from the dead to an enthusiastic response. It’s easy to love and easy to drink: lemony, dry (but not too dry) and ever so subtly deepened by absinthe. But be careful, for, as "The Savoy Cocktail Book" famously warns: “Four of these taken in swift succession will unrevive the corpse again.”

Rosie Schaap · NYT Cooking

This cocktail gets less love than its more popular sibling, the Corpse Reviver No. 2, but that shouldn’t be the case: the No. 1 is exceptionally elegant. The warmth of the brandy and the apple flavor of the Calvados combine to make it a natural for autumn drinking, but I wouldn’t turn it down any other time of year.

Rosie Schaap · NYT Cooking

The bartender Mimi Burnham’s take on the Corpse Reviver makes use of some uncommon ingredients that are worth seeking out: a barrel-aged Genever (a particularly rich and flavorful Dutch gin) and Grand Liqueur de Sapins (a sweet, seductive liqueur made with pine buds). When she has time, Burnham cuts orange peel into the shapes of tiny men and sets them to float, or drown, in the drink; I wholeheartedly endorse this garnish.

Rosie Schaap · NYT Cooking

All recipes for the Lion’s Tail depend on allspice dram (also known as pimento dram) to give the cocktail its distinctively spicy zest. Not all contain gomme syrup, but I include it here for the extra body and smoothness it imparts. Rosie Schaap

Rosie Schaap · NYT Cooking

The vintage-cocktail expert Ted Haigh considers allspice dram an ideal “secret ingredient”: A small amount can add tremendous depth and flavor to many classic drinks. Here, I use it to perk up the otherwise staid — if indisputably delicious — Brandy Alexander.

Rosie Schaap · NYT Cooking

Yes, this festive, Southwestern-inflected punch created by Alba Huerta requires some ingredients that may be unfamiliar — sotol, pomelo and panela among them — and a bit of a fuss. But for a special occasion like a big holiday party, it’s absolutely worth it —and the beauty of punch is that once it has been made, guests can help themselves, and the host stands a chance of having as much fun as they are. Rosie Schaap

Rosie Schaap · NYT Cooking

Traditionally, the Harlem cocktail does not include lemon juice. I’ve added it to this updated version because the additional acidity mellows the sweetness imparted by the drink’s other components. If you’ve got an extraction juicer, fresh pineapple juice makes this drink especially bright and lively — but canned juice will work fine. I like to finish the drink with a couple dashes of Angostura bitters, but consider them optional — to your taste.

Rosie Schaap · NYT Cooking

The Metropolitan cocktail is, essentially, a manhattan in which the whiskey is swapped out for brandy. Gin Fizz — a Harlem club evocative of the Jazz Age — offers this alluring riff on it, laced with Chartreuse and, if you like, a touch of absinthe, too. Serving it in a snifter is an elegant touch — it cleverly telegraphs the presence of brandy — and the orange-raspberry-rosemary garnish adds both flavor and glamour. Rosie Schaap

Rosie Schaap · NYT Cooking

The Spaniard — a wonderfully cozy, cluttered, friendly pub in Belfast, Northern Ireland — has a fine assortment of rums and a winning way with rum-based cocktails. I’ve had many excellent daiquiris there, but I can also vouch for the Rumpolitan, the bar's alternative to a Cosmo. The Clément Créole Shrubb orange liqueur contributes a subtle, welcome note of bitterness and a flash of spice. Rosie Schaap

Rosie Schaap · NYT Cooking

Nicole Kane, a bartender at the elegant cocktail bar at the Merchant Hotel in Belfast, Northern Ireland, devised this sophisticated rum-based cocktail. It requires a bit of work — two syrups must be made — but the results are impressive. For optimal flavor, freshly squeezed juices are essential. (Any leftover cinnamon syrup — and those chocolate bitters — can be deployed to make a delicious, surprising variation on an Old-Fashioned). Rosie Schaap

Rosie Schaap · NYT Cooking

This dramatically dark drink's elegantly equal proportions are offset by the addition of a small amount of activated charcoal powder — an unusual (and, yes, edible) ingredient that has been making appearances on inventive cocktail menus in recent years. Here, it joins navy-strength gin, maraschino, Chartreuse, lemon juice and Brennivín — a bracing Icelandic schnapps — in beautiful balance. Rosie Schaap

Rosie Schaap · NYT Cooking

Some green things — like mint and basil — get plenty of play in cocktails, but one doesn’t see arugula very often. It’s a bright, peppery surprise in this refreshing cocktail by Brian Means of the San Francisco bar and restaurant Dirty Habit. Means advises using Krogstad aquavit here, for its assertive anise note. Rosie Schaap

Rosie Schaap · NYT Cooking

Oleo-saccharum (the oil released from citrus peel when mixed with sugar) gives punch a deep, rich foundation. I devised this one for the whiskey-based What-You-Will Punch, but it would also work beautifully with rum punch.

Rosie Schaap · NYT Cooking

Given the presumed provenance of its name — Shakespeare’s tragedy “King Lear” — this vintage cocktail may be unsuitable for family gatherings (“How sharper than a serpent’s tooth it is to have a thankless child!”), but its bracing blend of whiskey, vermouth, lemon juice, kümmel (a caraway-laced liqueur) and bitters is delightful nonetheless.