Whiskey

The traditional boozy glaze is punched up in this rendition with honey, molasses, and brassy red chiles

Sweetened condensed milk makes this salted caramel recipe extra-luscious.

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

Step one: Buy tamarind concentrate. Step two: Make this spin on a classic whiskey sour.

This chocolate-pumpkin mashup is surprising, yet delicious. It’s so good in fact, that you don’t even have to brûlée the top—though that helps give it its showstopper effect.

Why does Walter White drink Dimple Pinch blended Scotch? As Breaking Bad nears its end, Jordana Rothman looks into the deeper significance of the show's boozy moments

Mix this New Orleans classic hours ahead of time, says Andrew Volk, of Maine's Portland Hunt & Alpine Club, and serving it is as simple as pouring a pitcher of lemonade.

This complexly flavored pudding owes its smooth texture to a quick spin in the blender.

A twist on bananas Foster, this parfait is made with rye instead of rum and finished with caramelized-maple pecans. The parfaits can be made ahead and look great layered in freezer-proof rocks glasses or mason jars.

Good ginger beers are made with actual ginger and deliver a nose-tingling hit of spice along with bubbles. Look for Fever-Tree, Reed’s, or Fentimans brands.

This Bunnahabhain whiskey is so good that our Web editor bought all the bottles he could afford

There's probably no one perfect hotel bar cocktail, but this one comes pretty damn close. (No wonder: The New York hotel is co-owned by Daniel Humm and Will Guidara of the restaurant Eleven Madison Park; EMP's Leo Robitschek oversees the drinks.)

This wine-spiked whiskey sour is our pick for comeback cocktail of the year.