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Thumb_21548_Basic Brandy Cobbler

Thumb_21548_Basic Brandy Cobbler

Feel free to substitute spirits, liqueurs and garnishes of your choosing. This is one drink where you literally call the shots. This recipe comes from Rob Chirico's Hair of the Dog. For more of Rob's great cocktails, buy his Field Guide to Cocktails.

Thumb_19854_Chilled Flip

Thumb_19854_Chilled Flip

This recipe comes from Rob Chirico's Hair of the Dog. For more of Rob's great cocktails, buy his Field Guide to Cocktails.

Thumb_15280_Gin Sling

Thumb_15280_Gin Sling

The original slings appeared at the end of the 17th century and were meant to serve as a shot-in-the-arm before breakfast. Eventually, gin became the default alcohol for slings. This recipe comes from Rob Chirico's Hair of the Dog. For more of Rob's great cocktails, buy his Field Guide to Cocktails.

Thumb_18249_Trifle Bowl With Greek Yogurt, Mandarin Oranges And Grand Marnier

Thumb_18249_Trifle Bowl With Greek Yogurt, Mandarin Oranges And Grand Marnier

This refreshing take on a classic trifle dessert can be made up to three days in advance. Read more about this recipe at the Washington Post.

Thumb_17316_Grand Marnier Soufflé

Thumb_17316_Grand Marnier Soufflé

Any dinner party with this great French dessert classic at the end will be memorable. This recipe is part of the Barbara Kafka Dessert Anthology.

Thumb_8263_Shrimp Bisque

Thumb_8263_Shrimp Bisque

Doesn't this recipe sound good? It is. If you'd like some ideas about what to eat with it, click on the "goes with..." tab to the left. For the lowdown on ingredients, techniques and tools, click on "related tips."

Thumb_16783_Citrus Fruits With Grand Marnier Sabayon And Citrus Sorbet

Thumb_16783_Citrus Fruits With Grand Marnier Sabayon And Citrus Sorbet

A rich-tasting yet light dessert to end a special meal. Use the reserved juices from the citrus to drizzle over the finished dish. Read more about this recipe at the Washington Post.

Thumb_18946_The Sidecar

Thumb_18946_The Sidecar

A variation on a Daiquiri, using brandy in place of rum, the Sidecar is a classic cocktail, obligatory for the home bartender. This recipe comes from Rob Chirico's Hair of the Dog. For more of Rob's great cocktails, buy his Field Guide to Cocktails.

Thumb_11025_Rebel Yell

Thumb_11025_Rebel Yell

The egg white adds some foaminess to the sweet and sour drink and helps bring everything together. We could have used some togetherness in the late 18th century, when the U.S. Congress passed an excise tax on spirits and caused the "Whiskey Rebellion."

Thumb_13016_Orange Pound Cake

Thumb_13016_Orange Pound Cake

Be sure to whip the butter long enough -- until it's paler in color. The batter will go through a slick stage after each egg is first added. As the batter is beaten, it will work its way back to the inital fluffy stage. Then you know you are ready to continue with the next step. This recipe is part of The Barbara Kafka Dessert Anthology.

Thumb_17664_Green Apple Champagne Cocktail

Thumb_17664_Green Apple Champagne Cocktail

A splash of Champagne makes this a classier twist on the popular apple martini. Read more about this recipe at the Washington Post.

Thumb_19305_Brandy Alexander

Thumb_19305_Brandy Alexander

The Alexander is essentially a fortified dessert drink, favored by those who want the “buzz without the bite.” Silky and refreshing, it is also known as a Milk Shake. This recipe comes from Rob Chirico's Hair of the Dog. For more of Rob's great cocktails, buy his Field Guide to Cocktails.


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