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
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
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: Melissa Roberts
Author: Shelley Wiseman
Author: Michael Rosloff
Author: Ryan Magarian
Author: Ray Johnson
Author: Rick Bayless
Author: Sheila Lukins
Author: Camper English
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
Drambuie, a Scotch-based honey-and-herb liqueur, is what really distinguishes this classic cocktail.
Author: Gina Marie Miraglia Eriquez