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• A Good Appetite: When Temperance Isn’t in the Cards

  A bourbon-imbued cake seems just the thing to take to a cocktail fanatic’s party. Read More... Posted Dec 02 2008, 07:08 PM by NYT > Dining & Wine Filed under: Recipes, Cooking and Cookbooks, Alcoholic Beverages, Whiskey, Cakes, Chocolate, Bourbon (Whiskey)

• The Way We Eat: Brandy Recognition

  Whether for drinking or cold-weather cooking, Calvados packs a punch. Read More... Posted Nov 21 2008, 04:48 PM by NYT > Dining & Wine Filed under: Recipes, Cooking and Cookbooks, Alcoholic Beverages, Boulud, Daniel, Daniel (NYC Restaurant), Restaurant Daniel

• Shaken & Stirred: Drinks to Sink Your Teeth Into

  At what point does a cocktail become, well, food? Read More... Posted Nov 14 2008, 03:43 PM by NYT > Dining & Wine Filed under: Recipes, Alcoholic Beverages, Cocktails, Jams and Jellies

• Shaken and Stirred: A Deep Sip for Deep Thinkers

  The Negroni is a specialty cocktail at I Sodi, a Tuscan restaurant in the West Village, which opened in March. Read More... Posted Oct 03 2008, 03:34 PM by NYT > Dining & Wine Filed under: Recipes, Alcoholic Beverages, Bars, Gin (Liquor), Cocktails

• The Minimalist: Add a Splash of Ad-Lib

  Master the pattern for sour drinks and you can mix hundreds of cocktails at home without a book or recipe. Read More... Posted Jun 24 2008, 07:45 PM by NYT > Dining & Wine Filed under: Recipes, Cooking and Cookbooks, Alcoholic Beverages, Bars, Citrus Fruits, Vodka, Sugar, Gin (Liquor), Limes, Rum, Tequila

• Food Stuff: A Summerful of Parties to Pour by the Pitcher

  “101 Sangrias & Pitcher Drinks” gives instructions for 43 of them, including a nonalcoholic one. Read More... Posted Jun 24 2008, 07:35 PM by NYT > Dining & Wine Filed under: Recipes, Alcoholic Beverages, Sangria, Cherries

• Food: Recipe Redux: 1935: Ramos Gin Fizz

  Now relegated to brunch, the Ramos gin fizz dates back to 1888, when it was invented in New Orleans and consumed at any time of day. Read More... Posted Jun 13 2008, 02:52 PM by NYT > Dining & Wine Filed under: Recipes, Cooking and Cookbooks, Alcoholic Beverages, Gin (Liquor)

• The Minimalist: Apple Cake, Gloriously Soused

  Soaking a cake in liquor or syrup is an old concept, and one that does not have to be complicated. Read More... Posted Mar 18 2008, 08:45 PM by NYT > Dining & Wine Filed under: Recipes, Cooking and Cookbooks, Alcoholic Beverages, Liquor, Cakes, Apples