Cognac

Legendary chef James Beard created this version of the British classic for Gourmet’s 1963 holiday issue. Six decades later, it’s still inspiring fans.

This easy orange marmalade recipe requires no obscure equipment and is bound to impress.

Consider this citrusy sidecar cocktail recipe a friendly reminder to stock up on cognac.

With lemon juice, gin, and sparkling wine, the French 75 makes any cocktail hour feel like a special occasion.

Named for the French Quarter of New Orleans, this classic cocktail is complex and boozy. It’s made with rye whiskey, cognac, sweet vermouth, and Bénédictine, an herbal liqueur that's sweetened with a touch of honey.

A refreshing tiramisu-inspired granita, topped with whipped mascarpone and cocoa. 

Creamy, boozy eggnog is a classic Christmas drink; flavorful brandy and rum give the frothy drink a good kick.

One of the oldest and most perfect of three-ingredient cocktails, the Japanese Cocktail first saw print in 1862 but remains stubbornly unknown and underappreciated.

Cognac gets stirred with tangy Champagne vinegar, sweet maple syrup, and aromatic vanilla extract for a cocktail that’s silky and potent, perfect for serving after a meal.

Fresh grapefruit, lime, and lemon juices balance the sweetness of this bubbly punch.

This dish teaches a very important lesson: The texture of well-prepared eggs can be enhanced by adding complementary textural ingredients.

At Moneygun in Chicago, they make this hot toddy in a French press. It's the perfect answer to what to drink on a chilly night.

Saturated with brandy, cream, and raspberry purée, dried Italian-style savoiardi get the French treatment here.

Mint julep + bubbly? This cocktail recipe combines the two delicious classics and is the ultimate way to celebrate.

Turn this punch recipe up a notch with a decorative ice ring.

Cognac, cream, curry powder, and clarified butter all combine to make an intoxicating sauce for this heritage recipe for pan-seared ham steaks.

High-quality hard apple cider—not the overly sweet stuff you might have had—is one of fall's greatest beverages. Cognac only makes it better.

This potent New Orleans nightcap is as much about the aromatic absinthe rinse as it is the Cognac and rye.

The hot toddy is not simply a mixture of hot water and booze. It's a miracle worker, a doctor, and a life coach in a cup. And although it does seem to do the trick for everything from a sore throat to a cough, it's just as good when you're healthy. This version—from Damon Boelte, bar manager at Prime Meats restaurant in Brooklyn—omits the usual honey or sugar and plays up the herbal and spicy notes instead.