Citrus

Madeira is combined with Cointreau, honey and spices in a simple English-inspired hot drink for the holidays.

Can be prepared in 45 minutes or less but requires additional unattended time.

Limas Congeladas Rellenas de Sangrita y Tequila Most sangrita recipes include tomato as well as orange juice, hence the name ("little blood"). This spicy, salty juice mixture is a traditional chaser for straight tequila. If you don't have time to prepare the frozen lime cups, just pour the sangrita and tequila into shot glasses. Pair the sangrita with a reposado tequila, which has been briefly aged to impart richer, more complex flavor and a smoother sip. (See "Wine & Spirits" for some great top-shelf tequilas.)

From the Café Iguana restaurant, in Denver, Colorado.

This intoxicating champagne cocktail was named after a French 75-millimeter gun used in World War I. Many American bartenders claimed to have invented the drink. One recipe, from 1919, called for absinthe, Calvados, and gin, but no champagne. Supposedly, the champagne version was introduced at Harry's New York Bar in Paris in 1925. Or the cocktail might have originated with American soldiers in Paris, who added gin and liqueur to champagne to crank up its potency.

A New Orleans specialty that combines dark coffee with brandy, citrus and spices, this gets its name from the French words for coffee and burnt brandy. We've added a couple of twists, spiking it with Grand Marnier and topping it with whipped cream.