Bon Appétit

Lemons have been cultivated on Capri for as long as anyone can remember. And as long as there have been lemons on Capri, there has been the lemon liquer known as Lemoncello. The bright yellow liquid tastes like sunshine in a glass, albeit with a kick. Most often sipped as a post-prandial digestif, it can also be savored as a late afternoon treat.

Adjust the strength of the coffee to suit your taste, using 1 cup of ground beans for milder coffee or 1 1/2 cups for a stronger brew. The recipe calls for chocolate-almond-flavored coffee beans, but go ahead and try any flavor you like.

While sensible proportions are important to some and brand names of gin and vermouth essential to others, the real secret to a fine martini is stirring thoroughly but quickly to prevent the ice cubes from diluting the drink. It must also be served very cold and straight up.

When the use of chocolate became common in the eighteenth and nineteenth centuries, chocolaterías opened in Madrid, serving hot chocolate to weary voyagers and the homeless. In Spain, the warming elixir is distinguished by the addition of spice, but especially by its rich, frothy texture, achieved by heating and beating it several times. Traditionally, a wooden hand mill called a molinillo is used, but a whisk works as well.

A lovely change of pace from café au lait, cappuccino, or hot chocolate, and lower in fat and calories, too.

Blue curaçao provides the color and lime peel, the freshness.

Nectarine peel adds tangy flavor that balances the sweetness of the plum wine.

A colorful and sophisticated summer drink.

This refreshing drink uses nonfat plain yogurt that is frozen before it is added to the blender. The yogurt should be frozen at least 6 hours ahead.

Strong coffee, spices, Triple Sec and brandy combine deliciously in a favorite New Orleans after-dinner drink.