Beverages

This sweet-tart liquor-less cocktail is very popular at restaurant Frisson, in San Francisco, which mixologist Duggan McDonnell has helped turn into a drinking destination.

For a pretty presentation, dust these cookies lightly with powdered sugar.

Peppers from the valley of La Vera, in Extremadura, are used to produce a deliciously smoky paprika. There are three kinds of pimentón: sweet, bittersweet (called agridulce), and hot. We prefer agridulce in this recipe.

Even if you're not an eggnog lover, you're going to love this custardy ice cream. Freshly grated nutmeg and the rounded complexity of dark rum lend it a rich flavor — plus a lovely aroma that will put you in the holiday spirit while you make dessert.

This refreshing, slightly sweet soda is one of several kinds that Erin O'Shea, sommelier at Clio, in Boston, pairs with chef Ken Oringer's exciting food as part of the restaurant's nonalcoholic drink program.

Make this luscious dessert a day ahead.

If you aren't making the schmaltz manié ahead of time, there's no need to form the paste into balls. Simply add the paste by teaspoonfuls to the simmering stock until the gravy has reached the desired consistency.

Unlike most brined turkeys, this one can be stuffed because the apple-cider brine contains less salt than the typical recipe. Begin brining two days ahead.

An autumnal, herbaceous twist on the Martini.

A seasonal Manhattan.

A spicy spin on the Cosmo.

Blood orange pulp and a dash of bitters update the classic Champagne-gin cocktail. Make the base for the drink one day ahead if you like.

The wine and OJ supply antioxidants. (Amounts for a pitcher, about 20 drinks for 8 guests, are in parentheses.)

Each low-cal helping serves up heart-friendly flavonoids (found in the skin).