Liqueur

Raki, the Turkish national spirit, gives the grilled sea bass a faint anise aroma. Arak, ouzo, and even Pernod can be used instead. Other fish such as bream, turbot, and red mullet can be prepared in the same way.

This simple preparation for fresh strawberries has long been a favorite of mine. The almond flavor of amaretto melds perfectly with the sweetness and aroma of lush, ripe strawberries.

Classic, old-school New Orleans flavor, slightly updated. Because of the expense of the oysters, these are better for smaller crowds, 10 to 12 people max.

Eggs, sugar, and flour in equal measure are the basis of this simple cake, which bakes in just 20 minutes and can be filled with fruit or berries in season.

The key to this drink is fresh pineapple juice.

Go festive with this floral, slightly fizzy punch, replete with decorative ice mold.

Herbaceous, nutty, and bright, this rendition of the Prohibition-era classic doubles the gin for a more robust cocktail.

"Here's a summer cocktail that isn't too herbaceous or vegetably," Kinch says. "Aloe juice goes well with cucumbers, and Hendrick's Gin adds nice rose and cucumber notes."

The Italian aperitif Campari brings balance to these sweet orange pops.

All of the flavors of the tropics make an appearance in this sensational, lemon-hued punch-banana, rum, pineapple, and orange. Serve this at a BBQ featuring great pork ribs.

This aphrodisiac-laden mocktail comes from NYC's Museum of Sex and is a perfect way to set the mood on Valentine's Day. The recipe makes enough almond and jasmine elixirs for eight drinks; if you're making only two, refrigerate both elixirs and they will last up to two weeks. If you can't find granulated honey, substitute raw cane sugar. To make the Night Flower alcoholic, add two ounces of St. Germain (elderflower liqueur) or vodka to each drink.