Rum

This play on the classic whiskey smash incorporates spicy, dark rum and the pride of July farmers' markets everywhere: fresh cherries.

Refreshing and a little bit inebriating; if you've got kids running around, pick up a box of Rocket Pops so there's no confusion!

Pour in the soda slowly, allowing it to cascade over the ice cream, then top off until the glass is full.

These deep, dark brownies, a Lauren family favorite, are from Ricky Lauren's The Hamptons: Food, Family, and History.

Brown butter brings out nuttiness of the pecans, while the bite of rum and the slight bitterness of espresso balance out the sweetness of this pie.

One of my favorite post-shift hangouts was Painkiller NYC, where my buddy Richie Boccato made a mean Dark and Stormy at his tiki cocktail haven. Sadly, the bar is long gone; I raise my glass to Richie and the best Dark and Stormy anywhere. It is a favorite cocktail of mine, so I thought the combination of rum, lime, and lots of ginger would be really refreshing in a frozen dessert. This is a great summertime treat-light and airy but with a nice boozy kick. What really makes this is the fresh ginger juice. Grate peeled fresh ginger into a small fine-mesh strainer set over a bowl. Once you have a fair amount of pulp, squeeze the juice out of it. You'll need a fairly large piece of fresh ginger, about 12 ounces (335 grams) to get enough juice.

Anyone who knows me knows I love a good cocktail. Growing up, our go-to vacation spot was the Caribbean, where Dad always ordered himself a piña colada and virgin versions for my brother and me. We used to try the old switcheroo at the table when he looked away. Sometimes we were successful, and his, of course, tasted even better. This pastry cream is great for cakes or meringues with coconut as a base flavor—no umbrella needed.

It's just as tasty without booze but only as good as the chocolate you use, so shop accordingly.

Quick and easy homemade strawberry syrup melds with creamy vanilla ice cream when fizzled with club soda.

Rompope is served chilled, often over ice, but it can be served warm, which is how I prefer it when cold weather sets in. Either way, it's rich, velvety, fragrant, and certainly full of cheer.

Hard liquor, served hot. In times past, hot toddies were often prescribed as a head-cold remedy. Today, liquor as medication is generally frowned upon because of its dehydrating effects. However, if you're one of those people who can't tolerate over-the-counter pharmaceuticals, this beverage may offer the relief you need—just drink an extra glass of water to replenish your body.

Make sure to use plain, unflavored rooibos tea, which will complement the other punch ingredients.

The longer the spices infuse in the rum, the more flavorful it will be.

"If rum won't give you that warming glow of wellness, the hot tea will." -Benjamin Schiller, beverage director of The Berkshire Room

I love how the fruitiness of Cluizel Concepción chocolate, mellowed by a little cream cheese, plays against the caramel and the flowery, slightly musky acidity of the blossoms (actually, calyces) called "Jamaica flowers" in Mexico and red hibiscus in this country. (They are what gives Red Zinger tea its color.) When I first developed this recipe, I used hibiscus to flavor the caramel, but now I include it in a separate sauce where its red color makes a gorgeous contrast with the dark flan. You will find that this flan is reminiscent of the classic cream cheese–fruit paste pairing that Latin Americans like in other contexts. For this recipe, do not use the spice marketed as "cinnamon" in American stores (it's really cassia). Look for the soft, flaky true cinnamon from Ceylon (Sri Lanka), which has a much subtler and more delicate flavor. You can find it in Hispanic markets under the name canela.