Half pudding, half cake, all easy.

A classic cocktail made of gin, green Chartreuse, and lemon juice—in just the right proportions.

Originally published as part of a Bastille Day cocktail party menu, this drink is too good to reserve for July 14.

According to mixologist Dale DeGroff, this is the only cocktail named for its garnish.

This punch has a lot of punch, though not, in our experience, enough to break a bone.

A delicious mash-up of a Hemingway daiquiri and a mojito.

Make this drink with a soda siphon if you have one. You want a nice head of foam on top.

Judging by the delighted looks on the food editors’ faces when they first tried what is essentially cold, whipped lemonade, this 19th-century dessert deserves a renaissance....

If Santa’s elves grew citrus trees, these sparkling lemony bites would surely be among the branches.

This remarkable sabayon, made with egg yolks left over from Spiced-Pumpkin Soufflés with Bourbon Molasses Sauce, tastes like a very lush and airy lemon curd.