[Photograph: Paul Clarke] For me, chocolate is one of the most appealing flavors in the culinary universe, but it's hard to make into a decent cocktail. Not that there aren't plenty of chocolate-laden drinks out there. But most of the... More

This recipe was printed in January's issue of Esquire , where cocktail historian David Wondrich noted that Dickens was particularly fond of this variety of Bishop. It's easy to see why: it's not too difficult to prepare (assuming you don't mind baking an orange), it's thoroughly warming, and absolutely delicious. More

Let's start the weekend right--with a cocktail recipe from Paul Clarke (The Cocktail Chronicles). Need more than one? Hit up the archives. Cheers! The great heat wave of aught-nine seems to have broken in the Northwest, but that doesn't mean... More

With a dose of cognac smoothed out with Grand Marnier, and the sweet edge taken off by adding dry vermouth, the Burnt Fuselage is pleasantly silky and fortifying--and, as the book notes, after working through one of these "your own fuselage will be warm, to say the least." More

As described by drink historian David Wondrich, the Enchantress debuted in American Barkeeper in 1867, and its cognac-meets-port construction demonstrates the 19th century taste for robustly flavored drinks. Nearly 150 years later, robust flavors are creeping back into popularity, and the Enchantress is ripe for rediscovery. More

Named using the French term for what's now known as the French Quarter, the Vieux Carré; traces its origin to the bar back in the 1930s, and first appeared in print in 1937, in Famous New Orleans Drinks and How to Mix 'Em. It's as rich and decadent now as it was back then, and still remarkably evocative of the Big Easy. More