Añejo Manhattan

A sacrilegious take on the classic. (By Nick Tarsi)

Black Pepper Martini

The classic tail gets an exotic twist. (By Amy Wisniewski)

Le Petit Hiboux

An unbeatable blend of Pinot Blanc, Lillet, and apple juice. (By none)

Apple Brandy Hot Toddy

Calvados and Bärenjäger Honey Liqueur ramp up this classic cold-weather tail. (By Amy Wisniewski)

Big Spender

... spend a little time with me. (By Dale DeGroff)

Zen Bars

Create good karma with these addictive cookie bars. (By Kate Ramos)

Charles Chocolates S'mores

A recipe that’s become a staff favorite, developed by Charles Chocolates. (By Chuck Siegel)

Duck Fart

An Alaskan original created more than 20 years ago in Anchorage, this layered tail is said to be named for the sound you’ll make after drinking one. (By Amy Wisniewski)

Rhubarb-Almond Bars

Tangy rhubarb and almonds baked atop a buttery shortbread crust. (By Amy Wisniewski)

Dried Fig and Nut Bars

Chewy fennel-flecked energy bars, packed with dried figs, almonds, and hazelnuts. (By Kate Ramos)

Marble Cheesecake Bars

Cheesecake you eat with your hands. (By Amy Wisniewski)

Crumbly Oat and Apricot Bars

Sweet, and begging to be served à la mode. (By Aida Mollenkamp)

Sticky Peanut Cookie Bars

Peanuts, caramel, and chocolate layers on a shortbread-cookie base. (By Regan Burns)

Rocky Road Bars

The classic sundae trio morphs into a bar cookie. (By Aida Mollenkamp)

Shortbread Lemon Bars

Classic cookie bars packed with mouth-puckering lemon flavor. (By Kate Ramos)