Making your own pineapple-flavored vodka is super easy, and yields a huge payoff in deliciousness. Here’s how: peel a pineapple, cut it into eighths, and put it into a large sterilized jar (or two quart-size Mason jars).... (By C. Thi Nguyen)

Hounds discover a sweet, flavored spirit that’s dangerously good. (By Sarah Perry)

Why there’s no fruit in your fruit-flavored vodka. (By Camper English)

Pineapple-vanilla vodka? Sure. (By Caitlin McGrath)

It went where all the DJs went. (By Lessley Anderson)

Have your way with vodka, from tails to dinner and dessert. (By Aida Mollenkamp)

Bacon-infused vodka martinis, rum and steak sauce — has it really come to this? (By Brian Abrams)

From raw ingredients to tail greatness. (By Jordan Mackay)

Make ecococktails at home. (By Roxanne Webber)

Staying home is the new going out. (By Helena Echlin)

This week’s mission: frozen Italian meals with a reasonably healthy twist and tea bags for your mixed drink. (By James Norton)

Alberta Straub, once described as “the Alice Waters of booze,” has been mixing up sublime adult beverages made with herbs, spices, and fresh fruits and vegetables for the past six years at San Francisco’s Orbit... (By Lessley Anderson)

Aquavit calms the stormy waters swirling between gin and vodka. (By Jordan Mackay)

Elvis, Metallica—everybody loves it! (By Kathryn Hawkins)

Gourmet presents you can afford to give. (By Roxanne Webber)