Debonair

With single-malt Scotch and ginger liqueur. (By Rob Chirico)

With Scotch, vermouth, and pineapple juice. (By Rob Chirico)

Beet-Horseradish-Dill Spread

Borscht made spreadable. (By Regan Burns)

Herbed Ricotta Spread

An Italian-esque spread with clean, simple flavors. (By Regan Burns)

Arugula-Walnut Pesto

Tasty as either a sauce or a spread. (By Regan Burns)

Caesar Salad Spread

Cheesy with a tart kick, this spread will revive a plain old chicken sandwich. (By Regan Burns)

Pimiento Cheese Spread

This Southern classic perfectly balances tang, sweet, and spice. (By Regan Burns)

Garlic-Mint Yogurt Spread

This refreshing, tangy spread gives a Mediterranean slant to whatever it tops. (By Regan Burns)

Sun-Dried Tomato–Ricotta-Basil Spread

Like pasta sauce in a spread. (By Regan Burns)

Thyme-Honey Mustard

This stuff should be bottled, it’s such a great balance of piquant, sweet, and herby. (By Regan Burns)

Mixed-Olive Mayonnaise

A simple way to liven up mayo—use any olives you fancy. (By Regan Burns)

Jalapeño-Cilantro Yogurt Spread

Creamy and spicy. (By Regan Burns)

Jezebel Spread

A curious Southern classic, this spread is piquant, sweet, and spicy all at once. (By Regan Burns)

Chive Butter with Sea Salt

A simple compound butter. (By Regan Burns)

Quaker Shaker

Made with oat-and-honey-infused vodka and cream. (By Regan Burns)