Gourmet

Fruit-filled pitchers of sangría appeared at lots of parties in the '60s, and we ran many recipes for it. Macerating the fruit in a sugar syrup first makes this one particularly flavorful.

This flavor combination results in an aquavit of a beautiful hue.

To get the most juice out of lemons, be sure they're at room temperature when you squeeze them.

This cooked version of eggnog (without any booze) gets chilled overnight and up to two days, so you can make it ahead and serve it to anyone who comes through the door.