Tim Cooper, bartender at The Surf Lodge in Montauk, New York, stopped by to pour his signature hibiscus-infused Tequila Don Julio.

These brussels sprouts call for so much bacon, butter, and cream, you’d have to be insane not to get into it. Photograph by David Prince

Chef Marcus Samuelsson recently joined forces with Skyy Vodka to create a menu of drinks rooted in classic cocktail recipes (think gimlet, martini, and punch) but spiked with modern flourishes, like ginger syrup and hibiscus-infused tea. Our pick of the litter — this simple vodka sangria. Try it for yourself tonight.

Ingredients
•  2 cups Skyy Vodka
•  2/3 bottle white wine
•  2 ounces lime juice
•  8 ounces orange juice
•  8 ounces apple juice
•  1 mango, cut into cubes
•  2 pears, cut into cubes
•  Pear and strawberry for garnish

Soak fruit in juices and vodka for two hours to overnight (feel free to add more vodka for a stronger drink). Stir together in a pitcher and serve in wine glass. Garnish with pear and strawberry. Yields six cocktails.

The classic approach to cooking lobster is to drop one into boiling, salted water. But this technique deeply infuses the crustacean with the taste of, well, water. To solve that problem, substitute water for court bouillon, a quick vegetable stock that delivers extra flavor. (Taken with Instagram)