Black Velvet

The Black Velvet's name perfectly describes the experience and sensation of drinking one: thick, rich, luxurious, decadent and probably a little bit dangerous. I was apprehensive the first time I came across the recipe, but I was quickly won over: the drink marries the stout's ferrous tang with the dry, fruity crispness of Champagne, and makes itself all the more drinkable by cutting the beer's robust richness with all those manic bubbles.

Chocolate Berry

Tart and fruity Flanders red ale and dark, creamy stout make a rich and satisfying two-ingredient cocktail with notes of caramel, chocolate, citrus, and berry.

The Stinger

Whether you're settling in after a long day of shopping, or letting the swarm blow past you while biding your time until closer to the holiday, the dawn of the Christmas season calls for some refreshment. The Stinger isn't a seasonal cocktail, per se, but its crisp minty snap always puts me in the right frame of mind for the festive weeks to come.

The Devereaux

We've always liked sparkling wine with a splash of elderflower liqueur, but this highball from Freemans restaurant in NYC raises the bar a bit with the addition of Bulleit bourbon and some tart lemon to even it out.

Dandelion

This variation on the classic Chrysanthemum cocktail uses a Yellow and Green Chartreuse combination in place of Benedictine, and subs in bitter Malört in place of the more traditional absinthe.

Chocolate Stout Bundt Cake

Bake with your booze on St. Patrick's Day with this dripping moist chocolate cake deeply flavored with the dark tones of decadent chocolate stout.

Blonde Redhead

This cocktail, created by Douglas Derrick of Ava Gene's in Portland, Oregon, is a masterful combination of just three ingredients: spicy whiskey, luscious vermouth, and complex Barolo Chinato, a bittersweet, herb- and spice-dosed digestivo made from one of Italy's best wines. The result is chocolaty, smooth, and deep. Though it's in the same family, it's subtler than a Boulevardier.

Chocolate Marquise

A handsome ramekin of dark chocolate mousse is a Seriously Bitter Sweet indulgence. Take the time to make the Cocoa Bean Cream to serve on top; the cocoa nibs add a depth that complements the mousse beautifully.

The Arnaud's Special

With the advance of autumn, it's time to break out the dark-spirit drinks suitable to the cooler seasons. The Arnaud's Special is a close cousin to the Rob Roy, and was the house cocktail for Arnaud's Restaurant in New Orleans during the 1940s and '50s.

Orange Pisco Hot Chocolate

Rich hot chocolate with orange, Grand Marnier, and pisco—like a foil-wrapped chocolate orange, but better.