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For a classic martini, stir 2½ oz gin with ½ oz dry vermouth over ice, strain into a chilled martini glass, and garnish with a lemon twist or olive.

A classic piña colada blends white rum, pineapple juice, and cream of coconut with ice, then pours into a chilled glass with pineapple and cherry.

A mimosa mixes equal parts dry sparkling wine and orange juice in a flute; use a 2:1 pour for a drier, bubblier brunch drink.

A great milkshake blends 2 parts ice cream with 1 part cold milk, plus flavor; mix 20–30 seconds until smooth with soft ripples.

A classic margarita uses 2 oz tequila, 1 oz lime juice, and 1 oz orange liqueur shaken with ice, served in a salt-rimmed glass.

To make a pickle, submerge vegetables in a 5% vinegar brine with salt and spices, chill or can, and wait while the acid cures.

To make chocolate chip cookies, cream butter and sugars, beat in eggs and vanilla, add dry ingredients, fold in chips, chill the dough, then bake.

A shirley temple mixes ginger ale (or lemon-lime soda), grenadine, ice, and a maraschino cherry—stirred, not shaken.

To make beef stew, brown beef and aromatics, deglaze, simmer with stock and vegetables until tender, then finish with herbs for balance.

A White Russian mixes 2 oz vodka, 1 oz coffee liqueur, and 1 oz cream over ice, stirred until silky and chilled.