Vodka

Christer Larsson originally came to prominence on Manhattan's culinary scene —appropriately enough for this recipe —as executive chef of Aquavit, one of the first New York restaurants in decades to feature Scandinavian cuisine. Mr. Larsson is now chef and co-owner of Christer's, where the menu reflects both his Scandinavian roots and the melting pot that is New York City.

This lovely version of Moscow's favorite drink is sweetened with raspberries and sugar. It's terrific over ice cream or served as a drink on its own.

Here's a lemon-based treat that is so good it will knock you over. It's accented with blue curaçao for a striking color. For something fun, serve the sorbet in scallop shells, which are sold at cookware stores.

Creating her own versions of restaurant dishes is a hobby of Christina's. This is her interpretation of a pasta she had while dining out in San Francisco.

"I'm originally from Ecuador, and I'll never forget the wonderful food there," Maria Budde of Orange, California. "I enjoy re-creating dishes from my home country, and this flavorful starter is typical of my native cuisine. It's simple to make and delicious."

This Martini from Red Light is blended with ice, which makes it similar in texture to a daiquiri. The bartender garnishes it with skewered berries for a nice touch.

Active time: 20 min Start to finish: 1 1/2 hr

Active time: 45 min Start to finish: 1 3/4 hr

This one can also be a spritzer. Pour into a collins or highball glass and top with a little club soda.