Cocktail party treats: Try smoked salmon, gougeres

In a medium bowl, using a spatula, combine softened cream cheese, lemon zest, lemon juice, chopped chives, chopped dill, and salt and pepper to taste; set aside. Divide smoked salmon into two portions. Lay one portion in a single layer on a 2' sheet of plastic wrap set on a flat surface, forming an approximately 1' long by 4" wide rectangle without gaps. Spread half the cream cheese mixture evenly on top. Roll into a log, like a jelly roll, using the plastic wrap as an aid. Fold the plastic over the log so the ends meet, and with a ruler, press against the log to tighten. Continue rolling up the log in the plastic, and seal and tie off the ends. Repeat with remaining salmon and cheese mixture. Freeze logs, remove plastic, and slice each roll into ¼"-thick discs. Defrost and serve on small pumpernickel toast squares, topping with a piece of diced lemon segment and a sprig of dill.

In a medium bowl, whisk together the eggs, fine salt, cracked black pepper, a pinch of fresh grated nutmeg, milk, and heavy cream. Stir in grated gruyère cheese and diced ham. Grease two bread loaf pans with softened butter, line with parchment paper, then grease paper with butter. Divide the batter evenly into the two pans and place on a baking tray. Bake at 300 degrees F for 10 minutes, rotate the tray 180 degrees, and continue to bake another 10-15 minutes, or until set. Cool at room temperature, then chill in refrigerator. Turn quiche onto a cutting board and cut into 80 cubes. Place quiche cubes on pâte-brisée crackers* (or use store-bought square butter crackers) and garnish with baby watercress leaves.

* For the peppered pâte-brisée crackers: In a food processor, combine flour, salt, cracked black pepper, and sugar. With the machine running, incorporate cold butter, 1 tablespoon at a time. When the mix resembles fine meal, stream in ice water, or enough to pull the dough together. Form dough into a disc and chill at least 1 hour. Divide in half and shape into squares. Roll each square between parchment paper to form sheets 1/16" thick; freeze. Cut sheets into 1" squares and place 1" apart on parchment paper-lined sheet trays. Bake at 325 degrees F for 10 minutes, then cover with another sheet of parchment paper and place another tray on top, with a weight, to prevent the dough from puffing. Continue to bake another 15-20 minutes, or until golden brown; cool. Baking can be done in batches. Store in an airtight container up to 1 week.

Bring milk, water, butter, and salt to a boil in a large saucepan. Add flour, and espelette pepper and cook over medium-high heat, stirring constantly with a wooden spoon for 5-10 minutes, until the dough pulls away from the sides of the pan. Cool at room temperature 5 minutes, then beat in eggs, one at a time. Drop 3-tablespoon-size mounds of dough 2" apart onto parchment paper-lined baking sheets. Top each mound with grated gruyère cheese and sprinkle with fleur de sel, cracked black pepper, and more espelette pepper. Bake at 350 degrees F for 30 minutes, rotating the pan 180 degrees halfway through, until puffy and brown. Serve warm or at room temperature.

Lapsang souchong tea-infused cognac: Steep 3 lapsang souchong tea bags in 1 liter of cognac, covered, for 4 hours at room temperature. Strain the cognac back into its original bottle, and store, sealed, at room temperature.

Ginger beer: In a large pot, bring 2 gallons of water to a boil, then remove from flame. While the water is heating, pulse ginger with a few drops of hot water in a food processor until minced, and add to the boiled water. With a spoon, remove the lime flesh and juice, and drop it into the water along with the ginger peels. Add sugar, stir until dissolved, and let steep, covered, for 1 hour. Strain through a fine chinois or cheesecloth, pour into nonplastic containers, let cool, then refrigerate. Can be kept refrigerated for a few weeks, but is best fresh; the ginger flavor diminishes over time. When ready to serve, pour into a soda siphon.

Simple syrup: Bring to a boil 500 grams (2 cups) of water with 500 grams (2 rounded cups) of white sugar, 8 cinnamon sticks, 8 cloves, and half a ground nutmeg. Let steep in the refrigerator for a day, then strain mixture into a clean, sealed container. Can be kept refrigerated for up to 3 weeks.

In a shaker, combine cognac, lemon juice, and simple syrup with ice. Shake and strain into an ice-filled glass. Add ginger beer using a soda siphon, and garnish with piece of candied ginger.

In a mixing glass, combine Cointreau and bitters with ice and stir. Strain into a frozen champagne glass and add champagne. Spritz the cocktail with an orange twist.