Our newest most favorite cocktail is the Ranglum. It’s similar to a corn’n’oil, except there’s lime juice instead of bitters. I use my house-made falernum and it makes a drink that goes down a little too easy. I’ve been using Lemon Hart Demerara 151 rum as the overproof. It makes it just the slightest bit caramel-y and a tad dangerous.

We can’t just drink our dinner (well, we can, but adulthood prevails), so it’s back to the pressure cooker again, this time with poultry. Carnitas take about a half hour in the pressure cooker, but poultry is even quicker – these thighs spend just six minutes under pressure.

Preparation of the cooking liquid is also pretty speedy, but it still takes more time than it takes to cook the chicken. Equal amounts of soy sauce and sherry, combine with the juice and rind of an orange, plus slices of ginger and some whole spices (fennel, cinnamon stick, cloves) are simmered together. The result is a spicy, warming concoction that imparts a beautiful red color to the chicken as it cooks.

• Ranglum (Kindred Cocktails)
• Chinese Red-Cooked Chicken Thighs (Miss Vickie’s Big Book of Pressure Cooker Recipes)