Just 'cause you like beer don't mean you ain't classy. And even when you're rockin' a baggy jersey and a smudged black eye, you still don't have to settle for cheap brews out of a can. In honor of the Super Bowl, here are a few beer-based cocktails that'll look elegant in your hand even as your mouth is cursing out the ref.

I've finally figured out how to have an amazing Valentine's Day: Treat myself like a princess, wear a pretty outfit, eat and drink what I like -- and oh yes, accept gifts of love from anyone worth my attention. Whether you're focusing on yourself by default this year, or sharing your happiness with somebody special, start preparing for a fabulous day now by making this traditional Eastern European liqueur made with sour cherries. It'll be ready when you are to mix up fun, bright pink cocktails that make delicious antidotes to Cupid's poison arrows.

Everyone knows about the bright red Bloody Mary, the most famous vegetable cocktail in the world that you can even get away with drinking for breakfast, thanks to its healthy properties. But did you know that vegetable cocktails come in almost every color of the rainbow?

While vegetables and alcohol might at first seem to be an unlikely pair, in reality the juxtaposition of savory and spirited provides a fresh slap of flavor that will wake up your taste buds.

Back in 1981, "organic wine" was a somewhat outlandish idea. Sure, some growers had committed to growing organic grapes -- but few could turn out a reliably drinkable wine without sulfites, fining agents and other chemical additives. Tony Norskog, a new graduate of UC Davis' esteemed wine program, wound up going organic by default when he decided to interplant his family's vegetable garden with his grapevines.

Today, Tony is the world's largest producer of USDA-certified organic wine.

Who says cowboys have to rough it? Not my pal Spoon (aka Scott), who's spent many years cooking for rafting expeditions, hunting trips and dude ranches. Along the way he picked up a few tricks, like this Mason jar version of Kahlua. It's easy to make and great for gifts. In fact, Spoon gave me a jar this year, and it was so delicious I thought I'd pass the recipe onto you.

After the CDC's announcement last week that one in six Americans "binge drink" on a regular basis, you might be reassessing your relationship with cocktails. Not a bad idea. Besides being addictive, alcohol in excess is undeniably bad for your body. Unfortunately, there's an entire industry to come up with fun alcohol-centric drinks, and "virgin" cocktails can seem a bit... dry. It's time to experiment with beverage combinations that are party-friendly and booze-free. You'll come up with plenty of fun combinations on your own -- here are a few ideas to get you started.

If you're a fan of kombucha, you'll love this fizzy, refreshing ginger beer made with kefir grains. Kefir is a mix of bacteria and yeasts that naturally takes the form of white "grains." You can buy kefir grains online or look for them at your local health food store. Once you've got them in hand, it's easy to brew up a probiotic, soda-like drink that supplements your body's natural population of disease-fighting bacteria, improves your immune system and may even fight pain. Generations of Turkish shepherds swear by it, but the traditional kefir recipe is more like a thin, sour yogurt. While that's delicious too, this "water kefir" drink is light, bubbly and refreshingly quaffable.

Step up your hostess-ability by welcoming your house guests with infused water, just like they serve at froufrou spas and hotels. The ingredients couldn’t be simpler: Whole spices, fresh fruit and pure water. The results couldn’t be more sophisticated and refreshing. Try it for yourself!

There's something fascinating about the idea of a home-infused walnut cognac. Perhaps it's the combination of staid elegance and homegrown flavor. Maybe it's imagining an 18th-century monk undertaking the same process. It could just be the anticipation of a new combination of tastes. Whatever the cause, the thought of infusing your own walnut liqueur is fascinating. And although brandy and cognac are the best-known walnut lovers, don't overlook the possibilities of vodka. I've included a traditional Croation recipe below -- but let's begin with the brandy.

Persimmon season is largely past, but if you're lucky enough to have a few still on hand -- or clever enough to have dried some -- use them to brew up a traditional Korean fruit punch. Sujeonggwa is quite sweet with a kick of cinnamon and ginger, and is usually served with a garnish of pine nuts. In Korea, you'll see it most often at holidays and weddings. Try it for your New Year's Eve party, served hot or cold, for a delicious alternative to fatty desserts and boozy cocktails. Make a big batch: Sujeonggwa takes a while to prepare, and then goes fast.