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Enjoying fine dining — at home or elsewhere — is more than about the meal. It includes desserts of all kinds, including ones of the liquid variety. So, to that end, we here at Spirits decided it was time to share some of our favorites.

Bon appetit. And here are some toasts to try.

Jim Stacy (ENLARGE)
Fried Chicken Martini
Darko Zagar (ENLARGE)
Dreamgirlsicle
Smokejack (ENLARGE)
Muddy Puddle
John Waterhouse (ENLARGE)
Mango Mimosa
John Waterhouse (ENLARGE)
Bloody Brain
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FRIED CHICKEN MARTINI

Leave it to P.T. Barnum fanatic Jim Stacy to come up with a sideshow-worthy cocktail. Stacy, co-owner of the Star Bar (437 Moreland Ave., Atlanta), occasionally pours a Fried Chicken Martini. A chicken wing or drumstick garnishes this combination of vodka, olive brine and Tabasco. It intrigues us, but you never know when Stacy might make that poultry go plop. "It depends if I have some leftover chicken around," he says.

IN THE DRINK
2 oz. Absolut Citron vodka
Dash olive brine
2 dashes Tabasco sauce
Black pepper
Add a squeeze of lemon into a chilled martini glass and line the rim with black pepper. Shake the first three ingredients over ice. Strain the mixture into the glass. Garnish with a piece of fried chicken (wing or drumstick).

BLOODY BRAIN

Get in touch with your inner zombie at Flanigan's (4092 Lawrenceville Highway, Tucker). Bar manager Danny Shearer crafts his version of the visually striking Bloody Brain. He layers peach schnapps, Baileys Irish Cream and a drizzle of grenadine in a shot glass. The grenadine somehow pulls the Baileys down, giving the illusion of a pinkish brain-like mass floating at the bottom of the glass.

IN THE DRINK
1 oz. peach schnapps
1/2 oz. Baileys Irish Cream
Splash of grenadine
Pour each of the ingredients in order in a shot glass.

DREAMGIRLSICLE

L.A. cocktail master Keith Andreen whipped up theme drinks in honor of the Academy Awards, which were on TV Feb. 25. And the buzz surrounding "Dreamgirls" and Best Supporting Actress winner Jennifer Hudson isn't confined to the screen. Andreen's Dreamgirlsicle finds a host of creamy liqueurs sharing space with duck eggs, buttermilk, sugar and nutmeg.

IN THE DRINK
2 large duck eggs (or 3 large brown chicken eggs)
1 oz. buttermilk
2 1/4 tbsp. finely granulated sugar
1 pinch ground nutmeg
2 parts Starbucks Cream liqueur
1 part DeKuyper amaretto liqueur
1/2 part DeKuyper french vanilla liqueur
1/2 part DeKuyper dark creme de cacao
Chocolate syrup
Chocolate powder
Whipped cream
Crack two duck eggs (or three brown eggs) and combine in a shaker with buttermilk, sugar and ground nutmeg. Shake vigorously. Add the four liqueurs and shake again. Then add ice and shake for at least 30 seconds. Serve over ice in a pint glass rimmed with chocolate powder. Top with a dollop of whipped cream and sprinkle nutmeg on top. Add a light drizzle of chocolate syrup.
NOTE: Raw eggs pose a small risk of salmonella poisoning. Individuals who are pregnant, elderly or with impaired immune systems are particularly susceptible and should avoid raw or undercooked eggs.

MANGO MIMOSA

We missed the holiday cocktail class at Cocktail Hour (2385 Peachtree Road N.E., Atlanta), a cocktail accessories shop in the Peachtree Battle Shopping Center. But co-owner Carl Rushing slid us a recipe anyway. Students went ga-ga over the Mango Mimosa, he says, which features mango cubes, mango juice and champagne. Why? "Everybody's looking for a different cocktail besides another martini," Rushing says. "This is definitely something different, and it looks so beautiful in the glass."

N THE DRINK
4 to 5 small cubes of fresh mango
1 oz. mango juice
4 oz. brut champagne
Place mango cubes in champagne flute. Add mango juice and top with champagne. Stir with bar spoon.

* Bonus, just in time for St. Paddy's Day

MUDDY PUDDLE

Amid the blues and barbecue at Smokejack (29 S. Main St., Alpharetta), check out the Muddy Puddle: Absolut vanilla vodka, Baileys Irish Cream, ButterShots butterscotch liqueur and cream. It's served in a martini glass with the inside lined with streaks of caramel. It's also available in an alcohol-free, milkshake form.

IN THE DRINK
1 oz. Absolut vanilla vodka
1 1/2 oz. Bailey's Irish Cream
1/2 oz. ButterShots liqueur
1/2 oz. cream
Drizzle caramel on inside of martini glass and pour in shaken ingredients.

* Meridith Ford is hard at work on the Dine Guide, on stands March 15. Her review returns next week.

COCKTAILS TO CHILL WITH THIS SPRING

Spring is on the way. So we hit several bars and restaurants to sample some cool cocktails worth sipping as you chat it up on the patio or at the bar with friends. Here are a few we recommend. Cheers!

Houlihan's -- 1197 Peachtree St. N.E., Atlanta. 404-873-1119. Scoot on over for a Blue Hawaiian or a shaken White Russian. The Blue Hawaiian tastes like a tropical getaway, and the White Russian is cool, thick and frothy. Definitely two pick-me-ups. $7-$9.

Fuzzy's Place -- 2015 N. Druid Hills Road N.E., Atlanta. 404-321-6166, fuzzys.com. Let bartender Leah Craenk whip up an Oatmeal Cookie shot. Baileys, Goldschlaeger schnapps and more combine for a rich, smooth taste. And yes, it tastes like a cookie. $7.

Bulldogs -- 893 Peachtree St. N.E., Atlanta. 404-872-3025. This cocktail doesn't have a name, but magic happens when the bartender combines Bacardi Limon, Hpnotiq and pineapple juice. We'll just name it after the mixologist -- the Lenny, which is a refreshing twist to the Bacardi Yeah cocktail. Fruity, frisky, but behind all the glee is a nice blast from the rum. $7.

Flanigan's -- 4092 Lawrenceville Highway, Tucker. 770-414-5797. The Bloody Brain looks and sounds gross, but after sipping, it's bloody good. It's a bit syrupy and creamy -- and when the flavors come together on the palate, there's a balance that at first seems off-putting. As it settles, though, you think, "OK, that's actually pretty good." But I wouldn't order more than one since it seems it could get to be too sweet. $5.

La Feria Mexican Restaurant -- 1860 Corporate Blvd. N.E. (off Buford Highway), Atlanta. 404-728-0830. The Viviana cocktail has Absolut vodka, pineapple, Chambord and a touch of sweet and sour. Dee-lish. Why? Because the sweet and sour gives the pineapple and Chambord an unusual -- yet tangy -- kick. $6.

Ecco -- 40 Seventh St., Atlanta. 404-347-9555. Head bartender Seth Shindeldecker came up with the Port-O-Call, which has grapefruit honey vodka, guava juice, ruby port and more. But what makes this martini so fabulous is the lime zest. The smell alone is intoxicating. $13.

-- DAVID GRAVES