A classic dry martini cocktail made with gin and vermouth and stirred with ice.
Author: The Editors of Epicurious
Author: Anne Applebaum
An easy Mai Tai cocktail recipe
The invention of the drink is frequently (and probably inaccurately) credited to a bartender at the Pendennis Club, in Louisville, Kentucky, who around the turn of the 20th century reportedly made the...
Author: Robert Hess
This recipe is from Eben Freeman, bartender of Tailor Restaurant in New York City. The drink tastes best when served very cold, so Freeman recommends making sure the glass and the sparkling wine are well...
Author: Eben Freeman
The mead you make with this recipe will reflect the qualities of the honey you use. Consult our guide to mead and consider using a first-rate varietal honey. Because mead is fairly high in alcohol (10-...
Author: Stephen A. McLeod
An easy Vodka and Watermelon Cooler drink recipe
A perfect summertime cocktail. Because it's a combination of iced tea, lemonade, and booze, we've dubbed it the Tipsy Arnold Palmer.
Author: Fred Thompson
Learn the classic recipe for a margarita on the rocks, a refreshing cocktail made with high quality tequila.
Author: Eben Freeman
Brandy or Scotch also work well in a hot toddy, but the vanilla sweetness of good bourbon was our favorite-this time, at least.
Dipping the rims of the glasses into a mixture of salt and sugar is a nice touch.
Created in San Juan, Puerto Rico, in the 1950s, this is a longstanding classic. While it can be made with a variety of rums-dark, aged, spiced, white, coconut-I like using a combination, but feel free...
Author: Kim Haasarud
Author: Ryan McGrale
Nothing like the ubiquitous frozen drinks that bear the same name, this classic cocktail is light, refreshing, and the perfect easy cocktail to while away the summer hours.
This bright and bubbly punch features pomegranate seeds and Champagne.
Author: Melissa Clark
Enid P. Saldana of San Juan, Puerto Rico, writes: "I would love to get the recipe for the lychee Martini they serve at Kittichai, in New York City." This summer, enjoy a vodka Martini with a real twist...
Author: Scott Beattie
Eben Freeman, bartender of Tailor Restaurant in New York City, developed this bubblegum-infused vodka cocktail. The drink gets its name from Bazooka bubblegum, but Freeman prefers to use Double Bubble...
Author: Eben Freeman
Author: Maricel Presilla
A classic whiskey cocktail made with bourbon and mint is even more fragrant when you flavor your simple syrup.
Author: Cindy Kebbell
This winter cocktail is a cross between a Penicillin and a French 75. It's a bold, gingery-spicy cocktail for Scotch lovers.
Author: Fred Yarm
This fragrant twist on the gimlet cocktail gets its clean green notes not from lime juice but from fresh basil. For extra glamour and aroma, tuck small sprigs of additional basil into each glass.
Author: Kim Haasarud
Eye-opening notes of lemon, lime, and grapefruit keep this festive punch from heading into ultra-sweet territory-and fresh mint seconds the motion. "Once the Champagne has been added," says Scott Peacock,...
Author: Scott Peacock
Author: Miche Bacher
Rompope is served chilled, often over ice, but it can be served warm, which is how I prefer it when cold weather sets in. Either way, it's rich, velvety, fragrant, and certainly full of cheer.
Author: María Del Mar Sacasa
Brewed tea is an easy way to infuse complex flavors into warming winter cocktails. This libation uses two tea bags for a double-strength brew.
Author: Matt Duckor
The French 75 is a classic cocktail usually made with cognac, though gin is sometimes substituted, and that's the spirit I call for in this recipe. It typically isn't served as a punch but works quite...
Author: Kara Newman
Author: Lindsay Landis
Author: Abigail Johnson Dodge
Author: Meredith Deeds
The classic Moscow Mule cocktail has vodka, lime, & ginger beer-but it's better with fresh ginger. Make this blender frozen drink for your next bbq.
Author: Maggie Hoffman
Cachaça, a liquor made from sugarcane, gives these drinks their distinctive flavor. In Brazil it is traditional to make caipirinhas one or two at a time, as we do here. For ease of entertaining, however,...
Author: Kay Chun