Eben Freeman, bartender of Tailor Restaurant in New York City, developed this adaptation of a classic cocktail. Reposado tequila gives the drink a smooth smokiness. For a more vegetal flavor, substitute...
Author: Eben Freeman
Author: Bon Appétit Test Kitchen
Author: Diane Rossen Worthington
Author: Giada De Laurentiis
Author: Andrew Knowlton
Author: Kim Haasarud
Author: Shelley Wiseman
Author: Bon Appétit Test Kitchen
One of the few tiki drinks to feature amaro-in this case, Campari, the Jungle Bird is made with blackstrap rum, fresh pineapple, Campari, and lime.
Author: Brad Thomas Parsons
If vodka and cream and coffee are among your favorite things, this easy cocktail may be your jam.
Author: Robert Simonson
I love grapefruit cocktails year-round, but the rye and sage make this one especially wintry.
Author: Alison Roman
Aperol is similar to Campari but sweeter and less boozy. This recipe works with either one.
Author: Susan Spungen
In this variation on the Corpse Reviver No. 2, absinthe replaces the gin, and St-Germain fills in for Lillet-a Corpse Reviver of the future.
Author: David Alan
Author: Bon Appétit Test Kitchen
Author: Lara Shriftman
Portland-based Salt & Straw adds a drop of vinegar and a hint of pepper to balance the sweetness in this strawberry shake, plus a splash of rum to make it deliciously grown-up. If you're making this for...
This easy gin cocktail is sweetened with a touch of honey. Be sure to shake well-or loosen the measured honey with a few drops of water before adding.
Author: Lucia Erriquez Castellana