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
Author: Jamie Shannon
This twist on the classic whiskey cocktail is the perfect way to welcome fall.
Author: Matt Duckor
Author: Elizabeth Karmel
Author: Albert W. A. Schmid
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
St. Patrick's Day in a flash: A zesty glaze makes corned beef from the supermarket deli your own. The perfect go-with? Wedges of cooked, buttered cabbage, of course.
Author: Bon Appétit Test Kitchen
Peach lattice is a beautifully classic summer pie. A drizzling of rich, buttery bourbon caramel over each slice heightens the naturally lush sweetness of ripe peaches.
Author: Holly Ricciardi
A whole pecan pie is a lot of work if you're just serving dessert to two or four people. Instead, make this elegant little galette studded with whiskey-soaked cranberries.
Author: Anna Stockwell
Author: Maggie Ruggiero
Author: Jean Anderson
Author: Tamasin Day-Lewis
Author: Ruth Cousineau
Author: Tracey Seaman
Named for the French Quarter of New Orleans, this classic cocktail is complex and boozy. It's made with rye whiskey, cognac, Bénédictine, and bitters.
Here, the word "perfect" refers not to the quality of the classic cocktail (though we do love this version), but to the equal amounts of sweet and dry vermouth used to make it.
Created at an Irish airport by chef Joe Sheridan for passengers who made an emergency landing there, this recipe was then passed along to the bartender at San Francisco's old Buena Vista Hotel.
This simple bourbon cocktail made with grapefruit and honey dates back to the Prohibition era. An easy whiskey recipe that's great in all seasons.
Author: Bon Appétit Test Kitchen
Author: Bruce Aidells
Take down the temperature of a classic hot toddy in this easy, cooling rye cocktail.
Author: Andy Baraghani
Author: Ruth Cousineau
This summery, bright tea punch is no wilting flower, thanks to a proper dose of bourbon.
Author: Joy Wilson
Author: Melissa Clark
Author: Richard A. Jones
Flips were originally hot drinks made with egg and a variety of liquors and wines. They were warmed up by means of a loggerhead, an iron tool with a long handle and bulbous end that could be heated and...
Meet the Negroni's wintery cousin, made with whiskey instead of gin. Rye whiskey is peppery and dry; you can also make this classic cocktail with bourbon for a vanilla-tinged sweetness. We like it with...
Author: Maggie Hoffman
Named for a county in Ireland, this cocktail is made with Irish whisky and emerald-green herbal Chartreuse liqueur.
Author: Ian Knauer
Apple butter meets its match in bourbon (plus lemon juice and dark brown sugar to bring out both high and low notes). This is the perfect fall cocktail.
Author: Maggie Hoffman
Turn this punch recipe up a notch with a decorative ice ring.
Author: Ann Redding
The recipe comes from Chris McMillian, the fourth-generation bartender and fount of cocktail lore who presides over the bar at the Library Lounge at the Ritz-Carlton, New Orleans. He prefers to use sugar...
Author: Chris McMillian
Author: Lauren Salkeld
There's a simple structure behind all sours, a family of citrus-based cocktails.
Author: Chris Morocco
Author: Stephan Pyles