A classic dry martini cocktail made with gin and vermouth and stirred with ice.
Author: The Editors of Epicurious
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: Stephen A. McLeod
An easy Vodka and Watermelon Cooler drink recipe
Learn to make a classic Mexican beer cocktail with tomato juice, hot sauce, and lime juice that you can sip all day long at the beach.
Author: Kat Odell
This twist on the classic whiskey cocktail is the perfect way to welcome fall.
Author: Matt Duckor
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
Author: Eben Freeman
Learn the classic recipe for a margarita on the rocks, a refreshing cocktail made with high quality tequila.
Author: Ryan McGrale
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
This bright and bubbly punch features pomegranate seeds and Champagne.
Author: Melissa Clark
Author: Andrea Albin
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
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
No muss, no fuss. This martini cocktail on ice is good to go in a few seconds.
Author: Robert Simonson
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
The base for this make-ahead frozen cocktail goes in the freezer before serving, so it doesn't require much ice to stay cool. Serve at your next bbq!
Author: Jeremy Oertel and Natasha David
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
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
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
Hot chocolate may reign supreme, but this ambrosial bittersweet drink from chef Michelle Polzine gives it a run for its money.
Author: Michelle Polzine
The classic iced tea and lemonade combo is transformed into a boozy, slushy frozen cocktail perfect for backyard parties and summer barbecues.
Author: Kat Boytsova
Author: Lindsay Landis
A perfect accent for an outdoor supper during tomato season. In winter, it revives the palate as an aperitif. This drink demonstrates so ably how fresh ingredients can be incorporated into everyday drinking...
Author: Jöerg Meyer
Author: Meredith Deeds
This spiked fruit tea is intentionally not too boozy, but you can also just leave the bourbon out.
Author: Tailor, Nashville, TN
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
This spin on the frozen margarita adds a sweet-tart flavor with frozen raspberries and a hint of spiciness from fresh ginger.
Author: Matt Duckor
This adaptation of a classic recipe comes from Eben Freeman, bartender of Tailor Restaurant in New York City.
Author: Eben Freeman
Author: Kay Chun
Creating a shrub-a vinegar-based syrup-is a quick way to add sweetness and acid to any cocktail. The one used here uses tangy rhubarb and gets a slight kick from fresh ginger. Want a non-alcoholic version?...
Author: Matt Duckor
Author: Eben Freeman
This slushy blender cocktail is perfect for whiling away the summer hours.
Author: Paul McGee
This Thanksgiving punch cocktail combines sweet rum with dry apple cider, rounded out by vermouth, lemon juice and Angostura bitters.
Author: Chris Morocco
Author: Jessica B. Harris
Guinness is considered by its many aficionados to be extremely creamy, but when you add it to Champagne or prosecco, its fruitiness emerges as well. The proportions are roughly two parts bubbly to one...
Author: David Bowers
Author: Chad Robertson
This bourbon cocktail is a variation on the whiskey sour, shaken with honey for sweetness.
Author: Chris Morocco
This frozen G&T cocktail is easy to make and very delicious.
Author: Brooks Reitz
Author: José Andrés