This light, refreshing drink will be your new favorite to serve at brunch or picnics.
Author: Kat Boytsova
Author: Diane Rossen Worthington
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: Andrew Knowlton
This make-ahead cocktail, created by San Francisco bartender Gillian Fitzgerald, is lightly smoky and wonderful with dessert. The chocolate bitters make the drink-and they're available online. Adding water...
Author: Maggie Hoffman
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
Author: Kim Haasarud
If vodka and cream and coffee are among your favorite things, this easy cocktail may be your jam.
Author: Robert Simonson
Use gunpowder green tea if you can find it. The robust flavor will provide depth to this quaffable cocktail recipe.
Author: Andy Baraghani
This Aperol Margarita is a great union of two amazing places: Italy and Mexico. Here, the tequila blanco balances with Aperol flawlessly.
Author: Natalie Migliarini
Author: Matt Duckor
Aperol is similar to Campari but sweeter and less boozy. This recipe works with either one.
Author: Susan Spungen
I love grapefruit cocktails year-round, but the rye and sage make this one especially wintry.
Author: Alison Roman
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
Yellow tomatoes are sweeter than red, so this mix is big on heat and zing.
Author: Molly Baz
This cocktail is a refreshing, slightly bitter spin on the Pimm's Cup, thanks to the addition of Cynar, a vegetal Italian liqueur.
Author: Dale DeGroff
A strawberry-bourbon buck created by San Diego bartender Erick Castro of Polite Provisions.
Author: Adrienne Stillman
Author: Melissa Clark
Author: Michael Psilakis
Where a margarita is usually sweetened with orange liqueur, the Rosalita uses amaro instead. This frozen cocktail goes in the freezer before blending.
Author: Maggie Hoffman
Author: Naren Young
This classic combo should be credited with starting the whole spritz phenomenon in the United States.
Author: Kat Boytsova
Author: Ryan Magarian
Author: María Del Mar Sacasa
Fresh cantaloupe + coconut make for the perfect summer cocktail.
Author: Claire Saffitz
This party drink is something you'd imagine sipping at the bar of a trendy modern taqueria, except it's easy to pull off at home.
Author: Anca Toderic
Author: Debbie Moose