A festive margarita variation with muddled fresh blackberries, thyme, and sparkling wine.
Author: Ryan Magarian
Author: Rick Martinez
Sweet and tangy kumquats make this sparkling cocktail extra special.
Applejack and maple syrup take the classic whiskey sour in a decidedly fall cocktail direction.
Author: Al Culliton
Author: Jessica B. Harris
It's five o'clock on a summer Friday. This is the drink for that. Serve it with a bowl of potato chips (Utz, please) and another little bowl of extra olives and sit outside with a friend. That's all I...
Author: Julia Bainbridge
This riff on the Negroni cocktail is made with Campari, rum, and a rich blend of oloroso and Pedro Ximénez sherries.
Author: Jim Meehan
In this memorable cocktail, tart, bitter orange kisses roasted agave.
Author: Emma Janzen
This easy-to-make spicy bourbon cocktail uses fresh grapefruit and a honey syrup infused with fresh ginger and chiles de árbol.
Author: Christiaan Röllich
Combining favorite fall flavors with sparkling cider gives sangria a refreshing new spin. It couldn't be easier to throw together yet it's sure to impress at any Thanksgiving celebration.
Author: Kat Boytsova
This sage- and lime-infused gin cocktail is perfect for brunch. Cocchi Americano-an Italian aperitif wine-is beloved for its citrus, herbal, and bitter flavor.
Author: Ben Clemons
Author: Theresa Gilliam
A frozen Negroni cocktail, no slushy machine required. Made with gin, sweet vermouth, Luxardo bitter, and fresh orange and grapefruit juices.
Author: Gary Regan
Try bartender Eben Freeman's recipe for a Manhattan cocktail, made with whiskey, sweet vermouth, and bitters.
Author: Eben Freeman
Not a fan of blackberries? This cocktail recipe will be just as good with blueberries-or any other berry you like.
Author: Samin Nosrat
The simple combination of sharp Campari and salty fino sherry makes for a spritz that quenches your thirst and works wonderfully with potato chips, olives, or aged cheeses.
Author: Maggie Hoffman
Author: Bon Appétit Test Kitchen
Author: Tracey Seaman
Author: Paul McGee
Hey Lillet fans, keep open bottles in the fridge as you would with any other wine. Even though Lillet is fortified, it will still oxidize and lose flavor over time.
Author: Chris Morocco
This variation on the Negroni cocktail made with sherry and amaro was created by bartender Dan Greenbaum at The Beagle in New York City.
Author: Adrienne Stillman
Author: Matt Wallace
A simple riff on the classic spritz formula originally built to highlight Lini's fruity, irresistible lambrusco rosato, this has become a spring-summer staple.
Author: Talia Baiocchi
This golden-hued turmeric hot toddy from Claire Sprouse of Brooklyn's Hunky Dory is wonderfully savory from the combination of Amontillado sherry and turmeric.
Author: Claire Sprouse
Author: Paul McGee