Coquito, which means "little coconut" in Spanish, is an eggnog-like mixture of coconut milk, eggs, sweetened condensed milk and rum or pitorro, a sort of moonshine rum. Coconut and rum cocktails are made...
Author: Daniela Galarza
Author: Robert Willey
This simple cocktail, basically a Negroni made with whiskey instead of gin, dates back to the late 1920s, but has recently enjoyed a comeback in bars across the country. It even inspired the name of the...
Author: Robert Simonson
Fernand Petiot, who was the bartender at Harry's New York Bar in Paris in the 1930s, took credit for zapping tomato juice and vodka with Worcestershire sauce, lemon, salt and pepper. He moved to the King...
Author: Florence Fabricant
Author: Jeff Gordinier
Author: Julia Moskin
This rum-based drink is made with lime juice and freshly brewed hot Sencha tea and Moroccan mint green tea.
Author: Jennifer Steinhauer And Helene Cooper
In this recipe, the smoky Scotch makes the eggnog more complex and gives it a savory taste, which goes nicely with the caramelized flavor of the brown sugar. If you're wary of using raw eggs, here's a...
Author: Melissa Clark
Author: Julia Moskin
As it simmers, this traditional Swedish mulled wine will fill your home with the scent of burnt orange peel, cardamom and heady sweet wine. It is just the thing to sip on a winter's night as your toes...
Author: Melissa Clark
Top-shelf vodka and fresh grapefruit juice topped with prosecco: a refreshing holiday cocktail.
Author: Jennifer Steinhauer And Helene Cooper
Author: Jeff Gordinier
This simple four-ingredient cocktail is made by muddling a handful of fresh, sweet cherries, lime and simple syrup and topping it with a few splashes of rum. It's a perfect midsummer's night cocktail....
Author: Robert Willey
Author: Steven Stern
Author: Amanda Hesser
A cocktail featuring prosecco with pomegranate juice.
Author: Jennifer Steinhauer And Helene Cooper
Author: Glenn Collins
This tiki drink, believed to have been invented at the Kuala Lumpur Hilton in 1978, has recently lurched from obscurity to ubiquity. It is a favorite among mixologists, and a natural for home bartenders,...
Author: Robert Simonson
Author: Jonathan Wells
Author: Florence Fabricant
Author: Eric Asimov
Author: Jonathan Miles
While Americans content themselves with Rudolph and Frosty, rural Austrians revere a more outré member of the holiday pantheon: Krampus, the malevolent goat-horned demon. A pre-Christian holdover, he...
Author: Steven Stern
Author: Julia Moskin
Lynn House, most recently of the Chicago bar Blackbird, drew on her Southern background for this rich cocktail. "One of my greatest memories as a child was making pies with my grandmother for the holidays,"...
Author: Robert Simonson
Maksym Pazuniak, who has tended bar at Cure in New Orleans and The Counting Room in Williamsburg, Brooklyn, is a devotee of challenging tastes. Bitter Coffee, a hot, creamy concoction suited to the winter...
Author: Robert Simonson
Jack McGarry, a co-owner of the Dead Rabbit bar in Lower Manhattan, is so particular about his Irish coffee that he arranged a search for the best cream available in the Northeast. He settled on Trickling...
Author: Robert Simonson
Author: Julia Moskin
This holiday drink is "Bob Hope's Christmas in Hawaii" in a glass: a tiki-like creation with some spice, owing to the rum and allspice dram, and tropical notes from the mint and lime. Its creator, Jon...
Author: Robert Simonson
A signature drink from the Manhattan restaurant Marea, this concoction was meant to evoke an underwater garden in a glass. It uses grappa, lemon-flavored Acqua di Cedro liqueur, passion fruit and preserved...
Author: Laura M. Holson
Author: William Grimes
Author: Robert Simonson
This drink comes from the now-closed Martini House in St. Helena, Calif. It is a blend of Aviation gin, St.-Germain, lemon juice and soda that is refreshing, not too tart or sweet. It was served at the...
Author: Laura M. Holson
Author: Keith Dixon