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: Mary Frances Heck
Author: Diane Rossen Worthington
Author: Camper English
Sweet and sour from the rhubarb and herbaceous from the fennel, this large-batch, pink, spring-party, gin cocktail is pure harmony.
Author: Dave Muller
Author: Erika Lenkert
Author: Joanne Weir
An easy highball made with rum, cola, and lime.
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: Susan Feniger
For this take on a mudslide cocktail, combine Kahlúa and Irish cream liqueur with chocolate pudding.
Author: Val Bromann
Author: Eben Freeman
A boozy way to use kumquats!
Author: Christina Conte
Author: Bon Appétit Test Kitchen
Author: Eben Freeman