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Classic Dry Martini

A classic dry martini cocktail made with gin and vermouth and stirred with ice.

Author: The Editors of Epicurious

Old Fashioned

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

To Make an Excellent Cherry Bounce

Author: Stephen A. McLeod

Classic Michelada

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

Ponche a Crème

...

Author: Brigid Washington

Vodka and Watermelon Cooler

An easy Vodka and Watermelon Cooler drink recipe

Maple Old Fashioned

This twist on the classic whiskey cocktail is the perfect way to welcome fall.

Author: Matt Duckor

Sweet Tea with Vodka and Lemonade

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

Bazooka Bubblegum Cocktail

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

Piña Colada

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

Pisco Sour

Author: Ryan McGrale

Bloody Mary

Author: Eben Freeman

Martini on the Rocks

No muss, no fuss. This martini cocktail on ice is good to go in a few seconds.

Author: Robert Simonson

The Classic Margarita

Learn the classic recipe for a margarita on the rocks, a refreshing cocktail made with high quality tequila.

Dark and Stormy

An easy Dark and Stormy cocktail recipe

Author: Dale DeGroff

Sweet and Savory Spiced Nuts

Author: Andrea Albin

Pomegranate Champagne Punch

This bright and bubbly punch features pomegranate seeds and Champagne.

Author: Melissa Clark

Amaretto Sour Slushy

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

Hot Butterscotch

Hot chocolate may reign supreme, but this ambrosial bittersweet drink from chef Michelle Polzine gives it a run for its money.

Author: Michelle Polzine

Amaretto Cranberry Kiss

Author: Meredith Deeds

Rompope (Mexican Milk, Egg, Spice, and Liquor Punch)

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

Basil Vodka Gimlets

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.

Frozen Boozy Arnold Palmer

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

Gin Basil Smash

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

Mojito

Author: Eben Freeman

3 Ingredient Grilled Orange Margarita

Grilling the oranges infuses this refreshing drink with slightly sweet, slightly bitter notes and smoky flavor, balanced by bright lime juice and aged tequila.

Author: Kat Boytsova

Original Martini

Author: Albert Stevens Crockett

Classic Champagne Cocktail

Author: Kim Haasarud

Fleming Fizz

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

Chandon Brut Mojito

The minty mojito is taken to a sparkling new level with this variation on a tropical themed drink. It is remarkably refreshing-an excellent opening act for an evening of fun and fine dining.

Author: Jeff Morgan

Cactus Fruit Cocktails

Author: Cecilia Hae-Jin Lee

Gold Rush

This bourbon cocktail is a variation on the whiskey sour, shaken with honey for sweetness.

Author: Chris Morocco

The Maple Ginger Hot Toddy

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

Strawberry Daiquiri

Author: Jessica B. Harris

Frozen Moscow Mule

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

Blackberry Gin Fizz

Author: Chad Robertson

The Shrubarb Cocktail

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

Black Velvet

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

Mango Castaway

This twist on the piña colada uses frozen mango instead of pineapple for a delightfully smooth and indulgent cocktail. For optimal tiki fun, garnish the drinks with a classic tiki decoration.

Author: Kat Boytsova

Bourbon Fruit Tea Punch

This spiked fruit tea is intentionally not too boozy, but you can also just leave the bourbon out.

Author: Tailor, Nashville, TN

Calvados Sidecars

Author: Holly Smith

Frozen Sunrise Margaritas

Author: Lindsay Landis

Watermelon, Lime, and Tequila

This slushy blender cocktail is perfect for whiling away the summer hours.

Author: Paul McGee

Puerto Rican Coconut Eggnog (Coquito)

Author: Maricel Presilla

Frozen Gin and Tonic

This frozen G&T cocktail is easy to make and very delicious.

Author: Brooks Reitz

The Cherry Bomb

Author: Matt Duckor