Author: Allen Susser
The Paloma is Mexico's most popular cocktail. This version is made with grilled grapefruit and grilled lime to give the drink a slightly smoky edge.
Author: Kristin Donnelly
Author: Lou Lambert
This punch recipe from Shannon Mustipher uses Earl Grey tea, pineapple, grapefruit, and pot still Jamaican rum.
Author: Shannon Mustipher
Scallops: so meaty and delicious and yet so easy to overcook. That's why we sear these on only one side, preserving the meltingly tender, near-raw texture on the other end.
Author: Andy Baraghani
This cocktail recipe is halfway between a French 75 cocktail and a Negroni, made with gin, Campari, lemon juice, and Champagne.
Author: Gary Regan
Author: Mary Frances Heck
Author: Eric Werner
No, they're not precious gems, these sparkly crunchy treats are prime for mixing and matching your favorite flavors (with a splash of booze for good measure). Check out more flavor combos here.
Author: Claire Saffitz
Author: Liza Jernow
Author: Kemp Minifie
Author: Cassie Piuma
I love grapefruit cocktails year-round, but the rye and sage make this one especially wintry.
Author: Alison Roman
Author: Amelia Saltsman
This summery, bright tea punch is no wilting flower, thanks to a proper dose of bourbon.
Author: Joy Wilson
Author: Gerardo Gonzalez
Author: Joan Mathews
Author: Sean Fowler
These snaggable, snackable wedges have more in common with a bowl of party mix than any perfunctory salad.
Author: Andy Baraghani
Author: Heather John
We're partial to the grenadine from Jack Rudy Cocktail Co.
Author: Natalie Chanin & Butch Anthony
Author: Sam Mason
Two types of rum double the fun in this citrusy punch. If you can't find kumquats, add another orange.
Kohlrabi is underappreciated and misunderstood. But we've decided it's got our favorite crunch: sweet, dense, and snappy (think broccoli stem).
Author: Jon Shook & Vinny Dotolo, Animal
Author: Rhoda Boone
Author: F. W. Pearce
A frozen Negroni cocktail, no slushy machine required. Made with gin, sweet vermouth, Luxardo bitter, and fresh orange and grapefruit juices.
Author: Gary Regan