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
Author: Albert W. A. Schmid
This twist on the classic whiskey cocktail is the perfect way to welcome fall.
Author: Matt Duckor
Author: Elizabeth Karmel
Author: Jean Anderson
Author: Jamie Shannon
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
St. Patrick's Day in a flash: A zesty glaze makes corned beef from the supermarket deli your own. The perfect go-with? Wedges of cooked, buttered cabbage, of course.
Author: Bon Appétit Test Kitchen
A whole pecan pie is a lot of work if you're just serving dessert to two or four people. Instead, make this elegant little galette studded with whiskey-soaked cranberries.
Author: Anna Stockwell
Peach lattice is a beautifully classic summer pie. A drizzling of rich, buttery bourbon caramel over each slice heightens the naturally lush sweetness of ripe peaches.
Author: Holly Ricciardi
Author: Richard A. Jones
Take down the temperature of a classic hot toddy in this easy, cooling rye cocktail.
Author: Andy Baraghani
Author: Ruth Cousineau
Author: Maggie Ruggiero
Named for the French Quarter of New Orleans, this classic cocktail is complex and boozy. It's made with rye whiskey, cognac, Bénédictine, and bitters.
Author: Tracey Seaman
Turn this punch recipe up a notch with a decorative ice ring.
Author: Ann Redding
This simple bourbon cocktail made with grapefruit and honey dates back to the Prohibition era. An easy whiskey recipe that's great in all seasons.
Author: Ruth Cousineau
Apple butter meets its match in bourbon (plus lemon juice and dark brown sugar to bring out both high and low notes). This is the perfect fall cocktail.
Author: Maggie Hoffman
Meet the Negroni's wintery cousin, made with whiskey instead of gin. Rye whiskey is peppery and dry; you can also make this classic cocktail with bourbon for a vanilla-tinged sweetness. We like it with...
Author: Maggie Hoffman
Created at an Irish airport by chef Joe Sheridan for passengers who made an emergency landing there, this recipe was then passed along to the bartender at San Francisco's old Buena Vista Hotel.
Flips were originally hot drinks made with egg and a variety of liquors and wines. They were warmed up by means of a loggerhead, an iron tool with a long handle and bulbous end that could be heated and...
Author: Bon Appétit Test Kitchen
Imagine a pumpkin pie with pecan pie's best feature: the candied nut topping. Now spike the custard with rye whiskey, up the flavor of the crust with rye flour, and voilà.
Author: Brad Leone
[Photograph: Robyn Lee] This recipe comes from our own Meredith Smith, who once made them at a hot dog party of mine (not to be confused with a sausage party). They were by far the most popular snack of...
Author: J. Kenji López-Alt
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
Author: Lauren Salkeld
Author: Bruce Aidells
This bourbon cocktail recipe from Alba Huerta uses whiskey, lemon, turbinado sugar, and hot sauce.
Author: Alba Huerta
Named for a county in Ireland, this cocktail is made with Irish whisky and emerald-green herbal Chartreuse liqueur.
Author: Melissa Clark