Author: Sheila Lukins
A simple rum cocktail recipe made with fresh grapefruit, lemon or lime, and sparkling water. Angostura bitters add a touch of spice.
Author: Bon Appétit Test Kitchen
Author: Katie Brown
While pimento cheese is perfect as a spread, it also makes a darn good queso-like dip. This version is smooth and velvety, with a kick of chipotle smoke.
Author: Polina Chesnakova
Author: Rick Bayless
W. C. Whitfield's original Kitty Highball recipe-equal parts red wine and ginger ale over ice-goes contemporary. In this deconstructed version the ginger ale is replaced with ginger syrup and soda.
Author: Drew Lazor and the Editors of PUNCH
Author: Amelia Saltsman
These bite-size mashed potato croquettes are filled with smoked trout, mozzarella, Parmesan, and chives. Freshly fried, they're just the kind of gooey, salty, and crispy finger food a cocktail party needs....
Author: Anna Stockwell
Author: Katie Brown
It's five o'clock on a summer Friday. This is the drink for that. Serve it with a bowl of potato chips (Utz, please) and another little bowl of extra olives and sit outside with a friend. That's all I...
Author: Julia Bainbridge
Author: Kimberly Kennedy
Author: Amanda Hesser
This make-ahead cocktail, created by San Francisco bartender Gillian Fitzgerald, is lightly smoky and wonderful with dessert. The chocolate bitters make the drink-and they're available online. Adding water...
Author: Maggie Hoffman
Author: Camper English
Author: Neal Fraser
Author: Gina Marie Miraglia Eriquez
Author: Fuchsia Dunlop
Author: Clark Frasier
Where a margarita is usually sweetened with orange liqueur, the Rosalita uses amaro instead. This frozen cocktail goes in the freezer before blending.
Author: Maggie Hoffman
Drambuie, a Scotch-based honey-and-herb liqueur, is what really distinguishes this classic cocktail.
Author: Bon Appétit Test Kitchen