Mix this classic cocktail for a party using fresh mint, white rum, sugar, zesty lime and cooling soda water. Play with the quantities to suit your taste.
Author: Good Food team
A tropical blend of rich coconut cream, white rum and tangy pineapple - serve with an umbrella for kitsch appeal
Author: Good Food team
We've made hundreds of thousands of bloody Marys over the decades at Prune, with 11 variations, and this classic base mix has been the stalwart, gleaming engine of them all. The lemon juice is what makes...
Author: Gabrielle Hamilton
Lipsmackingly sweet and sour, the Cosmopolitan cocktail of vodka, cranberry, orange liqueur and citrus is a good-time in a glass. Perfect for a party
Author: Alice Lascelles
The old-fashioned is one of the oldest mixed drinks in the cocktail canon. (Original name: whiskey cocktail, which became old-fashioned whiskey cocktail, and then just old-fashioned.) It is a stirred drink,...
Author: Robert Simonson
Stir up this classic tequila cocktail for a party using tangy triple sec and lime juice. Don't forget to serve in a salt-rimmed martini glass
Author: Good Food team
A traditional whisky cocktail with bitters, soda water and a simple orange garnish. Serve in a tumbler with plenty of ice
Author: Good Food team
This slushy cocktail is best made when strawberries are in season and at their ripest. With just four ingredients you can whip up this thirst quencher in 10 minutes.
Author: Miriam Nice
A classic cocktail recipe for those who like a touch of citrus sweetness. Blend vodka with orange liqueur, cranberry juice and lime, then serve in chilled martini glasses
Author: Good Food team
In case you couldn't help but wonder, this more refined Cosmopolitan is not a robust red but a dusty pink, deeply chilled, and walks the line between sweet and sour. You can even shed the notion that it...
Author: Rebekah Peppler
Sometimes it seems there are as many Caesar recipes as there are Canadians of drinking age. The building blocks are usually the same: vodka, hot sauce, Worcestershire sauce, lime juice, spices (for the...
Author: Robert Simonson
Mixing cocktails may seem intimidating, but it's actually quite intuitive once you understand how to balance the alcohol, sweetness and acidity. In "3-Ingredient Cocktails" (Ten Speed Press, 2017), Robert...
Author: Alexa Weibel
This drink has nothing to do with the cartoon cat and mouse, or Jerry Thomas, the celebrated New York barman of the 1800s, who often boasted of inventing it. It is a rich holiday elixir, a relative of...
Author: Robert Simonson
Perhaps watermelon fans already know that a chilled wedge is not the only way to enjoy it. What about drinking it instead? Here, watermelon and strawberries are blended with a little sugar, lemon juice...
Author: Florence Fabricant
While a classic gin fizz uses lemon juice, the sweet acidity of lime in this variation skews it toward a (very) frothy gimlet. To ensure plenty of that froth, use a double shake to make the cocktail: first...
Author: Rebekah Peppler
Aaron Goldfarb, a liquor writer who was raised Jewish, was not introduced to the joys of eggnog until he married a woman who loved Christmas. Making a batch of homemade eggnog became his self-designated...
Author: Robert Simonson
There are many ways to make this classic winter drink. Using brown sugar is traditional, but maple syrup is awfully nice, too. Stirring in the butter with a cinnamon stick while you slowly sip the drink...
Author: Rosie Schaap
Author: Jonathan Miles
This minimalist drink of sugar that's been soaked in bitters and topped with Champagne was first mentioned in Jerry Thomas's book 1862 "How to Mix Drinks." It's both festive and resplendent with bubbles...
Author: Rebekah Peppler
A classy cocktail served in an elegant flute - this simple combination of peach purée and Prosecco makes a great start to any celebration
Author: Good Food team
Master the art of the classic Tom Collins cocktail, plus three twists. Gin, lemon, sugar syrup and soda water are the ingredients for your cocktail cupboard
Author: Alice Lascelles
A classic black russian cocktail is made with vodka, coffee liqueur and cola. Garnish with a maraschino cherry and serve as a decadent after-dinner drink
Author: Miriam Nice
Enjoy Tito's Handmade Vodka martini-style. Garnish with one or three olives, but never two.
Author: Tito's Handmade Vodka
Try this refreshing twist on a traditional sangria and use white wine instead of red with elderflower to complement the fruit. Perfect for summer parties
Author: Sophie Godwin - Cookery writer
There are endless debates about how to make a martini cocktail. We keep it traditional but disagree with James Bond - serve it stirred, not shaken.
Author: Jamie Oliver
Apples and oranges! They're often presented as exemplars of opposition, as though they have nothing in common. But both fruits make appearances on many Thanksgiving tables, with orange in some cranberry...
Author: Rosie Schaap
A classic kir is made with aligoté wine and crème de cassis (black currant liqueur), both of which come from the Burgundy region of France. Once you have the classic down (a glass of white wine with...
Author: Rebekah Peppler
This sparkling, citrus cocktail is one to serve at a celebration. Blend clementine juice with vodka, orange liqueur and fizz
Author: Good Food team
The Dirty Shirley, a vodka-spiked variation on the classic, kid-friendly Shirley Temple, is a syrupy-sweet nostalgia trip for adults. Topped with a cheeky maraschino cherry, the cocktail is evocative of...
Author: Becky Hughes
Cavas, often blessed with notes of citrus and spring blossoms, are genial sparkling wines, all the more so because of their modest prices. They can be called on for many occasions, and are the ideal finishing...
Author: Florence Fabricant
As white light is the combination of all wavelengths of color visible to the human eye, so too is Long Island iced tea the rainbow of high-proof liquors mixed into a balanced cocktail. When done right,...
Author: Eric Kim
Mix vodka, orange juice concentrate and cranberry-tangerine juice in a pitcher and freeze for at least five hours.
Author: Jennifer Steinhauer And Helene Cooper
The Grasshopper served at Dante, a New York City cocktail bar, is a fairly straightforward affair, calling on the crème de menthe, crème de cacao and cream demanded by the drink's classic formula. To...
Author: Robert Simonson
Verdant and herbaceous, this margarita is slightly more work than the classic, but you can produce it hours in advance. Some cocktail recipes call for preparing simple syrup on the stovetop, then combining...
Author: Alexa Weibel
Author: Jonathan Reynolds
Said out loud, the rough recipe for Trinidadian rum punch hints at the rhythm of the Caribbean: One sour. Two sweet. Three strong. Four weak. A dash of bitters. A sprinkle of spice. Served well chilled,...
Author: Brigid Washington
This flavorsome - and relatively fast - recipe comes from Los Angeles-based bartender Gabriella Mlynarczyk. Pickled onions are the classic garnish for the Gibson cocktail, but if you love these briny,...
Author: Rosie Schaap
The spirit base of this margarita is split between tequila and mezcal, which gives the final drink a deep, complex flavor, and provides an excellent excuse to rim the glass with sal de gusano, or worm...
Author: Rebekah Peppler
This popular Michigan drink, which is thick and creamy and tastes like coffee ice cream, is credited to bartender Jerome Adams, who invented it one night in 1968 at the Bayview Yacht Club in Detroit. The...
Author: Robert Simonson
This sweet 50/50 martini was created in the early 1900s by Ada Coleman, the head bartender at the American Bar at the Savoy Hotel in London. It combines equal parts gin and sweet vermouth, finished with...
Author: Rebekah Peppler
The Gold Rush was created in the early aughts at Milk & Honey, the famed cocktail speakeasy on the Lower East Side in New York. It came to be when T.J. Siegal, a friend and colleague of Sasha Petraske,...
Author: Robert Simonson
The Tom Collins is perhaps the ultimate highball and one of history's most enduring cocktails. It was historically made with Old Tom gin, which is sweeter than London dry gin, but the drink works well...
Author: Robert Simonson
This recipe was brought to the Times by Julia Reed in a 2001 magazine article in which she talked about her favorite (and not so favorite) holiday culinary traditions: "I will not serve eggnog, the one...
Author: Julia Reed
Spicy, spritzy and refreshing, this cocktail is essentially grown-up root beer. A classic rickey is just liquor, lime juice and carbonated water, but reach for rye whiskey and trade the soda water for...
Author: Ali Slagle
Our version of the ultimate classic cocktail is stirred, not shaken. Serve your martini with a twist of lemon, or an olive
Author: Good Food team
Whether you're sick in bed or fresh off the slopes, a hot toddy warms everything up. The classic formula of whiskey, sugar and hot water is like the steamy cousin of an old-fashioned, but these days, a...
Author: Rebekah Peppler
Looking for a approachable gin drink that is more than a gin and tonic? Try the gin raspberry fizz - only 4 ingredients and easy to make at home!
Author: Jenny Bullistron
Refreshing, floral and herbal, the hugo cocktail is perfect for warm summer evenings. Make this simple spritz with prosecco and a dash of gin
Author: Georgina Kiely - Digital food editor, bbcgoodfood.com
One of the most exquisite exploitations of the blackberry is accomplished by teaming it with a little booze and presenting it in a sugar-rimmed martini glass, making what might be called a blacktini. The...
Author: Jonathan Reynolds