The invention of the drink is frequently (and probably inaccurately) credited to a bartender at the Pendennis Club, in Louisville, Kentucky, who around...
Author: Robert Hess
Some call Ponche a Crème the eggnog of Trinidad. But unlike eggnog, which can be one-dimensional and sometimes cloying, Ponche a Crème sings with some...
Author: Brigid Washington
This twist on the classic whiskey cocktail is the perfect way to welcome fall.
Author: Matt Duckor
Author: Ryan McGrale
Author: Kim Haasarud
Author: Albert Stevens Crockett
Many unconfirmed reports of this cocktail's creation exist. Some believe it came from Chicago's South Side during Prohibition; others think that it comes...
Author: Adrienne Stillman
Author: Dale DeGroff
Here, the word "perfect" refers not to the quality of the classic cocktail (though we do love this version), but to the equal amounts of sweet and dry...
A simple rum cocktail recipe made with fresh grapefruit, lemon or lime, and sparkling water. Angostura bitters add a touch of spice.
A martini cocktail recipe that dates back to 1910, made with equal parts gin and dry vermouth.
Author: David Wondrich
Author: Rick Bayless
The recipe comes from Chris McMillian, the fourth-generation bartender and fount of cocktail lore who presides over the bar at the Library Lounge at the...
Author: Chris McMillian
Served in a can of ginger beer, this tart, pleasantly bitter drink is as well-balanced as a complex cocktail.
Author: Kat Boytsova
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Like a Manhattan cocktail, the Scotch-based Rob Roy is usually made with sweet vermouth; but if can also be made dry (with dry vermouth) or perfect (with...
A strawberry-bourbon buck created by San Diego bartender Erick Castro of Polite Provisions.
Author: Adrienne Stillman
If you pour the bubbly too quickly, the drink will foam up and over the edge of the glass.
Author: Rita Sodi
Author: Audrey Saunders
Author: Dale DeGroff
Author: Eben Freeman
Author: Debbie Moose
Author: Scott Beattie
A dash of Angostura bitters gives complexity to this classic orange juice and vodka cocktail.
If you're not going to eat raspberries fresh out of hand by the fistful, making jam is the next best thing. A healthy shot of cocktail bitters at the end...
Author: Claire Saffitz
A frozen Negroni cocktail, no slushy machine required. Made with gin, sweet vermouth, Luxardo bitter, and fresh orange and grapefruit juices.
Author: Gary Regan
Author: Lillian Chou
Author: Bon Appétit Test Kitchen
Author: Mary Frances Heck
Try bartender Eben Freeman's recipe for a Manhattan cocktail, made with whiskey, sweet vermouth, and bitters.
Author: Eben Freeman