Author: Andrea Albin
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 Ritz-Carlton, New Orleans. He prefers to use sugar...
Author: Chris McMillian
An easy highball made with rum, cola, and lime.
Author: Kevin West
White port is sensationally delicious when mixed with tonic in this way. This easy cocktail can handle all sorts of garnishes-rosemary, thyme, basil, and lemon.
Author: Kate Hawkings
Author: Diane Rossen Worthington
Author: Tom Gilliland
Author: Kim Haasarud
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 equal amounts of both).
This variation on the Negroni cocktail made with sherry and amaro was created by bartender Dan Greenbaum at The Beagle in New York City.
Author: Adrienne Stillman
This sage- and lime-infused gin cocktail is perfect for brunch. Cocchi Americano-an Italian aperitif wine-is beloved for its citrus, herbal, and bitter flavor.
Author: Ben Clemons
A spicy, fizzy mezcal cocktail with ginger and lime from Jason Eisner of Gracias Madre in Los Angeles.
Author: Emma Janzen
A strawberry-bourbon buck created by San Diego bartender Erick Castro of Polite Provisions.
Author: Adrienne Stillman
Author: Cat Cora
Author: Melissa Roberts