Author: Maggie Ruggiero
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: Eben Freeman
Author: Kevin West
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
Author: Tom Gilliland
An easy highball made with rum, cola, and lime.
Author: Kim Haasarud
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
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
Author: Diane Rossen Worthington
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).
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: Wayne Curtis