Meet the Negroni's wintery cousin, made with whiskey instead of gin. Rye whiskey is peppery and dry; you can also make this classic cocktail with bourbon for a vanilla-tinged sweetness. We like it with...
Created at an Irish airport by chef Joe Sheridan for passengers who made an emergency landing there, this recipe was then passed along to the bartender at San Francisco's old Buena Vista Hotel.
This big batch of jalapeño-spiced orange-lime juice keeps in the fridge for a couple of days. Pour it over ice and top it with seltzer for a refreshing alcohol-free pick-me-up, or stir a splash of rum...
An iconic cocktail named for Giuseppe Garibaldi, a revolutionary who played a leading role in the unification of Italy. The Campari, from Milan, represents the north, while oranges from Sicily represent...
The holiday season calls for toasts, which, in turn, call for bubbly. Sure, you could pour a glass of sparkling Prosecco, but turning it into a celebratory punch rich with fruity, tart pomegranate juice...
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 vermouth used to make it.
Apple butter meets its match in bourbon (plus lemon juice and dark brown sugar to bring out both high and low notes). This is the perfect fall cocktail.
Warm up with this classic hot toddy cocktail recipe! Hot toddies are so easy to make. You'll just need hot water, whiskey, honey, and lemon. Recipe yields 1 cocktail.
Enjoy a refreshing peach bellini any time of year with this recipe that works equally well with fresh or frozen peaches, Prosecco, and a little peach schnapps.
Created to incorporate the seasonally grown herbs from our rooftop garden, this unique cocktail is one of my summertime favorites. The pot still Irish gin has a soft and floral profile, so if you're unable...
We found this recipe in Jerry Thomas's 1862 How to Mix Drinks or the Bon Vivant's Companion, in a recipe for a single serving. It called for Holland gin-or genever, as we know it today-and was probably...