Author: Paul McGee
This spin on the gimlet uses shaved fennel and muddled arugula, which gives it an anise-and-pepper flavor that's ideal for serving with seafood or light pasta dishes.
Author: Maggie Hoffman
This classic gin cocktail was first created in the 1920s by Ada Coleman of The Savoy Hotel's American Bar in London. Fernet gives it a bitter kick.
Author: Dave Broom
Author: Alison Roman
Celery juice-all the rage! But still kind of a hard sell. With apple, parsley, apple cider vinegar, and a dusting of black pepper, things start to get interesting. Better yet: It also tastes good with...
Author: Anna Stockwell
Use gunpowder green tea if you can find it. The robust flavor will provide depth to this quaffable cocktail recipe.
Author: Andy Baraghani
Author: Eben Freeman
The Gibson is a delicious version of the classic martini variation relies on gin, blanc vermouth, dry vermouth, and onion pickling liquid.
Author: Jim Kearns
Sweet and sour from the rhubarb and herbaceous from the fennel, this large-batch, pink, spring-party, gin cocktail is pure harmony.
Author: Dave Muller
This cocktail recipe is halfway between a French 75 cocktail and a Negroni, made with gin, Campari, lemon juice, and Champagne.
Author: Gary Regan
Author: José Andrés
Not a fan of blackberries? This cocktail recipe will be just as good with blueberries-or any other berry you like.
Author: Samin Nosrat
Here's an easy cocktail that is sure to be the buzz of your next dinner party. The Bee's Knees gets its sweetness from a quick-to-prepare honey syrup. And we've given this classic drink a floral, Provençal...
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: Debbie Moose
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
Author: Melissa Roberts
Author: Andrew Knowlton
Author: Dale DeGroff
Author: Jasper Soffer
This golden-hued turmeric hot toddy from Claire Sprouse of Brooklyn's Hunky Dory is wonderfully savory from the combination of Amontillado sherry and turmeric.
Author: Claire Sprouse
Author: Ian Knauer
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: Lora Zarubin
Yellow tomatoes are sweeter than red, so this mix is big on heat and zing.
Author: Molly Baz
Author: Sarah Tenaglia
Hey Lillet fans, keep open bottles in the fridge as you would with any other wine. Even though Lillet is fortified, it will still oxidize and lose flavor over time.
Author: Chris Morocco
Author: Marvin Allen