Who cares what is in this cocktail? The name sold me when I read it in Harry Craddock's The Savoy Cocktail Book (1930). This is one of many variations.
Author: Dale DeGroff
What makes this recipe special is its lightness: twice as much milk as cream, and the white of the egg whipped stiff and folded into the mix, so it was almost like clouds on top of the eggnog.
Author: Dale DeGroff
Author: Ryan Magarian
Author: Linnea Johansson
Author: Gina Marie Miraglia Eriquez
Author: Lara Ferroni
Author: Ming Tsai
Author: Jennifer Iserloh
Author: Camper English
Author: Bon Appétit Test Kitchen
Author: Erika Lenkert
Author: Jean Georges Vongerichten
This cocktail recipe for a riff on the Negroni features gin and Aperol, as well as bitter Punt e Mes.
Author: Gary Regan
Author: Erika Lenkert
If you're looking for fresh hits of color and crunch for the buffet, here's your answer.
Author: Bon Appétit Test Kitchen
Author: Tasha de Serio
Turn this punch recipe up a notch with a decorative ice ring.
Author: Ann Redding
A vinegary red bell pepper mixture cuts through the richness of the bacon for a bite that's salty, smoky, and sweet.
Author: Dawn Perry
Author: Bon Appétit Test Kitchen
Author: Bon Appétit Test Kitchen