To make watermelon puree, put seedless chunks of watermelon in a blender and pulse, then push the puree through a mesh sieve to make it smoother. (Cutting a whole watermelon might make your kitchen look...
Author: Rosie Schaap
Sean Josephs created this spicy-sweet cocktail of bourbon, maple syrup, ginger beer and lime juice to serve at his now-closed barbecue restaurants, Maysville and Char No. 4. It's great on its own or alongside...
Author: Florence Fabricant
This drink, run through with amaro, riffs on the endlessly adaptable sour template (spirit-citrus-sweetener). A maraschino cherry and half a grapefruit wheel are muddled with sugar early on, to sweeten...
Author: Rebekah Peppler
Keith (My hubby) made this for Christmas and new years.... it never makes it pass the first night!! It goes down smooth and truly taste like apple pie!! If you drink this could its great for shots.......
Author: Brenda Broadfoot
Some drinks are meant to be made and consumed immediately, others benefit from aging. The Boulevardier - a wintertime Negroni that substitutes bourbon for gin - swings both ways. Give this blend of bourbon,...
Author: Rebekah Peppler
Author: William L. Hamilton
This take on the classic drink uses a combination of sweet and dry vermouths in the standard gin-vermouth-red bitter formula, adding depth and character. The vermouths are paired with the spirit of your...
Author: Rebekah Peppler
Author: Florence Fabricant
Think of this drink as the darker, richer cousin to the classic hot toddy. Choose an amaro with citrus notes that is medium in body and bitterness, and use a six-ounce serving vessel. (The smaller size...
Author: Rebekah Peppler
Bourbon and honey is a southern classic. It was once considered a "women's drink". But in my opinion, it is just an awesome drink. I add thyme to my version because it makes the woodiness of the bourbon...
Author: Maggie May Schill
This simple recipe takes the 3-2-1 spritz formula to heart, relying on just three quality ingredients. Amari styles vary wildly in viscosity and flavor, from intensely bitter to lightly sweet and floral,...
Author: Rebekah Peppler
Manzanilla sherry, produced exclusively in the seaside township of Sanlúcar de Barrameda in southern Spain, is extremely dry and acidic. It's also distinctly more saline than other fino sherries (which...
Author: Rebekah Peppler
I found this recipe in a cookbook a friend loaned me and I thought it would make a nice rimming salt for a Bloody Mary. It has a bit of a kick and looks nice and different and is a change from plain kosher...
Author: Dorothy Curtis
Concord grapes grow abundantly in New York state. So grape cocktails tend to be a summertime specialty at some bars, and this is one particular cocktail that you might see on the menu. It's especially...
Author: Vickie Parks
The Milwaukee, Wisconsin tavern, Bryant's Cocktail Lounge, lays claim to having invented the pink squirrel. There are disputes regarding the actual invention, but it is known the drink became popular in...
Author: Rebecca C
This recipe is super easy... try to use a Swedish vodka which is slightly sweeter in taste then some of the other vodkas. It is so good after a long day or as a house warming gift. Makes a great hostess...
Author: Stormy Stewart
This is not my original recipe . I found this recipe when I was looking for something to do with a surplus of peach jello I had. Honestly this is the best Jell-O shot I have ever made. I am putting this...
Author: Debbie W
Once upon a time, this was my favorite cocktail...I can't believe that it's not already posted here...so here we go. I hope that you will enjoy this boozy drink that tastes like a milkshake...but has a...
Author: Baby Kato
Just a nice cool drink to cool drink, after a long day at work. Or for that dinner party you just planned.
Author: Pat Duran
Pimm's No. 1, a gin-based liqueur, is named after James Pimm, the bar owner who created it in the mid 1800s. By the 1860s, it was bottled. At one point, there were other "cups," numbered 2 through 6, based...
Author: Robert Simonson
I love eggnog and this is a super simple way to enjoy it.
Author: Vicki Butts (lazyme)
With its understated, background fruit notes, Plantation Pineapple Rum Stiggins' Fancy can easily be used in a wide variety of classic cocktail recipes without upsetting the drink's balance. It makes a...
Author: Robert Simonson
Martinis are bound to kick up strong opinions that tend to intensify as more martinis are consumed. Gin versus vodka. Shaken versus stirred. Dirty? How dirty? Olives, lemon twist or both? This batched...
Author: Rebekah Peppler
Author: Jesse Mckinley
Bright, bubbly and refreshing to drink, the El Diablo combines tequila with rich, sweetly acidic crème de cassis, fresh lime juice and sharply spiced ginger beer. To ensure a balanced cocktail, use a...
Author: Rebekah Peppler
We've made these for years. When we think of it, we'll put the vodka in the freezer beforehand, for about 15 or 20 minutes. It's one of the cocktails we keep in mind for the 4th of July because of the...
Author: Vickie Parks
I orginally got this recipe from a Readers Digest, but I do not remember what year, probably late 70's. Very moist yellow cake with a moist coconut pecan topping. The kind you would use on a german chocolate...
Author: Julia Ferguson
This drink dates to the 1920s when the Royal Hawaiian was one of the first (and most elegant) hotels on Waikiki Beach. Originally called a Princess Kaiulani, the cocktail became the namesake of the hotel...
Author: Vickie Parks
This one is for adults only. Such a great gift-in-a-jar. You can make raspberry, boysenberry or blueberry cordial by replacing the berries with the ones you want.
Author: Stormy Stewart
We like this classic vodka cocktail made with fresh cream - the Kahlúa liqueur adds a coffee-infused finish
Author: Good Food team
Just when you thought this classic rum and mint cocktail couldn't get any better - grapefruit juice adds a sunshine tang
Author: Cassie Best
The Dirty Shirley, a vodka-spiked variation on the classic, kid-friendly Shirley Temple, is a syrupy-sweet nostalgia trip for adults. Topped with a cheeky maraschino cherry, the cocktail is evocative of...
Author: Becky Hughes
I've seen several variations of this drink, but as far as I'm concerned this one is the best! I recommend making this by the pitcher because it won't last long!
Author: Donna Graffagnino
Whipped cream is great when 2 tablespoons are added with the vanilla. Makes the whipped cream look pretty and taste even better.
Author: Marsha Gardner
I use this lovely orange flavored liqueur in loads of recipes. Probably the most popular is the "Margarita".
Author: Marsha Gardner
Daniel Osborne, the bar manager at Abigail Hall in Portland, Ore., can satisfy orders for gin and vodka martinis and rye and bourbon manhattans in an instant. Each drink is mixed in bulk, diluted and chilled...
Author: Robert Simonson
Brandy slush is a Wisconsin favorite during the holiday season. This delicious brandy cocktail is infused with flavors of citrus and tea, and it's perfect for making in advance for parties. Garnish with...
Author: Melissa Belanger
Said out loud, the rough recipe for Trinidadian rum punch hints at the rhythm of the Caribbean: One sour. Two sweet. Three strong. Four weak. A dash of bitters. A sprinkle of spice. Served well chilled,...
Author: Brigid Washington
Author: The New York Times
Get a kick of coffee and subtle hint of honey sweetness in this simple whisky cocktail made with punchy bitters
Author: Luke Bensley
Mix up an elegant gin sling cocktail in a flash with our simple recipe. Garnish with rosemary and lemon and try topping up with pine soda for a fresh twist
Author: Liam Davy
Spicy, spritzy and refreshing, this cocktail is essentially grown-up root beer. A classic rickey is just liquor, lime juice and carbonated water, but reach for rye whiskey and trade the soda water for...
Author: Ali Slagle
From Gourmet December 1999 "We thought we would update the popular Cosmopolitan by substituting Champagne for the usual lemon vodka. We garnished the drinks with skewers of sugar-coated fresh cranberries...
Author: Vicki Butts (lazyme)