A classic dry martini cocktail made with gin and vermouth and stirred with ice.
Author: The Editors of Epicurious
The invention of the drink is frequently (and probably inaccurately) credited to a bartender at the Pendennis Club, in Louisville, Kentucky, who around the turn of the 20th century reportedly made the...
Author: Robert Hess
Author: Stephen A. McLeod
Created in San Juan, Puerto Rico, in the 1950s, this is a longstanding classic. While it can be made with a variety of rums-dark, aged, spiced, white, coconut-I like using a combination, but feel free...
Author: Kim Haasarud
Learn to make a classic Mexican beer cocktail with tomato juice, hot sauce, and lime juice that you can sip all day long at the beach.
Author: Kat Odell
Author: Ryan McGrale
An easy Vodka and Watermelon Cooler drink recipe
Learn the classic recipe for a margarita on the rocks, a refreshing cocktail made with high quality tequila.
Author: Jessica B. Harris
The base for this make-ahead frozen cocktail goes in the freezer before serving, so it doesn't require much ice to stay cool. Serve at your next bbq!
Author: Jeremy Oertel and Natasha David
This bright and bubbly punch features pomegranate seeds and Champagne.
Author: Melissa Clark
No muss, no fuss. This martini cocktail on ice is good to go in a few seconds.
Author: Robert Simonson
Author: Matt Duckor
Author: Kim Haasarud
Author: Holly Smith
This twist on the classic whiskey cocktail is the perfect way to welcome fall.
Author: Matt Duckor
The classic Moscow Mule cocktail has vodka, lime, & ginger beer-but it's better with fresh ginger. Make this blender frozen drink for your next bbq.
Author: Maggie Hoffman
This adaptation of a classic recipe comes from Eben Freeman, bartender of Tailor Restaurant in New York City.
Author: Eben Freeman
Author: Eben Freeman
The minty mojito is taken to a sparkling new level with this variation on a tropical themed drink. It is remarkably refreshing-an excellent opening act for an evening of fun and fine dining.
Author: Jeff Morgan
Author: Eben Freeman
Author: Eben Freeman
Eben Freeman, bartender of Tailor Restaurant in New York City, developed this bubblegum-infused vodka cocktail. The drink gets its name from Bazooka bubblegum, but Freeman prefers to use Double Bubble...
Author: Eben Freeman
For those times when you buy as many quarts of berries as you can carry, then don't know what to do with them, preserve them into drinkable form.
Author: Nicole Rucker
Put the lime in the pineapple with this fun summer cocktail! Scoop the fruit from the skin to create pineapple "cups," freeze it, and blend it into a bright and refreshing play on a mojito. Or, if you're...
Author: Katherine Sacks
Guinness is considered by its many aficionados to be extremely creamy, but when you add it to Champagne or prosecco, its fruitiness emerges as well. The proportions are roughly two parts bubbly to one...
Author: David Bowers
Gin and Champagne make a bubbly wonderful duo, which is why this classic cocktail is always a good idea.
Author: Chris Morocco
Drambuie, a Scotch-based honey-and-herb liqueur, is what really distinguishes this classic cocktail.
Author: Bon Appétit Test Kitchen
An easy highball made with rum, cola, and lime.
Named for the French Quarter of New Orleans, this classic cocktail is complex and boozy. It's made with rye whiskey, cognac, Bénédictine, and bitters.
Author: Meredith Deeds
Author: Jim Meehan
Dry rosé and lemon soda complement the citrusy flavor of Campari and make for a beautifully vibrant cocktail.
Author: Kat Boytsova
Author: Bobby Flay
This punch recipe from Shannon Mustipher uses Earl Grey tea, pineapple, grapefruit, and pot still Jamaican rum.
Author: Shannon Mustipher
This is a summery spin on a margarita, lightened with cilantro and cucumber. Make this tequila cocktail when you need some refreshment!
Author: Danny Trejo
A perfect summertime cocktail. Because it's a combination of iced tea, lemonade, and booze, we've dubbed it the Tipsy Arnold Palmer.
Author: Fred Thompson
Author: Bobby Flay
This fragrant twist on the gimlet cocktail gets its clean green notes not from lime juice but from fresh basil. For extra glamour and aroma, tuck small sprigs of additional basil into each glass.
Author: Bon Appétit Test Kitchen
Author: Kay Chun