Serves 1

Food and cocktail pairings are the specialty at New York City’s The Beagle. Owner Matt Piacentini matches cured-salmo...

L.A. chef Wolfgang Puck operates the restaurant and bar at London’s 45 Park Lane, where this tequila, cucumber and ba...

“I know that apples and ginger go well together, but my wife makes a ginger-and-orange doughnut that is nothing short...

According to cocktail expert Dale DeGross, the Sidecar—said to be invented in the 1930s—is an update of a much older ...

Cherry bitters, cherry liqueur and a brandied cherry flavor Jonny Raglin’s favorite Sidecar variation. At Comstock, h...

In this intensified Sidecar, Jonny Raglin replaces the orange curaçao with pear and ginger liqueurs and uses two...

This refreshing tea-and-bourbon cocktail is a perfect summertime cooler. A pinch of salt helps enhance the tea's ...

Malin Elmlid's friend John Benjamin Savary sweetens this clever coffee mocktail with ginger syrup and orange marmalad...

"A lot of cultures start meals with an aperitif or end with a digestif," says Jovial King. "Having a bitter drink bef...

Aki Kamozawa and H. Alexander Talbot, of the food science blog ideasinfood.com, are beloved by chefs like Richard Bla...

Like an old-fashioned soda-fountain drink, this mocktail relies on a delicious small-batch syrup. Its creator is Jenn...