Serves 1

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

Winemaker Ames Morison's father is a Manhattan fanatic who carries a laminated card with illustrations and direct...

Mixologist Kathy Casey of Kathy Casey Food Studios–Liquid Kitchen steeps vodka in English Breakfast tea for this drin...

Mixologist Philip Ward • Mayahuel, NYC Big grains of salt rim many a margarita glass. But as this cocktail proves, a...

Prime Meats • Brooklyn, NY Chef-partners Falcinelli and Castronovo and their friend Travis Kauffman concocted this te...

Elizabeth Falkner of Citizen Cake and Orson in San Francisco calls this juice her "wake-up call." Sweet and tangy, it...

Chef Nate Appleman lost lots of weight by running. After a morning workout, he often makes this smoothie, which gets ...

The dill, fish sauce and scallions in this round omelet may seem like an overly bold combination of flavors, but the ...

Some mixologists have decided they need a break from esoteric spirits and science-lab techniques; instead, they're fi...

Erik Lorincz, head bartender at The Savoy hotel in London, updates the classic Daisy cocktail. Instead of using white...

At the revamped Merchants restaurant in a 118-year-old Nashville building, suspender-clad mixologists serve old-schoo...

The world used to be simple: Chefs cooked, sommeliers poured wine and bartenders made drinks. But lately, sommeliers ...

When mixing cocktails, sommeliers reach for aromatized wines (infused with herbs) like vermouth. "I love the Adonis c...

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