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Cocktails

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Mixologists are juicing vegetables to add bright, fresh flavors to drinks. This riff on the classic Southside is from...

Apothecary Bar & Lounge, a Philadelphia spot, is redefining bottle service. Bartenders mix batches of cocktails like ...

To kick off his New Year's Day feast, Jean-Georges Vongerichten served zingy Bloody Marys spiced with a pureed Thai c...

Joaquin Simo Cocktails 2009 • March 2009

Death & Co. · Manhattan Strawberries sweeten these mojitos from Joaquin Simo. "This is a great drink when yo...

One of chef Chris Yeo's first jobs was bartending. "But that was many, many, many years ago," he says. So he left it ...

The mojito may be Cuba's national cocktail. The drink gets its name from the African word mojo, which means "to cast ...

Pok Pok's sweet-tart take on Brazil's caipirinha adds pomegranate juice to the usual mix of muddled limes, su...

Plus: Essential Spirits

When he's grilling for pleasure on a hot summer night, Francis Mallmann invariably has a cool cocktail in his free ha...

Bartenders Jason Kosmas and Dushan Zaric serve this clever twist on the classic Portuguese white port and tonic. Plu...

At Pok Pok's subterranean Whiskey Soda Lounge, Andy Ricker often uses the same ingredients in his cocktails as he doe...

John Besh of Restaurant August in New Orleans serves this lightly sweet, fruity white-wine sangria over plenty of ice...

When watermelon is in abundance, this is a great way to use it. Bobby Flay purees seedless watermelon chunks, then s...

The ingredients for Andreas Viestad's fiery Bloody Mary all come from his garden. Like a classic Bloody Mary made wit...

Beaker & Flask in Portland, Oregon, features Kevin Ledwig's drink experiments—wacky and elegant. His simple New ...

"This sidecar is the Domaine de la Romanée-Conti of cocktails," says Mark Mendoza of L.A.'s Sona.

Faced with two half-empty bottles of Zinfandel, F&W Test Kitchen supervisor Marcia Kiesel came up with this warm ...

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