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This bubbly, sweet-tart cocktail combines sparkling wine, dessert wine and deep-red pomegranate juice.

Ken Oringer preheats the Thermos he uses to transport his deliciously spiced cider by filling it with boiling water a...

Plus: Ultimate Cocktail Guide

Plus: Ultimate Cocktail Guide

At Prime Meats, Frank Falcinelli and Frank Castronovo aim to evoke the late 19th century with riffs on classic drinks...

Jim German is a master of classic cocktails, but he also loves to make his own seasonal creations. In the summer, he ...

Sweet, tart and strong, the caipirinha is mixed with the Brazilian spirit cachaça. Cachaça is similar to ru...

The characters in Mad Men would have mixed their martinis with vodka and just a whisper of vermouth. Neal Bodenheimer...

Mixologists around the world make this fizzy, lemony drink with gin, but New Orleans bartenders opt for cognac.

Pleasantly bitter, herb-infused Campari is a bracing aperitif, especially when it's blended with a little sparkling w...

Instead of tomato juice, Philippe Gouze uses frozen cubes of yellow-tomato juice for his riff on Bloody Marys. He pur...

Tim Love freezes all kinds of cocktails on sticks for backyard parties, but his cucumber-mint version is especially g...

Philippe Gouze uses fresh chervil two ways in his peppery cocktail: He juices the licoricey herb, stems and all, and ...

Cilantro adds fresh, herbal flavor to this gin cocktail. For even more of a cilantro kick, lightly muddle the leaves ...

Rhum agricole has a grassy flavor that's delicious in this cocktail from San Francisco's rum-loving Smuggler's Cove. ...

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