Cocktails

Instead of wine, this juicy sangria is made with hard cider spiked with lemon juice and apple brandy. Slideshow: Ter...

This delicious Benedictine-and-absinthe cocktail develops a smooth, deep flavor after being aged in an oak barrel for...

This classic gin-based cocktail develops a smooth, deep flavor after being aged in an oak barrel for 3 weeks. Slides...

This delicious gin, Campari and vermouth cocktail develops a smooth, deep flavor after being aged in an oak barrel fo...

This delicious sherry-based cocktail develops a smooth, deep flavor after being aged in an oak barrel for a month. S...

This delicious rum-based cocktail develops a smooth, deep flavor after being aged in an oak barrel for a month. Slid...

Aging this delicious Manhattan cocktail in an oak barrel for a month develops its smooth, deep flavor. Slideshow: Re...

Mixing honeydew juice with the fizzy Italian wine Moscato makes a super-refreshing cocktail. Melon balls and chewy ta...

Islay-based, French-born Martine Nouet is renowned for her whisky expertise and her talent for pairing the spirit wit...

When Pip Hanson makes this drink at Marvel Bar in Minneapolis, he uses nitrous oxide to infuse tequila with cilantro....

This light and refreshing cocktail is as reminiscent of the American South as it is of the South of France.

Miles Macquarrie loves finding alternatives to refined sugar for cocktails. He sweetens this peppery drink with honey...

Rhiannon Enlil uses the unlikely but terrific combination of crème de cacao and ginger liqueur in place of the c...

Susan Feniger’s refreshing green tea–based mocktails would also be great spiked with gin. While the ingredients can b...

To give a luxurious silky texture to cocktails, this simple syrup (a syrup made by dissolving sugar in water) is thic...

Adding blackberries to a mint julep adds fruity flavor to the classic warm-weather cocktail.

Dave Kwiatkowski of The Sugar House creates this variation on an old-fashioned by swapping gin for the whiskey. A spl...

At The Woodsman Tavern in Portland, Oregon, mixologist Evan Zimmerman infuses cherry liqueur with the smoked tea Laps...

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

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