Cocktails

This vodka is great served the Russian way, as an ice-cold shot after a toast.

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...

Use this infused vodka to make the Tea Thyme cocktail.

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...

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...

Using fresh-squeezed ruby red grapefruit juice makes all the difference in these sweet-and-tart pops.

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...

 Cocktail Tips from F&W Editors