Cocktails

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

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

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

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

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

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...

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

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

Plus: Essential Spirits

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

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

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

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