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Cocktails

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Aguas frescas are traditional Mexican drinks made with ice water, sugar and fruit. Spago pastry chef Sherry Yard take...

These slushy, potent cocktails are easy to make in batches. They're also ideal for parties because most of the pr...

"I just love pomegranates," says chef Govind Armstrong, who uses the tart fruit in everything from salads to sauces. ...

Julie Taras and Tasha Garcia make sangria at Manhattan's Little Giant year round as a tasty way to use up opened ...

Christopher Elbow of Kansas City's Christopher Elbow Artisanal Chocolates is a Midwestern pioneer. Elbow most recentl...

This refreshing vodka cocktail, from chef Rachel Klein's friend Julie Weinberg, gets its incredible floral flavor fro...

Instead of making sangria (which is usually a mix of red wine, fruit juice, club soda and sometimes liqueur), Isabel ...

In Cuba, doncellita is slang for nipple, which explains the name of this milky coffee liqueur drink with its nippleli...

Sherry, which originated in the Jerez region of Spain, is the soul of this warm drink, which Isabel González ser...

At Sevilla, chef E. Michael Reidt recommends a mango-ginger margarita to go with the tangy grilled shrimp.

Many Caribbean cocktails use light rum but the dark rum here adds sweetness and depth. Plus: Ultimate Cocktail Guide

Plus: Ultimate Cocktail Guide

Lucy Brennan Cocktails 2006 • January 2006

Mint/820 • Portland, Oregon Lucy Brennan's knack for using offbeat drink ingredients like avocados and bee...

A hot toddy is basically a shot or two of any potent spirit added to a cup of hot water. At Paley's Place in Portland...

Spiking this hot toddy with a dark rum like Gosling's gives it an especially rich flavor. Plus: Ultimate Cocktail Guide

Gabriel Frasca Cocktails 2006 • February 2006

Spire • Boston At Spire, Gabriel Frasca makes his own bourbon ice cream and cherry syrup for this clever riff on a Ma...

Brazil is famous for the caipirinha, but less well known for the classic caipiroska cocktail that combines vodka, lim...

When Jacques Pépin was new to Playa del Carmen, local friends taught him how to turn the dried hibiscus flowers ...

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