Cocktails

Tuscan wine and three Italian spirits give this robust sangria authentic regional flavor.

Lynnette Marrero of Freemans created this delicate sangria with St-Germain, an aromatic elderflower liqueur that's de...

This tart Italian cocktail—comprised of just two ingredients—can be mixed before serving or served as a lay...

The Spanish drink sangria draws its name from the blood-red color of its traditional red wine base. This stripped-dow...

In the U.S., pisco sours are usually made with lemon juice, but fresh (not bottled) key lime juice tastes even better...

To make this refreshing riff on a martini, chef Laurent Tourondel muddles basil and cucumber the same way he'd ma...

This cocktail is bright and fruity enough for a summertime aperitif; the floral aromas of the Italia pisco shine thro...

High-quality pisco, even if made from hearty Quebranta, retains a fresh, grapey flavor, which is amplified in this re...

Padma Lakshmi says, "When I was a child, the only way I would drink milk—the unhomogenized kind you get in India—was ...

"In India, we constantly serve sweet lime juice, and sometimes make a salty version too," Padma Lakshmi says. In this...

E. Michael Reidt used grilled limes only to garnish fish before he realized they'd also be amazing in a caipirinh...

Jean-Georges Vongerichten's genius as a chef is unquestioned; less known are his gifts as a mixologist. Most of L...

This refreshing take on the classic mojito is made with pomelo, an Asian citrus fruit that resembles a thick-skinned ...

This classic New Orleans party drink is traditionally made with rum and passion fruit syrup and served in glasses sha...

Ubiquitous on morning toast, fruit preserves have taken on a nighttime role as a cocktail ingredient. Jamie Boudreau,...

The Art of the Bar, from San Francisco institution Absinthe Brasserie & Bar, is one of the first recipe books from a ...

Cocktail consultant Tony Abou-Ganim was already a media personality, with a gig on the Fine Living Network. Then he c...

Recipe from Catherine Lombardi Restaurant in New Brunswick, New Jersey. Plus: F&W''s Latin Spirits Guide

Bartenders have been infusing vodka for years; now they're joyfully infusing bourbon with everything from black cherr...

Removing seeds from a pomegranate can seem tricky. "Don't worry, it is easy!" José Andrés says. His method:...