Cocktails
658 recipes found
Pink Gin
It’s gin. It’s pink. It’s an elegant drink due for a revival.
Venezuela Libre
Jack McGarry of the Dead Rabbit, a sublime new Manhattan bar, recommends a variation on the Cuba Libre.
Cherry Ale Sangria
Gin: Southside Fizz
The fizz comes from the soda. The buzz comes from the gin. The cool comes from the muddled mint.
Smoking Jacket
The Battle of Ivrea
Tyler Drinkwater of the West Village restaurant Dell’anima has proved how well wine, rum and bitters can work together. This drink is named after the Italian city where residents re-enact the Battle of the Oranges and pelt each other with the fruit.
Autumn Bonfire
My Scotch-whisky-inflected alternative to a Jack Rose.
Sweet Vermouth Slush
Spoon and serve this vermouth-orange slush as is for a lower-A.B.V. drink or top each portion, affogato-style, with a drinker’s choice floater of hard spirit. Tequila, gin, brandy, bourbon or mezcal all work well. The key to prolonging the cocktail’s icy texture is to make sure every element is chilled: Pop whatever liquors you plan to pour over top into the fridge when you put the slush in the freezer. This simple, plan-ahead move will keep your final drink from melting too fast.
Batida de Maracujá e Coco
Peanut-Butter Batida
Mandarin Punch
Venetian Spritz
In its glory days, Venice sent out its fearsome fleet to conquer international trade. Today, a gentler envoy has conquered international cocktail menus: the spritz. The fizzy aperitif is made with a choice of Aperol, Campari or Cynar along with white wine and sparkling mineral water.
Pomegranate Spritz
A cocktail featuring prosecco with pomegranate juice.
Amaro Spritz
This simple recipe takes the 3-2-1 spritz formula to heart, relying on just three quality ingredients. Amari styles vary wildly in viscosity and flavor, from intensely bitter to lightly sweet and floral, which means different bottles match different moods. To make sure you’re always prepared, stock a few of the bitter liqueurs and start drinking. Current favorites include French China-China (spiced, earthy and orange-based), Sicilian Averna (sweet, citrusy), Californian Lo-Fi Gentian Amaro (juicy, floral) and Brooklyn-based Forthave Spirits Marseille Amaro (herbal, with warm spices). To these, add any hyper-regional bottles you’ve tucked into a suitcase. All spritz nicely, especially when paired with a lime wheel.
Auld Lang
Eggnog
Homemade eggnog is simple, a recipe for novices, as long as they can whisk. Where many eggnogs go wrong is that they rely more on cream than on alcohol. It’s not a liquid dessert. It’s a drink, whose coarse edges are muted with cream and eggs. “The Joy of Cooking” has a recipe that hits all the right points, some of them in excess. Made as is, the drinker is apt to experience a brief moment of jolly followed by blacking out. For my adaptation, I cut some of the cream with milk and cut back on the alcohol just a touch so one could finish a glass while still holding onto it.
Bohemian Spritz
While Americans content themselves with Rudolph and Frosty, rural Austrians revere a more outré member of the holiday pantheon: Krampus, the malevolent goat-horned demon. A pre-Christian holdover, he wields birch branches and rusty chains, enacting a sort of good cop, bad cop routine with Old St. Nick. The Bohemian Spritz (a creation of Vandaag's Katie Stipe) is a light, fizzy wine drink with compellingly arboreal undercurrents, provided by pine and elderflower cordials. It is ideal for welcoming the long nights, for putting the Krampus back in Christmas.
Stardust Cocktail
The mixologist Chantal Tseng created this variation of a kir royale for a literary cocktail evening in tribute to Neil Gaiman’s novel "Stardust." The subtle addition of bergamot, found in Earl Grey tea, freshens up an old standard.
Chinaski
Massa[man]hattan
Citrus Gin and Tonic
The Little Death
Lu’s Bloody Mary
My friend Lu Ratunil was the man behind the bar on Sundays at Good World, my favorite brunch spot when I was still the sort of person who went out to brunch. He considers himself a bit of a purist when it comes to bloody marys, explaining that ‘‘since the drink has so many ingredients, the key is to balance them.’’
Brandy Alexander
It's sweet, but not too sweet. It's retro, but really timeless. Only the hardest cases could resist the charms of this creamy, frothy delight. That's a dare.