Cocktails
658 recipes found
Kalimotxo
Some might consider the kalimotxo (pronounced cal-ee-MO-cho) a guilty pleasure; I’ve received more than a few skeptical glances when I’ve ordered it at bars in New York. But I don’t feel an iota of contrition when I drink this Basque-country classic. It couldn’t be easier: equal parts red wine (some say the cheaper the better, but that’s up to you) and cola. I like a squeeze of lemon juice for a little brightness, and maybe a slice of lemon or orange to dress it up. But purists might consider even those modest additions a little fussy. The overall effect is surprisingly sangria-esque, minus all that fruit-chopping and waiting, and wonderfully refreshing. If you can find cola made with cane sugar rather than corn syrup, all the better, but the drink is still fine with whatever you’ve got on hand. The soda’s caffeine actually makes the kalimotxo a fine pick-me-up: an ideal afternoon drink when you know you’ve still got a long day, and night, ahead.
Frozen Banana Daiquiri
Here’s something to do with those rapidly ripening bananas on the kitchen counter. Simple syrup can be made ahead of time and kept in your fridge, and the basic ratio is one part sugar to one part water (you can do two parts sugar for a richer syrup). Bring water to a boil, add the sugar, and cook until completely dissolved. It’s an easy base for a world of cocktails. (The New York Times)
ABC Kitchen Rye Whiskey Manhattan
Gansevoort Fizz
Brewer’s Breakfast
The Good Word
Mott and Mulberry
Leo Robitschek, bar manager at The NoMad in Manhattan, named this cocktail for two Little Italy streets, in homage to its Italian and American ingredients. He aimed to create a drink that was festive, like a hot spiced cider, while avoiding the rich excesses of some traditional holiday tipples. The cocktail is basically a whiskey sour armed with two secret weapons: the distinctly sweet-tart flavor of Honeycrisp apple juice and Amaro Abano, which the bartender called a “spice bomb, adding cinnamon and clove notes while adding a pleasant bitterness.” It is suited for the cocktail hour, or just before dinner.
In Bloom
Kevin Denton’s recipe for a rosy shrub.
Mark Bittman’s Mint Julep
A classic Southern drink for sipping on a hot afternoon. Be sure to have lots and lots of mint. If it seems to be too much, it’s probably just right.
Cranberry Cordial
Scarlet-hued, with just enough sugar to offset the tartness of the berries, this vodka-based spirit submitted by Corey Balazowich was a resounding success. It’s also a good place to use up cranberries left over from Thanksgiving.
Gillette Cocktail
This recipe is an early print appearance of the gimlet, under a different name, according to the cocktail historian David Wondrich. The gimlet that drinkers came to know in the years after Prohibition usually called for Rose’s Lime Juice, an achingly sweet potion. The St. Louis bartender Tom Bullock made his Gillette the way many mixologists make a gimlet today, with sugar and fresh lime juice instead of Rose’s. He also called for the mildly sweet Old Tom gin instead of a London dry gin. The three ingredients result in a drink both gentle and piquant.
Caipi-Wine Pinga
Caipiruva
Angostura Sour
Mount Vernon
Genévrier des Sud
This gin and tonic is made with Fever-Tree tonic, Hendrick’s gin, a slice of grapefruit, a sprinkle of freshly grated cardamom and a leaf of basil that’s clapped between two hands to foster the release of flavor.
Red Rooster
Mix vodka, orange juice concentrate and cranberry-tangerine juice in a pitcher and freeze for at least five hours.
Santiago-Style Daiquiri
These days the standard daiquiri is made with simple syrup and lime juice, and is often served blended. But in its original incarnation, in late-19th-century Santiago de Cuba, bartenders made it with granulated sugar; either lemon or lime juice; and crushed ice. That's still how many people in Santiago prefer it, and how Eduardo Corona makes it at El Traguito — though the maraschino liqueur, more typical of daiquiris in Havana, is a recognition that sometimes even a classic can be improved.
Frozen Piña Colada
This drink needs no introduction, and it’s a good reason to have coconut cream, pineapple and maraschino cherries in the fridge. Try raising the bar with Italian maraschinos. (The New York Times)
The Hunt
This is the sort of cocktail you’ll welcome when the weather turns nippy and holiday time comes into view. It presses seasonal buttons with its brown spirit base, apple cider finish and cinnamon stick garnish. The splash of green Chartreuse, a venerable spirit that is enjoying new-found popularity, adds a whiff of pine. You can’t get more seasonal than that.
Iced Lemon Cava Cocktail
Cherry Sherry Cobbler
Crystal Fall
