Cocktails
658 recipes found
Sagaponack Sangria
The components for a traditional sangria are in the glass: wine, brandy and fruit. The sparkling wine or fizzy water that’s sometimes added just before serving is not in this recipe, but you can include it, especially if you increase the recipe four or six times to make a pitcher. Wölffer Kitchen in Sag Harbor, N.Y., which makes a popular rosé wine, devised this pretty drink, a variation on sangria, for its summery appeal.
Sous le Soleil
A homage to my mom, who loved the song of a similar name by Godard’s muse Anna Karina.
The Martini
Saratoga
Pouring Ribbons’ Sidecar
In the hands of a great mixologist, simple syrup can add a lot more than just sweetness to the mix, and it is the secret to this delicious sidecar. Joaquín Simó of Pouring Ribbons, an East Village bar, uses a concentrated concoction made from two parts Demerara sugar to one part water, which add a compelling toffee-like taste and silky texture to the amber booze. Brown-sugar simple syrups are also wonderful in nonalcoholic drinks, particularly lemonade and ice tea, and they will last for months in the fridge.
Portuguese Sangria
This sangria, with a base of sturdy Portuguese red wine, has enough heft to accompany complex dishes like arroz gordo from Macau or a big party-size paella. You can temper it by adding 12 ounces of sparkling water to the ingredients after they've been combined.
Watermelon-Strawberry Slush
Perhaps watermelon fans already know that a chilled wedge is not the only way to enjoy it. What about drinking it instead? Here, watermelon and strawberries are blended with a little sugar, lemon juice and a healthy glug of rum or vodka. Leave the spirits out if you're serving teetotalers or children. Paper umbrella optional.
Watermelon Champagne
Pimm’s Cup With Watermelon
Sangria Compostela
Bourbon-Milk punch
Moo’s Manhattan
Zurracapote
Gin Fix
Maria's Bloody Mary
Maria Cenname, a bartender at the Black Horse Pub, specializes in a variant of the bloody mary, which features an orange-flavored vodka.
City of Rosés
This drink, from Jackrabbit at the Duniway restaurant in Portland, Ore., calls for an assertive rosé as its base, and rightly so: The combination of ingredients tilts the drink toward serious cocktail territory. The rosé defines it, and the herbal notes contributed by the other sprits give it character. Serve it on the rocks if you prefer. (The name is a play on City of Roses, as Portland is sometimes known; the wine the restaurant uses is from Division Winemaking Company, in the city.)
The Catcher
The maraschino liqueur in this cocktail adds depth and richness, and marries well with the rye.
White Wine Mojito
I tend to prefer cocktails that follow classic recipes. But on a recent trip to southern Utah, I happily sipped a moderated mojito at Red Mountain Resort, which does not serve spirits, only beer and wine. The rum in this rendition had been swapped for sauvignon blanc. The general manager, Tracey Welsh, explained: “Our inspiration was to offer a lower alcohol content in cocktail favorites our guests love, allowing them to wake up feeling refreshed the next day, and ready to go for early morning hikes.” That’s providing you can drink just one.
World Cocktail
Rosé Royale
This is the best-selling summer cocktail at Ralph Lauren's Polo Bar in Manhattan, where it is regarded as "summer in a glass." A critical ingredient is French grapefruit liqueur, or pamplemousse, a relatively new spirit that contributes aroma, a touch of sweetness and a bitter edge, even in a small dose. It marries superbly with rosé wine. Consider adding a splash of it to a glass of rosé Champagne.
Bull Shot Cocktail
Sea Breeze
Dill-and-Garlic Vodka
White Sangria and Red Sangria
Cavas, often blessed with notes of citrus and spring blossoms, are genial sparkling wines, all the more so because of their modest prices. They can be called on for many occasions, and are the ideal finishing touch for sangria, either red or white. The white sangria is unusual and strong, though white wine in place of manzanilla sherry will moderate the alcohol. The red is clearly classic. Both are more refreshing than sweet.