Made with London Dry gin, fresh tangerines, white balsamic, and a touch of chamomile, this tangy Valentine's Day cocktail can be prepped in advance for a no-stress cocktail hour.
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The best gin I've had in years isn't made by an American or British distillery. It's Spanish, an ultra-premium gin flavored with basil, thyme, rosemary, and, for a killer dose of savory, oily richness, arbequina olives. It's a gin that makes the case for sipping yours neat.
While we can happily find a good bottle of bourbon for twelve bucks or ten or even eight on sale, it's startlingly difficult to find good gin for less than $20. I know—this month, I scoured and I searched and I hunted, and I tried 15 of 'em. Here are the best gins that'll run you less than an Andrew Jackson.
Punches tend to bring together an element of sour, a bit of sweetness, something boozy, and something weaker to carry the flavors through (and make sure people can drink cup after cup). That stretching element here is earthy, smoky Lapsang Souchong tea, which provides unusual depth without stealing the spotlight. The fact that you can (and should) do the majority of the work ahead of time is another holiday hosting bonus.
If you find yourself hosting a party this holiday season, surprise and delight your guests with this smoky tea punch.
The caramely depth and toned-down tartness of seared lemon is a total game-changer in this make-ahead gin cocktail that's great for crowds.
The best way to capture the sweet, slightly floral flavor of a cantaloupe for drinks to come is an easy jar-and-wait infusion. After you've strained the mix, it stays bright and fresh in the fridge for months: you'll be thanking me when all that's at the farmers market is a pile of potatoes.
The Mexican street-cart staple of juicy fruit, lime, and chili powder is transformed into a refreshing cocktail (with just a hint of spice).
If you don't like a restaurant's housemade gin & tonic, can you bring your own bottle of Canada Dry?
This drink, chilled down with a bottle of Duvel, will knock a couple of degrees off a hot day's temperature.
This week, Tanqueray drinkers will find a new bottling on the shelf next to the familiar green bottle of London Dry: the distillery's spin on an Old Tom Gin, a once-extinct liquor that's poised to step out of the shadows and into the spotlight again. It's delicious stuff. Here's a bit more on Old Tom (and how to use it in cocktails.)
This gin cocktail is bright and tart, with delicate herbal and berry flavors and a pale pink color.
This equal-parts drink, made with cognac, Old Tom gin, and sweet vermouth, is luscious and smooth, with a little candied-orange sweetness and a touch of vanilla.
Sometimes a cocktail over ice just doesn't cut it. Sometimes, when the sun is blinding you, and you're shaking hot sand out of unusual places, you want something as close to frozen as possible. What you need, my friend, is a Frozen Negroni.
Skip sugary frozen fruit drinks this summer, and try this chilly spin on the classic Negroni cocktail.
In hot weather, you'll want to batch up this sophisticated frozen cocktail.
A simple cocktail that lets an old ingredient shine.
Byrrh, a mild apéritif based on red wine and flavored lightly with quinine, gives a rich and spicy kick to this easy-to-make gin cocktail.
It's time to start thinking about drinks that will complement warmer weather. Here are five of my favorite gin cocktails to mix this spring.
This smooth sipper from Adam Bernbach of Proof in Washington, DC has undertones of cherry and anise.