Gin may not be the first spirit that comes to mind for a boozy milkshake, but blueberries and gin are a perfect match, making for a boozy shake that is slightly more sophisticated.
'Cocktails' on Serious Eats
An iced down twist on the classic Kir Royale, this updated version incorporates spicy ginger beer.
The definition of refreshing, this sangria works well for party since it's ready and prepped in the fridge.
Gomme syrup is a classic cocktail ingredient used instead of simple syrup to give drinks a light froth and velvety mouthfeel. In this updated version, I cut down the gum Arabic proportion to make the recipe a little cheaper for the home bartender.
This bourbon sour has a nice bitter bite from the Averna to balance the sweetness of the apricot liqueur.
This variation on the classic Aviation cocktail highlights all the best parts of summer stone fruits.
A combination of tart fresh apricots and sweet dried apricots make for the tasty and complex apricot liqueur.
Muddled fresh basil, fresh pineapple juice, kale juice, and rye combine for a delicious sweet-tart, herbaceous green smash.
A green take on a traditional gin collins, made with muddled lovage, cucumber slices, and lemon juice.
When shaken, kale juice makes an especially frothy daiquiri.
Smoky, but not overpowering, fresh tomatoes and lime juice keep this chili-spiced cocktail bright and refreshing. It's perfect for brunch on a hot summer day.
Tangy tamarind soda adds a surprise twist to this grilled peach and bourbon drink. The soda and peaches are just sweet enough that no extra sugar is needed.
Despite the name, the classic Mind Eraser is really just a watered down Black Russian. This version subs in mighty 151-proof rum to give it a little more kick. It's worth seeking out Lemon Hart 151 for its rich, bold flavor.
Inspired by and named for the infamous hurricane that wrecked the Carolina coast in 1989, Matt and Ted Lee's Hugo cocktail is just as fierce as its namesake. At its core, the beverage is a riff on a Dark and Stormy, but it uses a serious dose of fresh ginger juice instead of the soda. The juice (plus the rum, of course) is strong enough to distract the drinker from any storm heading inland.
Ransom Old Tom gin adds richness to this Negroni variation from Fiola in Washington DC.
The Improved Cocktail was originally more a template than a recipe. It was originally a way to take a basic cocktail and... well ... improve it, by adding another ingredient.
A riff on a Salty Dog, this cocktail is excellent with a 100% agave blanco tequila—or try a joven mezcal.
Tequila works surprisingly well with the bitter flavors of Campari in this easy pitcher cocktail. Añejo tequila complements the bright, sunny tangerine juice in the mix.
Rhubarb is a noted ingredient in the Italian aperitif Aperol. Pairing Aperol with the rhubarb shrub really highlights this flavor note and lets the more savory side of rhubarb shine.
Tart rhubarb practically begs to celebrated in a shrub.