Alex Bachman's outstanding Old Tom-based Gin & Tonic features tonic syrup he makes from scratch. He's keeping the recipe under wraps for now—Yusho is all but a couple of months old, after all. Bachman recommends this recipe from Imbibe magazine, or you can use this recipe from Serious Eats. More

Each element of this fall cocktail from Gramercy Tavern mingles with the others beautifully; be sure to use an earthier, dry style of mead. More

The Martinez cocktail may be a predecessor to the martini, but these drinks could hardly be less alike to the modern palate. The Martinez starts with equal parts gin and sweet vermouth, and this alone distinguishes it in two ways from the modern martini. You then add a teaspoon of maraschino liqueur and either Angostura or orange bitters. More