Once a regular drink at the Old Waldorf-Astoria Bar during the late 19th and early 20th centuries, the Adonis was named for a popular 1884 musical that was the Mamma Mia of its era. A simple combination of dry sherry and sweet vermouth, the Adonis is a great introduction to the realm of aperitif cocktails. More

Note: Why bother emulsifying your vinaigrette? Read about the science of emulsions. [Photographs: J. Kenji Lopez-Alt] This recipes make a cup of vinaigrette. Extra vinaigrette can be stored in a sealed container in the refrigerator indefinitely. About the author: Become... More

Let's start the weekend right--with a cocktail recipe from Paul Clarke (The Cocktail Chronicles). Need more than one? Hit up the archives. Cheers! Things usually slow down during late summer. It seems like everyone's on vacation--at least mentally, if not... More

I love well-made vermouth, and this is a good drink to showcase its potential. The Bamboo dates to at least the early 20th century, and unlike most cocktails you come across, it has a more modest payload, being based on equal parts dry vermouth and dry sherry (I like the bone-dry crispness of manzanilla in mine, though you could explore the range of dry sherries with this drink; an oloroso or amontillado could have interesting results). More

The Bay Area's best food & drink bloggers have recently lauded the Fog Cutter, and with good reason: it's a delicate, fruity blend of several spirits and juices, topped with an aromatic float of amontillado sherry. Be forewarned, though, it does pack a punch. More

Did I mention this drink is dry? Good lord, it's nothing less than arid—your typical dry martini is positively flamboyant next to a cocktail as reserved as the Tuxedo. But don't take this dryness as a sign that it's boring; rather, the sherry brings a touch of its distinctive nuttiness to the drink, which puts a new spring in the gin's step and makes this relative of the classic martini a worthwhile variation. More