The official credit card of Serious Eats
Add as much (or as little) lime and hot sauce to this light, savory beer drink as you want.
The perfect margarita is all about fresh, crisp flavors, barely tempered by sweet triple sec.
How do you make an Old Fashioned? With simple, classic ingredients and nothing more.
The stiff, smooth union of whiskey and vermouth is a classic of the cocktail canon.
A garnish of green olives makes a surprisingly delicious partner for this tangy, slightly bitter mix.
Fresh ginger and a float of extra-smoky Scotch lend complexity to this modern riff on a whiskey sour.
Bourbon, lemon, and honey combine for a cocktail that's perfect in all seasons.
Born in New Orleans, this stiff cocktail of rye and Cognac is a drink to sip and savor.
Crisp and bitter, the classic cocktail of gin, Campari, and sweet vermouth is dependably delicious, and remarkably difficult to foul up.
Scotch and amaretto combine in this 1970s favorite.
A spirited riff on the better-known Manhattan.
What a Cuba Libre cocktail really is (hint: it's more than just a rum and Coke), and how to make it.
An entrancing mixture of brandy, lemon juice and orange liqueur.
Just a little bitter, just a little sweet, and irresistible any time of day.
A "mistaken" Negroni, with sparkling wine instead of gin.
Essentially a Negroni with whiskey swapped in for gin, this classic is a beautiful cocktail in its own right.
It's time to look beyond sugar. How to use honey in cocktails
Are you shaking yours right?
To bloom, or not to bloom, that is the question.
Warm yourself up with three fun, flavorful variations on a classic whipped cream–topped Irish coffee.
What's the difference between single-malt and blended whisky, anyway?
An introduction to mezcal.
Sort of like how a horse is a quadruped, but a quadruped is not necessarily a horse.
Bourbon & rye drinkers, heads up: why bottled-in-bond whiskey is the best deal in booze
Pulque is a lightly fermented drink that is inextricably tied to Mexican identity.
Learn to tell your Amontillado from your Palo Cortado.
Bad coffee is there for you.
How to pair sour, tart, and funky beers with food.
The one-of-a-kind bottles that you might find only through government-run liquor stores.
The surprising but delicious secret behind some of our favorite whiskeys
Think IPAs and other hop-heavy beers are too bitter to taste good with food? Think again.
We dive deep on the grinder that's best for your morning cup.
Everything you need for spirited festivities.
Just how much performance bang do you get for your buck?
Our top picks of automatic-drip coffee makers.
Gifts for the coffee and tea lover.
Making tea or coffee? We put electric kettles to the test to find the best tool for the job.
We drank ALL THE MARTINIS to determine the best gin for the job
The best gins that'll run you less than an Andrew Jackson
Mo' money = mo' fancy Scotch. But here are our favorite bottles for a bit less scratch:
Good, cheap tequila for what ails you.