The official credit card of Serious Eats
Cocktail recipes to make the most of your amari, vermouth, limoncello, and beyond.
Muddled fresh ginger and a splash of spicy bitters wake up sleepy amaretto.
Nutty and just sweet enough, this tequila and sherry cocktail will please a crowd.
Fizzy, sweet-tart, and bitter.
It'll wake you up and get you ready to go-go.
This inventive combination alternates between sweet, lightly tart, and tongue-curlingly bitter.
A faintly bitter cocktail reminiscent of fresh citrus and green grass, with notes of honey and anise.
Bright, bubbly, and ruby-red: a perfect party drink for the holidays.
Vivid grapefruit flavor, but with no grapefruit juice at all.
Sweet vermouth adds complexity to fresh apple cider in this low-alcohol cocktail.
This savory cocktail combines juniper- and coriander-infused white wine with quinine-spiced Bonal Quina.
Campari, black pepper, and basil make for a deliciously herbal and earthy drink.
Herbal, savory, and woodsy—think of this cocktail as a sophisticated jaunt in the forest.
Chocolate joins mint in this twist on the classic cocktail.
An edge of bitterness and a shock of minty freshness.
Dubonnet Rouge adds pleasantly bitter complexity to this jewel-tone aperitif.
Sweet, herbal Green Chartreuse is rounded out with coffee liqueur and a little cream.
A light, dry, and herbal drink with lingering flavors of honey and mild fennel.
A deeply rich, caramel- and citrus-inflected Irish coffee variation.
Rich hot cocoa gets a boozy, herbal touch with bittersweet Italian amaro and Angostura-spiced whipped cream.
Sweet-tart, nutty, and not too boozy.
Move over, whiskey. Averna is the star of this delicious hot toddy.
Learn to tell your Amontillado from your Palo Cortado.