Crisp and bitter, the classic cocktail of gin, Campari, and sweet vermouth is dependably delicious, and remarkably difficult to foul up.
Add as much (or as little) lime and hot sauce to this light, savory beer drink as you want.
Scotch and amaretto combine in this 1970s favorite.
A "mistaken" Negroni, with sparkling wine instead of gin.
Changing up the ratio of Scotch and Drambuie provides a fresh iteration of a classic cocktail.
A lighter, mellower Negroni, made with Aperol and Lillet.
The simple Manhattan variation is improved greatly with the help of a good blended Scotch.
How do you make an Old Fashioned? With simple, classic ingredients and nothing more.
How martinis became so dry, and how to make a good one for yourself.
The perfect large-batch cocktail classic.
Salty-smooth and crisp: an extra-dirty take on the traditional martini.
Taste the tropics, not ice water.
This summer vodka cocktail is light, not too sugary, and eminently day-drinkable.
A smooth and butterscotch-y tequila cocktail.
The caramel depth and toned-down tartness of seared lemon is a total game-changer in this gin drink.
A slightly savory mezcal drink made with a few drops of sesame oil.
A smoky, rich variation on a classic Daiquiri.
Bright, fresh, and bracingly tart.
A softly frothy drink with mezcal, pomegranate, and harissa.
Bright, briny, and refreshing, with a delicate touch of smoke.
Gimlet, meet Negroni.
Apple brandy meets Negroni.
Vodka-cranberry just got a lot more sophisticated.
Tangy hibiscus tea is steeped with rosemary, which helps to draw out the woodsy side of mezcal in this cocktail.