With the unmistakable flavor of juniper, and a twist of citrus, The Ice Creamists maintain this concoction has "enough alcohol for a kick in the bolsheviks." Reprinted with permission by Matt O'Connor.
The definition of refreshing, this sangria works well for a party since it's ready and prepped in the fridge. Ingredients 1/3 cup sugar • 1/3 cup water • 3 tablespoons fresh juice from about 3 limes •
This is a basic recipe to modify to your tastes. The slushy base as written is mostly a tart lemon slush with a faint boozy kick. You can then stir in additional whiskey per serving to your taste—as high
Mayahuel's Good Cork is a stiff whiskey drinker's cocktail with a smoky twist. Philip Ward recommends serving with a straw, for stirring purposes. Ingredients 1 ounce Del Maguey Vida mezcal • 1 ounce Irish
A simple syrup made from chamomile pairs beautifully with a blanco tequila that boasts major floral notes. I used Herencia Mexicana Blanco Tequila, which was a great value at $28. Ingredients For the Simple
The Cadbury Creme Scotch Egg is coated with a thick cocoa-kissed batter, then coated in cookie crumbs and deep-fried. When eaten warm, the taste calls to mind that of a deep-fried candy bars that one find
We're always a bit wary of elderflower liqueur, but it doesn't take over in this supremely balanced and fresh-tasting gin cocktail, a signature brunch drink at Beretta in San Francisco. The recipe was
The exotic combination of chile and chocolate in these mole bitters is a perfect addition to cocktails made with tequila, mezcal, or dark rum. Notes: Cacao nibs are roasted bits of cacao beans. Many grocery
Tart, sweet, and very rich, this simple mango sorbet has a creamy texture verging on ice cream. Note: You can scale this recipe up or down as you like. The big ratio to keep in mind: for each cup of strained
This refreshing tequila cocktail from Mayahuel in the East Village carries just enough heat to keep you from sucking it down in one big sip. Note: For the smoked salt, Mayahuel co-owner and bartender Ward
This fruit-forward take on the classic Sidecar uses pear brandy, orange liqueur, and rhubarb shrub. I used Williams Pear Brandy from Clear Creek Distillery. It's a bit of a splurge, but completely worth
Tart rhubarb practically begs to celebrated in a shrub. Two pounds of rhubarb may seem like a lot, but a large amount is necessary to have a good concentrated rhubarb flavor in the final product. You use
The tart rhubarb shrub and hints of rhubarb flavor in the Aperol play off each other really nicely in this drink. I used Four Roses Yellow Label Bourbon here, but plug in your favorite bourbon for mixing
This cocktail recipe comes from Toasted Oak Grill & Market just outside Detroit, Michigan. The drink is evocative of candied nuts, and it's ideal for serving alongside a gingerbread or spice-cake dessert.
The Diablo cocktail is made with tequila and creme de cassis. This delicate variation from David Welch at Lincoln Restaurant in Portland, Oregon, calls for Pimm's instead. The result is bright and refreshing.
This recipe from John McCarthy of the Greenwich Project (see our First Look here) brings out the spicy side of Pimm's with a cardamom syrup. Instead of the traditional cucumber you often see with Pimm's,