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Recipes
One classic Paper Plane—great. Enough of that same classic cocktail to serve a crowd? Sign us up, we’ll bring the bourbon.
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Cooking
Like an espresso martini frappé, make-ahead piña coladas, and a spicy mango margarita.
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techniques
If you’re serious about your cocktails, it’s time to start thinking of ice as an ingredient
Recipes
Since you’re already taking a couple of days to make punch, might as well make fancy ice. Try freezing water in balloons. Run the frozen ovals under cold water until they just fit inside your glasses.
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Culture
How to stock your liquor cabinet so you can make almost any drink
Quick
Recipes
This Frozen Garibaldi recipe transforms frozen orange juice concentrate and Campari into a slushy cocktail worthy of a fancy summer brunch or hot afternoon by the pool.
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Recipes
If you like the smoky notes of mezcal, substitute half the tequila with it instead. To scale up, increase the drink ingredients only—you'll have enough ice cubes for several cocktails.
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Recipes
Here are 43 ideas for cocktails with just a few ingredients so you can scale them as big and boozy as you want.
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Culture
Mix up one of these refreshing homemade sodas and we bet you'll never crave the canned stuff again.
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Recipes
For this ginger-spiked Prosecco number, you can make the ginger syrup a week ahead; then all you have to do is add the bubbly.
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Articles
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Watch how to make flavored simple syrup at home in an easy-to-follow Bon Appétit Instagram video
Sam Dean
Alison Roman
techniques
Amp up your liquor cabinet by adding herbs, fruits, and spices to your favorite spirits. Here's the easy way to do it
Bon Appétit
Cooking
Just takes a little steeping
Mary-Frances Heck
Culture
Success not guaranteed unless administered by a licensed housedress-wearing tough-as-nails Russian grandmother.
Bonnie Frumkin Morales
Culture
It's easy to do by infusing vodka with herbs and spices. Here's how
Bon Appétit
Videos
(249)
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Try this very simple carbonara recipe, Basically-style!
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Join Bon Appétit contributor Pierce Abernathy in the BA Test Kitchen as he makes 5 delicious dips with complex layers of flavor that come together quick—perfect for your next summer get together.
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Join Brad Leone, DeVonn Francis, Melissa Miranda, Zaynab Issa, and Kendra Vaculin in the Bon Appétit Test Kitchen as they each mix up their go-to cocktails (and mocktails!) From a salty and refreshing grapefruit libation to smoky mezcal "ranch water," one of these cocktails is sure to make your regular pool party rotation.
See Zaynab's full Honey-Berry-Kombucha Spritzer recipe here: https://weightloss-tricks.today/recipe/honey-berry-kombucha-spritzer-recipe%3Cbr%3E%3Cbr%3EGet Kendra's full recipe for her Salty Grapefruit Refresher: https://weightloss-tricks.today/recipe/salty-grapefruit-refresher-recipe%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="AdWrapper-efOWgS hTaTuO SummaryCollectionGridSummaryItem-HgAzv fXwjGk ad ad--read-more">
See Zaynab's full Honey-Berry-Kombucha Spritzer recipe here: https://weightloss-tricks.today/recipe/honey-berry-kombucha-spritzer-recipe%3Cbr%3E%3Cbr%3EGet Kendra's full recipe for her Salty Grapefruit Refresher: https://weightloss-tricks.today/recipe/salty-grapefruit-refresher-recipe%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="AdWrapper-efOWgS hTaTuO SummaryCollectionGridSummaryItem-HgAzv fXwjGk ad ad--read-more">
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In this inaugeral episode of 'It's Alive' with Bon Appétit test kitchen manager Brad Leone, we follow him through his process of brewing his own kombucha. Main takeaways include: be creative, keep your SCOBY clean, take care of her, feed her, and use food-grade bottles to avoid glass explosions. It's a learning experience.
Update: Brad now uses a concentrated formula that doesn't require ice. He mixes 2 quarts of water with sugar and tea. Then dilutes it with room-temperature water.
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Bon Appétit's editor-in-chief Adam Rapoport has a very specific method for making iced espresso. Watch and learn.
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Learn how to make Nakamura's Cold Miso Soup!