Cocktail

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.

These are the 5 best new cocktail bars in America, from a grown-up New Orleans bar to a Texas tequila and mezcal specialist

Tosca's cocktails are so good people drink them well into the meal.

"The herbal notes of gin pair well with celery in this refreshing cocktail—and bonus points for the cool green color." –Claire Saffitz, assistant food editor

This summer, you should be drinking Suze, the French liqueur made from gentian root. Why? Because it's awesome. How? In cocktails, or just on its own

A grown-up shaved ice, with a welcome hit of spice from the pepper.

Set aside some of the muddled berry-and-herb mixture and top with ginger beer to make a nonalcoholic refresher.

The only thing more awesome than an ice-cold beer? An ice-cold beer cocktail

This goes down easy, and offers an oh-so-slight smoky taste.

We love cocktails like the negroni, with its 1:1:1 ratio of gin to Campari to Vermouth. Thing is, they're much better if you alter that ratio—here's how

Fermented pineapple liquor. We're into it, and so are bars across the country. Here are 6 new cocktail recipes that feature tepache

Bonal is a French apéritif infused with gentiana, a low-growing wildflower common in many parts of France

A hot-sauce Michelada with some serious kick.

“A more flavorful, slightly stronger version of an Aperol Spritz. Who could be mad at that?” –Alison Roman, senior associate food editor

The bartenders at Reynard, in Brooklyn, use Greenhook Ginsmiths’s botanical American dry gin in this citrusy cocktail, but feel free to make it with your favorite.

For best flavor, head to the farmers' market for peak-season fruit. Freeze in a single layer on a parchment-lined rimmed baking sheet until solid.

“Tastes like a boozy Orangina; I could drink ’em all day long.” –Claire Saffitz, assistant food editor

For best flavor, head to the farmers' market for peak-season fruit. Freeze in a single layer on a parchment-lined rimmed baking sheet until solid.