Cocktail

This extra-sour whiskey sour, infused with tangy tamarind, is sure to become your new go-to cocktail.

Hangover got you down? Here's what we like to cook and eat to feel better: egg sandwiches, milkshakes, miso soup, and more

If you’re serious about your cocktails, it’s time to start thinking of ice as an ingredient

Why? Because everyone loves a party. But sometimes chilled Chardonnay and bottles of beer on ice just don’t cut it. For a get-together that’s a bit more special, a bit more memorable, and a bit, well, boozier, it’s high time to rediscover that grand American tradition known as the cocktail party

At the Breslin in NYC, Dogfish Head founder Sam Calagione joins Andrew Knowlton for a shot, a beer, and some sage anti-hangover advice

Whether you've got a newborn at home or not, it's time to knock back one of these 9 great milk stouts

It doesn't get much simpler than the negroni, the classic cocktail composed of equal parts gin, Campari, and sweet vermouth.

These cocktails are a flavorful way to add some cheer to your Thanksgiving.

Andrew Knowlton's tips on serving wine, beer, and cocktails with your Thanksgiving feast.

Steel yourself against cold and flu season with boozy, steaming-hot drinks that double, however arguably, as preventive medicine

Choose an unaged aquavit like Aalborg.

The cocktail scene on the Thames has never been hotter, thanks to the capital's bracing mix of tradition, irreverence, and global influence

The Bon Appétit staff's sweet remembrances of Moxie, Squirt, Cheerwine, and other lesser-known soft drinks.

"Let's face it; it gets pretty cold in Colorado. This drink doubles as a cold cure, and it's also a great preventative drink—the perfect remedy for congestion." —Adam Hodak, Green Russell, Denver

We use sparkling rosé wine here mostly for its color. Any decent bubbly will work as a substitute.

"More great expressions of pisco are making their way into the States, with a huge array of flavor profiles, from rustic and edgy, to delicate and floral. La Diablada is cool stuff." —Charles Joly, bartender, The Aviary, Chicago

Shaking the egg white and other drink ingredients without ice—known as a “dry shake”—helps get the whites foamy without diluting the drink.

Make sure to use plain, unflavored rooibos tea, which will complement the other punch ingredients.

The longer the spices infuse in the rum, the more flavorful this dark and stormy will be.

"During my early career as a touring musician, I needed to find more remedial ways to stay healthy. Echinacea tea, honey, and ginger root all became musts in my arsenal of Gypsy medicine." —Giuseppe Capolupo, Bar Marco, Pittsburgh

"The finished concoction is quite spicy; remove the seeds and ribs from the chile to take it down a notch." —Zac Overman, Fort Defiance, Brooklyn

"If rum won't give you that warming glow of wellness, the hot tea will." -Benjamin Schiller, beverage director of The Berkshire Room