Cocktail

Step one: Buy tamarind concentrate. Step two: Make this spin on a classic whiskey sour.

Shoo-fly beverage director Stephanie Griber shows us how to make a pear-bourbon slushie at home

This homemade, herb-packed elixir is what BA editors drink when they feel a cold coming on.

A coffee cocktail that will give you a little boost of caffeine along with your buzz.

Patrick Janelle knows his New York Cortados—but on a trip to the drink's place of origin, he learns that an experience doesn't always taste as good as it looks

What do you get when you cross a Michelada with a Bloody Mary? A Bloody Beer, that's what!

A dip into the Bon Appétit archives brings columnist Julia Kramer face to face with cocktail great Charles H. Baker Jr.—and one of his more questionable creations

For this Thanksgiving-in-a-glass cocktail, feel free to sub (thawed) frozen cranberries for fresh.

Egg whites add a creaminess and foamy top to cocktails like sours, flips, and fizzes.

BA Foodist Andrew Knowlton explains: “The day is hard enough. Shaking cocktails would be suicide! Punch, however, works. In a nod to early New England Thanksgivings, I use two regional pours: rum (big in the Colonial days) and cider. Unlike most punches, this one won’t leave you under the table after two glasses.”

There's no better moment for German beer than Oktoberfest, but don't restrict yourself to lagers. Here are 10 intriguing styles you'll love in any month

How to make the easiest dinner party happy hour cocktail: the wine spritzer.

Make these 3 cocktails—Sazerac, Autumn Gin Sour, and the Evening in Kingston—by the batch to serve at your next dinner party

This potent punch is dangerously crowd-pleasing.

A refresher course in how 10 different grains change the taste of beer

Step-by-step instructions for making professional-quality clear ice in your home freezer

Sorenson uses locally made House Spirits coffee liqueur, made with Stumptown beans, in this cold-brew cocktail. It’s delicious, but hard to find outside of Oregon. In its place, use any other coffee liqueur.

A good rule of thumb, regardless of batch size, is three parts wine to one part club soda.

Egg whites are shaken into this gin-based sour, where they take on an airy, velvety texture.

Mix this New Orleans classic hours ahead of time, says Andrew Volk, of Maine's Portland Hunt & Alpine Club, and serving it is as simple as pouring a pitcher of lemonade.

Sparkling wine and Jamaican rum make for a compelling riff on the Negroni. Plus, it’s a quick finish once it’s batched.

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.

Now that you don't have to worry about whether a drink warms or cools you, focus on taste and try this apple-pear cocktail