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There may be no liquor we love more than whiskey, served neat, on the rocks, or in one of these fantastic cocktail recipes
Bon Appétit
Move over, bitters: There's a new flavor profile in town, and this tart is taking over the nation's cocktail bars
Alex Van Buren
The Sazerac is the classic cocktail of New Orleans, and as our Drinks editor demonstrates, it's simple to make at home, too
Whether it's spiking lemonade or stirred in an ice-cold martini, gin is one of our favorite spirits, in summertime or anytime
Bon Appétit
Stella Artois's alcoholic apple juice is coming to America. But will the Bon Appetit Foodist like it?
Andrew Knowlton
Are those dusty bottles you found in Grandpa's basement a mixologist's goldmine--or just cheap hooch? Writer EC Gladstone investigates
E.C. Gladstone
It's one of the most cocktail-friendly spirits, and we have 10 awesome recipes you can't do without
Bon Appétit
Welcome to Drinks Week on BonAppetit.com, a celebration of beer, liquor, cocktails, and all the other liquid delights that make life worthwhile
Matt Gross
Last night's "Mad Men" may have been the first ever without a single drink, but Don Draper and pals found another, weirder way to alter their moods
Matt Gross
Bols Yogurt Liqueur not only exists, it's the kind of sweet hooch the Foodist would enjoy mixed into a smoothie
Andrew Knowlton
When Ted and Don try to make peace over a bottle of whiskey, the true nature of drinking on "Mad Men" is revealed
Bon Appétit
Craft cocktails are, happily, everywhere, but Los Angeles is keeping itself unique with local ingredients, West Coast irreverence, and Hollywood flair
E.C. Gladstone
A dozen years after Tanqueray killed its Malacca gin, the wetter, more citrusy spirit is getting a second chance, thanks to bartender demand
Andrew Knowlton
Lately, 'Mad Men' has been angsty about alcohol. Not so last night, when the drinking was shameless, spiteful, and devilishly decisive
Matt Gross
Muddling extracts essentail oils to deliver maximum herb impact. Tarragon flavors the boozy lemonade here, but basil makes an excellent sub.
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If you don't have a bunch bowl, use a big glass vase--it's nice and tall and doesn't take up too much space on your table.
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