Cocktail

This lime-and-cilantro-infused cocktail will appeal to both Gimlet and Martini drinkers. We like to use Tanqueray for its strong juniper and spice profile.

The michelada--the Mexican beer cocktail--has infinite variations, but all depend on a precise balance of sometimes wacky ingredients

This Bunnahabhain whiskey is so good that our Web editor bought all the bottles he could afford

Harsh? Hardly! Nonino's grappas, made from single varietals, make for interesting cocktails--or just great sipping

From jasmine and dandelion to chamomile and hibiscus, brewers are adding flowers to their springtime ales

The killing of Martin Luther King, and the ensuing violence, upends the lives of the admen on "Mad Men"--including what and how they drink

It will if Tony Abou-Ganim has any say. The mixologist's new book is an ambitious attempt to redeem the spirit that people love but bartenders hate

The flavored whiskey called Chicken Cock, says the Foodist, is the booze equivalent of "Fast & Furious 6." (He tries it anyway.)

What was the rosé Joan was sipping from that opaque bottle last night on 'Mad Men'?

Altar Herbal Martini is "curated," nonalcoholic, and from (surprise!) Portland, Oregon. And it's actually pretty good

From Albania to Zambia, almost every country produces a light, crisp, easy-drinking lager. We've rounded up 59 of Bud's best buds

Why was everyone turning down drinks on 'Mad Men' last night?

There's probably no one perfect hotel bar cocktail, but this one comes pretty damn close. (No wonder: The New York hotel is co-owned by Daniel Humm and Will Guidara of the restaurant Eleven Madison Park; EMP's Leo Robitschek oversees the drinks.)

Named for bar and spirits director Brian Bartels's former address, this is a more complex take on a Mimosa.

Pineapple adds sweetness and a tropical twist to this classic mojito. Make sure to choose a ripe one: It should be very fragrant, with no soft spots or bruises. Or use fresh precut pineapple.

A 12-pack of the best craft brews from the world's emerging beer powers

The best beers brought back from the grave

If you're not drinking Vermouth on the rocks, you're doing it wrong, says the Foodist

Making beer is fun. Raising money isn't. So brewers are thinking small and opening ultra-small-batch "nanobreweries." Here are 10 of our favorites

The Foodist makes it Suntory time with three Japanese whiskys that are making inroads in America

It may taste like grape juice, but for Passover, the kosher wine is editor in chief Adam Rapoport's drink of choice

Go anywhere in the world, and you'll find an Irish pub. Here's 10 of the farthest-flung locales where you can raise a pint of Guinness