Cocktail
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Landy Desir cognac has the clothes, the curves, and the kitsch, but is this Lady in Red worth drinking? The Foodist finds out
Andrew Knowlton
Quick
Go big with garnishes--it should look like there's a garden growing in there.
Muddled peas add a fresh twist. Pouring through a fine-mesh strainer makes for a clean-drinking cocktail.
3.0
(3.13)
This wine-spiked whiskey sour is our pick for comeback cocktail of the year.
4.3
(4.27)
It goes without saying, but the sweeter and riper your strawberries, the better this adult slushy will taste (and look).
4.0
(3.9)
Hone these cocktail techniques (the Herb Slap, the Dry Shake) and you'll be mixing like a master
Bon Appétit
Once an old-man drink, Fernet Branca is now beloved of bartenders. BA Foodist Andrew Knowlton finds out what's in the murky amaro
Andrew Knowlton
To make serious cocktails, you need serious tools: a high-volume mixing glass, a six-pound ice-baller, and Grant Achatz's preferred infuser
Bon Appétit
Stepping up your cocktail game begins with the right ingredients--a next-level stock of spirits, bitters, and mixers
Bon Appétit
Bartenders across the country are going beyond the sbagliato to "screw up" the drink in even more delicious ways
Paul Brady
It's Hophead Hop Vodka, the latest fun experiment in distilling from Anchor Brewing. But does "fun" mean good?
Andrew Knowlton
You don't need to splurge on Bordeaux to start aging wine. Here's how to start a cellar with under-$25 bottles--and in a crummy apartment to boot
Zachary Sussman
Clear some shelf space. Wine's not the only drink that gets better with time: Here are beers that improve with age
Lucy Burningham
BA Foodist Andrew Knowlton tastes Brugal 1888 and finds he's smack in the middle of its target demo
Andrew Knowlton
The new "Oregon Straight" whiskey from House Spirits has a bourbon-sweet nose, a full barley flavor--and a pretty high price point
Andrew Knowlton
Gluten-free beer doesn't have to be bland, says Joshua M. Bernstein. Here's 10 brews tasty enough for anyone
Josh Bernstein
Aquavit is Scandinavia's liquor of choice, but Norway's Linie is especially tasty, says the Foodist (whose Norwegian wife did not make him write this)
Andrew Knowlton
This cocktail is incredibly simple and incredibly good. Green tea kombucha, homemade (three-ingredient) dill syrup, and vodka are all you need.
4.0
(3.9)
4.4
(4.39)
The Foodist's hometown isn't just the heart of the Southern-food renaissance--it's got everything from Indian fried chicken to a strip club even Mom would like
Alex Van Buren