Drinks All

Be careful not to boil the tea. It will give you a cleaner flavor and be more nutrient-rich.

The guests can bring the wine. It’s what you pour before and after the meal that they’ll really remember. Here, five ace strategies to keep the party going from start to finish.

Eight great fruity cocktails—and tips for making fruit juice ice cubes.

Every host should know how to mix a good house cocktail—learn to perfect your own.

For the sweetest new year, serve this sparkly cocktail featuring classic Rosh Hashanah flavors: apple and honey.

An easy-drinking aperitif made slightly more potent with the addition of gin.

The bitterness of the caramelized sugar tempers the sweetness in this twist on an Old Fashioned.

If you like the smoky notes of mezcal, substitute half the tequila with it instead. To scale up, increase the drink ingredients only—you'll have enough ice cubes for several cocktails.

Making green juice & smoothies is easy: Just toss it all in a blender, right? Uh, no. Avoid these 6 mistakes for the best shakes of your life

These are the 5 best new cocktail bars in America, from a grown-up New Orleans bar to a Texas tequila and mezcal specialist

Tosca's cocktails are so good people drink them well into the meal.

"The herbal notes of gin pair well with celery in this refreshing cocktail—and bonus points for the cool green color." –Claire Saffitz, assistant food editor

This summer, you should be drinking Suze, the French liqueur made from gentian root. Why? Because it's awesome. How? In cocktails, or just on its own

A grown-up shaved ice, with a welcome hit of spice from the pepper.

Set aside some of the muddled berry-and-herb mixture and top with ginger beer to make a nonalcoholic refresher.

The only thing more awesome than an ice-cold beer? An ice-cold beer cocktail

This goes down easy, and offers an oh-so-slight smoky taste.

We love cocktails like the negroni, with its 1:1:1 ratio of gin to Campari to Vermouth. Thing is, they're much better if you alter that ratio—here's how

Fermented pineapple liquor. We're into it, and so are bars across the country. Here are 6 new cocktail recipes that feature tepache

Bonal is a French apéritif infused with gentiana, a low-growing wildflower common in many parts of France