Drinks All

Baijiu isn't the most palatable of alcohols, but we finally found one we liked, from Vinn Distillery in Portland, Oregon

A fruity, citrusy cocktail made with blood oranges, then topped with Champagne

It may taste like herb-infused paint thinner, but Malört is the wormwood liqueur of choice in Chicago

The spicy and perfectly tart shrub (flavored drinking vinegar) gives this pitcher-friendly cocktail a refreshing quality.

The addition of an anise-flavored liqueur turns this hot cocoa into the liquid version of chocolate-covered licorice.

“A vegan green smoothie with some depth: I love the subtle savory quality the kale adds to the classic PB–banana combo.” —Dawn Perry, senior food editor

Three cocktail recipes that are low on alcohol and big on flavor to help you enjoy The Food Lover's Cleanse

Coconut water is known for being a big source of hydration. It's a perfect potassium-rich pairing for a little vodka, lemon and aromatic Earl grey simple syrup.

Blood orange kicks up the vitamin C, potassium and antioxidants in this bracing cocktail. Citrus is a great way to release a little extra water weight—so you can detox (a little) while you drink.

The compote in this winter refresher provides a nice dose of antioxidants from fresh cranberries and cleansing notes from the ginger. Excess sugar is kept to a minimum with natural honey.

A trick we like: Peel all overripe bananas and put in the freezer, then use to make supercreamy smoothies.

This bold, citrusy cocktail is your first line of defense against seasonal affective disorder

Ever been curious about what your Christmas tree tastes like? Try out one of these six pine-infused products

The label on a bottle of Champagne tells you more about what's inside—and how it was made—than you might think

How to choose the perfect bottle of wine as a holiday gift for anyone on your list.

Tips for pouring the perfect glass of Champagne, from BA's Wine Insider David Lynch

To faithfully re-create this cocktail, do as Nostrana in Portland, OR, does and seek out blue plum brandy from Oregon’s Clear Creek Distillery.

“I love grapefruit cocktails year-round, but the rye and sage make this one especially wintry.” —Alison Roman, senior associate food editor

This extra-sour whiskey sour, infused with tangy tamarind, is sure to become your new go-to cocktail.

Hangover got you down? Here's what we like to cook and eat to feel better: egg sandwiches, milkshakes, miso soup, and more

If you’re serious about your cocktails, it’s time to start thinking of ice as an ingredient

Why? Because everyone loves a party. But sometimes chilled Chardonnay and bottles of beer on ice just don’t cut it. For a get-together that’s a bit more special, a bit more memorable, and a bit, well, boozier, it’s high time to rediscover that grand American tradition known as the cocktail party

Damon Boelte, the bar director of Brooklyn's Prime Meats, was kind enough to show us the 15-Second Punch, which lives up to its name.