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Sparkling wine and Jamaican rum make for a compelling riff on the Negroni. Plus, it’s a quick finish once it’s batched.
4.0
(3.91)
For this ginger-spiked Prosecco number, you can make the ginger syrup a week ahead; then all you have to do is add the bubbly.
4.0
(3.95)
Now that you don't have to worry about whether a drink warms or cools you, focus on taste and try this apple-pear cocktail
Bon Appétit
This lightly spiced sangria is packed with green apple and citrus flavor.
If juicing sounds too healthy for you, may we suggest adding booze? The beets turn the vodka a fantastic shade of pink, and ginger adds a flavorful kick.
4.3
(4.25)
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Where to find great beer in far-flung vacation spots from the Alabama Gulf Coast and North Dakota to southern Utah and the Jersey Shore
Once relegated to old ladies and British aristocrats, Sherry is now the pour of the moment. Here's all you need to know.
David Lynch
Andrew Knowlton, the Bon Appétit Foodist, reviews Whisper Creek Tennessee Sipping Cream, an American-made rival to Bailey's
Andrew Knowlton
This bright, perfectly balanced cocktail from Portland's Ava Gene's is the perfect way to start off your weekend
Sam Dean
This Gin and Tonic from FT33, Dallas, tastes like—and is perfect for—a garden party.
4.6
(4.6)
José Andrés's herbal take on the classic Gin and Tonic.
4.5
(4.5)
Quick
The Gin and Tonic is swinging again, thanks to new distillers who have made gin cool. And it doesn't get more classic than this recipe.
4.0
(4.22)
3.5
(3.5)
Celery and lemon juice are a refreshing pair in this non-alcoholic take on a Collins.
3.0
(2.99)
Why is this Singapore Sling PG-13? It means this recipe is safe for kids, but still fun for adults.
3.5
(3.5)
Cantaloupe meets apple cider vinegar in this refreshing non-alcoholic cocktail.
4.0
(3.76)
Sloe gin, used in this drink from Josephine House, Austin, is a liqueur made by steeping sloe berries (sour wild plums) in gin with some sugar.
4.0
(4)
Good ginger beers are made with actual ginger and deliver a nose-tingling hit of spice along with bubbles. Look for Fever-Tree, Reed’s, or Fentimans brands.
3.0
(3.13)
4.0
(4.08)
This cocktail from Ava Gene's, Portland, Oregon, uses fino Sherry, which tends to be light, yeasty, and dry.
3.7
(3.7)
Vegan
The ginger “bug,” which jump-starts the fermentation in this recipe from chef Cortney Burns, Bar Tartine, San Francisco, specifically uses organic ginger because it’s rich in microbes. You’ll have extra bug; use it to make more grape soda, or try 4 cups fresh unpasteurized apple juice in place of grape.
3.0
(3)
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A slideshow of the 10 craziest Bloody Marys served at bars around the United States
If you ever get tired of eating tomatoes, try drinking them: We've got 8 tomato-licious new cocktail recipes from some of the country's best bartenders
E.C. Gladstone