Alcohol & Other Drinks

"More great expressions of pisco are making their way into the States, with a huge array of flavor profiles, from rustic and edgy, to delicate and floral. La Diablada is cool stuff." —Charles Joly, bartender, The Aviary, Chicago

We use sparkling rosé wine here mostly for its color. Any decent bubbly will work as a substitute.

Beating the butter and sugar until light and fluffy is essential to this pound cake’s moist, tender crumb and the Grand-Marnier Poached Apricots add a boozy yet sweet kick.

The traditional boozy glaze is punched up in this rendition with honey, molasses, and brassy red chiles

Shaking the egg white and other drink ingredients without ice—known as a “dry shake”—helps get the whites foamy without diluting the drink.

Make sure to use plain, unflavored rooibos tea, which will complement the other punch ingredients.

The longer the spices infuse in the rum, the more flavorful this dark and stormy will be.

Sweetened condensed milk makes this salted caramel recipe extra-luscious.

"During my early career as a touring musician, I needed to find more remedial ways to stay healthy. Echinacea tea, honey, and ginger root all became musts in my arsenal of Gypsy medicine." —Giuseppe Capolupo, Bar Marco, Pittsburgh

"The finished concoction is quite spicy; remove the seeds and ribs from the chile to take it down a notch." —Zac Overman, Fort Defiance, Brooklyn

"If rum won't give you that warming glow of wellness, the hot tea will." -Benjamin Schiller, beverage director of The Berkshire Room

Step one: Buy tamarind concentrate. Step two: Make this spin on a classic whiskey sour.

Patrick Janelle knows his New York Cortados—but on a trip to the drink's place of origin, he learns that an experience doesn't always taste as good as it looks

For this Thanksgiving-in-a-glass cocktail, feel free to sub (thawed) frozen cranberries for fresh.

This chocolate-pumpkin mashup is surprising, yet delicious. It’s so good in fact, that you don’t even have to brûlée the top—though that helps give it its showstopper effect.

BA Foodist Andrew Knowlton explains: “The day is hard enough. Shaking cocktails would be suicide! Punch, however, works. In a nod to early New England Thanksgivings, I use two regional pours: rum (big in the Colonial days) and cider. Unlike most punches, this one won’t leave you under the table after two glasses.”

If you've picked too many apples, turning them into cider is surprisingly easy—just follow deputy editor Scott DeSimon's method

Why does Walter White drink Dimple Pinch blended Scotch? As Breaking Bad nears its end, Jordana Rothman looks into the deeper significance of the show's boozy moments

Stumptown's Duane Sorenson gives tips for brewing the best cup of coffee.

Stumptown's Duane Sorenson hosts a brunch party for family and friends with a frittata, granola, cocktails, and more.

This pot of Provençal mussels is bathed in a bouillabaisse-style broth with saffron, tomato, and herbs. Make the broth hours ahead. Steam the mussels just before guests sit down, and serve with buttery toasted French bread rubbed with garlic.

This potent punch is dangerously crowd-pleasing.

Sorenson uses locally made House Spirits coffee liqueur, made with Stumptown beans, in this cold-brew cocktail. It’s delicious, but hard to find outside of Oregon. In its place, use any other coffee liqueur.