Alcohol & Other Drinks

Different cocktails call for different breeds of gin, and we've selected 4 of the best, whether you're a Martini addict or a Tom Collins girl

Lillet, a fruity, easy-drinking fortified wine, is a staple in Chef Ripert's summer pantry. For more ideas on how to use it, go to bonappetit.com/go/ripert.

If you have a metal baking pan, use it; it will chill the mixture faster than a glass one. And remove the granita from the freezer when you scrape it--too much cold air will escape if you do this while the door's hanging open.

This Tom Collins recipe, a.k.a Whisky Collins, calls for Japanese whisky, which is known for being exceptionally balanced and smooth. Your favorite Scotch whisky is a good substitute.

Aperol is similar to Campari but sweeter and less boozy. This recipe works with either one.

This drink is named for the Honolulu neighborhood where Town, Chef Kenney's restaurant, is located.

If you don't have a bunch bowl, use a big glass vase--it's nice and tall and doesn't take up too much space on your table.

Muddling extracts essentail oils to deliver maximum herb impact. Tarragon flavors the boozy lemonade here, but basil makes an excellent sub.

Rice flour gives these cookies a very fine texture, an also results in a gluten-free dessert. Letting the dough rest allows the flour to absorb moisture, making it less crumbly and easier to handle.

This lime-and-cilantro-infused cocktail will appeal to both Gimlet and Martini drinkers. We like to use Tanqueray for its strong juniper and spice profile.

This Bunnahabhain whiskey is so good that our Web editor bought all the bottles he could afford

It will if Tony Abou-Ganim has any say. The mixologist's new book is an ambitious attempt to redeem the spirit that people love but bartenders hate

There's probably no one perfect hotel bar cocktail, but this one comes pretty damn close. (No wonder: The New York hotel is co-owned by Daniel Humm and Will Guidara of the restaurant Eleven Madison Park; EMP's Leo Robitschek oversees the drinks.)

Named for bar and spirits director Brian Bartels's former address, this is a more complex take on a Mimosa.

Adam Perry Lang makes this dangerously drinkable peach infusion with moonshine, a.k.a. "white whiskey," which is enjoying a comeback these days. Substitute it for the vodka, if you like.