Gin

This beautiful, bubbly summertime drink is fancy enough to enjoy on your yacht… or inner tube!

This beautiful cocktail is not only scientifically genius; it's also delicious (and a ton of fun to drink).

One easy formula, 9 cocktails.

Maraschino liqueur sounds obscure but it's often hiding in plain sight. Seek it for this simple, classic cocktail.

If it grows together, it goes together: Sweet and sour from the rhubarb and herbaceous from the fennel, this drink is pure harmony.

Let's move this party to the living room: Here's how to stock your home bar with the best bottles of sipping neat and mixing.

Of this take on a martini, James Bond quipped, “I never have more than one drink before dinner. But I do like that one to be large and very strong and very cold and very well-made.” What he said.

Go to the trouble of getting all the vinegars for this drinkable brine; you can continue to add onions to it over time, and it just gets better.

Our warm-weather drinking philosophy in a nutshell: When in doubt, add bubbles.

Skip the pricey Champagne and go for Italian Prosecco, with lots of solid options under $15.

Aside from banana, we can’t think of a fruit that wouldn’t be good in this drink.

This is your starter martini. Try it if you want to be a martini-drinker but aren't quite there yet.

Lillet softens the punch of the other spirits in this entry-level martini. Play with the ratios and add a splash more of Lillet if you prefer.

This riff on a Negroni should be served very cold; stir until you can barely stand to hold onto the shaker anymore.

"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

The bartenders at Reynard, in Brooklyn, use Greenhook Ginsmiths’s botanical American dry gin in this citrusy cocktail, but feel free to make it with your favorite.

“Tastes like a boozy Orangina; I could drink ’em all day long.” –Claire Saffitz, assistant food editor

For best flavor in this gin and juice-based cocktail, head to the farmers' market for peak-season fruit. Freeze pineapple in a single layer on a parchment-lined rimmed baking sheet until solid.

Bitter notes from grapefruit and ale balance the floral sweetness of the gin and liqueur—one sip and it will all make sense.

An herbaceous, refreshing—and alcoholic—take on Dr. Brown’s Cel-Ray soda.

What makes this gin cocktail so flavorful? A nifty trick for handling mint leaves.

Lightly crushing the lemongrass releases essential oils that lend a subtle lemon flavor to this cocktail. You can use the same stalk to stir several drinks.