Drinks

Choose a full-flavored, full-bodied, dark-colored rosé for freezing. You want something that can hold its own.

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

Never underestimate black peppercorns! Their heat sneaks up on you in this turmeric tonic.

True, this concoction is slightly more complex than lemonade. But so are most relationships.

True, this concoction is slightly more complex than lemonade. But the work is worth it.

If you use mezcal, choose a mild one that is not too smoky, like Amarás.

The name says it all. Or does it? You're drinking vodka. And fast.

A hot pink citrusy-sour drink with a jalapeño kick. 

There’s a simple structure behind all sours, a family of citrus-based cocktails. For a twist on the classic, try a Daiquiri, Up-Rocks.

Honey can be slow to dissolve, so be sure to shake this one plenty.

There’s a simple structure behind all sours, a family of citrus-based cocktails.

Attention: This is not a smoothie, but you can have it for breakfast if you want.

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

This super-flavorful drink, also known as golden milk, is a sweeter, dairy-free take on traditional Indian Haldi Doodh (Turmeric Milk).

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

The double-shake method is key to this cocktail’s texture. The first round is to break up the egg white; the second is to chill and froth the drink.

If you pour the bubbly too quickly, the drink will foam up and over the edge of the glass.

If you feel like experimenting, try using cashews or pecans in place of the almonds.

This chai is definitively ginger-forward. Feel free to add a little more maple syrup if you like it on the sweeter side. This is part of BA's Best, a collection of our essential recipes.

For a version you can serve right away, omit the liqueurs, which will eliminate the need to refreeze. You will have more cookies than you need, but they’re delicious on their own.

Thicker and creamier than the typical hot chocolate and embellished with both amaro and espresso. If you don’t have an espresso machine, use strong coffee instead.

Potent—but so much classier than your dive bar shots.

Instead of vanilla extract for this Mexican hot chocolate recipe, try almond extract if you’ve got it handy, which adds even more depth of flavor. Go one step further and pair it with this churros recipe.

If you want to mellow this out a bit, use strong coffee or a couple teaspoons of espresso powder instead of the freshly made espresso.