The invention of the drink is frequently (and probably inaccurately) credited to a bartender at the Pendennis Club, in Louisville, Kentucky, who around the turn of the 20th century reportedly made the...
Author: Robert Hess
This twist on the classic whiskey cocktail is the perfect way to welcome fall.
Author: Matt Duckor
Author: Albert Stevens Crockett
Author: Ryan McGrale
Author: Kim Haasarud
Shepherd's pie is usually made with ground lamb, but it's easily riffed on. This ground chicken version adds ginger, habanero, lime, and Angostura bitters.
Author: Brigid Washington
Author: Dale DeGroff
Many unconfirmed reports of this cocktail's creation exist. Some believe it came from Chicago's South Side during Prohibition; others think that it comes from the Southside Sportsmen's Club on Long Island....
Author: Adrienne Stillman
Like a Manhattan cocktail, the Scotch-based Rob Roy is usually made with sweet vermouth; but if can also be made dry (with dry vermouth) or perfect (with equal amounts of both).
Served in a can of ginger beer, this tart, pleasantly bitter drink is as well-balanced as a complex cocktail.
Author: Kat Boytsova
A simple rum cocktail recipe made with fresh grapefruit, lemon or lime, and sparkling water. Angostura bitters add a touch of spice.
Author: Audrey Saunders
A martini cocktail recipe that dates back to 1910, made with equal parts gin and dry vermouth.
Author: David Wondrich
If you pour the bubbly too quickly, the drink will foam up and over the edge of the glass.
Author: Rita Sodi
Author: Rick Bayless
Author: Eben Freeman
Author: Lillian Chou
Here, the word "perfect" refers not to the quality of the classic cocktail (though we do love this version), but to the equal amounts of sweet and dry vermouth used to make it.
Author: Dale DeGroff
Author: Debbie Moose
A strawberry-bourbon buck created by San Diego bartender Erick Castro of Polite Provisions.
Author: Adrienne Stillman
Author: Scott Beattie
If you're not going to eat raspberries fresh out of hand by the fistful, making jam is the next best thing. A healthy shot of cocktail bitters at the end does wonders to bring out the berry flavor.
Author: Claire Saffitz
The recipe comes from Chris McMillian, the fourth-generation bartender and fount of cocktail lore who presides over the bar at the Library Lounge at the Ritz-Carlton, New Orleans. He prefers to use sugar...
Author: Chris McMillian
Author: Mary Frances Heck
A frozen Negroni cocktail, no slushy machine required. Made with gin, sweet vermouth, Luxardo bitter, and fresh orange and grapefruit juices.
Author: Gary Regan
Make a Manhattan cocktail with this recipe using rye or bourbon and sweet vermouth. Either whiskey is fine, though the rye will give you a drier drink.
Author: Bon Appétit Test Kitchen
A dash of Angostura bitters gives complexity to this classic orange juice and vodka cocktail.