A classic dry martini cocktail made with gin and vermouth and stirred with ice.
Author: The Editors of Epicurious
This recipe is from Eben Freeman, bartender of Tailor Restaurant in New York City. The drink tastes best when served very cold, so Freeman recommends making sure the glass and the sparkling wine are well...
Author: Eben Freeman
Author: Albert Stevens Crockett
No muss, no fuss. This martini cocktail on ice is good to go in a few seconds.
Author: Robert Simonson
Author: Chad Robertson
The cherry blossom, as well as the addition of sake and maraschino liqueur to the usual gin, result in a very delicate Martini.
Author: Robert Simonson
This fragrant and refreshing strawberry-gin drink has a secret ingredient: a dollop of unsweetened Greek yogurt, which gives the cocktail a tangy flavor and subtly creamy texture.
Author: Maggie Hoffman
A perfect accent for an outdoor supper during tomato season. In winter, it revives the palate as an aperitif. This drink demonstrates so ably how fresh ingredients can be incorporated into everyday drinking...
Author: Jöerg Meyer
The French 75 is a classic cocktail usually made with cognac, though gin is sometimes substituted, and that's the spirit I call for in this recipe. It typically isn't served as a punch but works quite...
Author: Kara Newman
Created to incorporate the seasonally grown herbs from our rooftop garden, this unique cocktail is one of my summertime favorites. The pot still Irish gin has a soft and floral profile, so if you're unable...
Author: Frank Caiafa
With its unique, deep blue color and effervescent charm, this Champagne cocktail is perfect for New Year's Eve or any other festive occasion. The subtle floral hints of crème de violette pair perfectly...
Author: Kat Boytsova
Creating a shrub-a vinegar-based syrup-is a quick way to add sweetness and acid to any cocktail. The one used here uses tangy rhubarb and gets a slight kick from fresh ginger. Want a non-alcoholic version?...
Author: Matt Duckor
Author: Molly Wizenberg
If you love the citrusy bite of Campari, it's time to meet your new summer drink. The Sicilian Slush pairs the Italian aperitivo with herbal gin and plenty of freshly squeezed orange juice to create a...
Author: Adina Steiman
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
This frozen G&T cocktail is easy to make and very delicious.
Author: Brooks Reitz
This herb-infused rocks drink is fresh, cooling, and thirst-quenching, perfect for day drinking.
Author: Mary Gonzalez
Author: Mary Corpening Barber
Author: Jim Meehan
Served in a can of ginger beer, this tart, pleasantly bitter drink is as well-balanced as a complex cocktail.
Author: Kat Boytsova
This spin on the gimlet uses shaved fennel and muddled arugula, which gives it an anise-and-pepper flavor that's ideal for serving with seafood or light pasta dishes.
Author: Maggie Hoffman
We found this recipe in Jerry Thomas's 1862 How to Mix Drinks or the Bon Vivant's Companion, in a recipe for a single serving. It called for Holland gin-or genever, as we know it today-and was probably...
Author: Jason Kosmas
This sparkling punch, with its aromatic mixture of sage, lemon, and ginger, is refreshing and light enough to drink all night.
Author: Anna Stockwell
A martini cocktail recipe that dates back to 1910, made with equal parts gin and dry vermouth.
Author: David Wondrich
Recipe for a French 75, a classic sparkling cocktail made with Champagne, gin (or cognac!), and lemon.
Author: Bon Appétit Test Kitchen
This classic cocktail recipe, made with gin, lemon, maraschino, and violette, dates back to 1916. Just be careful with that violette.
Author: Jim Meehan
The Gibson is a delicious version of the classic martini variation relies on gin, blanc vermouth, dry vermouth, and onion pickling liquid.
Author: Jim Kearns
Gin and Champagne make a bubbly wonderful duo, which is why this classic cocktail is always a good idea.
Author: Chris Morocco