Author: Abigail Johnson Dodge
Author: Abigail Johnson Dodge
Named for a county in Ireland, this cocktail is made with Irish whisky and emerald-green herbal Chartreuse liqueur.
Author: Adam Baru
We used an empty 1/2-gallon cardboard milk carton as a mold for this cake to keep the checkerboard pattern even.
Author: Rick Martinez
Author: Andrew Weil, M.D.
Author: Abigail Johnson Dodge
This cocktail is a refreshing, slightly bitter spin on the Pimm's Cup, thanks to the addition of Cynar, a vegetal Italian liqueur.
Author: Dale DeGroff
Author: Diane Kochilas
Hey Lillet fans, keep open bottles in the fridge as you would with any other wine. Even though Lillet is fortified, it will still oxidize and lose flavor over time.
Author: Chris Morocco
No, they're not precious gems, these sparkly crunchy treats are prime for mixing and matching your favorite flavors (with a splash of booze for good measure). Check out more flavor combos here.
Author: Claire Saffitz
Author: Cat Cora
Aperol is similar to Campari but sweeter and less boozy. This recipe works with either one.
Author: Susan Spungen
Author: Cindy Mushet
Author: Micah Carr-Hill
Author: Scott Beattie