Cynar, the artichoke-derived Italian liqueur, is popular in the Swiss border region of Ticino, where Italian is spoken.

New high-end varieties are resurrecting the reputation of this much maligned and misunderstood libation.

This South American cocktail is made with Pisco, a potent brandy distilled from Muscat grapes. On its own, Pisco has an almost grappa-like intensity. A spoonful of sugar, bitters and tart lemon and lime juices, helps it go down....

No one orders the usual at Cyrus, in Healdsburg, California. Unless they usually drink a Pom-Iranian, Plum Dandy, or Rhubarbarella.

You probably spend a lot of time choosing just the right vodka or scotch. But it’s all for naught if you don’t choose the right ice.

This traditional Brazilian drink gets an extra dose of tropical flavor from passion-fruit juice.

Mix-ahead cocktails—from Martinis and Manhattans to Margaritas—are better (and easier) by the batch.

Wonderfully complex, this classic aperitif has a taste reminiscent of a sophisticated iced tea.