Orange juice tends to dominate whatever spirit it’s mixed with, but here the bourbon actually stands up to it.

The lime juice in this recipe is somewhat controversial—it was not part of the original formula—but trust us, the drink needs it.

It sounds like a typical tiki drink, but the Zombie first became popular at the 1939 World’s Fair, in New York City.

A gin-based sour gets its rosy hue and a bit of sweetness from a dash of grenadine.

This festive Champagne punch is the perfect wedding-party libation: It looks as beautiful as it tastes.

Serve these rosy nibbles in place of olives at a cocktail party or alongside a juicy steak.

A tear to unite me with those of broken heart; A smile to be a sign of my joy in existence. –KHALIL GIBRAN

Stirrings Blood Orange Bitters is, as far as we can tell, the only brand of kosher bitters. With it you can make this classic—and kosher—Champagne cocktail.

Created by bar manager Tom Schlesinger-Guidelli, this cocktail was mentioned in our First Taste of Craigie On Main in Cambridge, Massachusetts as having a “spectrum of refreshing flavors.”...

This recipe was inspired by the late Dick Bayly, who was the proprietor of the Hotel Morey. When asked what was in one of his special cocktails he would inevitably say, “Good stuff, kid.”...