The Hot Toddy—for centuries, the classic remedy for a freezing-cold night—is, writes cocktail historian David Wondrich in Imbibe!, “one of the clearest signs I know that there is a providential plan to the universe.”...

If you want to pass for a local in Puerto Rico, here’s a good rule of thumb: Don’t be caught with mint in your cocktail.

The secret to what makes Kentucky bourbon so special. Plus: Our cocktail of the month.

Here we combine some favorite flavors in an eclectic dish. We don’t think you’ll mind the loose definition of meatball: Free-form versions don’t require any shaping.

We created these Web-exclusive drink recipes as a tribute to this year’s Oscar nominees, some of the most talented actors of our time.

A glaze of sweet vermouth cooked down with orange zest, bay leaves, and rosemary doubles as a sauce and pairs well with the meat.

Drawing from the austere female faces of Melissa Leo’s career, this cocktail includes equal parts orange juice and aquavit rounded out by orange liqueur, lime juice, and vanilla....

In this bourbon-spiked baby, homemade génoise (a kind of spongecake) subs for the traditional vanilla wafers, and brown sugar contributes a molasses-like sweetness.

Linzertorte is traditionally made with hazelnuts and raspberry jam, but our version has a warmly spiced almond pastry and vivid apricot filling.