This drink is all about texture, which is why it’s such a pain to make—it requires a full five minutes of vigorous shaking.

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

This week, Catalan flavors in San Francisco, pan-Asian in Chicago, and a salmonless-in-Seattle seafood restaurant; plus the Gourmet contributor behind a new London hot spot, and the place to eat in Paris right now....

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

(LOS ANGELES) - Go to The Varnish for a dimly lit, mahogany-paneled drinking experience that feels part Los Angeles Prohibition-era dream, part cocktail-purist-gets-his-own-exclusive-clubhouse.

In this week’s roundup, three can’t-miss spots in L.A., plus Graydon Carter’s latest venture in New York City and a winning concept in Cambridge.

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.”...

Absinthe has a misinformation quotient at least as high as its usual alcohol content of 60 to 70 percent. So if you’re looking for the truth, you’ve come to the right place....

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.”...