Fresh lime brings brightness and acidity to this classic cocktail.
Sweet, sour, bitter and herbal all at once, the recipe makes a short drink, but you can easily add soda water for a longer-lasting, highball-style cocktail.
This simple highball cocktail combines a watermelon-lemongrass sparkling CBD water, an overnight infusion of pineapple rum and flavors from a classic tropical cocktail with honey, lime and peach.
Although it peaked in the '90s, its revival is underway.
This low-alcohol hot cocktail spotlights any amaro you want.
Topped with whipped coconut cream, this dairy-free hot chocolate is warming and delicious whether or not you spike it.
Bursting with cranberry flavor and extra fizz, this nonalcoholic drink fits into any holiday celebration.
Originating in Slavic and Baltic countries, the nonalcoholic fermented drink is as popular today as it was in the 15th century.
This icy cocktail features J. Rieger & Co. Caffè Amaro and Kansas City Whiskey, coconut cream and pineapple.
This easy-peasy self-serve punch is a perfect for entertaining during the holidays.
The complex category of spirits spans artichoke-forward Cynar, cherry-red Campari and bitter, black Fernet-Branca.
Packed with antioxidants, elderberries make a bright, acidic juice – think pomegranate meets blackberry or blueberry – but regional farmers also harvest the berries for jams and syrups.
Cinnamon, ginger and habanero add dimension and spice to this take on the classic Mexican drink.
A vacation in a glass.
This gin cocktail will cure at least a bad day.
It’s a spirit like no other – and we’re drinking it in a citrus-green tea gin granita this month.
A simple butterfly pea flower infusion gives this floral yet tart cocktail a magical appearance.
Similar to a cocktail shaken with an egg white, this citrus curd sour has a silky and frothy texture for your drinking pleasure.
Another refreshing way to use this season’s edible flowers.
Traditionally a sour-style cocktail, this Swizzle features fresh herbs, homemade pineapple-ginger syrup and blanc vermouth.
Made with pandan-infused coconut cream, ginger liqueur and soju, this riff on the classic Painkiller tastes almost like a Piña Colada.
In its simplest form, it's cold Mexican lager with lime, ice and sweet and savory spices.
It's a spin on the 1960s tropical gin cocktail The Saturn.
This blended scotch cocktail – which I developed at The Golden Girl Rum Club in Springfield, Missouri – has aromas and textures reminiscent of eggnog but remains a welcome departure from the norm.
This homemade hot chocolate is luxurious enough to serve during the holidays and comforting enough to sip all season long.
This easy-to-batch cocktail is an ideal combination of smoke, spice, citrus, bitterness and herbs.
The flavor of this cocktail is then rounded out with a rich banana liqueur and two types of bitters.
These Margaritas get their spice from a peppery Jam Trak jam.
Cool off with this refreshing summer sipper.
This rum-based punch is made with milk, which adds a rich, silky texture to the drink.
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