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09/12/2012
Rose Cocktail
A popular cocktail in 1920s Paris, this delicate concoction gets its soft pink color from the addition of raspberry syrup, and its floral notes from the use of vermouth and kirsch, a dry cherry brandy.
Issue #150
09/12/2012
Rossini Cocktail
A luscious take on the bellini, the Rossini swaps in strawberries for the latter drink's white peaches, and prosecco for champagne. Serve this versatile cocktail in place of mimosas at brunch, as an aperitif, or with dessert.
Issue #150
11/11/2010
Otto's Sour
This gorgeously floral and spicy drink is built like a classic New York sour, with a float of red wine on top and aquavit in place of whiskey. The caraway flavor in many aquavits can be overpowering in cocktails, but Linie aquavit, aged in wood in the holds of ships, has a much rounder, mellower caraway flavor. "The Linie also has a nice woodsy quality," Boelte said, "and that's where the nutmeg comes in, of course."

Read the article on how Damon Boelte, bar director at Prime Meats, New York, uses nutmeg: Nutmeg Cocktails for the Holidays
Issue #134
07/11/2008
Avery Island Sangria
This tangy sangria is named after the Louisiana town where Tabasco sauce was invented.
Web Exclusive!
07/11/2008
Avery Island Martini
This tart, spicy martini is a delightful twist on conventional sangria.
Web Exclusive!
11/10/2008
Captain Radcliffe’s Punch
This smooth-drinking white wine– and cognac-based punch is inspired by one described in a poem by the 17th-century English army captain Alexander Radcliffe.
Issue #116
07/18/2008
Bamboo Cocktail
In this cocktail, two kinds of bitters, orange and Angostura, add an aromatic dimension to the sherry.
Issue #113
07/18/2008
Sherry Cobbler
In this cocktail, a touch of citrus offsets the sherry's nutty character.
Issue #113
05/07/2008
Sangria Margarita
Matt’s El Rancho in Austin combines two festive drinks in its sangria margarita.
Issue #112
02/02/2007
The Bellini
Invented at Harry’s Bar in Venice, Italy, this tantalizing cocktail is sweet and luscious.
Issue #38
02/02/2007
Kir
To make a proper French kir, don’t stint on the crème de cassis—the final result should be a dark rosé hue.
Issue #30
02/02/2007
French 75
It’s rare to find a bar that routinely serves this old-fashioned cocktail, but it’s simple enough to make yourself.
Issue #7
02/02/2009
Red Wine with Strawberries
The French call this classic “fraises au vin rouge”—the better the wine and berries, the better the drink.
Issue #6
12/04/2012
Herb-Infused Pisco Sour
Steeping the pisco with rosemary and mint gives the spirit an aromatic, herbaceous quality similar in flavor to the South American herb Rica-Rica.
Does Not Apply
08/29/2012
Melon au Porto
The traditional melon for this dish is the French Charentais, which is small and slightly acidic (though still sweet), but it's just as good with a musk or hand melon or cantaloupe.
Does Not Apply
08/29/2012
Bellini
The traditional Bellini is made with white peach puree and sparkling wine, but the addition of a high quality peach brandy intensives and sweetens the cocktail.
Does Not Apply
06/06/2012
Kalimotxo
Kalimotxo, a mix of dry red wine and coca-cola, is what Spanish locals drink all summer instead of sangria.
Does Not Apply
05/10/2012
Moonwalk
This Champagne cocktail of grapefruit, orange liqueur, and a hint of rosewater was the first thing Neil Armstrong and Buzz Aldrin sipped upon returning to earth after the moon landing.
Does Not Apply
04/01/2011
Dubonnet a l'Orange Cocktail
This refreshing, tall drink marries the quinine-fortified aperitif Dubonnet with zesty fresh orange juice, perfect for a sipping on a warm breezy evening.
Does Not Apply
12/13/2010
Oz Champagne Cocktail
This cocktail was developed by mixologist Lynn House at Chicago's Blackbird restaurant. She explains: "The Oz is named after a jazz club that used to be here in Chicago. It was in my neighborhood and they were known not only for amazing music, but for their cognac and champagne selection. It was a favorite hang out of mine — and it was also the first place to serve Pierre Ferrand cognacs in the United States. When I met Pierre Ferrand's president Alexandre Gabriel this summer, he told me the story of his cognacs and mentioned the bar Oz. I lit up because I knew the place well, and I told him my next cognac cocktail would be called Oz in honor of our shared bond."
Does Not Apply
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