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05/28/2013
This version of a Spanish sangria is ripe with summer fruit.
Issue #157
09/12/2012
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
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
02/27/2012
Found all over Italy, this classic Venetian cocktail combines prosecco, Campari or Aperol, and soda for a refreshing drink that pairs well with all sorts of cicheti.
Issue #145
11/11/2010
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
This tangy sangria is named after the Louisiana town where Tabasco sauce was invented.
Web Exclusive!
07/11/2008
This tart, spicy martini is a delightful twist on conventional sangria.
Web Exclusive!
11/10/2008
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
In this cocktail, two kinds of bitters, orange and Angostura, add an aromatic dimension to the sherry.
Issue #113
07/18/2008
In this cocktail, a touch of citrus offsets the sherry's nutty character.
Issue #113
05/07/2008
Matt’s El Rancho in Austin combines two festive drinks in its sangria margarita.
Issue #112
02/02/2007
Invented at Harry’s Bar in Venice, Italy, this tantalizing cocktail is sweet and luscious.
Issue #38
02/02/2007
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
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
The French call this classic “fraises au vin rouge”—the better the wine and berries, the better the drink.
Issue #6
05/23/2013
This rosy-hued champagne cocktail makes the most of rhubarb season.
Does Not Apply
03/21/2013
Muddled basil and tarragon add freshness and intensity to Pernod's green hue in this refreshing spring cocktail.
Does Not Apply
02/08/2013
This magenta-hued whiskey cocktail, inspired by a recipe from mixologist Cory Cuff of Four Seasons Hotel St. Louis, pairs slightly bitter, spicy rye whiskey with the sweet, fruity flavors of red wine and blackcurrant liqueur, balanced by a touch of freshly squeezed lemon juice.
Does Not Apply
12/04/2012
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
11/09/2012
Prosecco marries with richly spiced mulled cider and a splash of fig vodka in this seasonal take on the classic Bellini
Does Not Apply
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