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Cocktail Party
American
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Easy (140)
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Rum (25)
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Beverages (104)
Appetizers (53)
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02/02/2007
White Spider
This elegant, uncommon drink (essentially a sidecar made with gin) is an interesting alternative to run-of-the-mill cocktails.
Issue #17
02/02/2007
Mai Tai
Despite its exotic name—Tahitian for “out of this world”—and flavor, the Mai Tai was invented in California.
Issue #13
02/02/2009
Martini
The martini is a very serious matter—any bartender who can’t make it right might as well throw in his (or her) bar towel.
Issue #7
02/02/2007
Gin and Tonic
The nicely bitter flavor of tonic offsets gin's faintly herbal flavor admirably.
Issue #7
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
02/12/2007
Phoebe Ephron’s Blanched Almonds
This recipe dates to the days of Ed Sullivan and College Bowl, but it’s still delicious today.
Issue #5
03/13/2013
Cornmeal-Okra Fritters
This crunchy cornmeal okra fritters recipe is served with a spicy tomato relish.
Does Not Apply
02/05/2013
Dutch Oven Cocktail
In this updated take on the Old Fashioned from Katie Emmerson of Boston's craft cocktail bar The Hawthorne, barrel-aged Bols Genever is mixed with two types of bitters and a touch of absinthe for a drink that is throughly modern and compelling.
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02/01/2013
Baltimore Bang
This stiff take on a whiskey sour is traditionally made with apricot brandy, but to make it even more Baltimorean (and slightly less sweet), we've swapped that out for cognac—a nod to the bottle left annually on the Baltimore gravesite of Edgar Allan Poe.
Does Not Apply
12/21/2012
El Diablo de la Puebla
In this refinement of a margarita is served by bartender Dave Power at The Feral Pig in Lihue, Kauai. The tequila is tightly tempered with a relatively small amount of tart fruit as it blossoms upon the sweetness of crème de cassis.
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11/30/2012
Poinsettia Punch
This brightly-spiced punch recipe, imagined by Frank Cisneros, mixologist at Gin Palace in the East Village, is perfect for holiday gatherings.
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11/23/2012
Pear and Apple Cocktails
Embrace the flavors of autumn with one of these 13 libations—from a whiskey drink sweetened with boiled cider syrup to an effervescent spiced pear collins, each beverage is easy to prepare in large batches and adds a perfect touch to your Thanksgiving celebration.
Does Not Apply
10/05/2012
The Canadian Cocktail
Spiced rum, with its notes of cloves, allspice, and vanilla, is complemented by the comforting fall flavors of spicy cinnamon, sweet, rich maple syrup, and warming apple cider in this cocktail inspired by autumn in Toronto.
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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.
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08/29/2012
Blackberry-Rum Shrub
Shrub, the sweet-tart syrup favored by colonial Americans, is simply made by macerating fruit in sugar until the fruit exudes its juice, straining, then adding vinegar. Mixed with rum and soda, it makes a bracing drink, ideal for summer afternoons.
Does Not Apply
06/06/2012
Long Island Iced Tea
Invented in 1972 by Robert "Rosebud" Butt, then bartender at the Oak Beach Inn in Suffolk County, Long Island, this multiliquor drink's reputation for potency quickly made it a classic.
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.
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03/27/2012
Menu: A Southern Afternoon Tea Party
Whether you're a southern belle or a born and bred yankee, you can serve your guests in true Southern fashion with our Southern Sunday Tea Party Menu: delicate sandwiches, cognac-laced punch, pitchers of sweet tea, and a fancy coconut layer cake to finish off the afternoon.
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03/22/2012
Kentucky vs. Morocco Cocktail
This true tin-cup mint julep, from Toronto gastropub The Black Hoof, has a serious spice-bazaar kick.
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