Syllabub—a thick, frothy dessert made of wine, sugar and cream—originated in old England. This raspberry-topped version is served at Christiana Campbell's Tavern. Begin preparing it a day before serving.
Crème de violette is an exuberantly floral violet liqueur that gives vibrant color to this fun frozen cocktail.
Gourmet’s version of this perfect summer drink mixes the ideal ratio of vodka with cranberry and grapefruit juices, right in the glass.
With elderflower liqueur, mint, and prosecco, the effervescent Hugo spritz cocktail is a hit year round, but particularly on warm nights.
Frozen into a slushy, the classic tequila and grapefruit cocktail becomes even more refreshing.
In this nonalcoholic take on a spritz, which typically features a bitter liqueur with sparkling wine or fizzy water, the olive brine brings flavor and depth.
Tangy and sunny, this curd can be made with either fresh or frozen pulp.
This light and drinkable cocktail pairs the bittersweet flavor of grapefruit with botanical gin and sparkling sake for a bubbly finish.
Named for a Scottish revolutionary, a New York City operetta—or both—this effortless scotch cocktail is built to last.