Alcohol

Our best margarita recipe is refreshing, strong, and tart. The secret? Good tequila, the right orange liqueur, fresh lime juice, and finding the ideal balance.

This easy crepe recipe calls for brandy, but you can substitute any flavorful spirit or liqueur to customize it to your tastes and pantry.

A classic whiskey cocktail made with bourbon and mint is even more fragrant when you flavor your simple syrup.

This Paloma recipe is a refreshing tequila cocktail with grapefruit soda, brightened with a quick squeeze of fresh lime and grapefruit.

The best tsukune, or Japanese chicken meatballs, are nicely caramelized, well seasoned, and juicy—and served straight off the grill.

Bold cranberry mingles with bittersweet Cynar in this bitter and bubbly variation on the spritz cocktail.

Delicately apricotty, this easy spritz can be made with or without Aperol. 

For this adaptation of a classic Cuban cocktail, you don't need a muddler. Tear the mint, then stir with lime juice, sugar, white rum, and soda water.

Enjoy this coffee cocktail as a pick-me-up, a low-alcohol refresher, or on either end of a big meal.

The classic Aperol spritz recipe on the back of the Aperol bottle calls for three parts Prosecco (or other sparkling wine), two parts Aperol, and a splash of soda. The concoction is fizzy and vibrantly orange in flavor, softly sweet and just a tiny bit bitter—perfect for sipping before dinner as an aperitivo. Earlier versions of the spritz used Select, which some tasters find more complex, or Campari, which is quite a bit more bitter and bracing. But you can spritz with whatever bittersweet liqu.…

This refreshing sherry and watermelon cocktail gets a spicy kick from ginger kombucha.

A classic Southern cake, after winning first prize at the county fair in Columbus, Georgia, Lane Cake also earned the name “Prize Cake.” 

The best gin and tonic is all in the technique, because the most important ingredient in a G&T is not really the gin, or even the tonic. It’s carbonation.

Bananas Foster, a flambéed dessert of halved bananas in a syrupy rum sauce, is a New Orleans favorite that never fails to please. Don’t forget the ice cream.

This cocktail with rye whiskey, pineapple, and sherry sits right at home with the way we drink now, but it dates back to 1917.