Beverages

Edgier than a classic Pimm’s Cup, this cocktail works well across many seasons.

The Bobby Burns cocktail is a scotch manhattan from 1916, made fragrant with herbal and honeyed Benedictine liqueur. This Bobby Burns recipe is modernized, with a bit more whiskey than older versions.

The Cowboy Killer is a slightly smoky scotch-tinged riff on the Brooklyn cocktail from bartender Colin Shearn.

The Brooklyn cocktail is an original riff on the manhattan that sparked many modern variations.

Although the Americano cocktail and the caffeinated drink are two completely different things, this beverage combines the two.

This fizzy brunch cocktail has a touch of savory aquavit and a bitters-soaked sugar cube.

The house daiquiri at Rum Club in Portland, Oregon is an exceptionally delicious rum cocktail.

Starring two bitter Italian liqueurs, bourbon, and lemon juice, this four-ingredient cocktail is as easy to make as it is to sip.

A smoky scotch float takes this tangy whiskey cocktail to the next level.

This vodka and Campari cocktail is pretty and pink, long and bubbly, but with a decent bitter kick.

Ochazuke (Japanese green tea over rice) is a soup is made with fresh or leftover rice in your rice bowl and green tea; add toppings to make it a full meal.

This riff on the martini has a touch of pear and cardamom. It’s the ideal make-ahead batched cocktail for your next gathering.

Black tea’s herbal and tannic notes, plus the citrus zest and well, sweetness, create a subtle brine for a spatchcocked chicken.

This soda fountain drink, which leans on acid phosphate for its tartness, can be traced back to 1915.

An acid phosphate with coconut water and raspberry.

This dessert of puff pastry layers sandwiched with a thick cream filling is even richer than its French cousin, the Napoleon.