Cocktail

It’s a vodka martini—properly called the Kangaroo—gone savory with peaty Scotch and olives four ways.

Pairing the tangy fruit with Scotch—plus oolong tea that’s been steeped forever—gives a whisper of smoke and a bitter, malty edge to the drink.

It couldn’t be simpler to combine honey, grapefruit, lemon, and seltzer, but the mixture is surprisingly complex in flavor, both tangy and rich.

Applejack and maple syrup take the classic whiskey sour in a decidedly fall direction.

Meet the Negroni’s wintery cousin—a combination of rye whiskey and Scotch in place of gin makes it peppery, dry, and wonderfully savory.

This make-ahead cocktail is lightly smoky and wonderful with dessert. Adding water along with the ingredients, then freezing the batched drink, means you won’t need to shake it over ice.

In this mezcal cocktail, fresh pomegranate juice truly shines, with a backdrop of savory harissa heat.

This party drink is something you’d imagine sipping at the bar of a trendy modern taqueria, except it's easy to pull off at home.

This cocktail gets its lofty, fluffy froth from egg whites and two-step mixing technique. The first shake, without ice, helps create the foam. After adding ice, the second shake chills the drink and further aerates the whites.

Take down the temperature of a classic hot toddy and turn it into a refreshing summer tipple: a seasonal mix of tea, citrus, spices, and rye whiskey.