Cocktail

High-quality hard apple cider—not the overly sweet stuff you might have had—is one of fall's greatest beverages. Cognac only makes it better.

It's the original 1:1:1 cocktail (equal parts gin, vermouth, and Campari), but Chiltern Firehouse in London tweaked the ratio on this bittersweet Italian classic.

It just may be the perfect cocktail—especially when you can make it (and serve it) in bulk.

We're partial to the grenadine from Jack Rudy Cocktail Co.

This potent New Orleans nightcap is as much about the aromatic absinthe rinse as it is the Cognac and rye.

The elegant Cuban combo of lime and rum has nothing to do with the syrupy slush you'll find at swim-up bars.

When in doubt, add soda. The resulting highball (about 2 ounces of any booze filled to the top with soda) is refreshing—and impossible to mess up.

Of this take on a martini, James Bond quipped, "I never have more than one drink before dinner. But I do like that one to be large and very strong and very cold and very well-made." What he said.

This smoky blush cocktail features Cappelletti, a Campari-like aperitif that shares its ruby red color but is slightly less sweet and not quite as bitter.

This Bloody Mary ditches traditional bottled tomato juice for the freshly pressed stuff made from Sun Gold or yellow tomatoes.

This version of the classic martini variation relies on gin, blanc vermouth, dry vermouth, and onion pickling liquid. The trickiest part of the recipe is preparing the pickled onions that are added as a garnish, but the effort is well worth it. 

Who says blender cocktails can't contain farmers' market produce? Here's a drink that highlights our favorite late-summer fruit.