Cocktail

A boozy whiskey cocktail that's equal parts mezcal smoke and festive sweetness, thanks to a warm, spice-infused maple syrup.

Charred Rosemary–Infused Vodka Kachka offers a variety of flavored vodkas, including this smoky collaboration with the chefs at Ox in Portland.

This incredibly simple, slightly bitter cocktail is the perfect aperitif before a meal—it packs the structure and flavor of a classic cocktail, without the high alcohol content.

This clubby Scotch drink was created at the old Waldorf Astoria in New York City.

Cinnamon and cherry give this tequila concoction a festive, wintry vibe.

The Pale Rider swaps out fruit for jalapeno and simply adds manzanilla, a small dose of cane syrup, and lime.

This is a tiki drink disguised as an old-fashioned, so it's no surprise that it comes from Brian Miller, Death & Co's resident scalawag and expert on all things Polynesian. One night a waitress asked Brian to make something stirred and boozy, so he took one of tiki's core principles—blending several base spirits to create a new flavor profile—and applied it to whiskey and brandy. It was another breakthrough moment for the bar, and these days it's not unusual to find two or more base spirits in our drinks.

Relax into Friday night with a honey-sweetened gin, Aperol, and Champagne cocktail.

"The herbal notes of gin pair well with celery in this refreshing cocktail—and bonus points for the cool green color." —Claire Saffitz, assistant food editor

Tosca's cocktails are so good people drink them well into the meal.

To get the prettiest blush color for this drink, be sure to choose rhubarb without any green streaks, and don’t remove the fibrous pink peel.