Cocktails Archives

Here's how to master at-home clarification, fermentation, force carbonation and more.

LyAnna Sanabria's batchable, giftable take on the Puerto Rican classic features a warming toasted spice coconut syrup.

Just as a good broth adds depth to soups and stews, infused coconut water can enrich Espresso Martinis, highballs and more.

No mini-Martini is complete without an appropriately diminutive glass.

For holiday entertaining made easy, batch these upgrades to the Negroni, Manhattan and Martini ahead of time to serve as mini drinks à la minute.

Wasabi brings a pungent, singular heat to coladas, Alexanders and more.

No longer destined for the compost bin, the ingredient is bringing tannins and tropical flavor to Old-Fashioneds, highballs and more.

I rarely order the tequila classic, but I make an exception for this savory, smoky take from Berlin’s Mr. Susan.

Here are the five drinks that you couldn't get enough of this month.

Seattle’s Bar Bayonne revives the Basque American drink with a housemade take on the elusive French aperitif.

You’ve heard of “aperitiki,” but what about “digestiki”?

As the city forms its own cocktail identity, the popular Thai dish has become a fruitful muse.