rocks Archives

Muddled bell peppers and Fresno chiles embody the farm-to-glass ethos of early culinary cocktails.

Made with a tropical-leaning Scotch, the dive bar staple is delightful any time of year.

A winning take on the modern classic adds dimension with two reposado tequilas and saline solution.

A winning zero-proof take on the Italian classic.

Habanero tincture is the key to giving this nonalcoholic drink its signature "burn."

Red chile–infused Aperol adds spice to the combination of tequila, mezcal and pineapple.

A "minor classic" popular throughout Germany.

An "improved" Whiskey Cocktail, modified with port, amaro and crème de cacao.

A more floral take on the Bijou calls for a full ounce of Chartreuse and swaps sweet vermouth for bianco and extra dry.

Green Tabasco brings the requisite heat to this sweet-hot take on the spicy Margarita.