Cocktails

Sips takes home top honors at The World's 50 Best Bars awards

Is the classic cocktail timeless, passé or becoming something better?

What’ll it be: Spiced Pear Negroni or PB&J Old Fashioned?

Why Saturday’s Latin Nights event is a cocktail highlight during the jam-packed weekend

Phillip Acquafresca of the Absinthe Group shares his favorite spots for grabbing a cheap drink

They were divided, to say the least

These New York bars have used creativity to move beyond the standard olive, onion and twist

There’s one obvious answer according to our panel of drinks experts

The restaurant Appletini still has its place, but it’s far better now

The definition of what constitutes a dirty martini is expanding by the minute

The amount of alcohol and ice in your drink is there for a reason

The classic cocktail works just fine with mezcal, rum or even as a non-alcoholic option

NYC’s most beloved bartender opened his new spot this spring, and it’s quickly become one of the best bars in the city

Brisket may be a no-brainer, but have you eaten kolaches and Texas sheet cake?

Rick Mace wants your family to have a whole smoked chicken and two quarts of sides

Who doesn't love a good signature cocktail?

Night owls, rejoice!

It's a modern, equal-parts classic with mezcal and yellow Chartreuse

Our favorite new drinks of the year from around the globe

A “less but better” approach is taking hold in the drinks world. Other forecasted trends include improved no/low-alcohol options and an interest in “European flavors.”

Our senses are dulled in the air, but science says these drinks will wake them right up

Those little bits of fruits and herbs are driving a sustainability debate, but they’re also an integral part of many mixed drinks

There’s a fungus among us (at least in our drinks)

Go for the sleep, stay for the drinks

Looking for a bar at 4:30 a.m.? Let the experts point you in the right direction.

The whiskey is the original base for the classic cocktail, but not just any bottle will do

The secret is a simple syrup featuring a unique ingredient

Move aside, bourbon. Rye is the traditional whiskey for these cocktails.

Excess inventory plus ingenuity led to a spectacular (and ongoing) sales opportunity

It’s a more interesting social experience than happy hour, with better drinks and food

The mezcal and scorpion pepper combo is a highlight of Apothecary’s new zodiac menu

Get an infusion of flavor with these cocktail smoking kits