Rhubarb vodka. Yep. It’s a thing. And you’re going to want to make this tipsy spring tonic again and again and again.
This flor de Jerez recipe is tart and complex and only slightly intoxicating. Just the qualities we seek in a cocktail we’d love to sip forever.
Drowning gelato in espresso has got to be the most spectacular sort of tragedy ever to take place at the dinner table. Here’s how to add a little drama to your dessert.
This stunner of a cocktail draws on pantry staples of bourbon, honey, and lemon for its sly and simple sophistication. Think of it as a swanky hot toddy on the rocks.
We upended the proportions of gin, vermouth, and Campari to create a better, stiffer, spiffier negroni cocktail.
This bourbon-imbued after-dinner drink, a variation on classic Irish coffee, is guaranteed to make everything alright.
This classic spiced milk tea is made with chai spices and—are you ready?!—sweetened condensed milk. It’s ridiculously lovely.
“A seriously lovely grown-up drink.” “Not my father’s whiskey sour!” That’s what folks are saying about this party-friendly punch.
“A terrific, deeply flavored cocktail.” “A blessing after a rough day at work.” That’s what folks are saying about this cocktail.
Rumor has it “mojito” translates roughly as “little spell.” We like that almost as much as we like the cocktail responsible for said spell.
Call it what you will, this cocktail is equal parts Mexican Bloody Mary, riff on a michelada, and a simple but satisfying tomato beer.
Learn firsthand the virtues of tea made from fresh mint versus a teabag—and yes, said virtues include ease and simplicity.
Sadly, there are only a very spare number of weeks each summer when we’re privy to white peaches. Carpe diem.
Got leftover coffee in that pot? Don’t toss it in the sink. Pour it into ice cube trays and freeze. No more watery iced coffee ever.
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