Easy to make. Good with beer. Perfect for parties. Sorta makes us think we’re back in college. Beer pong, anyone?
The author calls this cocktail a “Bicycle” because, in his words, “once you are on, you are on, just keep pedaling, have another.”
These flaky French pastries are dainty, diminutive, and addictive as heck (typed while licking the sugar from our fingers).
Given that there are so many forms of drunkenness—some prettier than others—shouldn’t there be a unique way to describe each?
This Campari Fizz aperitif juxtaposes the herby, bitter taste of Campari with the sweetness of sparkling wine to stunning effect.
Oysters. Friends. Champagne. And these shucking instructions. What more could you possibly need?
We think you’ll come to understand our giddiness about this effervescent elixir the second you take a sip.
As a digestivo, or after-dinner drink, limoncello is an Italian classic. How do you say “hiccup” in Italian?
Practice proper Southern gentility by whipping up a batch of that classic crowd-pleasing party must, pimento cheese.
Not that we have anything against bubbly. Gosh, no. But ounce for ounce, this is a far more budget-conscious cocktail.
Cranberries and sugar. Two things you probably have in abundance at the moment. May as well put them to extra sparkly use.
The Christmas cookie that celebrated pastry chef Christina Tosi of Momofuku Milk Bar fame just can’t imagine life without.
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