Looking for a new cocktail to serve this holiday season? Something equally good when served cold in a cocktail glass, or warm in a cup? How about the Autumn Spice, a drink that features the sweetness of fresh apple cider, the fresh tang of lemon, and the gentle, yet unmistakeably boozy and spicy kick of Domaine de Canton ginger liqueur?

Looking for a lighter alternative to eggnog this holiday season? Something rich and boozy and fragrant, but without the heaviness cream and eggs? How about this tasty new recipe made with whole milk, the Drambuie White Nail?The creation of mixologist, Ashley Schirmer, who tends bar at Ulysses Folk House in Lower Manhattan, the White Nail was the New York regional winner in a recent cocktail competition sponsored by Drambuie. (Full disclosure: I was one of the judges.

If you, like reader ChristiMeyer lemonsBut first let’s back up a bit and look at the regular old Whiskey Sour.A satisfying combination of whiskey, fresh lemon juice, and simple syrup, this old-timey cocktail is one of the shining stars of the sours family. With its citrus-y tartness and sweetness and underlying current of rich, boozy warmth, the Whiskey Sour is a delicious way to brighten up a dark winter night.Is it possible to improve on such perfection?

I’ve been on a bit of a fancy citrus bender lately, putting the squeeze on Meyer lemons for Whiskey Sours, slicing blood oranges into wedges to garnish Old Fashioneds, and juicing them to make crimson-hued Margaritas. So, when I spotted some beautiful fresh kumquats at the market the other day, my first thought was: Cocktails!Problem was, I didn’t have any kumquat drinks in my repertoire. But these little egg-shaped citrus fruits with edible rinds were just bursting with potential.

Looking for an sweet, old-fashioned way to toast Valentine’s Day this year? Why not do it 1930s style, with this old-school cocktail that was all the rage among all the stylish ladies of the day? (And if you scroll down, there’s a little musical treat served up for you by Louis Armstrong as a chaser too.

I wanted to try a new recipe this week. Something light and clean and fresh-tasting as a way of toasting the new spring season. Well, I found one I’m absolutely over the moon about: the Kew Garden cocktail.

If you love apricots as much as I do, you’re in for a treat with today’s cocktail recipe: the luscious – and saucily named – Knicker Twist.I first tried this cocktail at Rye in Brooklyn. I’m a big fan of drinks from the sours family (alcohol + citrus juice + a sweetener) and this combination of vodka, fresh lime juice, orange liqueur, and apricot preserves immediately grabbed my interest.

Gin. Lemon. Sugar. Mint. That’s all you need to make this cool, citrusy summer sipper. So simple and so refreshingly good.There are quite a few stories about the origins of this gin-based, mint-kissed classic. By some accounts, it came from the South Side of Chicago and was enjoyed by Prohibition-era gangsters looking for a way to cover up the taste of some bad bootleg gin.

The tinkle of ice. The scent of fresh-cut lime. The bittersweet effervescence of tonic water. The soft, junipery astringency of gin. Mixed together, these four ingredients are heaven enough, no? But what would you say if we subbed out or added in one more element? Something with a botanical twist? Well, this week, I did just that: I mixed a Gin and Tonic four new ways.I’d already been hearing some buzz about souped-up gin and tonics.

Looking for a cocktail to cool off with over the Fourth of July weekend? Something simple and not too fussy that can help max out your chillaxing time? Here are 20 quick-and-easy ones from our archives, each made from no more than three simple ingredients. Perfect for these lusciously lazy days of summer.Fizzy Free-PoursJust a shot of spirit, a couple of glugs of soda, and a squeeze of citrus – these brightly bubbly combos can be thrown together in a snap. Exact measurements optional.

Have you tried Becherovka? Spicy, aromatic, and bittersweet, this iconic Czech liqueur makes a surprisingly flavorful addition to summer cocktails.Up until this year, Becherovka (pronounced beck-ur-OHV-kuh) was a rare sight in U.S. bars and liquor stores. But thanks to its recent acquisition by liquor giant Pernod Ricard, it’s now popping up on shelves nationwide.And although it’s relatively new to this part of the world, the liqueur comes with a 200-year-old pedigree.

Spicy, zesty, and addictively tangy and salty, Sangrita makes the perfect sipping partner for tequila. I recently tried a version I’m over the moon for, and am excited to share the recipe with you today. What Is Sangrita? But first a little background. Sangrita is a non-alcoholic beverage traditionally served in a small glass alongside a shot of tequila or mezcal.

A certain South American cocktail has been taking North America by storm. And suddenly a whole new market for a once little-known spirit has sprung up.The cocktail? The Caipirinha.The spirit? Cachaça.Of course, back in their birthplace of Brazil, cachaça (kah-SHAH-sa) – and Caipirinhas (kai-pee-REEN-yuhs) – are nothing new.