Cocktails

We’ve got a fridge full of cucumbers and a vacation coming up in a few days, which means we’re dutifully eating, drinking, and preserving these summer fruits as quickly as we can. Inspired by a recipe from the Two Hot Tamales, Mary Sue Milliken and Susan Feniger, we also made a cucumber and rum infusion.Using a vegetable peeler, we peeled and sliced a cucumber into thin strips. One could also cut rounds or chunks, but we thought strips might be better for infusing.

It's earthy, sweet, and perfect for taking your fall cocktails to the next level.

Everything you never knew you wanted to know about ice.

Most recipes just call for "dry red wine" — we're taking the guesswork away.

Make your next big batch cocktail *extra* festive.

"I love to make the cocktail in big batches for guests to enjoy as soon as they step into the door."

If you make cocktails at home, you know that a good bottle of bitters is one of the essentials to have on hand. Bitters are a concentrated mixture of alcohol, herbs, aromatics and spices — maybe you’ve heard of Peychaud’s or Angostura? The herbal notes that bitters bring to the table help to round out the flavors of many cocktails, and I even use a little in my seltzer water in the afternoon as a pick-me-up.

We loved Nora’s post earlier today about the Dark and Stormy, largely because we’ve been drinking these quite a bit this summer.We lucked out and found the authentic ingredients — Gosling’s rum and Barritts ginger beer — conveniently stocked together in our local liquor store. But just in case some of you are thinking about Dark and Stormies for the first time this weekend, here’s a photo of that retro Barritts can you’ll be looking for.

It’s been a full week of dinner coverage here at The Kitchn. How about a little glass of something to round off the meal? We’ve posted about apéritifs before, those appetite-stimulating lead-ins to an evening meal, but today we’re going to be looking at the very last course in the alcoholic beverage menu: the digestif. As the name might suggest, digestifs were originally believed to aid digestion.

As part of our partnership with our friends at west elm in October — from book parties (Dallas on Saturday! See the whole schedule here) to a big kitchen makeover sweepstakes (enter now!) — we’re also showing off some of our favorites from their fall collection. Some of my own personal favorites this season are the glam and swanky glassware, bar accessories, and bar carts — all of which are inspiring me to throw a fancy cocktail party at home.

Since people love coffee, it’s no surprise that they would start pairing it with their other favorite drinks. Coffee beer is bringing brewers and roasters together, but it’s not the only pairing on the booze front — coffee cocktails are also exploding. Just as coffee and cream was the standard caffeine drink for decades, everyone probably knows about Irish coffee, a combination of hot coffee, Irish whiskey, and sugar.

This is the time of year — smack dab in the dog days of summer — when I’m more than happy to hear the sound of cold ice cubes plinking into my glass. From a smart tip on storing ice, to an ingenious method for keeping pitcher drinks cold, here are five important things you need to know about making better ice cubes. When you store ice in the tray it was frozen in, it’s prone to evaporation over time (think: shrinking cubes), and picks up flavors from the freezer.

Ice is just ice, right? Well, actually, not quite. These days, that standard ice cube tray is just the beginning. There are so many shapes and sizes of ice cube molds, along with what comes out of your freezer’s ice machine, that it’s hard to keep them all straight. Here are the five basic types of ice and what they are best used for. DIY snow cones, anyone? Crushed ice is also great for a number of classic cocktails like Moscow mules, mint juleps, and mai tais.

The moment summer hits, my routine tends to involve rosé and icy gin and tonics. There’s just something about the sunny weather that makes me crave happy hour drinks a whole lot more often. While those have long been my go-tos, this year there’s a new bottle that’s been getting equal, if not more, playtime: Lillet. For some, Lillet isn’t anything new, as it’s been around for a good long while.

Whether it comes frozen or on the rocks, or if you’re on the beach or celebrating Cinco de Mayo, the margarita has long been America’s go-to warm weather drink (or what you drink when you’re missing the warm weather). Tangy, sweet, a little salty — the margarita hits all the right notes. A new study confirms that Americans still call the margarita their favorite cocktail. Well almost all Americans. In Chicago, drinkers buck the trend.

Anyone who can make dinner can make killer cocktails — drinks as good as the ones served in fancy bars. You might not have a hand-carved Japanese stirring glass or gleaming crystal-clear ice spears, but you have plenty of tricks up your sleeve (and in your pantry). Writing my first book, The One-Bottle Cocktail: More than 80 Recipes with Fresh Ingredients and a Single Spirit, convinced me of this truth more than ever: It doesn’t take a well-stocked bar to make a great drink.

You’ve all heard about the gross things lurking on airplanes (apparently the toilet is not the dirtiest place). Still, I would rather risk the perils of the seat-back tray table than use alcohol-based hand sanitizer. Sure, I’ve read that alcohol-based hand sanitizer is more effective at disinfecting than washing hands with soap and water. Yes, I know it gets the seal of approval from hospitals and doctors everywhere. I just don’t like it.

Before we get too deep into our Thanksgiving strategy, we’ve got Friendsgiving on our minds. It’s a tradition for many that we can firmly get behind. Who doesn’t love an excuse to get together with friends and feast on turkey and all the fixings a little early? Equally as important as the food, however, is the drink. Yet, if you’re hosting, you’re likely too focused on ensuring the turkey cooks in time to worry about the drinks.

Once December 1 arrives, it’s agonizing to wait the 24 days until Christmas. Those little chocolate advent calendars did the trick when we were kids, but boozy Christmas countdowns are making the month a lot more tolerable for us now that we’re grown-ups.

If your nearest and dearest are gathering to toast your birthday with a cocktail party, go ahead and make the evening a little sweeter with boozy cupcakes. With boozy cupcakes you get the cake your birthday celebration deserves, with inspiration from your favorite cocktail. And as for topping off these sweet treats, you can leave that assortment of colored sprinkles right where they are — we have five fun ways to garnish boozy cupcakes just like a cocktail.

There’s a certain type of person who never has to wait for a drink at a party. For some reason their mere presence causes any bartender or cocktail waiter in a close proximity to hop to attention, like James Bond for instance — I’m pretty sure he’s never had to flag down a bartender to order his signature martini. And waiters with hors d’oeuvres probably flock to him with trays of cocktail hot dogs.

Juice, soda, and seltzer are just fine, but let’s be honest with ourselves — we can do so much better when it comes to serving up non-boozy drinks. And what might surprise you is that it really takes very little effort. Each one of these mocktails is easy to stir together, full of flavor, and just as refreshing as it is pretty. Here are 10 fresh mocktails that feel a little fancy, are totally fun to sip on, and come together with just three basic ingredients.

If you are traveling to someone else’s home for the holidays, you may be considering toting along alcohol in some shape or form. This is because (1) someone will drink it, (2) you can spend as much or as little as your budget allows, and (3) it does not require a ton of effort. The problem with alcohol, of course, is that it is liquid. As such, the TSA will not let you carry it with you unless you divvy it up into 3.4-ounce containers.

Inspired by the British summertime classic, this tall, fizzy drink is meant for sipping on warm, lazy afternoons. We mixed up a non-boozy version that skips the classic Pimm’s, but brings together lots of lemony effervescence, cucumbers, and fresh strawberries.

Even if you don’t shake or stir up many cocktails at home, you may have a bottle of aromatic bitters tucked away in the back of your liquor cabinet for that occasional Old Fashioned or Manhattan you or a dinner party guest craves. While bitters are most at home in cocktails, their complex flavor makes them ideal contenders for not only other drinks, but also foods. Here are five smart ways to take bitters beyond the bar cart.

Maybe you’ve recently perused a cocktail menu and noticed the many varieties of bitters in the lists of ingredients. Or perhaps you’ve noticed small bottles labeled “Angostura bitters” while browsing your local liquor store (the distinctive label that looks too big for the bottle might have caught your eye)? And maybe you’re wondering, “What exactly is this mysterious ingredient, and does it belong in my home bar?

I’m not ashamed to say it: I’d like everyone who comes to my apartment to think that I’m a domestic goddess. I’d like the table to be Pinterest-worthy, but also totally original. I want the pie crust to be so flaky, you can’t possibly believe I made it from scratch. And I want the cocktails to be unique and plentiful. I don’t mind fussing — bring on the fuss, even if it means spending all day in the kitchen.

Just because you’re on Whole30 does not mean you are doomed to a month of tap water.

If you’ve made or ordered a martini recently (shaken, not stirred, of course), then you’ve probably heard of vermouth. But what exactly is it and where did it come from? It’s a fortified wine, made with wine, brandy, and a mix of herbs. Even more interesting? One of those herbs was traditionally wormwood, the plant that gives absinthe its reputation as an aphrodisiac and mild hallucinogen.

There’s really nothing better than a slice of cheap pizza after you’ve had a little too much to drink. And the anecdotal evidence is strong: Anyone who has had too much alcohol can vouch for the desire to nosh on some snacks. It turns out that scientists even have a name for this specific desire: the apéritif effect. While you might accredit increased hunger on diminished self-restraint that comes with drinking booze, science has a different answer that might surprise you.

There’s nothing quite like a tangy, spicy Bloody Mary to kick you into shape at brunch, whether you’re simply groggy-eyed or you sipped a few too many drinks the night before. A good one can work wonders but a bad once can be, well, just bad. Here’s exactly what you need to know to achieve success the next time you find yourself shaking up a few in the late-morning hour. A great Bloody Mary begins with great ingredients.

What’s the best way to get through the holiday season? By being merrily caffeinated, of course! Starbucks holiday lattes are the obvious place to start. And then you’ll need the booze! Keep reading to learn what to pair together. Then, get to your local coffee chain — because you don’t want to have to wait a whole year before these jolly drinks come back around. Top choice: Amaretto.

Dry ice may have been created for Halloween — well, not really, but it’s definitely a prime time to use it. How else is the holiday party going to be spooky if there isn’t creepy fog in the air? But perhaps the best way to use dry ice this holiday isn’t in a cauldron or a jack-o’-lantern — it’s in your cocktail glass. Since you already need ice in your drink, it seems more fitting for the season to use dry ice.

If you’ve ever been weirded out by cocktails that contain egg whites, or just avoided them all together because you’re vegan, there’s a worthy substitute to know about. Egg whites are added to a number of classic cocktails, like gin fizzes, to add texture and volume to it — it makes for a drink that’s extra creamy with a light, pillowy foam on top. These same characteristics can, however, be mimicked by another ingredient: aquafaba.

Stare your hot chocolate right in the eyes — spooky, no? Well, not really. It actually is pretty cute. This easy finish to a steaming mug of the good stuff involves ingredients you already have in your pantry, but dresses it up for the holiday and makes it a lot more fun to sip. Start by simmering a pot of your favorite hot chocolate and gathering the mugs. Meanwhile grab large marshmallows.

Cocktails and summertime go together like spicy food and summertime — but cocktails and spicy food? That match-up is a bit trickier to navigate. Alcohol elevates the spicy sensation brought on by capsaicin so, if you’re not careful, you’ll end up feeling the burn — and just the burn. After all, when your mouth is on fire, it’s difficult to taste anything else. But don’t despair!

Blended with warm dark rum, spicy ginger beer, and a tangy twist of fresh lime juice, the Dark & Stormy is our summertime cocktail of choice.

There really isn’t anything better than biting into fresh summer fruit. Actually, I take that back — there is something better, and that something is agua fresca. The drink, made popular throughout Mexico and Central America, is simple: Purée fresh fruit with a little sugar and water along with a squeeze of lime juice or lemon juice for a tart kick.

Looking for a new way to enjoy watermelon this summer? Try sipping on a sparkling slushie made with sweet melon and fizzy seltzer. Thanks to its high water content and natural sweetness, watermelon is the ideal ingredient to blend into a refreshing beverage. With fizzy seltzer and a few ice cubes on hand, it doesn’t take much to give this summer staple an easy upgrade. Start with one cup of cubed watermelon and two cups of seltzer.

You just clocked out of work and you’re looking forward to having a drink for happy hour at home. So what should you have? Maybe you’ve been getting into some mixology adventures with your friends and you want to try out a new concoction. Perhaps you want something refreshing, like a gin and tonic, or want to keep things smooth with whiskey straight up. Make your choice easier by using our video roulette game.

While we appreciate the complexity of a well-crafted cocktail, mixed drinks and summer outings don’t really mesh — or do they? These days, there are a bevy of canned cocktails that are ready to hit the road, whether you’re headed to the beach, the lake, or just your local park. Of course, you should feel free to fancy up your drink (citrus is never a bad idea), or you can just crack open a cold one.

Cocktails in Popsicle form will always be one of my favorite parts of summer. I mean, when else is it acceptable to gorge on icy-cool treats spiked with booze? This version features all the elements of a mojito, with creamy coconut milk added in for good measure. These refreshing ice pops are made with a base of full-fat coconut milk that’s been infused with maple syrup, fresh mint leaves, lime zest and juice, and a vanilla bean.

On a warm day, there’s nothing quite like the refreshment you get from sipping a glass of lemonade. There’s something about it that just makes you slow down for a minute and soak up the sunshine. Its sweet tang is perfect on its own, but I dare you to go beyond the usual — add a little sparkle and extra flair by simply stirring in just one ingredient.

It’s time to rethink the way you do lemonade. Before you squeeze a bag of lemons for a pitcher of that cool and refreshing drink, I suggest you first turn up the heat. The oven isn’t exactly an appliance we associate with making lemonade, but it’s time we do. The one extra step of halving and roasting the lemons makes for an irresistible twist on this classic drink.

In the warmer months (and really any time), we love the ease of a two-ingredient cocktail, and the classic gin and tonic has much to recommend it. It’s fizzy and refreshing, while also bracingly potent; it’s bitter and sweet, citrusy and herbaceous. It’s pretty delicious already, but can it be even more perfect? We think so. Here are five ways to take your G&T to the next level.

Mother’s Day is right around the corner! This year, instead of giving flowers to your mom, why not drink them with her? That’s right — if you make this violet simple syrup today, you’ll be sipping a purple-hued French 75 come Sunday. To make the syrup, you’ll need to remove the stems from some (unsprayed) violets. After bringing a pot of water to a boil, you take the pot off the heat, add the violets, and let them steep for a full day.

Think “tropical beach vacay” and likely what comes to mind is toes in the sand with an umbrella-clad drink in hand. Think Hawaii and that drink is probably a Mai Tai. Back in the 1960s, when the tiki craze was at its zenith, the Mai Tai was basically shorthand for the Aloha State, rivaled only by Hawaii 5-0 and Don Ho. Now, tiki is back in a big way, and Mai Tais have never tasted so good.

Although it may start innocently enough, there’s really nothing worse than a painfully sore throat. And while sipping something warm and comforting like herbal tea, bone broth, or even a hot toddy is certainly soothing, sometimes the only thing your throat is crying out for is the exact opposite: something ice-cold to dull the pain. For these moments, you may want to (like I often do) run straight for that tub of ice cream in the freezer.

When it comes to margaritas, you’ve got choices about how you make your drink. If you happen to be on #TeamFrozen, then a good margarita takes a little bit more than a few good ingredients — you also need to know how to blend it. A slushy frozen margarita is utterly refreshing and hard to beat. A poorly made one, on the other hand, is a different story. For those times a frozen margarita is what you’re after, here are a few tips that will help you blend a better cocktail.

Ah, the single malt — that holy grail of whiskey. So many of us are so drawn to its position as the ne plus ultra of liquor, and yet do we really know what it means? Why is it better, if it is better, than a blended whiskey or whisky? (You lose the “e” in Scotland.) Well, for a start, some blended whiskeys taste like paraffin.

Fact: The best way to survive winter is with a warm beverage in hand at all times. But throwing a tea bag into a mug of boiling water or filling up a thermos with coffee doesn’t always cut it on the most biting cold days. Luckily, we have the slow cooker in these cases.

This winter chill doesn’t appear to be going anywhere any time soon, and for once it’s totally okay with me. It’s not that I’ve turned a new leaf and started embracing the cold, but I am a fan of hot cocoa. I’ve been more than happy to embrace this warming drink, and to give it a few new upgrades with the help of some mix-ins. When it comes to hot cocoa I’ve always been a traditionalist.

You may be familiar with shrubs, but have you met our friend the switchel? This vinegar-based drink is energizing, refreshing, and a great alternative to commercially made sports drinks. It makes a fabulous cocktail, too! Originating in the Caribbean in the 16th or 17th century, the switchel has developed into different versions over the years.

Why do we drink eggnog? The question vexed me for years. Eggnog? The weird yellow Yuletide drink featuring eggs and sometimes booze? The mysterious stuff that retired people in movies swill by the fireside on frozen nights? The creamy concoction that comes in cartons where corn syrup is known to bat second or third in the ingredient lineup? A drink where 50 percent of the letters are g? No thanks.

When it comes to making or ordering a non-alcoholic drink, there are generally two camps: seltzer water and something super sugary. That’s lame. Where are the delicious drinks without booze that have a little more depth? Something that goes beyond, you know, lemonade? With a mission to find better non-alcoholic drinks, I scavenged the depths of Pinterest and found 15 cocktails that fit the bill. There’s a lot of citrus, ginger, and rosemary ahead. Happy sipping!

Just because you’re forgoing alcohol doesn’t mean you’re forever stuck with sparkling water or soda (or worse yet, an overly sweet attempt at a non-boozy drink). Let’s be honest — none of those things are satisfying, let alone exciting. To make an impressive cocktail without the booze, you need to approach it just like a mixologist would. Boozy drink or not, the method is the same.

Q: I am a member of a dinner club — we do progressive dinner parties, from appetizers through dessert, with each course taking place at a different members’ house. Each course is also required to have a pairing with it. Here’s the catch: I don’t drink. I am looking for a suggestion for a cocktail for an appetizer I am planning that will be plated. It will have three different presentations of a variety of mushrooms. In my mind, something woodsy would go.

Fruit juice is totally delicious, and has earned a spot on most of our breakfast tables. Can we say, Sunday morning mimosas with fresh-squeezed orange juice? Yes, please. We guzzle a nice glass of apple juice without much thought, or pick up one of those watermelon coolers from a nearby juice bar when we’re feeling fancy. However, aren’t you ever curious about how much fruit you’re actually consuming in that morning cup of juice?

I’m a big fan of ginger drinks, especially since I love that fiery, spicy kick ginger adds. My refrigerator always contains ginger ale or ginger beer. But what is the difference between the two? And is ginger beer actually beer (and therefore alcoholic)? Ginger beer was originally an alcoholic brew made from fermenting ginger, sugar, and water, although most commercial ginger beers nowadays are non-alcoholic. Ginger ale is a non-alcoholic, sweetened, ginger-flavored soft drink.

The abundance of gorgeous summer fruit available right now is just begging to be used in as many ways as possible. While you can use it in salads, smoothies, and pies, don’t forget you can also feature it in drinks! Here are five ways to turn fruit into cool, liquid refreshments. Freeze fruit and turn it into tasty ice cubes. You can drop fruit into ice cube trays before filling them with water for pretty ice cubes, or just freeze chunks of fruit.