The punch bowl can make or break any summer gathering. The Hibiscus Summer Garden Punch is just the recipe to delight your guests, with its fresh blend of natural ingredients.
What’s the one downside to enjoying a Spritz? Getting to the end of it, of course. Head bartender Brandon Lockman, the head bartender at Red Star Tavern in Portland, Ore., meets that challenge with this Spritz version filled with fresh, seasonal flavors. He infuses Aperol with strawberries and stirs it with Lillet Blanc apéritif and rhubarb bitters, served in an absinthe-rinsed Nick & Nora glass and topped with sparkling wine. It comes alongside a tiny carafe nestled in ice, to refill your glass as it’s depleted.
This recipe originally appeared as part of “9 Spritzes to Take You Through the End of Summer.”
This month, as daytime skies grow dark for the first total solar eclipse in 38 years, you’ll want to find yourself a comfy perch, some protective eyewear and a tasty cocktail. We have you covered on the last one with this playful spin on a Rum Sour, made with activated charcoal and seasonal berries.
Why settle for the usual Bloody Mary? Give it a delectable smoky update by adding Ardbeg and all the right garnishes. It will quickly be clear how premium scotch can elevate the classic vodka cocktail.
Basil brings out the best in the 100 percent natural botanicals in Beefeater gin. Get fresh ingredients and make this refreshing cocktail.
A splash of citrus is all it takes to highlight the floral notes in Beefeater gin. The Ruby Sipper is a refreshing mix of these natural flavors, both perfectly suited for summer.
Jamie Boudreau, the proprietor of Seattle’s Canon, was excited to discover loose-leaf butterfly pea tea from Thailand. Here, it’s infused into gin in this delicate, aromatic sparkling wine cocktail. “People are always amazed that the colors produced are all natural and not some weird chemical that we cooked up in our lab,” he says.
This recipe originally appeared as part of “This Is How to Turn Your Cocktails Purple. And Not in the Way You Probably Think.”
At New Orleans’ Root, bartender Waites Laseter created this cocktail using tawny port and pisco, drawn together in earthy, nutty, herbaceous harmony.This recipe originally appeared as part of "11 Hottest Cocktails to Drink in Bars Now: August 2017."
At Cure in New Orleans, co-owner Neal Bodenheimer believes Arctic temperatures aren’t the right way to approach such a nuanced drink. Instead, he thinks the Martini should be served only slightly chilled and—gasp!—closer to room temperature.This recipe originally appeared as part of Are Martinis Better at Room Temperature?