The invention of the drink is frequently (and probably inaccurately) credited to a bartender at the Pendennis Club, in Louisville, Kentucky, who around the turn of the 20th century reportedly made the...
Author: Robert Hess
This twist on the classic whiskey cocktail is the perfect way to welcome fall.
Author: Matt Duckor
Author: Albert W. A. Schmid
St. Patrick's Day in a flash: A zesty glaze makes corned beef from the supermarket deli your own. The perfect go-with? Wedges of cooked, buttered cabbage, of course.
Author: Bon Appétit Test Kitchen
Peach lattice is a beautifully classic summer pie. A drizzling of rich, buttery bourbon caramel over each slice heightens the naturally lush sweetness of ripe peaches.
Author: Holly Ricciardi
This winter cocktail is a cross between a Penicillin and a French 75. It's a bold, gingery-spicy cocktail for Scotch lovers.
Author: Fred Yarm
Author: Maggie Ruggiero
A whole pecan pie is a lot of work if you're just serving dessert to two or four people. Instead, make this elegant little galette studded with whiskey-soaked cranberries.
Author: Anna Stockwell
Created at an Irish airport by chef Joe Sheridan for passengers who made an emergency landing there, this recipe was then passed along to the bartender at San Francisco's old Buena Vista Hotel.
Named for the French Quarter of New Orleans, this classic cocktail is complex and boozy. It's made with rye whiskey, cognac, Bénédictine, and bitters.
Author: Richard A. Jones
Author: Tamasin Day-Lewis
Author: Bon Appétit Test Kitchen
Author: Bruce Aidells
Take down the temperature of a classic hot toddy in this easy, cooling rye cocktail.
Author: Andy Baraghani
Named for a county in Ireland, this cocktail is made with Irish whisky and emerald-green herbal Chartreuse liqueur.
Author: Melissa Clark
Here, the word "perfect" refers not to the quality of the classic cocktail (though we do love this version), but to the equal amounts of sweet and dry vermouth used to make it.
The recipe comes from Chris McMillian, the fourth-generation bartender and fount of cocktail lore who presides over the bar at the Library Lounge at the Ritz-Carlton, New Orleans. He prefers to use sugar...
Author: Chris McMillian
Author: Melissa Clark
Author: Ian Knauer
Author: Stephan Pyles
This summery, bright tea punch is no wilting flower, thanks to a proper dose of bourbon.
Author: Joy Wilson
Author: María Del Mar Sacasa
This golden-hued turmeric hot toddy from Claire Sprouse of Brooklyn's Hunky Dory is wonderfully savory from the combination of Amontillado sherry and turmeric.
Author: Claire Sprouse