Alcohol

Hibiscus punch with ground ginger, roasted pineapple, and fresh lime. Rum optional.

If vodka and cream and coffee are among your favorite things, this cocktail may be your jam.

This method is endlessly adaptable: Swap the black bass for salmon; use spinach instead of cabbage. Don’t like mushrooms? Skip ’em!

The combination of garlic and ramps may seem like overkill, but we promise it’s not. The garlic will mellow as it cooks while the ramps stay pungent.

This gin cocktail gets a bitter kick from Fernet-Branca.

This frozen G&T skips the fizz and gets frosty instead. You’ll need to use tonic syrup, not tonic water (tonic water won’t add enough flavor), but don’t let that stop you—this drink is too refreshing to skip.

This bitter and juicy highball is one of the greatest hits at Fort Defiance in Brooklyn.

This is Sasha Petraske's sly retort to the popularity of the Cosmopolitan, as the name coyly indicates. Indeed, the drink, piquant and slightly fruity, fills much the same purpose, tastewise, as that ubiquitous cocktail—only more so. 

A brisk bitter stirred tequila drink that's a bit lighter than a Negroni.

The perfect romantic-comedy homage in a drink—a little sweet, a little bitter, and HOT. 

This pineapple and tequila cocktail is a beach party in a glass.

This Aperol Margarita is a great union of two amazing places: Italy and Mexico.

This is a refreshing, summery spin on a margarita.

A spicy riff on the classic Margarita cocktail.

Pan-searing, then quickly braising, celery in wine turns the humble vegetable into something worthy of a main course. (Of course, adding marinated lentils, crusty bread, and a fried egg doesn’t hurt.)