Beverages

The green tea base imparts layers of flavor to this mocktail without adding sugar.

This is a love-at-first-sip kind of nonalcoholic drink—grapefruit and rosemary make a perfect pair.

Fresh rosemary and pear give this nonalcoholic drink full fall vibes.

Bourbon and peach come together in this Southern take on a French 75.

This version of tea eggs features a soft-boiled, slightly oozy center that’s simmered in a comforting blend of oolong tea, soy sauce, and aromatics.

This vegetal take on the French 75 uses lime, cucumber, and celery bitters.

This fruitcake-like dessert is finished with generous dose of dark rum.

This twist on the whiskey sour adds blueberries—plus a touch of amaro and funky rum.

Add the creamy Puerto Rican coconut and rum drink known as coquito to your festive cocktail rotation and enjoy throughout the holiday season.

A daisy is essentially a sour in which the sweet stuff is a liqueur (instead of just sugar). This whiskey daisy recipe is pretty classic—and totally delicious.

The whiskey sour, a simple combination of whiskey, sugar, and fresh lemon juice is one of the most important developments in cocktails.

This fall whiskey punch has all the flavors of a pumpkin spice latte, but it’s completely transparent.

A classic hot toddy is a perfect way to warm up on a cold evening—and it only requires three ingredients and some boiling water.

Bartender Kyle Davidson created this bitter and fresh Cynar cocktail in 2008 at The Violet Hour.

This equal parts mezcal drink is beloved by everyone who tastes it.

The Jasmine is one of the earliest entries in the modern classic cocktail canon, coming just a couple of years after the creation of the cosmopolitan.