Beverages

The virgin piña colada already exists. This nonalcoholic piña colada goes further, in search of balance and complexity.

The classic negroni is an anytime cocktail. With equal parts gin, Campari, and sweet vermouth, the Italian aperitivo is bittersweet, herbal, and a cinch to mix.

With its winning combination of coconut, pineapple, and rum, this piña colada recipe is creamy, just sweet enough, and utterly refreshing.

This mai tai stars two types of rum, with orange juice, lime juice, orgeat, and Cointreau for a fruity but balanced take on the original.

Tamer Hindi is a refreshing sweet and sour beverage—made with tamarind, water, and sugar—that’s popular during the month of Ramadan.

The Trident cocktail is a riff on a negroni that uses Spain’s sherry, Italy’s Cynar, and Scandinavia’s aquavit.

The Americano cocktail is a classic Italian drink that dates back to Milan’s Caffè Camparino in the 1860s, where it was known as the Milano-Torino.

The Manhattan is a classic cocktail made with whiskey and sweet vermouth.

If you like mojitos, you’ll like this minty swizzle from the Queen’s Park Hotel in Trinidad. The swizzle is a category of cocktails named for the special bar tool used to mix all crushed-ice cocktails in the days before blenders. A swizzle stick is a long stick made with three to five forked branches originally made from the allspice bush. If you don’t have one, though, you can use a bar spoon to churn the drink with a similar motion, rotating the stick by rubbing your hands back and forth again …

Audrey Saunders created this sparkly hybrid of a French 75 and a mojito at her bar, New York’s Pegu Club.

One of the oldest and most perfect of three-ingredient cocktails, the Japanese Cocktail first saw print in 1862 but remains stubbornly unknown and underappreciated.

The Manhattan/Brooklyn cocktail riff that birthed a dozen others, Vincenzo Errico’s Red Hook was first served at the original Milk & Honey, the influential bar in New York.

This old-fashioned chocolate cake made our staff swoon! Chef Ed Kasky uses Callebaut semisweet chocolate for the cake and Guittard French-vanilla chocolate for the frosting, but any fine-quality semisweet chocolate will produce a wonderful result.

Though this pâté can be eaten the day it's made, we find it even more flavorful when made one or two days ahead. If you use several small ramekins instead of a pâté crock or terrine, you may need more clarified butter to seal the tops.