Cocktail

Not a fan of blackberries? This cocktail recipe will be just as good with blueberries—or any other berry you like.

Highwest’s Campfire whiskey is a blend of Scotch, bourbon, and rye; a gently peaty blended Scotch is the next best thing.

Be sure to completely dissolve the honey before adding the ice since it will clump and go nowhere once cold.

There is a world of hot sauces out there, but our favorite for this cocktail is Cholula.

Agave nectar makes a great fast sub when you don’t have simple syrup on hand.

A grapefruit beer that's one of the most refreshing cocktails out there.

A classic Mexican beer cocktail you can sip all day long at the beach.

Giffard’s crème de banane is worth seeking out for its genuine ripe banana flavor.

You can find loose hibiscus flowers at Mexican and Indian grocers, but if not, use 6 hibiscus tea bags instead.

Here's an easy cocktail that is sure to be the buzz of your next dinner party. The Bee's Knees gets its sweetness from a quick-to-prepare honey syrup. And we've given this classic drink a floral, Provençal twist by adding lavender. The result is unexpected and delicious: a perfect balance of sharp, fragrant, sweet, and strong.

This summery, bright punch is no wilting flower, thanks to a proper dose of bourbon.

This citrusy dessert cocktail is a great way to use up any leftover Champagne or sparkling wine.

This twist on the piña colada uses frozen mango instead of pineapple for a delightfully smooth and fragrant cocktail.