Cointreau

With black pepper, toasted sesame oil, and Castelvetrano olives, this margarita is for the savory drink lovers.

Tart, citrusy, and just sweet enough, this electric pink drink is a classic for a reason.

This playful take on classic Italian rum babà soaks a giant, plush brioche loaf in a fiery rum syrup infused with plenty of citrus.

Cointreau can be added to a wide variety of cocktails, from margaritas to cosmopolitans to Long Island ice teas, but it can also be drunk neat or on ice.

Among the most famous of the cocktails to emerge from the “tiki” movement of the 1930s and ’40s, the mai tai was also one of the most argued over.

You can probably make the classic White Lady cocktail right now with ingredients already on your bar cart.

A batch of these fruity frozen mango margaritas is sure to win you the title “life of the party.”

There’s no such thing as the perfect large-format cocktail…wait. Classic Spanish sangria has entered the chat.

Use juicy summer berries to make the ultimate easy blackberry margarita.

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 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.

To make this pretty pink drink, remember this mnemonic device: Very Cute Little Cocktail. That’s V for vodka, C for Cointreau, L for lime, and another C for cranberry.

Our best margarita recipe is refreshing, strong, and tart. The secret? Good tequila, the right orange liqueur, fresh lime juice, and finding the ideal balance.