Beverages

This masala chai recipe highlights the bright, citrusy and fiery notes of fresh ginger.

This milky black tea mixes the sweet spiciness of dried ginger with piney-fruity-minty green cardamom and the brash, earthy heat of black pepper.

Enjoy your bourbon enhanced with a touch of chocolate and sweet-and-savory spice notes. This cocktail is great with barbecue.

A tart and fragrant rum refresher bursting with lime and pineapple juices and brightened by fresh strawberry. This cocktail gets nice foam on top without any eggwhite—the fresh pineapple froths up beautifully.

This watermelon cocktail, inspired by the song by the Fania All-Stars, is a thirst quencher that makes us dream of dancing the night away to live salsa music.

Is there a better combo than a peach, a porch, and some port-finish bourbon? In this whiskey sour riff, an easy vanilla-honey syrup compliments the flavor of the whiskey and peach nectar.

This bourbon cocktail brings warming spices into a crisp cooler. For the cinnamon apple spice tea, steep one cinnamon apple spice tea bag (such as Celestial Seasonings) in six ounces hot water for 2 minutes. Let cool to room temperature before using.

This cocktail works as an afternoon pick-me-up or an after-dinner drink. Shake the can of coconut milk before using.

This rum cocktail is a tropical riff on a gingery mule. Pomegranate gives it a lovely tartness, and there’s a refreshing bubble from the soda.

This refreshing pick-me-up, made with rye, sherry, and crisp cold-brewed black tea, is slightly nutty, slightly malty, tart and thirst-quenching.

This light and modern take on the espresso and tonic is layered in the glass.

This fresh, tangy, tropical-style cocktail plays up the rich rum finish in Angel’s Envy Rye, without overpowering the whiskey’s spice.

Mix up this sherry and vermouth cocktails as an individual drink on the rocks, or stirred over ice and strained if you can be bothered. 

White port and tonic can handle all sorts of garnishes—I tinker happily with thyme, basil, mint or even cinnamon; but I love the rasping austerity of rosemary. Lemon is always my citrus of choice.

This refreshing green brunch cocktail is made with cucumber, tart tomatillo, parsley, lemon, and green Tabasco. Feel free to use whatever vodka you have on hand.

A riff on the Penicillin cocktail, with sherry and mezcal.

Put together spicy rye, smoky mezcal, and coffee-accented amaro, and it’s easy to understand why Joe Briglio, of Chicago’s Billy Sunday, describes this cocktail as “my interpretation of the flavors of the early American West and possibly a cowboy’s campfire.” The drink name is inspired by a Tom Waits song called “Goin’ Out West,” he adds.

The Sherry Cobbler is an American-born cocktail by most accounts. Simply sherry, sugar, and citrus shaken, poured over crushed ice, and slurped through a straw, the cobbler is thought to have originated sometime in the 1820s or early 1830s.

Manhattanesque in both composition and deliciousness, this whiskey and sherry welcomes swapping in bourbon if you prefer your drink a little sweeter.

Many unconfirmed reports of this cocktail’s creation exist. Some believe it came from Chicago’s South Side during Prohibition; others think that it comes from the Southside Sportsmen’s Club on Long Island. Manhattan’s 21 Club also claims it as its own creation. There, they serve it long in a Collins glass over ice with a mint spring for garnish.

This simple two-ingredient cocktail is the ideal brunch or before-dinner drink. Campari gives it a delicate bitterness, while fresh orange juice creates a beautiful froth.

Strawberries shine in this tall, refreshing, gingery cocktail, made with bourbon, fresh lemon, muddled berries, and spicy ginger beer.

This cocktail is a refreshing, slightly bitter spin on the Pimm’s Cup, thanks to the addition of Cynar, a vegetal Italian liqueur.