Traditional recipes

A Cocktail Family Tree

A Cocktail Family Tree

If one were somehow to assemble all the people in the world who are obsessed with cocktails, it would — well, it would look a lot like Tales of the Cocktail, only bigger, louder, and even crazier. But assume you managed to get the "enthusiasts" (as I’ll euphemistically call them) to vote on which drinks belong in the pantheon of true classics. In the end, you’d probably come up with some 150 or 200 recipes.

Most of the elixirs on this list, alas, would be of doubtful parentage. The precise origins of the Martini, the Sidecar, the Margarita, the Rusty Nail, the bowl of punch, and even the original cocktail itself are sunk in obscurity. We don’t know exactly when they were invented, or where.

Fortunately, there are a few concoctions whose nativity is known. The Daiquiri, for one, dates back to the hills outside Santiago de Cuba, in 1897. Others began their careers as signature drinks of a particular watering hole. The Mai Tai was originally served at Trader Vic’s, whose restaurant chain is still with us, as is the Carousel Bar in New Orleans’ Hotel Monteleone, which gave us the wonderful Vieux Carré.

But many seminal establishments, however, have migrated to the Great Cocktail Route in the Sky, orphaning their signature drinks. Los Angeles’ Don the Beachcomber, home of the Zombie, was a parking lot last time I checked. Victor Morris’ fine bar in Lima, Peru, that whipped up the Pisco Sour is as defunct as the Inca Empire.

Luckily, at least a few of these orphan creations commemorate their birthplaces with their names. The Manhattan, for example, keeps the old Manhattan Club alive.

And a couple of these tipples have found themselves new homes. From the 1880s until the late 1940s (with a brief hiatus due to Japanese occupation), the Pegu Club was the place in Rangoon, Burma, where British colonialists and their foreign guests gathered to cut the humidity with something cold and wet. Its house cocktail (pictured above), created in the 1910s or 1920s, was so delightfully effective that in 2005, when Audrey Saunders opened her (also delightfully effective) New York bar, she named it the Pegu Club and has featured the eponymous libation ever since.

Likewise, three years later, when advisory board member Julie Reiner settled in Brooklyn, she chose the pink and frothy but ridiculously tasty signature cocktail of Philadelphia’s defunct Clover Club, a rowdy association of journalists and local politicians that closed a couple decades into the 20th century, to christen her new joint. I like a drink with a happy ending.

Click here for the Clover Club cocktail recipe from David Wondrich.

This story was originally published at A Cocktail Family Tree. For more stories like this, subscribe to for the best in all things cocktails and spirits.

The Spruce Eats / S&C Design Studios

Cinnamon is a favorite flavor of the winter season and it's fantastic when infused into a great bourbon. Making cinnamon whiskey at home is very simple and it's the ideal base for a new take on an old favorite. The Santa's flip pairs the whiskey with amaretto, egg, and cream to create a luscious holiday cocktail.

Easy-to-Make Cocktail Recipes for the Winter


“I love American whiskey—so this cocktail was a no-brainer. The Harper Carol is a cold season variation on a ‘Junglebird.’ Kentucky meets tiki, contrasting this base spirit with Italian red bitter liqueur. Then, a cinnamon-date syrup deepens the beverage with notes of soft spices and dried fruit. Pineapple and fresh lemon juice add a sharp tropical acidity to the drink. This libation is a wonderful aperitif sour, best indulged during the holidays. Please enjoy responsibly.” —Adrian Alvarez, bar captain at Cecconi’s, New York City

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0.50 oz. Italian red bitters

0.25 oz. cinnamon-date syrup

Method: Combine all ingredients in a shaker tin, shake, double strain into a coupe. Garnish with dehydrated lemon wheel and grated nutmeg.


“There’s nothing I enjoy more on a cool fall day than an Old Fashioned, which transports me to the vineyards of Cognac during grape harvest. With its high proof and fully round profile, Ferrand 10 Générations acts as the perfect replacement for bourbon in this cocktail—a welcom twist on the classic cocktail.” —Nico de Soto, beverage consultant and owner of Danico (Paris) and Mace (New York City)


2 oz. Ferrand 10 Générations Cognac

Method: Stir all ingredients with ice in mixing glass. Strain and pour over large clear ice cube in double old-fashioned glass. Express the orange peel and place into glass.


“We had a significant amount of bourbon in our liquor room when we reopened. Obviously, we wanted to find creative ways to use our inventory since reopening was so costly after the quarantine closure. I wanted something that was approachable, crushable, refreshing, and pretty. I used a whiskey buck as a template, which is basically whiskey and ginger. I amplified that with fresh raspberries, fresh lemon, cracked pepper, and a bit of spiciness from the ginger beer. And I wanted to name it something that was simple and straightforward that really tells it like it is. We’re not looking for any ambiguity these days. Do you like bourbon? Do you like berries? If the answer is yes, you will definitely like this drink.” Naren Young, bar director at The Fat Radish Popup at The Orchard Townhouse, New York City


1.5 oz. Woodford Reserve bourbon

Barspoon of raspberry vinegar

10 grinds of black pepper in shaker

Method: Shake ingredients and pour on highball glass. Garnish with lemon wheel and 3 skewered raspberries.


“Tea calms me down. And 2020 has been a year where I had to practice a lot of flexibility and roll with the punches—and drinking tea has helped keep me centered and focused. So yes, as you can imagine, I drank a lot of tea these past six months. I also spent time thinking about tea and how so many different cultures and people use tea to bring balance into their lives. For example, the English and Japanese have a high appreciation for tea—along with the peace and tranquility both can bring. Gin has typically been associated with England but Roku breaks the mold and celebrates Japanese botanicals like sencha tea, yuzu peel, and sakura. The Hai Tea is a nod to the English tradition of high tea, where one unwinds after a long workday with a cup of tea, while highlighting Roku’s Japanese flavor profile. After this long year, I think we all deserve to enjoy to unwind and have a Hai Tea with the hope it can bring peace and tranquility for just a moment in our new normal.” —Amanda Carto, bar manager at Nickel City, Austin, TX


0.50 part Giffard Carribbean Pineapple liqueur

1 dash Scrappy’s Cardamom Bitters

1.50 parts hot ginger green tea (Tazo green ginger tea recommended)

Method: Add all ingredients to a heat-safe teacup. Stir 3 to 4 seconds with a small spoon to incorporate ingredients. Drink is intended to be served warm. Garnish with dried pineapple, if desired.


“My inspiration for this pairing was familiar because of my love for Latin culture and the multiple layers of flavor, sight, and sound. Tanqueray London Dry pairs perfectly with the cocktail’s delicate balance of citrus and herbaceous notes.” —Danny Louie, bartender and founder at Gāmsāān Cocktail Co.


1.50 oz. Tanqueray London Dry Gin

0.25 oz. passionfruit juice

Method: Build all ingredients in a shaker and shake. Fine strain into a punch glass. Garnish with grated nutmeg.


“I’ve found myself avoiding crowds during this period of uncertainty, while still perpetually seeking the sun. From the beginning of quarantine to the recent fall equinox, I’ve enjoyed most of my moments of imbibition on the steps of my classically Chicago wooden fire escape. I will absolutely be enjoying this seasonal sipper on my fire escape to capture all the cherished, yet rare bursts of vitamin D that the skies will allow.” —Brittany Simons, cocktail consultant and former head bartender at Bad Hunter


1.25 parts Suntory Whisky Toki

0.50 part Contratto Bianco Vermouth

0.50 part apricot simple syrup

0.25 part Bragg organic apple cider vinegar

Method: Gently stir all ingredients on a lemon twist, strain, pour into chilled Nick and Nora glass. Garnish with a manicured lemon twist.


“Those who know me best know that my two favorite classic cocktails are the daiquiri and the sidecar. With the Jamaican Gold I wanted to build a bridge between the two. And I knew Plantation Xaymaca, with its traditional Jamaican esters and Cognac influence, would be the perfect composer to lead the symphony. The flavors from the sour apple liqueur always remind me of my first visit to the apple orchards in northern California during harvest. The marriage between the rum and the apple liqueur influence thoughts of homemade apple pie. Lemon juice adds the perfect balance and brightness while cinnamon syrup provides subtle warming spice. The perfect cocktail for chilly winter nights.” —Benjamin Jeffers, bartender at ABV, San Francisco


1.50 oz. Plantation Xaymaca Special Dry Rum

0.75 oz. Leopold Bros. Sour Apple Liqueur

0.25 oz. Cinnamon Simple Syrup**

**Cinnamon Simple Syrup: Bring 250 ml. water to boil and add 15 grams toasted cinnamon. Steep for 10 minutes, strain out cinnamon, and combine equal parts sugar and hot cinnamon tea until dissolved into a syrup. Cool and store in the refrigerator.

Method: Shake with ice, strain, serve up in coupe.


“Scotch and ginger is a delicious and refreshing highball that allows some simple twists to elevate it to new heights. Johnnie Walker Black Label has loads of fall fruit flavors, coming from the selection of Speyside malts in the blend. The ginger ale pairs perfectly with the Scotch and the lime garnish freshens up the finish and aroma.” —Aidan Bowie, mixologist


1.5 oz. Johnnie Walker Black Label

4.5 oz. Fever-Tree ginger ale

Method: Combine ingredients in a highball glass over ice and stir. Garnish with a lime wheel or wedge.


“When creating the Cîroc cranberry martini, the first thing that sparked inspiration was the ripe and crisp notes from the white grape in the vodka. Keeping winter in mind, we felt that the presence of cranberry (more specifically, cranberry bitters) would balance these notes while imbuing a palate ideal for the season. The dryness of the Fino Sherry adds additional luxuriousness to the drink and results in a cocktail that should warm up even the coldest night.” —Matt Landes, founder at Cocktail Academy


1.50 oz. Cîroc White Grape vodka

3 dashes cranberry bitters

Method: Add all ingredients to a mixing glass. Fill with ice and stir 20 to 25 times. Strain into a chilled coupe. Garnish with 3 cranberries on a cocktail pick.


“This is a perfect cocktail for the season. This hot toddy variation is one of my favorites. The honey, hot water, and lemon combination is a great remedy that’s long been known—and pairs with the Singleton 12, which brings spice and smoky notes to the mix. Garnish is important as well—to finish the recipe for more complexity and layers.” —Eric Ribeiro, mixologist and bar manager


1.50 oz. The Singleton of Glendullan 12 Year whisky

**add cinnamon and apple slice for a flavor twist

Method: Add all ingredients in a mug glass and garnish with a lemon wheel spiked with 4 cloves and a cinnamon stick.


“We wish you a merry Christmas and here is some Figgy Pudding. This cocktail is inspired by the flavors of a Christmas pud with fig- and date-infused whiskey and OM Dark Chocolate and Sea Salt Liqueur. It’s topped with a coconut-lychee whipped cream too. Have a wonderful Christmas!” —Claire Mallett, bartender at Catch One, Los Angeles


2 oz. fig- and date-infused Jack Daniel’s apple whiskey**

0.75 oz. OM Dark Chocolate and Sea Salt Liqueur

Coconut-Lychee whipped cream**

**Infused Whiskey: Add 2 figs (sliced) and 6 dates to a mason jar of Jack Daniel’s Apple. Leave for 7 days. Remove the fruit and the whiskey is ready to use.

**Coconut-Lychee Whipped Cream: Add 2 oz. of OM Coconut and Lychee Liqueur to whipping cream and whisk.

Method: Pour ingredients into mixing glass with ice and stir. Pour the mixture into your glass and top with coconut-lychee whipped cream.


“I don't know about you but I need all the squishy and comforting feelings this winter. This warm cocktail filled with local bright apples and baking spices brings back memories of going to orchards with my family, witnessing the leaves change, and taking a bite of the first apple I picked off a tree. It urges you to relax and sit by a crackling fire to enjoy the subtle vanilla and ginger notes of the Suntory Toki paired with fresh cider and local honey. Get yourself some apple cider donuts and you will be wrapped up in heaven.” —Meredith Barry, beverage development consultant at Niche Food Group

Ingredients (Serves Two):

4 parts Suntory Whisky Toki

4 parts fresh-pressed apple cider

Small pinch of salt (optional)

Fresh sliced Fuji apple, candied ginger, and honeysuckle flowers (for garnish)

Method: Rough chop cinnamon stick. Place cinnamon pieces and clove in a saucepan and toast until fragrant on medium­­–high heat. Add cider and salt. Lower heat to medium. Bring cider up to desired temperature. (Do not boil.) Take mixture off heat, then add honey and Suntory Toki. Stir until honey is dissolved. Remove pieces of spices. Pour into a teacup or mug. Garnish with fresh apple slices and candied ginger.


“The drink is a semi-modern reiteration of what probably would have been drunk at a New Year’s Eve celebration in the 1920s with the Fitzgerald. The ideal way to enjoy it would be in the once-omnipresent communal punch bowl with fresh raspberries and orange slices floating around. But since we’re still living through this pandemic and safety is a must, it’s as easy to shake a single serving. The citruses and the raspberry syrup are complementary to the aromatic Pomp & Whimsy flavor profile—with a little kick from the absinthe and a touch of complexity from the cognac-based triple sec.” —Giuseppe Santochirico, libations curator for Halftone Spirits at Finback Brooklyn, New York City

Ingredients (Single Serving):

0.50 oz. Pierre Ferrand Dry Curaçao

2 oz. Pomp and Whimsy Gin Liqueur

4 oz. Champagne (or dry sparkling wine)

Ingredients (6 Servings):

3 oz. Pierre Ferrand Dry Curaçao

12 oz. Pomp and Whimsy Gin Liqueur

1 750 ml. bottle of Champagne (or dry sparkling wine)

Method (Single): Pour all the ingredients in the shaker but the sparkling wine, shake, top with wine in the shaker, serve over ice in a small wine glass or a cocktail glass. Garnish with fresh raspberries and orange slices.

Method (Batched): Pour all the ingredient in a large punch bowl, add ice and stir to adequately mixing the punch. Garnish with fresh raspberries and orange slices.


“The Jilo Old Fashioned is perfect for any occasion but it especially soothes the soul on a cold day. Let the robust and toasted notes of corn (unlike you have ever had) warm your body—while the light hint of chamomile, honey, and cocoa rounds everything out with a long finish. This gives you a small taste of Mexico in the comfort of your own home!” Cesar Sandoval, national ambassador at Abasolo


2 oz. Abasolo Ancestral Corn Whisky

0.50 parts Nixta Licor de Elote

3 dashes Angostura bitters

Lemon and orange twists, for garnish

Method: Add Abasolo, Nixta, and bitters to a mixing glass, then add ice and stir until cold and diluted. Zest citrus over rocks glass and add fresh ice. Strain drink into glass, roll zest into attractive curls and lay garnish atop the ice.


“Twenty–twenty was a weary trainwreck of a year, but this tropical tepache tipple is refreshingly balanced.” —Austin Sherman, cocktail expert and cofounder at Big Easy


2 oz. Big Easy Pineapple Tepache

0.75 oz. ginger syrup, such as The Ginger People organic ginger syrup

0.5 oz. fresh lemon juice (Natalie’s brand preferred)

2 dashes bitters, such as Angostura

Pineapple leaf, for garnish

Sparkling water, such as Topo Chico, to top

Method: Combine rum, ginger syrup, lemon juice, and bitters in a shaker tin filled with ice. Shake and strain over fresh ice cubes into a cocktail glass. Top with tepache and sparkling water and garnish.


“This cocktail really brings out the different flavors of the holidays with the cranberry, pomegranate, and rosemary. The fruity, citrus notes that you get from the fresh juices complements the fresh agave and oak notes from the Patrón Reposado, which makes for a truly refreshing cocktail. It also doesn’t hurt that the cocktail is a beautiful red color making it perfect for any holiday celebration.” —Stephen Halpin, manager of mixology and trade at Patrón Tequila


1.5 oz. Patrón Reposado tequila

0.75 oz.rosemary simple syrup

Method: Combine all ingredients except soda water in a shaker with ice. Shake to chill and combine. Strain into a highball glass filled with ice, top with club soda and garnish with a rosemary sprig.


“One thing I love about this hot toddy, that you don’t see in a standard hot toddy recipe, is the addition of ginger! It adds the perfect amount of spice and provides what I like to call the ‘warm hug’ feeling while you drink it! I grew up with those flavors: Any time I had a cold or didn’t feel well, my dad would give me hot water with lemon, ginger, and honey, and it would always make me feel better! Those ingredients, to me, have always been the cure for what ails you.” —Amy Probasco, cocktail consultant at Beam Suntory


2 parts Basil Hayden’s Kentucky Straight Bourbon

2–3 slices of ginger, peeled

4–5 dashes Angostura bitters

Cinnamon stick or grated cinnamon

Method: In a saucepan over medium-heat, heat the ginger and water until almost boiling. Pour the water into a large mug, straining out the ginger. Add the honey, stirring until it is well dissolved. Squeeze and drop in the lemon wedges. Add the Basil Hayden’s and bitters, giving it another stir to incorporate all of the ingredients. Feel free to add more honey if you like it a little sweeter! Garnish with a cinnamon stick or grated cinnamon.


“The Clermont, a play on the classic Manhattan, is perfect for the season because the whiskey along with amaro and sweet vermouth present a drink with spices as well as deep notes of cacao and bitter orange peel. Cocchi di Torino sweet vermouth is light and is as bitter as it is sweet. If you’d like a more robust vermouth you could use Carpano Antica instead. Amaro Montenegro is essential to this cocktail’s complexity, however don’t be afraid to try different amari in place of it to create a whole new cocktail. Knob Creek gives a solid backbone of vanilla and oak giving it a warming quality. This cocktail is certainly stiff enough to calm your nerves during what has certainly been a wild year, but gentle enough to lift your spirits. Perfect to sip alone during a movie night or zoom party, or make two and share one with your loved one over the holidays.” —Erin Ashford, beverage director at Olamaie, Austin, TX


2 parts Knob Creek bourbon

0.75 part Amaro Montenegro

3 dashes Angostura bitters

Method: Add all ingredients into a mixing glass. Stir with ice until chilled and then strain the mixture into a coupe. Zest an orange peel and use as a twist garnish on the edge of the glass.


“The Negroni is the cocktail of the last decade and like many other timeless classics it has proved itself to be a versatile cocktail fitting of many different occasions and suitable to all the seasons. However, if you really break it down it’s a spiritous drink with a high level of flavor complexity that is befitting of the winter months. This recipe takes if one step further and adds some winter spice that makes it ideal for the holidays as a gift to friends as a festive sized serving.” —Simon Ford, founder at Fords Gin

Ingredients (Makes 1 Liter):

10 oz. cinnamon-infused Campari

10 oz. Carpano Sweet Vermouth

Method: To make the cinnamon-infused Campari, put two cinnamon sticks in a bottle of Campari overnight. Shake the bottle once or twice throughout the process. To make the drink, combine ingredients in a pot or mixing bowl. Funnel into a 1-liter bottle (may be a few ounces extra). When ready to serve, pour into a punch bowl and garnish with blood-orange wheels and cinnamon sticks and serve with punch glasses or pour into a rocks glass over ice and garnish with blood orange half-moons and grated cinnamon.


“The Peroni Regalo is a refreshing, yet cozy cocktail. Featuring bourbon and the spicy notes of cinnamon and clove, you’ll definitely want to sip it on a cold day by a fireplace. The dredged oranges and bourbon put a festive spin on the classic Peroni, plus the warm, golden color screams holiday.” —Antoni Porowski, food expert and spokesperson at Peroni


1 bottle (330 ml.) of Peroni

**Spiced Orange Slice: Slice orange into ¼ inch thick round slices. Cut each round in half. Mix sugar, ground clove and cinnamon in a small bowl or container wide enough to accommodate orange slice. Dredge orange slices fully in mixture.

Method: Muddle ½ spiced orange round (see below) in a 16 oz glass. Fill halfway with ice. Add 1.5 oz bourbon and 3 dash bitters and stir. Fill to top with Peroni. Garnish with another ½ spiced orange round.

Make Your Own Wild Holiday Cocktails with Recipes from Trader Sam’s at the Disneyland Hotel

This is the sort of gleeful schtick you’ll find at Trader Sam’s – Enchanted Tiki Bar at the Disneyland Hotel – last week, we posted news about the holiday-themed fun at the lounge and some readers lamented that they can’t get there before the drinks and décor disappear in January.

So we’re sharing two of their cocktail recipes – sip in the spirit of Trader Sam’s!

Red-Nosed Zebra
Makes 1 cocktail

1.5 ounces Bacardi 8 rum
1/2 ounce fresh lemon juice
1/2 ounce fresh lime juice
1 ounce agave nectar
1 ounce strawberry purée
Crushed ice, 3 cranberries, 2 mint sprigs, for garnish

  1. Add all ingredients in a Boston Shaker (except garnish), fill half full with ice, and shake vigorously for 10 seconds.
  2. Strain into a margarita glass filled with ice. Garnish with a mound of crushed ice, cranberries, and mint sprigs to look like 2 green antlers, cranberries for eyes and nose.

Mele Kaliki-Mocha
Makes 1 cocktail

2 ounces Kahlúa
1 ounce Coco Reál
1 ounce Trader Tiki Orgeat
4 ounces fresh coffee
Whipped cream, rosemary sprig, for garnish

  1. Add all ingredients in a Boston Shaker (except garnish), fill half full with ice, and shake vigorously for 10 seconds.
  2. Strain into a tall bamboo glass filled with ice. Garnish with whipped cream and a fresh rosemary sprig.

Our Best Holiday Party Recipes

From holiday cocktail parties to sit-down Christmas dinners (and everything in between), these festive recipes are guaranteed to impress — and make entertaining easy!

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Pomegranate Glazed Pork

You'll be amazed at how much flavor a simple glaze gives this pork roast. Warming winter spices like cinnamon and cloves are balanced with sweet maple syrup, tart pomegranate and savory thyme.

Pizza Wreath

A sausage and pepperoni pizza transforms into a festive wreath for the holiday season. Top with a golden-brown dough bow and sprinkle with fresh basil for a dish that's almost too cute to eat.

Gigantic Standing Snowman

This impressive centerpiece is perfect for feeding a crowd at your ugly sweater party this holiday season. Coated with a meringue frosting, these bite-size cupcakes are as light as snow and easy to pull off and enjoy during the festivities.

Tortellini Skewers

Ree uses festive colors for these tasty skewers: store-bought spinach tortellini and fresh mozzarella for white, cherry tomatoes for red and adrizzle of pesto for green.

Birch De Noël

If you're hosting a winter wonderland-themed party then this spin on the classic Yuletide cake is a perfect choice. Instead of the original meringue mushroom-covered log, this one is made to look like a lovely white birch instead.

Spinach and Feta Rugelach

One of your favorite appetizers (spinach dip) is the perfect flavor inspiration for this savory spin on buttery, rolled rugelach. Molly smartly uses feta for just the right amount of saltiness.

Ranch Dressing Cheese Log

Rosemary Roasted Potatoes

Candy Melt Trees

When you need a quick and easy (but oh-so-festive) decoration for holiday desserts, use candy melts instead of chocolate &mdash no tempering required!

Wine-Poached Figs

This simple and elegant appetizer is ready in only 15 minutes. Pair the poached figs with bread, a boldcheese and your choice of wine for easy holiday entertaining.

Standing Rib Roast

When you need an impressive centerpiece for your dinner table, try Anne's roast.

Cinnamon Roll Wreath

At your holiday brunch, tell guests to have fun with this pull-apart treat and enjoy with coffee or tea.

Snowman Banana Nog

This snowman decoration comes together in a few minutes and makes a sweet way to serve a winter mocktail. The creamy white nog is dazzled with the wintry flavors of nutmeg and allspice.

Gingerbread Spiced Nuts

These sweet-and-spicy nuts are the perfect addition to any holiday cheeseboard or cocktail party spread.

Prime Rib au Jus

Gorgonzola-Pear Toasts

Individual Meringue Swan Lakes

Light-as-air meringue swans float upon individual meringue lakes filled with rich vanilla creme anglaise. This dessert is almost too beautiful to eat.

Potato-Beef Canapes

Hot Corn Dip

Herb Coeur a la Creme

Ina's 15 minute cream cheese round is an easy yet elegant way to start your party.

White Chocolate Caramel

Roasting high-quality white chocolate magically turns it into an addictive caramel. Stir it into hot chocolate, sandwich it between two cookies or drizzle it over ice cream.

Potato Puffs

Horseradish Shrimp

Winter Hat Cake

With a variety of pastry tip shapes, you can create a knitted-wool look for this cozy cake. And after your guests are finished admiring, slice into it for a chocolate candy-filled surprise.

Salt Cod Dip

A creamy spread of salt cod, potatoes and garlic is perfect for dipping crisp crackers.

Peppermint Fried Dough

Can't wait to sneak one of the candy canes off the tree? Try these pepperminty fried dough bites, instead!

Filet of Beef with Mushrooms and Blue Cheese

Ina Garten&rsquos filet of beef is ideal for the holidays: It&rsquos foolproof &mdash and guaranteed to impress!

Snowman Punch

This creamy and cool punch &mdash inspired by a Ramos gin fizz &mdash is a real knockout, complete with a snowman chilling out in drifts of bubbles. To make it ahead, you can assemble the snowman body in advance and pop it in the freezer, adding the scarf just before serving.


Christmas Queso

Savory Cheese Palmiers

Holiday Roll-Ups

Bacon Ranch Cream Cheese Wellington

Baked Prosciutto and Brie with Apple Butter

Chocolate Chip Biscookie

The holiday season is synonymous with cookies, and the most well-loved cookie of childhood is probably the chocolate chip variety. Melissa's recipe is part cookie, part biscotti &mdash sweet and soft enough to eat like a cookie, but hard enough to be perfect for coffee dipping.

Braciole with Orecchiette

Peanut Butter Truffles

Miss Mickey's Peanut Butter Balls


Try both the sweet and savory versions of Alton's crepe recipe. Stuff with a filling or simply top with powdered sugar for an elegant treat.

Butter Spritz Cookies

Cheese Fondue

Antipasti de Salumi

Chorizo Bites with Smoked Paprika and Piquillo Pepper Aioli

Herbed Hazelnuts

Bacon and Chive Green Bean Coins

Asparagus and Jack Cheese Frittata

Frittatas are an easy way to feed a crowd on a budget. Aida uses asparagus and cheese to flavor the eggs, but any combination of vegetables and cheese would be great.

Buttermilk Scones

Butternut Squash and Mussel Soup

Fettuccine with Lobster, Tomatoes and Saffron

Banana and Pecan Pancakes with Maple Butter

Capital Eggnog

Jerry's Sugared Pecans

Overnight Pot Roast

Roasted Red Pepper and Walnut Dip

Ellie's red pepper and walnut dip is quick and easy to make (it's done in 15 minutes!) Set it out alongside a vegetable platter for an elegant appetizer spread.

Crispy-Skin Black Sea Bass with Avocado, Tomatillo and Fennel Relish

For a lighter holiday entertaining main, try Bobby's black sea bass with a crunchy relish that's both sweet and spicy.

20 Best Lemon Cocktails

What’s better than a refreshing lemon cocktail? Fresh lemon juice brings a tangy zing to so many classic drinks! In fact, it’s one of the most used ingredients in mixed drinks (outside of the liquor, of course). Lemon works in all seasons: it brings warm punch to winter and fall drinks, and a lightness to breezy summer cocktails. Outside of lime, it’s one of Alex and my favorite ingredients to use in our cocktail recipes.

Here are the very best lemon cocktails that you should add to your “to try” list. They range from classic drinks like the Lemon Drop Martini and Whiskey Sour, to more inventive spins like a Lemon Margarita (it’s a thing!). Because they use lemon, liquor and sweetener, all of these drinks are part of the family of sour cocktails. Here’s all the best that this sunny citrus has to offer!

Orange Crush Cocktail Recipe

This vodka orange crush cocktail is a copycat recipe based on the Ocean City, Maryland, classic. Made with fresh orange juice, vodka, triple sec, lemon lime soda, and crushed ice, these Crushes are as close to the original orange crush cocktail recipe as I can find! Easy, delicious, and so refreshing on a hot day! &hellip

8 Tea-Based Cocktails

Laura Sant

There’s nothing we like better than a cuppa—except, perhaps, a tea-based cocktail. From a chai-spiced bourbon toddy to chilled orange pekoe spiked with rum, apricot liqueur, and lemon, we’ve compiled 8 delightful drinks made with tea.

Rye-Spiked Cinnamon Tea (Su Jung Kwa)

Su jung kwa is a traditional Korean tea made from cinnamon, ginger, spices, sweet dried dates, and pine nuts that’s commonly served as an after-dinner drink or dessert. Rye whiskey gives the drink an untraditional kick.

Hot Chai Toddy

Adding spiced black chai to a traditional hot toddy creates a warming, deeply-spiced, pleasantly tannic drink. See the recipe for Hot Chai Toddy »

Rock & Rye & Rum Punch

This throat-warming punch is a sophisticated take on the old-timey cold-season cure of tea dosed with Rock and Rye cordial. See the recipe for Rock & Rye & Rum Punch »

Apricot Blossom

This surprisingly balanced cocktail offers up layers of fruit, spice, and sweetness, with a hint of vanilla from the rum. See the recipe for Apricot Blossom »

Back Porch Tea

Fresh-brewed iced tea gets a boost from gin and fresh fruit in this not-too-sweet cocktail, a drink tailor-made for the very hottest days of summer. See the recipe for Back Porch Tea »

Regent’s Punch

This tea-infused champagne punch makes an elegant centerpiece for any festive occasion. Get the recipe for Regent’s Punch »


Canelazo Ecuadorian Tea Cocktail

Birds and Bees


20 Bright, Refreshing Spring Cocktails to Welcome the Season

Chock-full of fresh seasonal ingredients, these drinks are the perfect way to ring in spring.

30+ Delicious Green Cocktails for Celebrating St. Patrick's Day

If you want to celebrate St. Patrick's Day, you don't need to be Irish. You just need to wear green. But if you want to really celebrate, it helps to memorize a few good jokes, cook something delicious, and drink something green. But if you're still imbibing food dye in cheap beer, it may be time to make a change. These easy green cocktails feature whiskey, rum, vodka, and more, and will not only elevate your celebrations, but they pair perfectly your favorite St. Patrick's Day boozy desserts. A splash of Bailey's Irish cream puts the finishing touch on the ultimate St. Patrick's Day drinks. If you're looking for a morning-after hangover remedy, we've also got alcohol-free smoothies and milkshakes that are sure to cure.

There are drinks for various St. Patrick's Day events, whether you're hanging with your friends or having a quiet night in. Turn a St. Patrick's Day game into some boozy fun by mixing up a batch of Irish whiskey sangria or bringing out the Jameson Jell-O shots. If you're looking for a special drink to toast with during a night in, try the frozen Pisco sours or the cucumber mint gin coolers. While all these drinks are green, they vary widely to cover any taste you're looking for, from a fruity milkshake to a bold green Bloody Mary. Your March 17 is about to be the best yet, thanks to these St. Patrick's Day green cocktails.

40 Best Easter Cocktails Perfect for Sipping During the Egg Hunt

Relax with one of these while the kids race around the lawn.

Whether your family leans more toward Easter dinner or Easter brunch, if you've perused our recipes then the food you prepare is sure to delight your holiday crew. But creating an atmosphere of relaxed revelry and celebration is about more than just the meal. To make the party feel truly complete, we suggest you mix up a batch of Easter cocktails to go with it. Because the holiday often falls around the end of winter, it's the perfect excuse to break out some delicious spring drinks. This list of fruity, bubbly, and tasty drinks are almost as sweet as your Easter cake. Whether it's a big batch of sangria or elegant gin cocktails, there are flavors here for everyone to enjoy. (You could even leave out the alcohol if little ones want to partake too!) If you're serving a big crowd for Easter, try mixing up a pitcher of the strawberry lemon white wine sangria or limoncello citrus sangria. Or, if you're making a beautiful Easter brunch instead of dinner, there are tons of mimosas and Bellinis to make. Try the mimosas that look just like carrots, the bright pink strawberry cream mimosas, or the tangy grapefruit-mint Bellinis.

Easter is a time to celebrate, after all. What better way to do it than with a deliciously fruity cocktail to cheers to spring? No matter if you serve them during your Easter appetizers or you wait for some after-dinner fun, these easy Easter cocktails are sure to bring joy to your whole crew.

Watch the video: European Portuguese. Practical Tips! How to Order A Cocktail (December 2021).