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Learn to a make a rye fizz cocktail.
Learn to make a cocktail with rum, amaro and ginger beer.
Learn to make this rye based cocktail for fall.
Learn to make a cocktail with Chartreuse.
Learn to make a negroni and lemon sorbet float.
Make Drink Editor, Jim Meehan's herby cocktail.
Learn to make classy jello shots.
Learn to make this cachaça cocktail.
Make room on your home bar for a bottle of Green Chartreuse. Then shake up a refreshing gin cocktail with it.
Grab the gin, skip the tonic, add homemade blueberry cordial and pour it all in a teacup. You've got yourself a Lily of the Valley.
Alex Day of New York's Nitecap combines dry vermouth with Suze and St. Germain to make the perfect batchable cocktail for the summer.
Pineapple and Jalapeños bring sweet and heat to your tequila shot
Stawberries, meyer lemon and salt make up a floral and tangy chaser to go with your chilled vodka
What happens when you mix absinthe, gin, and fire? A delicious cocktail recipe, that's what.
Celebrate spring by shaking up Tasting Table's herb-packed Gimlet, featured on AOL!
Up your margarita game with this update on the classic from Jeret Peña of San Antonio's The Brooklynite.
Swirl sherry in the glass before tippling this whiskey drink from Press in St. Helena, CA
Cocktail from Michael Cicconi at Two Sisters Bar & Books, San Francisco. Read more!
The famed Sazerac Bar at The Roosevelt Hotel in New Orleans shares the recipe for their milky morning tippling and breakfast drink--the Ramos Gin Fizz.
Carrot's cousin, parsnip, is a naturaly and tasty choice for this red juice recipe from Atlanta chef Steven Satterfield.
Butternut squash adds a creaminess to this "orange" juice from Steven Satterfield, the chef at Miller Union in Atlanta.
Steven Satterfield, the chef at Atlanta's Miller Union, doesn't do the normal kale green juice; instead he brightens his with apples, turnips and serrano chiles.
A simple punch recipe for your New Year's Eve party. Read more!
Paul McGee of Three Dots and a Dash in Chicago swaps Curacao for orange juice in this classic tiki drink.
This 1930s Don the Beachcomber classic packs a boozy punch with four rums, citrus, cinnamon syrup and clove-scented Falernum. Make it tonight!
This cocktail features a trademark tiki combo of Angostura bitters and absinthe. Read more!
At New York's Betony, Eamon Rockey tinkers with the classic milk punch. Make it today!
To learn more about this recipe, read the related story, "Eat Like a Chef: Jared Van Camp," in Tasting Table's Chicago edition.
To prepare for a gin-fueled night with David Wondrich, dip into this gin and wormwood Green Swizzle.
This riff on a Pimm's Cup is low alcohol and perfect for brunch.
Classic daiquiri recipe.
Happiness is a warm mug of this spiced, honey-sweetened elixir.
The Ruby cocktail recipe
A celery and tequila cocktail.
Forgetfully, Fernet from The Eddy, Washington DC
Doc Hopper recipe
Agave Fairy Recipe
Orange liqueur cocktails.
Surfer on Acid from Tradition, San Francisco, CA
San Francisco Fizz from Wo Hing General Store, San Francisco, CA
Cooper's Folly from The Modern Hotel, Boise, ID
Cantaloupe Cooler from Vessel, Seattle, WA
The Colonial from Black Jack, Washington, DC
Jesus Malverde from Bandolero, Washington, DC
Palomaesque from Comal, Berkeley, CA
Heart of Darkness from The Sugar House, Detroit, MI
Ain't That a Daisy from Fiola, Washington, DC
Basil Bixby from Booker and Dax
Golden Ale from Ink, Los Angeles, CA
The Beagle from The Beagle, NYC
Sweet Melissa from Yardbird Southern Table & Bar, Miami Beach, FL
Rye Two Ways from The Churchill, Los Angeles, CA
Oliveto from Marvel Bar, Minneapolis, MN
From a Pilot's Notebook from RPM Italian, Chicago, IL
Pimm's for Pros adapted from The Wayland
Joe Buck from Midnight Cowboy Modeling School, Austin, TX
Fino Swizzle from The Hawthorne, Boston, MA
IPA Cocktail from The Dutch, Miami Beach, FL
Cider Smash from The Broken Shaker, Miami, FL
The Cableknit from Sable, Chicago, IL
Montana Payback from Hop Sing Laundromat, Philadelphia, PA
La Pacaya from Bloom Wynwood, Miami, FL
Chocolate Ty from Stark Bar, Los Angeles, CA
Dogs of Okinawa from Yusho, Chicago, IL
Fruit Cup from Bar Agricole, San Francisco, CA
Tinh Te from Lantao Social Club, Miami Beach, FL
Thanksgiving Digital Book
Build Me Up Butternut cocktail recipe
A cantaloupe cocktail recipe from Jim Romdall of Vessel in Seattle
All-Purpose Overproof Cocktail
Bloody Mary recipe.
Sherry, cherry syrup and lime juice makes for the grown-up version of a Sonic cherry-limeade.
Strawberry Slushito recipe from Adam Bernbach, Estadio, Washington, D.C.
Antartique from Joshua-Peter Smith, Justice Snow's, Aspen, CO
This non-alcoholic sipper uses the sweetness of fresh melon against the savory nip of basil for a perfect morning libation.
Fernet Me Not
The White Chevy Suburban from Paul Sanguinetti, Ray's and Stark Bar, Los Angeles
To learn more about this recipe, check out the story, All About Access, in our New York City Edition.
Celluloid Breeze adapted from Lynn House, Blackbird, Chicago
Porch Swing Sipper from Erin Hayes, Perennial Virant, Chicago
Make El Apio cocktail from the Tasting Table Test Kitchen.
Make a Gimlet in Ernest
Make Sorrel Punch from The Spotted Pig, New York City.
Recipe adapted from The Savoy Cocktail Book by Harry Craddock.
Make a Rocket Frost Cocktail from Scofflaw Bar, Chicago
Make this Pisco Punch cocktail from Duggan McDonnell at Cantina in San Francisco.
Make this Soccer Mom Pisco Punch from Duggan McDonnell at Cantina in San Francisco.
Make this Barbary Coast Pisco Punch cocktail from Duggan McDonnell at Cantina in San Francisco.
Make this Bloody Mary cocktail from Todd Thrasher at Restaurant Eve/ The Majestic/ PX in Alexandria, VA.
Make this Absolute Final Word cocktail from Matt Biancaniello at Library Bar in Los Angeles.
Make this Pisco Sour cocktai from Lynette Marrero at Peels in New York City.
Make this Last Word cocktail from Matt Biancaniello at Library Bar in Los Angeles.
Make the Jack Rose cocktail from Brad Farran at the Clover Club in New York City.
Make this Margarita cocktail from Bobby Heugel at Anvil Bar & Refuge in Houston.
Make this The Undead Gentleman cocktail from Martin Cate at Smuggler’s Cove in San Francisco.
Make this Tom Collins 2012 cocktail from Eben Freeman at Osteria Morini/Ai Fiori in New York City.
Try this twist on a Margarita from Bobby Heugel of Anvil Bar & Refuge.
Make this Classic 1934 Zombie by Don the Beachcomber cocktail from Martin Cate at Smuggler’s Cove in San Francisco.
Make the Tonic with Gin PER SE cocktail from Brian Van Flandern at the Clover Club in New York City.
Make this Original Mai Tai cocktail from Lu Brow at Swizzle Stick in New Orleans.
Make the El Diableaux cocktail from Charles Hardwick in New York City.
Make the El Diablo cocktail from Charles Hardwick in New York City.
Make this Pisco Sour Sorbet from Lynette Marrero at Peels in New York City.
Make this Mai Tai #2 cocktail from Lu Brow at Swizzle Stick in New Orleans.
Make this Pisco Rose Sour cocktai from Lynette Marrero at Peels in New York City.
Make this Tom Collins 1830 cocktail from Eben Freeman at Osteria Morini/Ai Fiori in New York City.
Make this La Cola Nostra cocktail from Don Lee in New York City.
Make this "Three Martini Lunch" cocktail from Derek Brown in Washington, D.C.
Make this Big Apple cocktail from Marshall Altier at Jbird in New York City.
Make Cuarenta Puertas from Bobby Heugel of Anvil Bar & Refuge, Houston, TX
Make this A Mexican's Last Word cocktail from Matt Biancaniello at Library Bar in Los Angeles.
Make this Zombie Apocalypse cocktail from Martin Cate at Smuggler’s Cove in San Francisco.
Make the El Demonio cocktail from Charles Hardwick in New York City.
Make the ScRaTcH GiN & ToNiC cocktail from Brian Van Flandern in New York City.
Ramos Gin Fizz, adapted from Karin Stanley, Dutch Kills, New York City
Jackie's Packie cocktail from Trina's Starlite Lounge, Cambridge, MA
Pineapple is sweet and acidic, making it great for cocktails. But it's even better when it's grilled, as evidenced by this drink that highlights the pineapple's smoky flavor and caramelized sugars.
San Francisco bartender Erik Ellestad is working through every single cocktail in the Savoy cocktail book. This recipe is his variation on the book's recipe for a classic brandy smash.
Evoking the flavor the popular licorice-flavored candy, this cocktail gets its backbone from an American-made ouzo.
Bobby Heugel of Anvil Bar & Refuge created this refreshing, herbaceous drink.
Island Thyme, adapted from Jim Meehan
Great for a group, this punch recipe showcases recently popular Irish whiskey.
This is one of the oldest classic cocktails in bartending history, and has seen a revival thanks to the re-entry of dry curaçao into the marketplace.
This cross between a Dark and Stormy and a Shandy is undeniably refreshing with balanced bitterness.
Hibiscus syrup gives this cocktail its rosy hue. The drink was designed to showcase Brooklyn-based Dorothy Parker gin, and is served at the distillery.
The addition of a grapefruit peel helps to balance out this classic rum drink.
This drink uses a grapefruit peel to help round out its flavor.
Bitters were once added to cocktails in tiny quantities, but a new genre of cocktails is based on this flavorful ingredient.
Bathtub Gin Punch from Brent Falco of Cole's Red Car Bar, Los Angeles
Captain Handsome, adapted from Jim Romdall
Make Great King from Kenneth McCoy
How to make Fightin' Words.
Make a Clockwork Orange cocktail from 1886 in Los Angeles.
Make a Corpse Reviver #2 adapted from Owen Thomson, America Eats Tavern, Washington, D.C.
This minty, refreshing drink is perfect for a party or a hot summer afternoon.
Portonic, adapted from Dushan Zaric of Macao Trading Co., New York
Sweet Bitter End of Tokyo, adapted from Matthew Biancaniello of Library Bar, Los Angeles
This recipe from Jim Meehan is refreshingly savory, thanks to the addition of mustard and pickle brine.
Tequila Sunset with Jack Rudy Tonic Syrup from from Dan Latimer, Husk Restaurant, Charleston, SC
Balsamic Berry Cocktail, adapted from David Ruiz of That's My Jamm
The Lambo adapted from 15 Romolo
Jack Rose, adapted from Josh Berner of Church & State
Baked Apple Sour adapted from Marshall Altier
The Bone adapted from David Wondrich
The Tommy's Margarita adapted from Julio Bermejo, Tommy's Mexican Restaurant
Peach Smash, adapted from Debbi Peek of The Bristol
Bow Tie, adapted from Aaron Polsky, The Pearl Room
817 on Main Recipe adapted from Downtown Cocktail Room
Search for Delicious
Flower Punch adapted from Bourbon & Branch
The Whaler, adapted from Brooke Arthur, Prospect, San Francisco
Tasting Table SF: The Whaler
Earl Grey Gin Punch Recipe from the Tasting Table Test Ktichen
Scott Beattie's Corpse Reviver No. 2
Summer on Sligo, adapted from Gordon Banks
City Coral adapted from Cocktail Techniques
Speaking in Tongues adapted from Mike Ryan
Speaking in Tongues, adapted from Mike Ryan
The Firelit Torch adapted from The Smuggler's Cove
The Submarine Kiss adapted from Cooper Spirits
Don't Mess with My Tu-Tu adapted from Gina Chersavani
Kyusu Sour adapted from Japanese Cocktails
Crusoe Sour, adapted from Litty Mathew
Maitini adapted from Bikini Bar Sip n' Surf
Tender Greens' Grape Soda
Daiqui-menta-ri adapted from Damon Boelte
Click Click Clack Cocktail, adapted from Adam Bernbach
The Roquette, adapted from Matthew Biancaniello
Golden Delicious adapted from the Rye House
Flying Grandma from Mr. Boston Holiday Cocktails
Flying Grandma adapted from Mr. Boston Holiday Cocktails
St. Nicholas adapted from Tasting Table
The Chase & Shade adapted from Brian Floyd
Beijing Mule, adapted from Cameron Bogue
Diablito, adapted from Lane Ford
Tasting Table SF: Diablito
The Orchard, adapted from Akasha Richmond
John Daly adapted from Brooke Arthur
Fumo e Fuoco, adapted from Michael Shearin
Colonial Cooler, adapted from St. John Frizell
Tamarind Margarita, adapted from Jimmy Shaw
The Bitter Lemonade by Dennis O'Connor, Breslin
Watermelon Sugar, adapted from Phil Ward
Cabernet Crusta adapted from Wine Cocktails (Harvard Common Press)
Ruby Red Grapefruit Martini from Brian McGrory
Luis' Kiss, adapted from Luis Sanchez, Nic's Martini Lounge
Whiskey Barrel Punch from Marcus Tello
Persephone from David Slape, PDT
Bushmills in the Afternoon from Jackson Cannon, Eastern Standard
Light and Misty from Tasting Table
Gin and anisette cocktail with mint simple syrup from Franny's in Brooklyn, NY
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© 2008–2014 TDT Media Inc. doing business as Tasting Table. All Rights reserved.