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Learn to make a Gatorcane cocktail from Abigail Gullo of SoBou in New Orleans.
Learn how to make an Uppercut cocktail from Miles Macquarrie of Atlanta's Kimball House.
The Midwest-meets-the Big-Apple drink is boozy, fragrant and, for all intents and purposes, Christmas in a glass. Here's how to make it.
We asked Drinks Editor Jim Meehan to come up with something ghoulishly boozy for our Halloween cocktail spread. The punch he created is autumn in a glass, with notes of pumpkin and apple—and can serve a gaggle of ghouls.
Learn to make a cocktail with rum, amaro and ginger beer.
Give your Julep a Caribbean twist.
Learn to make classy jello shots.
Get out the spray bottle for this red verjus-spritzed rum and port drink from [ONE] in Chapel Hill, NC.
Our Test Kitchen created this Hot Milk Punch; all it needs is some milk (or better: half and half) with a little brown sugar, a few glugs of rum and cognac, grate over some nutmeg and cinnamon.
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!
The Crumble from The Butterfly's Eben Freeman tastes like the holidays in a glass. Make it tonight!
At New York's Betony, Eamon Rockey tinkers with the classic milk punch. Make it today!
Lucinda Sterling's Clare Island cocktail recipe is inspired by Grace O'Malley, Ireland's pirate queen.
To prepare for a gin-fueled night with David Wondrich, dip into this gin and wormwood Green Swizzle.
Detente Cocktail from Portside Parlour, London
Classic daiquiri recipe.
West Bank Spoon Drink, adapted from Brandon Wise, Portland Penny Diner, Portland, OR
The Beagle from The Beagle, NYC
Surfer on Acid from Tradition, San Francisco, CA
Heart of Darkness from The Sugar House, Detroit, MI
Cider Smash from The Broken Shaker, Miami, FL
La Pacaya from Bloom Wynwood, Miami, FL
The Cableknit from Sable, Chicago, IL
I Want To Eat An Onion Tart from Society Fair, Alexandria, VA
The Corsican from Honor Kitchen and Cocktails, Emeryville, CA
Dogs of Okinawa from Yusho, Chicago, IL
Montana Payback from Hop Sing Laundromat, Philadelphia, PA
Build Me Up Butternut cocktail recipe
All-Purpose Overproof Cocktail
Banks 7 Golden Age recipe adapted from Jim Meehan, PDT.
Make Sorrel Punch from The Spotted Pig, New York City.
Make this The Undead Gentleman cocktail from Martin Cate at Smuggler’s Cove in San Francisco.
Make this Cuba Libre cocktail from Don Lee in New York City.
Make this Classic 1934 Zombie by Don the Beachcomber cocktail from Martin Cate at Smuggler’s Cove in San Francisco.
Make this Original Mai Tai cocktail from Lu Brow at Swizzle Stick in New Orleans.
Make this Lucky Mai Tai cocktail from Lu Brow at Swizzle Stick in New Orleans.
Make this Cinema Highball cocktail from Don Lee in New York City.
Make this Mai Tai #2 cocktail from Lu Brow at Swizzle Stick in New Orleans.
Make this Zombie Apocalypse cocktail from Martin Cate at Smuggler’s Cove in San Francisco.
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.
Chocolate and booze have come a long way since the chocolate martini, thanks to spirits like Cacao Prieto rum. Try it in this cocktail from New York's Perla.
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.
Island Thyme, adapted from Jim Meehan
Bobby Heugel of Anvil Bar & Refuge created this refreshing, herbaceous drink.
THE LION'S DEN, adapted from Maxwell Britten
Juloro, adapted from the Tasting Table Test Kitchen
This cross between a Dark and Stormy and a Shandy is undeniably refreshing with balanced bitterness.
Make this cocktail from Todd Thrasher, which gives spiced rum a new reputation.
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.
Cambridge Milk Punch, Adapted from "The Punch Bowl" by Dan Searing
Border Storm, adapted from Anvil Bar & Refuge
The Whaler, adapted from Brooke Arthur, Prospect, San Francisco
Tasting Table SF: The Whaler
The Firelit Torch adapted from The Smuggler's Cove
Crusoe Sour, adapted from Litty Mathew
Maitini adapted from Bikini Bar Sip n' Surf
Daiqui-menta-ri adapted from Damon Boelte
Light and Misty from Tasting Table
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© 2008–2015 TDT Media Inc. doing business as Tasting Table. All Rights reserved.