A classic dry martini cocktail made with gin and vermouth and stirred with ice.
Author: The Editors of Epicurious
This recipe is from Eben Freeman, bartender of Tailor Restaurant in New York City. The drink tastes best when served very cold, so Freeman recommends making...
Author: Eben Freeman
Author: Albert Stevens Crockett
No muss, no fuss. This martini cocktail on ice is good to go in a few seconds.
Author: Robert Simonson
A perfect accent for an outdoor supper during tomato season. In winter, it revives the palate as an aperitif. This drink demonstrates so ably how fresh...
Author: Jöerg Meyer
Author: Chad Robertson
Creating a shrub-a vinegar-based syrup-is a quick way to add sweetness and acid to any cocktail. The one used here uses tangy rhubarb and gets a slight...
Author: Matt Duckor
The French 75 is a classic cocktail usually made with cognac, though gin is sometimes substituted, and that's the spirit I call for in this recipe. It...
Author: Kara Newman
This fragrant and refreshing strawberry-gin drink has a secret ingredient: a dollop of unsweetened Greek yogurt, which gives the cocktail a tangy flavor...
Author: Maggie Hoffman
This herb-infused rocks drink is fresh, cooling, and thirst-quenching, perfect for day drinking.
Author: Mary Gonzalez
The cherry blossom, as well as the addition of sake and maraschino liqueur to the usual gin, result in a very delicate Martini.
Author: Robert Simonson
If you love the citrusy bite of Campari, it's time to meet your new summer drink. The Sicilian Slush pairs the Italian aperitivo with herbal gin and plenty...
Author: Adina Steiman
With its unique, deep blue color and effervescent charm, this Champagne cocktail is perfect for New Year's Eve or any other festive occasion. The subtle...
Author: Kat Boytsova
Created to incorporate the seasonally grown herbs from our rooftop garden, this unique cocktail is one of my summertime favorites. The pot still Irish...
Author: Frank Caiafa
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...
Author: Adrienne Stillman
Author: Jim Meehan
This frozen G&T cocktail is easy to make and very delicious.
Author: Brooks Reitz
We found this recipe in Jerry Thomas's 1862 How to Mix Drinks or the Bon Vivant's Companion, in a recipe for a single serving. It called for Holland gin-or...
Author: Jason Kosmas
Author: Mary Corpening Barber
Served in a can of ginger beer, this tart, pleasantly bitter drink is as well-balanced as a complex cocktail.
Author: Kat Boytsova
Author: Molly Wizenberg
A martini cocktail recipe that dates back to 1910, made with equal parts gin and dry vermouth.
Author: David Wondrich
This sparkling punch, with its aromatic mixture of sage, lemon, and ginger, is refreshing and light enough to drink all night.
Author: Anna Stockwell
This classic cocktail recipe, made with gin, lemon, maraschino, and violette, dates back to 1916. Just be careful with that violette.
Author: Jim Meehan
Gin and Champagne make a bubbly wonderful duo, which is why this classic cocktail is always a good idea.
Author: Chris Morocco
This classic gin cocktail was first created in the 1920s by Ada Coleman of The Savoy Hotel's American Bar in London. Fernet gives it a bitter kick.
Author: Dave Broom
This spin on the gimlet uses shaved fennel and muddled arugula, which gives it an anise-and-pepper flavor that's ideal for serving with seafood or light...
Author: Maggie Hoffman
You've got to start with a classic martini: Gin, dry vermouth, and lemon.
Author: Audrey Saunders
This cocktail recipe for a riff on the Negroni features gin and Aperol, as well as bitter Punt e Mes.
Author: Gary Regan