Feed Your Eyes

This warming cocktail makes a great digestif. To balance the spiciness, try using a sweeter bourbon, such as Maker's Mark.

Cozy Pomegranate Cider. Mulled wine and a spiced cider are sure to keep you warm all winter long.

An authentic version of the historic Singapore Sling.

The Red Pepper Daisy amps up the iconic pairing of reposado tequila and lime juice with the vegetal flavor of red bell pepper.

Trinidadian Punch: looking for a delicious year-round punch? This tiki-inspired recipe is your answer.

The Southside Fizz - the perfect refreshing minty cocktail to beat the summer heat.

Kiwicha. This vibrantly colored drink is the perfect poolside sipper!

The perfect Piña Colada!

Bourbon & Peach Smash.

Chai Rum Toddy. We’re a little obsessed with tea toddies for the complex layering of flavors that occurs when tea and spirits mingle.

La Perla. The deep fruitiness of a reposado tequila meets the richness of an elegant pear liqueur, with the delicate flavor of manzanilla.

A Provençal aperitif traditionally made with bitter Seville oranges, vin d’orange is a cinch to prepare with relatively few ingredients.

The Classic Martini.

Serrano Mocha.

That Cucumber Drink is a delicious riff on a Cucumber Collins.

North by Northwest. This garden-to-glass cocktail highlights seasonal ingredients–namely fresh-pressed apple juice.

The flavor-packed Rabo de Gallo recipe combines the earthiness of cachaça with the herbal bittersweetness of Cynar and Carpano Antica.

Brandy Sangaree

The Boulevardier, with bourbon, Campari, and sweet vermouth.

Funny name. Amazing cocktail. The Monkey Gland with gin, fresh orange juice, grenadine and absinthe.

A delicate balance of strawberries and sugar is the key to playing up the frizzante, prosecco’s lightly sparkling quality.

The St. Elizabeth - a warm and spicy espresso cocktail.

The Vipera. Herradura Silver Tequila infused with pears and Granny Smith apples is the foundation for this award-winning drink.

Cooking with coffee is a global phenomenon. This recipe won the gold medal in the Sixth World Championship of Chinese Cuisine in Beijing.