Spring is here, and that means the sun is starting to play hide and seek, and the flowers are ready to bloom. Get in the ...

The green herb isn’t just for pickles and potato salad. Bartenders are using fresh dill, herbal infusions, dill syrups and other techniques to punch up the flavor of savory drinks. As cocktails become ...

Stop it with the pumpkin spice already. When it comes to crafting autumnal cocktails, there are plenty more flavor profiles and ingredients one can—and should—use instead of the same old stuff.

CLEVELAND, Ohio — If you need a reason to indulge in a drink on a Tuesday, let National Cocktail Day be your ultimate ...

Move over, olives. Shiitake mushrooms, toasted peppercorns, kimchi, oregano, and Caesar salad dressing have found their way ...

A frothy, citrusy gin cocktail that feels like a boozy high tea. Prairie Rose is Food & Wine's senior drinks editor. A trained sommelier, cocktail book author, and wine and spirits educator, in ...

Mules come in many variations, from the classic, easy Moscow Mule to spiced-up versions with jalapeño-infused simple syrup. There are even bourbon-heavy Kentucky Mules (be sure to use the best bourbon ...