Flips were originally hot drinks made with egg and a variety of liquors and wines. They were warmed up by means of a loggerhead, an iron tool with a long handle and bulbous end that could be heated and plunged, like a poker, into the drink. Today, however, flips are generally served cold. Historically, they have been most often served in the morning or at bedtime, because of their soothing character.
Crème de violette is an exuberantly floral violet liqueur that gives vibrant color to this fun frozen cocktail.
The kimchi brine is the secret hero here; just a splash of it brightens the cocktail while deepening it with a little funky je ne sais quoi.
Gourmet’s version of this perfect summer drink mixes the ideal ratio of vodka with cranberry and grapefruit juices, right in the glass.
A riff on the Bicycle Thief cocktail, a citrusy, low ABV riff on a Negroni, this three-ingredient, party-ready twist features grapefruit soda.
With elderflower liqueur, mint, and prosecco, the effervescent Hugo spritz cocktail is a hit year round, but particularly on warm nights.
This frozen cocktail uses instant espresso for a strong flavor and unbeatable convenience.
Frozen into a slushy, the classic tequila and grapefruit cocktail becomes even more refreshing.
Originally called omelette à la neige (snow omelet) in reference to the fluffy snow-like appearance of the meringue, île flottante (floating island) has a lengthy history that dates back to the 17th century.