A few drops of habanero tincture transform this sotol-and-pineapple cocktail—for the better.
At New York's County Restaurant, this spicy serrano-infused cocktail can be made with interchangeable base spirits like tequila or rye whiskey.
This autumnal cocktail from Chicago’s Sable Kitchen & Bar head bartender John Stanton pairs bourbon with black walnut–rosemary syrup.
Inspired by India’s monsoon season, this enticing blue Sangria marries white wine with chai tea and a wealth of fresh fruit.
Despite its chilly temperature, this brandy cocktail offers warming notes of spice-infused vermouth, maple syrup and cardamom.
In celebration of New York’s historic 7 subway line extension, this cocktail salutes the purple route emblem of the 7 train and marries essential characteristics of the Sazerac and Aviation.
Pisco is a natural partner for Concord grapes, which are muddled along with blackberries to create this frothy coupe.
Inspired by the harvest season in late September, this cocktail embodies fall’s coziest flavors.
Mezcal and Concord grapes? The surprising duo create a smoky, fall-forward cocktail.
Concord grapes give this cocktail a clean, crisp autumn flavor while Cocchi Americano and dry vermouth balance out the sweetness of the grape and rosemary syrup.