Classic Cocktails

One Margarita can taste bright and zesty or rich and mellow — just by changing the orange liqueur. Here's when to reach for Cointreau, triple sec or Grand Marnier, and which bottle we'd buy first.

Rich almond flavour, bright fresh lemon and just enough sweetness. This Amaretto Sour is easy to make at home — and even easier to adjust until it tastes exactly how you like it.

A Sidecar makes an ordinary evening feel a little more special. Just cognac, fresh lemon and orange liqueur, shaken ice-cold. Start with the classic, then use two sips and three simple ratios to find the version you love.

That silky white foam makes a Pisco Sour look like a cocktail-bar masterpiece. The secret? One simple ratio, two good shakes and your choice of classic egg white or an easy egg-free alternative.

Brut or Extra Dry? The best Prosecco for a Bellini depends on your peaches. Here is how to choose a bottle, balance the sweetness and make a Bellini that tastes wonderfully fresh.

In Óbidos, Portugal, ginjinha comes with a delicious surprise: you can sip the deep-red sour-cherry liqueur from a tiny chocolate cup, then eat the cup. Here's how to bring that Portuguese pleasure to your own table.

Garlic bread in a Martini? Tomato water, pickle brine and Parmesan are turning a classic cocktail into something that sounds suspiciously like dinner. Some combinations are clever, some are a little wild. Here is what the savoury Martini trend actually tastes like - and where to start at home.

Fèis Ìle began with community gatherings and just one whisky tasting. Today, whisky lovers travel to Scotland's Isle of Islay for distillery days, special releases and a festival that celebrates the whole island. Here's why the journey can be just as memorable as the whisky.

When tonic feels too sweet, make a Gin Rickey. Gin, fresh lime and cold soda water come together in one crisp, fizzy cocktail — no syrup, no shaker and just two minutes of effort.