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11 Riffs on Don Draper's Favorite Cocktail, the Old-Fashioned - NYT Cooking

11 Riffs on Don Draper's Favorite Cocktail, the Old-Fashioned

NYT Cooking: Sour cherries are too tart to eat raw, but go down amazingly easy when you muddle them with sugar and douse them with whiskey in this spin on a classic old fashioned.

Here’s a cocktail that’s both a tribute to my mother (who loved whiskey sours laced with amaretto) and to my favorite flavors of the Christmas season: clementines, cinnamon and cloves Juice the clementines a day in advance to save yourself some trouble on the holiday.

Christmas Day Clementine Sour

Here’s a cocktail that’s a tribute to my favorite flavors of the Christmas season: clementines, cinnamon and cloves. Juice the clementines a day in advance to save yourself some trouble on the holiday. (Photo: Melina Hammer for The New York Times)

Tequila didn’t play much of a role in the early years of the cocktail renaissance (the Añejo Highball, by the brass-rail elder statesman Dale DeGroff, being a notable exception). And mezcal, tequila’s rough-hewn relation, had none at all. Both are used instead of bourbon or rye in this south-of-the-border twist on the Old-Fashioned, with terroir-specific agave syrup instead of sugar. (Photo:  Casey Kelbaugh for The New York Times)

Oaxaca Old-Fashioned

Some rye or bourbon, sugar, Angostura bitters and a twist: The old-fashioned cocktail is a dependable formula Here, tequila and mescal take whiskey's place in a south-of-the-border spin on the traditional recipe Invented in 2007 at Death & Co

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This preppy staple is given an upgrade with a splash of triple sec and a great big curl of orange peel. It’s the color of a summer sunset. (Photo: William Brinson for The New York Times)

Delicious and easy Strawberry Margarita Punch is the perfect cocktail to make for a crowd! Easily made kid friendly by leaving out the tequila. The past week I made several...

Strawberry Margarita Punch

The best party drink for a crowd. This version uses good quality tequila and agave syrup!

As it simmers, this traditional Swedish mulled wine will fill your home with the scent of burnt orange peel, cardamom and heady sweet wine. It is just the thing to sip on a winter's night as your toes keep warm by the fire. If you choose to serve glogg the traditional way, with raisins and almonds, you'll be rewarded at the end of your glass with plump, wine-infused raisins and tender, toothsome almonds. (Photo: Craig Lee for NYT)

Christmas Glogg With Brandy and Port

This recipe is by Melissa Clark and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.

A homage to my mom, who loved the song of a similar name by Godard’s muse Anna Karina. (Photo: Aya Brackett for The New York Times)

Sous le Soleil

Cheers to Spring! is a group of recipes collected by the editors of NYT Cooking

After traveling to Buenos Aires to research dishes for his new Washington, DC restaurant, Rural Society, chef Jose Garces found a few new favorite pos...

Fernet and Coke is the New Rum and Coke

"Fernet con Coca" 1 ounce Fernet Branca ounce Tuaca 2 Brandied Cherries 1 Lime Wedge Bar spoon of sugar 2 ounces Coca-Cola

La Quebrada Spritz from Montana’s Trail House in Brooklyn. (Photo: Samuele Pellecchia for The New York Times)

Bitter and Bubbly, the Spritz Evolves

American bartenders are shaking up traditional notions of this cocktail import from northern Italy.

Peach and Blackberry Muddle, Recipe from Everyday Food, July/August 2010

Peach and Blackberry Muddle

Peach and Blackberry Muddle 4 thin slices peach 6 blackberries 2 large sprigs mint 1 teaspoons honey 1 tablespoon fresh lemon juice 2 ounces bourbon Ice Seltzer

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