How To: Cocktail Onions

The saffron in Cadenhead’s Old Raj Gin is a perfect accompaniment to these homemade cocktail onions, especially in a Gibson made with Noilly Prat Vermouth.

By Brian Freedman

How To: Make Orgeat Syrup

The secret behind making the syrup that flavors many exotic cocktails.

By Georgette Moger

How to: Flame a Citrus Peel

Try this technique next time you make a Manhattan or a mezcal- or rum-based Old Fashioned.

By Ted Gallagher

How To: Make a Rosemary Salt Rim

Learn to salt the rim of your cocktail glass in three easy steps.

How To: Make Limoncello

This limoncello can be mixed into cocktails or enjoyed on its own.

BY MICHELLE PARK

To Shake or to Stir?

Learn the tricks for determining when it's best to shake your cocktail and when it's best to stir.

By Kara Newman

How to Make: Oleo-Saccharum

Philip Pepperdine, corporate and trade education manager for St-Germain and head mixologist at New York hotspot Acme Lounge, tells us how to make this essential punch ingredient in three easy steps.

By Philip Pepperdine

How To: Make Apple-Cinnamon Syrup

Use this spiced syrup to make your cocktails more festive this holiday season.

BY MICHELLE WON PARK

How To: Pickle Your Own Ramps for a Bloody Mary

Try this cocktail technique behind your home bar.

By Michelle Won Park

Technique: Egg Whites

Cocktails made with raw eggs are all the rage for courageous mixologists across the country.

By Marina Vataj