The simple method of mixing champagne and orange juice, popularized in Paris and London in the 1920s, has an enduring appeal.
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The recipe for this Bloody Mary is based on one in the Esquire Drink Book (Harper and Row, 1956).

This refreshing Bloody Mary features yellow tomatoes, celery, and carrots.

The Union Square Cafe in New York City makes this Bloody Mary using heirloom tomatoes from the nearby farmers’ market.

Chef Rick Bayless suggested this recipe for a bloody mary made with beer, citrus, and tequila.

Tomatillos give this Bloody Mary variation its green hue. Get the recipe for Tomatillo Bloody Mary »

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Made with brine-infused vodka and garnished with tart cornichons and a slice of meaty, savory salumi, this Bloody Mary is a pickle lover’s dream.

Prosecco marries with richly spiced mulled cider and a splash of fig vodka in this fall drink.

Our simplified version of the flaming coffee cocktail served at Arnaud’s in New Orleans uses strong black coffee spiced with whole cloves and citrus peels. Orange curaçao and brandy give it a sweet, boozy kick. Get the recipe for Arnaud’s Café Brûlot Diabolique »

Popularized by the 1930 Savoy Cocktail Book by Harry Craddock, this classic cocktail is part of a succession of “Corpse Revivers” originally devised as a hangover cure. An ice-cold nip of this elixir is refreshing, astringent, and strong enough to perk up the senses. Get the recipe for Corpse Reviver No. 2 »

This bubbly, pink concoction of Champagne dosed with fruity crème de cassis and spicy ginger liqueur is inspired by the mysterious drink of the same name from the movie Willy Wonka and the Chocolate Factory. See the recipe for Fizzy Lifting Drink »