21 Cocktail Recipes to Make in 2022

Strong orange notes from the Italian digestif Amaro Montenegro contribute to this delightfully bitter cocktail. On the first sip, the drink is warm and has a light, molasses-like sweetness, but it also has a pleasant, bitter bite. It is pleasantly potent and slightly smoky. Garnish with a twist of grapefruit peel and add a dash of grapefruit bitters.

This delectable cocktail of gin, Campari, and vermouth matures for a month in an oak barrel, gaining a rich, velvety flavor.

This straightforward cocktail is lively and bubbly, and it is as drinkable as it is riffable. Add an extra spoonful of jam for sweetness, or grill your peaches for a subtle smoke that brings out the tequila.

Mellow crème de banane adds a touch of floral sweetness to a strong, robust cocktail that is made with both light rum and high-proof brandy.

Julia Bainbridge believes that going alcohol-free is not about going without; rather, the nonalcoholic beverages and cocktails she honors are extravagant in the best way. Good Drinks, written by Bainbridge, features this cool nonalcoholic concoction created by Bryan Dayton. With the addition of aromatic, herbal tonic water, the botanical notes in Seedlip Garden 108's sweet and slightly bitter flavor come to life.

The classic Adonis cocktail, which is made with sherry and vermouth, served as the inspiration for Kim Kyungmoon's stiff drink, which balances the earthy, fermented Chungju with the Amaro. Vermouth provides a burst of sweetness, while Amaro Nonino, a liqueur from the northern Italian region of Friuli, and Chungju, a rice-brewed alcoholic beverage from Korea, both have a pleasingly musky, nutty flavor. Check out Woorisoul for artisanal Chungju from Korea's oldest brewery.

A refreshing twist on the traditional gin, lemon, and club soda concoction is provided by the addition of cucumber, basil, and black cardamom-infused syrup. In addition to being a lovely garnish, dried rose petals offer a delicate floral taste.

While TV personality Alex Guarnaschelli's parties usually feature dirty vodka martinis, she occasionally likes to experiment. "The real secret is adding the brine from the jar of capers in the door in my fridge," she says, adding a floral gin martini made seriously dirty with olives is a great palate opener.

The light citrus and herbal notes from the infused syrup are balanced by the smooth blanco tequila and bubbly club soda in this refreshing cocktail. Use gin instead for a stronger botanical taste.

Like a frozen Negroni, this bright red blended beverage is boozy, bitter, and tart. It is the perfect alcoholic, mildly sweet, frozen summer slushy. Whole dried hibiscus flowers are used by Keyatta Mincey-Parker to infuse the blanc vermouth, adding their fruity and floral sweetness without overpowering the subtle flavors and scents.

A light, watermelon-forward margarita is given a lively spritz from Prosecco in this refreshing cocktail. Of course, you can use a juicer here if you happen to have one on hand.

Leopold's Summer Gin, which has notes of cucumber, sage, lemon, and lavender, gives this botanical cocktail a smooth, flowery flavor. Make sure the rose petals you use as a garnish are safe for food and have not been treated with pesticides or insecticides.

The grilled pineapple's sweet and smoky flavors combine well with tequila, Ancho Reyes Verde (a spicy, crisp poblano liqueur), and pineapple and lime juice splashes to create this festive punch.

This puckery rosemary gimlet is balanced by the piney rosemary-honey syrup and a generous amount of lime juice. If you prefer, you can make a rosemary daiquiri by using white rum instead of botanically bracing gin, which is what makes it a gimlet.

In this version of the classic, the whiskey is replaced with gin. A dash of Campari adds a rosy hue and bitterness.

Dwayne "The Rock" Johnson is a huge fan of margaritas, particularly those made with his Teremana tequila, which he refers to as a "Manarita." The pomegranate juice adds a tart kick to this sweet-and-sour version, which is also bright red.

Grain-forward bourbon adds a little spiciness, and the fruity, rich, and slightly sweet dark-berry liqueur complements both the effervescent sparkling wine in this Winter Berries cocktail. A thin half-moon slice of lemon is a great way to garnish this bubbly drink.

The bright lemon juice and smoky mezcal in this cocktail are balanced by the spicy-sweet fig-ginger syrup. The liquor shines in this barely sweet drink, which still has a strong mezcal flavor.

In place of floral gin, Kim Kyungmoon's sweet and sour soju cocktail substitutes the punchier, grainier notes of Golden Barley 40% soju, which evokes the tart creaminess of a gin fizz. The brightly alcoholic and acidic flavors are counterbalanced by the frothy egg white.

A Chilean take on a classic Italian drink, this Negroni uses Träkál, a herbaceous spirit from Northern Patagonia, in place of gin. In order to prevent the spirit from overpowering the Campari and vermouth, Matias Supan, the bartender-owner of Seite Negronis in Santiago, uses a little less Trakal than you would use in a gin.

An artistic twist is added to this refreshing non-alcoholic cocktail made with cucumber, lemon, and lime juice by pressing a very thin slice of cucumber against the glass.