Learn How to Make 6 Cocktails -- in 15 Seconds

December 23, 2014

We’re strong proponents of having a good home bar. Welcome to Cocktail Hour, where we’ll show you the best ways to put your liquor cabinet to use. These videos are brought to you by

Today: Catch up on our latest Instagram videos -- and make better cocktails at home. 

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This time of year, the cold weather and holiday spirit drive us inside to celebrate and reconnect with family and friends over cookies, and comfort food, and, of course, drinks. There's no better time to try a new cocktail recipe than now -- when you undoubtedly have a willing and thirsty audience. As such, we've spent this week sharing videos of how to make our favorite winter drinks. Have a look for yourself, then get out your mixing glass, invite a few friends over, and toast to better cocktails for all.

Bowery Punch

Serves 6

12 white sugar cubes
8 ounces club soda, divided
6 ounces Tanqueray gin
2 ounces Cappelletti, or other similar bitter apertif
2 ounces grapefruit juice
2 ounces lemon juice
4 dashes Peychaud’s bitters
Grapefruit slices for garnish

See the full recipe (and save and print it) here.


Maple Old-Fashioned

Serves 1

1 1/2 ounces Crown Royal Canadian whisky
1 barspoon maple simple syrup
1 to 2 dashes Fee Brothers bitters, or other aromatic bitters
Lemon peel for garnish

See the full recipe (and save and print it) here.



Serves 2

1 1/2 ounces Ketel One vodka
1/2 ounce Tanqueray gin
1/4 to 1/2 ounces Lillet Blanc
Lemon peel, for garnish

See the full recipe (and save and print it) here.


Serves 1

1 1/2 ounces Bulleit rye whiskey
3/4 ounce sweet vermouth
2 dashes Angostura bitters
1 maraschino cherry, for garnish


Mid-Winter Margarita

Serves 4

4 1/2 ounces Don Julio Blanco tequila
2 1/4 ounces triple sec
2 1/4 ounces fresh lime juice
2 1/4 ounces fresh grapefruit juice
2 fresh lime wheels for garnish
Chile salt (1:1 sea salt and ground chile peppers)

See the full recipe (and save and print it) here.


Queens Park Swizzle

Serves 1

6 mint leaves, torn
1 1/2 ounces Captain Morgan white rum
1/2 ounce lime juice
1/2 ounce simple syrup
Angostura bitters

Photo by Mark Weinberg; videos by Kyle Orosz

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See what other Food52 readers are saying.

  • taxidog
  • kate72
Julie Myers

Written by: Julie Myers

Perpetually hungry. Will travel for food.


taxidog January 5, 2015
No, you don't have to but every bitters is different and the resulting drink will be different as well. They have varying spices, herbs etc. The next time you are at a well-stocked bar, ask the bartender to give you some seltzers with a dash of different bitters in each. Then you'll taste the different "notes" in each kind and that will give you an idea of what they will marry with best. Remember, you can cook with bitters too. They won't languish in your bar. I love hot cocoa with cardamom bitters. Orange bitters are great too.
kate72 December 24, 2014
I have Angostura bitters which I use for making whiskey sours. Could I use that we a cocktail recipe calls for bitters, Peychaud's for example, or do I have to stock my bar with 10 types of bitters?