Robert Willey

Robert Willey · NYT Cooking

Robert Willey

Robert Willey · NYT Cooking

Robert Willey

Robert Willey · NYT Cooking

Robert Willey

Robert Willey · NYT Cooking

This simple four-ingredient cocktail is made by muddling a handful of fresh, sweet cherries, lime and simple syrup and topping it with a few splashes of rum. It's a perfect midsummer's night cocktail. If you don't have cherries on hand, strawberries or blueberries work too. Robert Willey

Robert Willey · NYT Cooking

Robert Willey · NYT Cooking

Guadalajara Sour, a riff on the whiskey-based New York Sour by the mixologist Michael Bowers at Modern Hotel and Bar in Boise, Idaho, brokers a novel friendship between tequila and rosé, two summer staples with more in common than you may realize. Surprising but not perplexing, it’s a smart drink that wears its erudition lightly. Robert Willey

Robert Willey · NYT Cooking

Robert Willey

Robert Willey · NYT Cooking

Robert Willey · NYT Cooking

Robert Willey

Robert Willey · NYT Cooking

Robert Willey

Robert Willey · NYT Cooking

Robert Willey

Robert Willey · NYT Cooking

Robert Willey