The Pornstar Martini Gone Wild
The viral modern classic has become an unlikely muse for bartenders, who are reimagining the drink to be clarified, supersized and more.
- story: Amanda Arnold
- photo: Natalie Black
The viral modern classic has become an unlikely muse for bartenders, who are reimagining the drink to be clarified, supersized and more.
Erick Castro’s take on the recipe skips the sangrita for a simpler, more crushable drink.
The oddball tequila aperitif brings three seemingly disparate ingredients into harmony.
The maligned tropical ’tini gets a modern makeover by swapping Malibu for coconut-washed rum.
Six easy-to-make Caribbean cocktails ready to become your summer standbys.
The bartender-favorite citrus is easier than ever to mix into Margaritas, Daiquiris and more.
Add a pop of flavor to the rum classic, from strawberry to pineapple and beyond.
The frothy, muddled mix of rhum agricole, citrus and sugar is a staple at the island’s roadside bars.
By revising the drink's proportions, Joe Campanale tilts the aperitivo towards greater refreshment.
The Edinburgh bar Panda & Sons harnesses subzero freezing techniques for its signature savory drink.
The 1980s Basque staple is citrusy, herbal and refreshing.
Stocking malic and citric acid powders at home can add a pop to everything from spritzes to batched Negronis—no high-tech equipment needed.