Pickled Onion, Celery Stick or… Foie Gras Tartlet?
For a growing number of bartenders, the edible garnish has become as complex in its build as the cocktail itself.
- story: Bettina Makalintal
- photo: Lizzie Munro
For a growing number of bartenders, the edible garnish has become as complex in its build as the cocktail itself.
The classic Spanish combo of red wine and cola is being revamped with everything from pineapple rum to fernet.
Novelty glassware is impractical and embarrassing. I can't get enough of it.
Barcelona’s Paradiso breaks down the creative process behind the bar’s Paloma milk punch and its “living” cocktail rim.
We asked 10 of America’s top bartenders to submit their finest recipe for the nonalcoholic Negroni—then blind-tasted them all to find the best of the best.
Meet the "post-activity" drink, the latest entrant in the functional beverage arms race.
After 15 years, the “blackout in a can” remains a garish reminder of the fine line between pleasure and harm.
Jamie Boudreau tinkered with the whiskey and Fernet-Branca recipe for more than a decade before landing on his perfected split-base rendition.
A guide to the essential bitter brands to know, and how to use them.
Go beyond the Ramos with six simple takes on the frothy classic.
Unless, of course, you believe the viral TikToks proclaiming that Martini glasses and large ice cubes are part of a widespread bartending conspiracy.
At Boticario in Buenos Aires, malt-infused vodka and sea salt foam draw inspiration from the Arctic Ocean in this high-concept spin on the classic.