Bring Back the Champs-Élysées
At New York’s Libertine, the 1920s brandy-and-Chartreuse sour is ushered into the 21st century.
- story: Al Culliton
- photo: Justin Sisson
At New York’s Libertine, the 1920s brandy-and-Chartreuse sour is ushered into the 21st century.
Nine recipes that prove the highlighter-green liqueur is here to stay.
A local bar pays homage to the pisco-based cure-all that was once dispensed from the city’s iconic pushcarts.
Here are the five drinks that you couldn't get enough of this month.
We asked 10 of America’s best bartenders to submit their finest recipes for the Old-Fashioned—then blind-tasted them all to find the best of the best.
Chris Hannah’s rum- and Chartreuse-based riff on the Brooklyn has become a part of the city’s beloved canon of classics.
From a White Negroni highball to New Orleans’ very own Martini, here are 18 simple ways to use the spirit.
It was only a matter of time before dirty Martini mania came for spritzes, highballs and more.
Across the country, the midcentury classic now sports a crown of ginger foam.
Once defined by its neutrality, the white rum of today is varied, complex and full of personality.
A recent spate of mashups proves that the Italian coffee and cocktail of the same name were meant to share a glass.
Splitting the vermouth in a Negroni, Martini or any classic build yields a nuanced and infinitely variable cocktail.