Chloe Frechette

Chloe Frechette has a masters degree in History of Design from the Royal College of Art, where she earned distinction for her research on the material culture of cocktail consumption.

Articles by Chloe

Why Bénédictine Makes Everything Better

In this round of “Makes Everything Better,” Damon Boelte of Grand Army offers tips on using Bénédictine.

Three-Drink Minimum: Bartending with Abigail Gullo

In “Three-Drink Minimum,” we take a look at the drink-making style of some of our favorite bartenders, in three cocktails. Here, Abigail Gullo on her favorite Daiquiri riff, a maple syrup-laced sour and a bitter, boozy Manhattan by way of Sicily.

How Well Do You Actually Know the Margarita?

Here, get to know Mexico’s tequila daisy in three classic recipes and their modern interpretations.

What Ingredients Define the Current Cocktail Zeitgeist?

By poring over several dozen drink lists from top bars across the country, we were able to gain a birds-eye view of the national cocktail scene. Here are the five new trends defining it.

Three-Drink Minimum: Bartending With Ryan Maybee

Get to know Ryan Maybee of Kansas City’s Manifesto in three drinks: the Sazerac, a sherry-spiked highball and a Kansas City original.

Name Your Deathbed Drink

The concept of the “deathbed” drink—that hypothetical glass with which we toast our own mortality—has been around for centuries. Here, a group of industry experts answer the question: “How would you close out your last day on earth?”

Bringing It Back Bar: What to Do with Creole Shrub

In “Bringing It Back Bar,” we shine a light on overlooked bottles and devise recipes to take them from back bar to front shelf. Up now: creole shrub, a spiced, orange liqueur.

How Well Do You Actually Know the Toddy?

A quintessential winter warmer, the toddy’s simple formula has remained largely unchanged for centuries. Here, get to know the toddy in classic recipes and their modern interpretations.

November’s Best Reads on Drinks and Drinking

Welcome to The PUNCHbowl, a monthly installment where we share our favorite long reads on all things drinks and nightlife. This month: the godfather of absinthe, beer halls in North Korea, Havana’s new wave of bars and more.

Why Mole Bitters Make Everything Better

Every bartender has at least one ingredient in their arsenal that can improve just about any cocktail. In this round of “Makes Everything Better,” Ivy Mix of Leyenda offers tips on using her secret weapon, mole bitters.