A new technique for shaking egg white drinks—the "reverse dry shake"—has popped up in bars around the country. Does it actually lead to a superior cocktail?
Plenty of spirits are designed to be sipped on their own, but what about those developed specifically to be mixed into drinks? Here, four of the most notable “cocktail spirits”…
The well-guarded tiki staple, falernum, has been steadily making a comeback. Roger Kamholz on how bartenders have taken the rum-based liqueur beyond its tropical roots.
To shake, to stir or to throw? Each method has a dramatic effect on how a Martini tastes. Roger Kamholz on the merits and limitations of each, with help from…
In the last 15 years, well spirits have gone from low-quality cash cows to symbols of a bar's ethos and intentions. Roger Kamholz spoke to 25 bartenders around the country…
In his "Bar Tripping" column, photographer Daniel Krieger travels the world to capture its most photogenic bars. This week, he steps inside New York's Bar Goto—Kenta Goto's new oasis of…
The hallowed ritual of the shift drink may take a different form at every bar, but it inevitably serves the same purpose: letting the staff exhale at the end of…
The recent cult success of Stiegl's grapefruit radler has inspired countless riffs, a website and even a Twitter rally cry. Roger Kamholz on how this shandy-like blend of citrus soda…
At NOLA's Root Squared, bartender Max Messier is experimenting with a tool that, in mere minutes, "ages" spirits that would normally take years to create in a barrel. Roger Kamholz…
The U.S. has become an unlikely homebase for absinthe's new avant-garde. Mixing a distinct sense of American innovation with tradition, the country's distillers are shaping the modern identity of this…