Mexico’s original tequila daisy is one of the most riffable drinks in the cocktail canon. Here, a collection of recipes that play on the original template—from fresh to spicy and…
(n.) Falling under the umbrella of Coolers, this family of drinks distinguishes itself by the addition of ginger ale as the fizzy component to a base of spirit and citrus…
(n.) A catch-all category for a broad swath of drinks made by mixing a spirit or fortified wine with a carbonated beverage, served over ice and often garnished with a…
(n.) A precursor to the original “cock-tail” (the Old Fashioned), the slings of the 18th century were nearly interchangeable with toddies, and could be served either hot or cold. Essentially…
(n.) Though the modern definition of the toddy almost always points to any alcoholic beverage served hot, it wasn’t always so. One of the ancestral drinks of the cocktail world,…
(n.) While egg whites might show up in sours or fizzes, any drink with a whole egg could be considered a flip, a category that has been floating around since…
(n.) This variation on the fizz was said to have been created by Joe Rickey, a lobbyist from Missouri who moved to the nation’s capital in the late-19th century and…
A julep in miniature, a smash is a mix of a base spirit, sugar and water, served over crushed ice in a small bar glass. According to cocktail expert David…
(n.) Essentially a sour made tall by adding soda water, the fizz category emerged in the late-19th century in the United States. Any base spirit can be used (gin may…
A direct descendant of punch, the basic sour forms the template for a host of modern drinks. First mentions of the sour, made from a base spirit, citrus, sugar and…
