Cocktails Archives

The tequila-grapefruit highball is infinitely permutable and always a good call.

Drew Pompa makes a case for the NOLA classic’s wayward relative, which calls on two types of rum, lemon juice and hot sauce.

The salinity and distinctive character of mineral water has made it a secret weapon in batched drinks, highballs and more.

The Polite Provisions bar manager breaks from the conventional equal-parts formula and offers a shortcut to better balance.

Katie Stipe’s spin on the Hemingway Daiquiri showcased two ingredients that would soon become stars of the cocktail revival: tequila and Campari.

Everything you need to dive headfirst into the bitter, bubbly golden hour.

The life and times of the Cement Mixer, New Jersey Turnpike and other canonical rite-of-passage dare shots.

Infused, dehydrated, pickled, frozen in ice: the superfood of the sea is making the leap to drinks.

Before it became a global symbol of sophistication, it was a lowbrow Tuscan club drink served tall.

The oddball formulas don’t add up on paper, but sometimes a cocktail is more than the sum of its parts.

The technique boosts texture and froth in any shaken cocktail.

The obscure vermouth classic gets retooled with an eye toward more flavor and less dilution.