Cocktails Archives

We asked 10 of America's best bartenders to submit their finest recipe for the Mai Tai—and then blind-tasted them all to find the best of the best.

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Get to know the effervescent, easygoing and evocative French spritz in all of its forms.

It all started with Dante’s “fluffy OJ” take on the aperitivo classic. Now the drink is everywhere, and it’s mutating.

Remember when whiskey stones, an unnecessary answer to a non-existing problem, tried to unseat ice?

In “Masters of Tiki,” we spotlight bartenders chasing perfection in one drink. Here, Garret Richard updates the ultramarine midcentury classic.

The owner of Tokyo’s Rock Fish has spent more than 30 years perfecting his idiosyncratic, iceless highball.

A dash of coconut tincture adds beachside flavor to just about any drink.

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The industry veteran shares his trick to perfecting the rum Old-Fashioned.

A sparkling Cosmo, an exceptional Michelada, a new-to-America amaro and more.

Fifteen dashes of Angostura was just the beginning. How a team of rogue bartenders made jiggering bitters the norm.

Donna’s head bartender is helping define the DNA of the nouveau tropical drink.

Tropical escapism in five ingredients or less.