Featured by name in a number of canonical cocktail books, the spirit has become closely tied to several historical drinks that are still being enjoyed today.
One of the bar world’s most anticipated openings eschews the shock-and-awe of molecular mixology—until you pull back the curtain.
We asked 12 of America's best bartenders to submit their finest recipe for the Mojito—and then blind-tasted them all to find the best of the best.
The Hennessy-based play on the Piña Colada that became a summertime staple in the Bronx.
Tiki has long been defined by escapism—and excess. Can it find a place in an eco-conscious world?
The cult kitchen appliance can be used for quick infusions, horchata and more.
The beloved Miller’s Pub bartender on what’s kept him there for 24 years.
From a low-proof spin on the Mai Tai to an alpine-inspired twist and more.
In “Masters of Tiki,” we spotlight bartenders chasing perfection in one drink. Here, Paul McGee on the baroque Trader Vic classic, the Fog Cutter.
How the carajillo, a working-class Spanish cocktail based on Licor 43 and espresso, became Mexico’s answer to Vodka Red Bull.
The head bartender at Dante and Dante at Genuine is bringing her new-school aperitivo cocktails to our bar this month.
This month: Armenia's rich history of toast-making, the boom in arcade bars, the story of the Michelada and more.