Sorry, What’s a Zazarac?
The close cousin of the Sazerac has long been shrouded in mystery.
- story: Al Culliton
- photo: Lizzie Munro
The close cousin of the Sazerac has long been shrouded in mystery.
Stirred, shaken or built in the glass, these nine recipes go beyond the spicy Margarita.
With its unpretentious approach to cocktails, Utsunomiya is an unlikely source of inspiration for the country's best bartenders.
From the minty classic to a pineapple-spiked take and more.
An easy pandan-infused syrup adds nutty, herbal complexity to Daiquiris, Negronis and more.
From a stout-spiked Jungle Bird to a Beertini and more.
For 15 years, it's been passed between bartenders and across continents, becoming a living record of modern drink-making.
From the Ferrari to the Hard Start, here are 9 of our favorite 50/50 shots.
The chile liqueur adds smoky spice to Palomas, crushes and more.
In the history of tequila cocktails, there’s the Margarita—and then there’s everything else.
Despite being a symbol of the modern cocktail zeitgeist, the ice-cold preparation is nearly as old as the freezer itself.
Six easy recipes for refreshing, bittersweet highballs.