In Search of the Ultimate Oaxaca Old-Fashioned
We asked seven of America’s top bartenders to submit their finest recipe for the modern classic—then blind-tasted them all to find the best of the best.
- story: Chloe Frechette
- photo: Eric Medsker
We asked seven of America’s top bartenders to submit their finest recipe for the modern classic—then blind-tasted them all to find the best of the best.
At Portland's Pacific Standard, the midcentury ski lodge staple gets a modern makeover.
The whisky adds smoky, briny dimension when paired with everything from amaretto to tequila.
Equal parts impractical and alluring, tiny ice TikTok remains a place to dream.
Blended with a variety of sweeteners, the fermented paste adds an umami pop to sours, flips and more.
All of the necessary tips and tools to create exceptionally cold, on-demand Martinis, Negronis and more.
Fifteen easy recipes, from a mezcal Margarita to a smoky Boulevardier riff.
New York bar Shinji’s took 18 months to perfect the bestselling Tropicana and its signature orange vessel.
An easy method for transforming liqueurs into flavor-packed powders can add a pop to any drink.
The berry liqueur has grown up since the 19th century, adding nuanced sweetness to sours, coolers and more.
Cane & Table's Kirk Estopinal adds an unexpected tropical spin to the template.
We asked top bartenders to reveal their go-to bourbon for use in cocktails. Here’s what they had to say.