
We’re In for a Toasted Oat Winter
The pantry staple lends warming, nutty flavor and fuller texture to Espresso Martinis, Old-Fashioneds and more.
- story: Amy Cavanaugh
- photo: Max Flatow
The pantry staple lends warming, nutty flavor and fuller texture to Espresso Martinis, Old-Fashioneds and more.
At Wild Child in Shawnee, Kansas, this nonalcoholic take on the gin classic calls on a housemade juniper-bergamot hydrolate and a kakigori ice machine.
Splitting the vermouth portion of the whiskey classic yields an infinitely variable cocktail, tailor-made for any season.
A cranberry-Campari cordial “amps up” this rendition of the modern classic from Portland, Maine’s Room for Improvement.
The chocolate-flavored liqueur can bring richness to dessert drinks as well as mezcal Negronis, Daiquiris and more.
Once the sole domain of the New York Sour, the float has landed on everything from clarified milk punch to frozen Piña Coladas.
We tasted through 46 takes on the classics, Old-Fashioneds to Margaritas, to find the standout brand in each category.
The mix of rum, wine, honey and macerated botanicals has been a national staple for a century.
Experts share the best bourbons to mix into the classic, at every price point.
A close cousin of Chartreuse, the bracing herbal liqueur adds an alpine twist to any cocktail.
We asked 10 of America’s top bartenders to submit their finest recipe for the Martini—then blind-tasted them all to find the best of the best.
How to use kitchen tools like a microwave or an iSi to level-up your next Negroni, Gin & Tonic and more.