Your Martini Is Missing MSG
Goodbye saline solution, hello umami.
- story: Mary Anne Porto
- photo: Lizzie Munro
Goodbye saline solution, hello umami.
A simple trick adds body and subtle aromatics to any stirred drink.
Born in Jalisco in the mid-20th century, this idiosyncratic take on the Charro Negro—a mixture of tequila, lime, Coca-Cola and salt—is its own institution.
Bartenders, managers and regulars on the bar that brought classic cocktails back to New York.
Ten signature shochu cocktails from the country's top bartenders that demonstrate the nuance and versatility of this Japanese spirit.
Three bartenders share their tips on how to personalize your approach to the classic, from a technique for better froth to a spirits upgrade.
A cousin to Chartreuse, the 500-year-old herbal liqueur adds layered spice and dimension to a variety of drinks.
Fino sherry can add saline, earthy complexity to the format in both classic and modern recipes.
Three top bartenders offer their perfected recipes pairing Rémy Martin 1738 Accord Royal and espresso.
In his revival of the 1917 recipe, bartender Al Sotack lets Irish whiskey shine.
The modern classic has come full circle and is back in the arms of bartenders eager to elevate the crowd-pleasing blueprint.
When, and why, to use fresh juice in a stirred drink—bar world axioms be damned.