How the French Pearl Became a Modern Classic
Audrey Saunders’ pastis-spiked gin Mojito was an oddball argument for two outsider ingredients eager to breakthrough.
- story: Robert Simonson
- photo: Lizzie Munro
Audrey Saunders’ pastis-spiked gin Mojito was an oddball argument for two outsider ingredients eager to breakthrough.
The storied, eminently refreshing, Andalusian sherry highball is ready for its stateside close-up.
The perfect combination of sweet and salty, coconut water has become a go-to summer sidekick.
Choosing the right syrup for your drink shouldn’t be an afterthought. Here’s a practical guide to when to use honey, agave, Demerara and more.
The batched cocktails, canned wines and on-the-go gear built for effortless summer drinking.
Tracing the history of the bittersweet combo from the very invention of the aperitivo cocktail to modern Milanese drinking culture.
The ubiquitous beer cocktail has become a canvas for regional flavors, from fish sauce to yuzu and more.
The spritzy, low-ABV cocktail with roots in the Caribbean is no-nonsense and easy to love.
The Blue Hawaii to the Angelo Azzuro, the cool-hued cocktail offers more than meets the eye.
Learn more and sign up for Cosmos for a Cause—a charitable program by Cointreau that encourages consumers to raise a cocktail in support of the bar and restaurant community.
From freezing the bottle to selecting the perfect bubbly water, it’s the subtle details that make the drink infinitely permutable and perpetually enjoyable.
DIY and infinitely quenching, the combination of fresh coconut water and blended Scotch has long been a Caribbean imperative.