King Cocktail Returns
In The New Craft of the Cocktail, Dale DeGroff distills the wisdom culled from nearly four decades in the industry.
- story: Chloe Frechette
- photo: Eric Medsker
In The New Craft of the Cocktail, Dale DeGroff distills the wisdom culled from nearly four decades in the industry.
Inspired by the technique once used to make applejack, "jacking" is a quick and easy way to infuse spirits.
With its carefree construction and lurid green hue, the ’80s-era icon of Australian drinking is back to claim its place in cocktail history.
Here's how to turn the two-ingredient Italian classic into a master class in pairing vermouth and bitter liqueurs.
As bars reopen, the co-owner of Polite Provisions and Raised by Wolves is going above and beyond the guidelines to make sure both guests and staff feel taken care of.
Five upgraded takes on the two-ingredient template.
The industry's touted progress benefited a select few. Now is the time to build bars that workers actually want to come back to.
Infusing your syrups with a variety of peppercorns—pink to Sichuan—adds spice and complexity to just about any cocktail.
The owner of The Varnish shares his secret to the classic maraschino-spiked Martini riff.
With just a couple quick tweaks, just about any stirred classic can be made tall and bubbly.
The lead barkeep at Atlanta's Ticonderoga Club has a distinctive style that is equal parts timeless and unexpected.
Sam Ross' bittersweet sour is the rare contemporary equal-parts recipe to spawn a family of twists and takes.