Master the Classics Archives - Page 2 of 4

Estelle Bossy gives the equal-parts recipe the White Negroni treatment for a drier, more refreshing take on the classic Chartreuse cocktail.

At Tahona Bar, Carlo Bracci updates the tequila classic with mezcal and mole-infused grenadine.

Jelani Johnson recasts the hard-hitting Martini as a nuanced, vodka-forward cocktail.

For Ned King, the float is not an afterthought.

The trick to Al Sotack's take on the oft-maligned classic? Stirred, not shaken.

Bartender Fanny Chu’s unorthodox addition of spiced rum makes for a more complex take on the bittersweet tropical classic.

The D.C. bartender elevates the city's hometown highball with a vibrant, aromatic citrus syrup.

The Polite Provisions bar manager breaks from the conventional equal-parts formula and offers a shortcut to better balance.

The obscure vermouth classic gets retooled with an eye toward more flavor and less dilution.

An unexpected hit of vanilla takes the decadent, '80s-era classic into the modern age.

A simple tweak of the ratios allows the original ingredients—notably Old Tom gin—to shine in the modern era.

One of the bar world’s most lampooned ingredients is the key to a superior rendition of the classic.