
Bring Back the Royal Hawaiian
Matt Young reimagines the tropical gin classic to stand up to the New Orleans summer heat.
- story: Al Culliton
- photo: Lizzie Munro
Matt Young reimagines the tropical gin classic to stand up to the New Orleans summer heat.
Is the applejack and Chartreuse cocktail ready for its third act?
At the Gibson in Washington, D.C., Jewel Murray and her team transform the 1920s rum sour into a modern, winterized Daiquiri.
At Brooklyn’s Maison Premiere, William Elliott resurrects the obscure, absinthe-laced New Orleans Martini.
At the Lobby Bar in the Hotel Chelsea, Brian Evans brings the little-known Whiskey Sour variation back to life.
Deke Dunne's update to the 19th-century classic balances the rich combination of apple brandy, yellow Chartreuse and Bénédictine with a measure of Cognac.
Jim Meehan has been chasing his ideal spec for the Parisian reverse Martini for nearly two decades.
With a nod to the 1990s, the multilayered Technicolor drink is ready for a comeback.
Ned King revives the 19th-century proto-Daiquiri, a kicked-up mix of Cognac, rum, pineapple syrup and cinnamon.
Shannon Tebay adds a boozy backbone to the Champagne cocktail originally created at the Savoy to commemorate the 1969 moon landing.
Washington, D.C.’s Fountain Inn reimagines the 500-year-old “whipt” wine cocktail that drinks like a Ramos.
Neal Bodenheimer dusts off a forgotten Cognac highball hailing from New Orleans.