Bring Back the Metexa
The oddball tequila aperitif brings three seemingly disparate ingredients into harmony.
- story: Al Culliton
- photo: Amber Fouts
The oddball tequila aperitif brings three seemingly disparate ingredients into harmony.
The obscure absinthe sour is revived as an approachable frappé.
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.