The Angostura Colada Has Been Saluted, Ripped Off and Reinvented
How the irreverent Brooklyn-born drink—which calls for an ounce and a half of bitters—became a modern classic.
- story: Roger Kamholz
- photo: Lizzie Munro
How the irreverent Brooklyn-born drink—which calls for an ounce and a half of bitters—became a modern classic.
From a Nuclear Daiquiri to a tropical Garibaldi, here are 18 simple ways to use the spirit.
Indian bartenders are reshaping a colonial holdover into a celebration of homegrown flavors, ingredients and a burgeoning cocktail culture.
We asked 11 of America’s best bartenders to submit their finest recipe for the Margarita—then blind-tasted them all to find the best of the best.
In March, the country’s largest zero-proof retailer, Boisson, filed for bankruptcy and shuttered all its stores, calling into question the future of the category.
The bartender-favorite citrus is easier than ever to mix into Margaritas, Daiquiris and more.
As attendance declines at the industry’s giant, one-size-fits-all festivals, a growing roster of more niche events have sprung up in their place.
At New York’s Sunken Harbor Club, Shannan Lynch’s Multiverse is an ode to the Midori-spiked, disco-era classic.
Just a few years ago, brewers could reliably expect hundreds of enthusiasts to swarm their special releases. Today, beer whales—and their attendant hype—are few and far between.
The science-minded bartender found bubbly, crystalline perfection via force carbonation, distillation, clarification and more. (Don’t worry, he has an easy recipe, too.)
Seven fresh takes on the decadent modern classic.
We blind-tasted more than 15 bottles to find five complex, affordable and additive-free blancos for sipping and mixing.