To celebrate Old Fashioned Week, we tasked two bartenders with creating a variation on the classic cocktail that embodied their personality — then faced them off.
At the London Bar of the same name, Kevin Armstrong keeps the orange juice, but lets the gin shine in this overlooked 1930s recipe.
Nine recipes for piquant Margaritas, coolers and even a Negroni.
The preservation technique has become a bad word in wine, but it can actually make some beverages, even fermented ones, better.
Fermented strawberry Aperol and koji rice orgeat are the building blocks of a high-concept, low-tech cocktail at Santa Monica’s Rustic Canyon.
Milk powder is the key to clarifying spirit-forward classics without acid for silkier, rounder Manhattans, Negronis and more.
For more than 150 years, the Manhattan-like pisco drink has been a Peruvian staple.
The Georgia-born julep riff finds a new home—and relevance—at the eponymous Los Angeles bar.
How did the Cuban classic become a national favorite in the land of aperitivo?
Inspired by deli staples, Danny Childs’ simple highball is funky, refreshing and an instant classic.
With faux pharmaceuticals, Rubik’s cubes, invisible ink and other interactive elements, modern bar menus are becoming as high-concept as the cocktails they list.
Himkok’s distillery, laboratory and bar were all put to the test to create a distinctly Nordic take on the classic.