The Spicy Margarita Is the Drink of Our Times
Simultaneously safe, extreme, cultured and milquetoast, the classic gone piquant represents everything Americans want a modern drink to be.
- story: Scott Hocker
- photo: Lizzie Munro
Simultaneously safe, extreme, cultured and milquetoast, the classic gone piquant represents everything Americans want a modern drink to be.
The San Francisco bartender channels sense memory to build modern drinks that evoke his family's home country.
"Open floor plan offices and self-serve Negroni fountains were all very real."
Lindsey Tramuta recalls a summer whose message of fearless resilience—along with oversized spritzes and plenty of wine—acted as a temporary balm.
The frozen Sgroppino comes in many shades of bittersweet.
A simple trick involving baking soda offers a shortcut to carbonating the classic—or just about any cocktail—without soda water or sparkling wine.
Robert Simonson and Jon Bonné revisit—and rewrite—the predictions they made for a year that didn't exactly go as planned.
For the 81-year-old bartender, the pandemic is just another chapter in the story of one of America’s most important bars.
Besha Rodell searches for solace at home as her city locks down for a second time.
Doom Tiki, a pop-up that remixes metal with tropical drinks, is challenging the genre’s prevailing aesthetic, and offering a more enlightened, subversive path forward for the category along the way.
Once derided as Spain's answer to prosecco, cava is finding a new path, wedged somewhere between pét-nat and grower Champagne. Just don't expect to find the name on the label.
Dive bars come to life only when people walk through their doors. As many remain empty, Brad Thomas Parsons imagines a road trip in pursuit of the country’s most beloved.