Muddled Drinks for Muddled Times
The least fussy of bar tools can deliver a lot more than just juleps. Here, bartenders share four tips for getting the most from your muddler.
- story: Tatiana Bautista
- photo: Lizzie Munro
The least fussy of bar tools can deliver a lot more than just juleps. Here, bartenders share four tips for getting the most from your muddler.
A base of Irish whiskey is shaken with bitters, demerara syrup and cold-brew concentrate for Dead Rabbit's take on the classic Espresso Martini.
Long before Wall Street began collecting Willett, Blue Label was the most aspirational whisky on the American market.
The latest expression from Gonzalez Byass finds a surprising middle path between fino sherry and dry vermouth.
Tequila and mezcal take center stage in the Tiki Torch, Fuchsia Tiki Bar’s not-so-subtle nod to the Piña Colada.
The vanilla-like tuber has become a colorful tool in the modern bartender’s arsenal.
The point at which a modern cocktail becomes classic goes beyond mere popularity.
Amor y Amargo's Your Favorite Sweater is loosely inspired by the bright, citrusy, refreshing, and dry flavor profile of the Mai Tai.
Five bartenders spotlight Fever-Tree’s newest expression— Sparkling Pink Grapefruit soda—with dead-simple takes on the Paloma template.
The Alaska native takes an unconventional approach at one of Chicago’s most forward-thinking bars. Get to know him in four drinks.
Sarah Morrissey demonstrates how to effortlessly master the Vermut and Tonic, a sessionable cocktail perfect for long afternoons at home.
The Bee Durham, a nuanced riff on the Bee's Knees, is Kingfisher’s signature and most popular cocktail.