The Silent Shake Heard Round the World
How a once-obscure technique changed frothy drinks forever.
- story: Robert Simonson
- photo: Lizzie Munro
How a once-obscure technique changed frothy drinks forever.
We asked 10 of America's best bartenders to submit their finest recipe for the Mai Tai—then blind-tasted them all to find the best of the best.
An unlikely match that says everything about drinking young—and in the '90s.
The bar manager at San Diego’s Kettner Exchange shares her trick to perfecting the rum Old-Fashioned.
Get to know the effervescent, easygoing and evocative French spritz in all of its forms.
It all started with Dante’s “fluffy OJ” take on the aperitivo classic. Now the drink is everywhere, and it’s mutating.
At New York’s Reception Bar, Katie Rue’s thoughtful soju and non-alcoholic cocktails are challenging Korean drinking stereotypes.
Remember when whiskey stones, an unnecessary answer to a non-existing problem, tried to unseat ice?
In “Masters of Tiki,” we spotlight bartenders chasing perfection in one drink. Here, Garret Richard updates the ultramarine midcentury classic.
Haus, a direct-to-consumer aperitif from California’s wine country, takes aim at a generation obsessed with wellness, transparency and spritzes.
For the Vermont-based biodynamic winemaker, success means serious experimentation and collaboration across boundaries.
The owner of Tokyo’s Rock Fish has spent more than 30 years perfecting his idiosyncratic, iceless highball.