This Is How Fat-Washing Happened
“For the Record” traces the milestones of modern cocktail culture. This round, how the Benton’s Old Fashioned launched a viral technique.
- story: Robert Simonson
- photo: Lizzie Munro
“For the Record” traces the milestones of modern cocktail culture. This round, how the Benton’s Old Fashioned launched a viral technique.
The Trash Tiki co-founder is on a mission to create closed-loop cocktails.
Before the rise of hazy IPAs and barrel-aged brews, ice beer was as forward-thinking as it got.
Planted on an island causeway between beach and city, this relic of the Rat Pack heyday has acquired the patina of a true locals' haunt.
Five coolers that prove red wine cocktails go beyond sangria.
With his library of 3,800 cocktail books and deep knowledge of high-end barware, Greg Boehm is perhaps the cocktail world’s greatest benefactor.
The eyes and ears of three very different bars tell us about their normal—and not-so-normal—nights on the job.
What began as New Orleans’ coltish home to “rogue cocktails” has assumed a mantle of gravitas.
Bartender Ezra Star reimagines the oddball, crème de cacao-spiked Trader Vic classic.
Before it ever appeared on a menu, the 50/50 shot of Montenegro and mezcal (aka "Monte y Mezcal") became a national call drink.
We asked 11 of America’s best bartenders to submit their finest recipe for the Hemingway Daiquiri—then blind-tasted them all to find the best of the best.
Gary Vaynerchuk catapulted onto the scene in the mid-aughts as a brash, fast-talking antihero. The wine world hasn’t been the same since.