Dear Cocktail Menu, Never Change
Does a drinks list need to flip four times a year—or even at all?
- story: Robert Simonson
- photo: Lizzie Munro
Does a drinks list need to flip four times a year—or even at all?
Bartender Brian Kane reimagines the Prohibition-era cocktail as a modern “Daiquiri on steroids.”
How two amateur bartenders built one of the world’s most revered, offbeat cocktail bars.
A combination of aguardiente, honey and key lime, the Canchánchara is the most important Cuban cocktail you’ve never heard of.
How New York’s pioneering punk-rock sake bar became a culture unto itself.
His father founded America’s first wine club in a strip mall pharmacy. This is how he’s carrying on his legacy as a true equal-opportunity taster.
At Elio’s, the Upper East Side hangout for the well-heeled, the longtime bartender is a star. Just ask Tom Selleck.
Last year, the restaurant chain rolled out $1 Margaritas across the country—and it turns a profit on every single one.
In "Masters of X," we spotlight bartenders chasing perfection in one drink. Here, Jeffrey Morgenthaler tackles the oft-derided Amaretto Sour.
The eyes and ears of three very different bars tell us about their normal—and not-so-normal—nights on the job.
With his extensive resume, he could’ve opened a bar years ago. Instead, he’s chosen a different path, building an arsenal of expectation-defying drinks along the way.
How the Ohio, a virtually unknown, 100-year-old cocktail, became a Deutschland staple.