The Secret Code to Don’s Mix Has Been Cracked—Again
The cinnamon-grapefruit syrup—a central ingredient in the Zombie—may have had no grapefruit juice at all.
- story: Chloe Frechette
- photo: Eric Medsker
The cinnamon-grapefruit syrup—a central ingredient in the Zombie—may have had no grapefruit juice at all.
Even fermented Kool-Aid is fair game in a new era for the iconic sour.
An alternative infusion method adds fresh mint flavor without the “wet dog” notes.
This cider-topped spin on the sherry Martini is everything I want from a drink right now.
A conceited plea to leave my favorite drink alone.
In the age of acid-adjusting, perhaps mixing with the lemon lime soda isn't so outrageous after all.
With their low ABV and pleasant balance of malt and hops, ESBs are on the rise. Here are the ones worth seeking out.
From a low-proof Margarita to a Trader Vic-inspired sour and more.
Garret Richard resurrects the Midwestern dairy drink with “banana bunch liqueur” and chocolate bitters.
The pantry staple lends warming, nutty flavor and fuller texture to Espresso Martinis, Old-Fashioneds and more.
At Wild Child in Shawnee, Kansas, this nonalcoholic take on the gin classic calls on a housemade juniper-bergamot hydrolate and a kakigori ice machine.
Splitting the vermouth portion of the whiskey classic yields an infinitely variable cocktail, tailor-made for any season.