Float On, Cocktail Float
Once the sole domain of the New York Sour, the float has landed on everything from clarified milk punch to frozen Piña Coladas.
- story: Al Culliton
- photo: Stephen Recchia
Once the sole domain of the New York Sour, the float has landed on everything from clarified milk punch to frozen Piña Coladas.
We tasted through 46 takes on the classics, Old-Fashioneds to Margaritas, to find the standout brand in each category.
With gender-affirming ID checks and de-escalation tactics that avoid police intervention, these individuals are reshaping nightlife security to better serve the LGBTQ+ community.
The mix of rum, wine, honey and macerated botanicals has been a national staple for a century.
Experts share the best bourbons to mix into the classic, at every price point.
A close cousin of Chartreuse, the bracing herbal liqueur adds an alpine twist to any cocktail.
We asked 10 of America’s top bartenders to submit their finest recipe for the Martini—then blind-tasted them all to find the best of the best.
How to use kitchen tools like a microwave or an iSi to level-up your next Negroni, Gin & Tonic and more.
Tarde.O’s briny, tart pairing of olive lemonade and fresh citrus lured me back to the bar three times in four days.
The “weird, but good” combo has been kicking around cocktail circles for more than 15 years.
Meet the bartenders advancing to the semifinals in D.C.
The spectrum of luxury wines has gotten wider—and weirder—in recent years. Here are five bottles that represent what's coveted right now.