In Jordie Ho-Shue’s Negrita De Mis Pesares, a complex take on the timeless Margarita, the Oakland-based bartender creates an homage to “the world’s diaspora of black innovators."
Carley Gaskin's pared-down take on a classic Piña Colada will teleport you to the beaches of Dublin.
Ben Rojo’s subtly spicy highball reads like the lovechild of a Scotch & Soda and a Penicillin.
Parris Broadus’s refreshing spritz highlights the summertime produce of her hometown, Atlanta.
Ghost Donkey's Ignacio “Nacho” Jimenez offers a play on the oft-maligned Tequila Sunrise.
Julian’s Recipes, the second cocktail book ever to be written by a Black bartender, is the legacy of Julian Anderson, whose drinks were considered to be “better than the finest.”
A womxn-led conversation with the hospitality community on topics of race, gender, reopening and more.
After a quarter of a century, Blanton’s is finally getting its due.
American cocktail bars have adapted to a new normal, reshaping their programs and their identities in record time.
Audrey Saunders’ sparkling Mojito riff became a transcontinental standard long before Pegu Club opened its doors.
The popular cocktail pop-up, Daijoubu (which means “it’s fine”), has a new mission—and message.
Micah Anderson adapts the El Presidente, subbing vodka for the rum for a lighter, more delicate drink.