The Cup Overfloweth
In this new era of maximalist drinking, every trend from the past 25 years is happening everywhere, all at once—sometimes in a single drink.
- story: Matt Buchanan
- photo: Lizzie Munro
In this new era of maximalist drinking, every trend from the past 25 years is happening everywhere, all at once—sometimes in a single drink.
This is the future of bartending.
Get to know the future of bartending through these signature drinks, maximalist Lychee Martini to fine-tuned Tequila Daisy.
Gin’s malty predecessor shines in fizzes, flips and more.
Silver Lyan’s earthy take on the aperitivo channels petrichor, or the smell of wet soil, with mushroom caramel, a spruce tip infusion and bentonite-infused bitters.
The celery-spiked Manhattan riff is strong and stirred, yet surprisingly light on its feet.
A growing number of bottles are being labeled “blackstrap rum,” but almost no one can agree on what it really is.
Modern bartending tools and techniques are allowing programs to explore more environmentally sustainable models with drinks that are actually, well, good.
Here, 21 standout riffs on the Italian classic.
Born surreptitiously in 1949, the simple gin cocktail is now a staple at the city’s best bars.
A group of pioneering bartenders helped translate the Argentine palate into a cocktail aesthetic that still influences the city today.
At L.A.’s Pijja Palace, green mango powder—a staple across Indian cuisines—is used to add acidity and flavor to N/A highballs, a Daiquiri variation and more.