The Pantheon Is a Japanese Modern Classic in the Making
In just five years, the three-ingredient cocktail from one of Tokyo’s best bartenders has made it onto menus as far away as Thailand and Germany.
- story: Nicholas Coldicott
- photo: Jaime Miki
In just five years, the three-ingredient cocktail from one of Tokyo’s best bartenders has made it onto menus as far away as Thailand and Germany.
Once an essential element of the classic formula, bitters have become absent, or an afterthought, in many modern Martinis.
With the combination of hot chocolate and Chartreuse, Americans may have adopted a purportedly French tradition that is more fiction than fact.
Go beyond the Rob Roy with 15 simple recipes.
Designed to serve late-night factory workers, the city’s early-morning bars may be in steady decline, but the ones that remain are vital.
Foraged evergreen leaves, kumquats and fresh ginger make up this vibrant take on the call drink from San Francisco’s True Laurel.
The layered coffee cocktail is a midmorning pick-me-up, a post-meal ritual and an intergenerational tradition.
Behind Bars is rethinking the bartender’s workstation, and changing the guest’s experience of drink-making in the process.
The rum-spiked Manhattan is a time capsule of early American drinking culture, now served at Wm. Farmer & Sons in Hudson, New York.
Are bars simply cashing in on the romanticization of the drink, or is there something more to the new raft of Martinis that top $40?
From a Manhattan highball to a “reverse” take, here are our favorite recipes for the whiskey classic.
As unfussy as the original, this combo of Italian bitter soda and nonalcoholic pilsner is the perfect weeknight cocktail.