Ireland’s Guinness & Black Is as Divisive as It Is Delicious
Drinking the stout is a celebrated national pastime. But adding a few drops of black currant cordial somehow changes everything?
- story: Luke Pyenson
- photo: Al Higgins
Drinking the stout is a celebrated national pastime. But adding a few drops of black currant cordial somehow changes everything?
Pulled from the pages of the restaurant chain’s exhaustive training manual, the Midori and coconut rum cocktail has become an unlikely muse for bartenders as far afield as the U.K.
From a pandan-infused tropical take to the mezcal modern classic, here are 24 ways to dress up the enduring template.
If the luxury ice arms race, with its captured glaciers and imported Japanese cubes, inspires climate dread, you're not alone.
Our best recipes for the city's homegrown drinks, Ramos Gin Fizz to the Roffignac.
A perfectly round citrus coin, a cleaved cherry, a circular jelly cutout perched atop a cube of ice—at today’s top bars, geometric minimalism is the new visual language.
In the age of the postmodern cocktail, some bartenders are leaving behind the category that played a leading role in the renaissance.
Blood orange Old-Fashioned to "citrus stock," here are the recipes and hacks you need to make the most of the season.
Bartenders reveal their favorite top-shelf spirits for 2024.
Mexico City’s Tlecān reimagines tascalate—a Maya drink made with maíz, cacao, achiote and water—as a bright and earthy mezcal cocktail.
To understand the flourishing, increasingly varied category, these are the bottles to seek out.
Huber’s rum-spiked Spanish Coffee is capable of converting even the staunchest skeptic.