The Negroni Has a Secret
Before it became a global symbol of sophistication, it was a lowbrow Tuscan club drink served tall.
- story: Andrea Strafile
- photo: Lizzie Munro
Before it became a global symbol of sophistication, it was a lowbrow Tuscan club drink served tall.
The oddball formulas don’t add up on paper, but sometimes a cocktail is more than the sum of its parts.
The obscure vermouth classic gets retooled with an eye toward more flavor and less dilution.
To understand the peculiar allure of spring break, you must understand its archetypal vessel.
Fresh-squeezed citrus juice is increasingly being traded for clarified, acidified, shelf-stable alternatives that resemble the imitation citrus of the ’70s and ’80s—only better.
Over nearly a decade, the beloved Houston bar has traded fresh juice for cordial, and shaking for stirring to arrive at their unorthodox take on the drink.
The modern expression of sprezzatura—the effortless ease of unwinding—owes its celebratory nature to a crown of Italian bubbles.
A wave of Black-led groups is challenging the archetypal image of the bourbon enthusiast, and charting a new future for the category along the way.
Chiaki Takahashi and Tama Hirose are reviving a century-old homegrown industry, and introducing the world to natural Hawaiian sake in the process.
The coffee-spiked twist on the Manhattan emerged as a counterpoint to San Francisco’s ’tini culture.
The birthplace of shochu is famed for its ancestral expressions of the spirit—imo and kokuto—made exclusively from sweet potato and brown sugar. Here’s how to use them in cocktails.
The Wibble. The Hard Sell. The Darkside. These "minor" classics belong to a category of their own.