Chloe Frechette has a masters degree in History of Design from the Royal College of Art where she earned distinction for her research on the material culture of cocktail consumption.
Chloe Frechette
Assistant Editor
Mastering the Winchester with Brian Miller
In "Masters of X," we spotlight bartenders chasing perfection in one drink. Here, Brian Miller on tiki's only modern-classic cocktail, the Winchester.
- story: Chloe Frechette
- photos: Eric Medsker
In Defense of the Cobbler Shaker
Can the three-piece shaker produce discernibly different drinks than its two-tinned counterpart?
- story: Chloe Frechette
- photo: Lizzie Munro
Understanding Japanese Bartending in Five Techniques
A few idiosyncratic methods offer a window into why Japanese bartending has become an object of fascination—and fetishization.
- story: Chloe Frechette
- photos: Eric Medsker
How to Upgrade Your Eggnog
Five bartenders offer their new-school nog recipes.
- story: Chloe Frechette
- photos: Lizzie Munro
Five New-School Riffs on the Old-Fashioned
From a mezcal-based modern classic to one inspired by Long Island Iced Tea, five new-school twists on the archetypal template.
- story: Chloe Frechette
- photos: Multiple
A Better Way To Batch Your Cocktail
Batching cocktails isn’t as simple as just scaling up your spec.
- story: Chloe Frechette
- photo: Lizzie Munro
Three-Drink Minimum: Bartending with Paul McGee
One of Chicago's top bartenders considers his drink-making style in three recipes.
- story: Chloe Frechette
- photos: Nick Murway
How to Use Aged Cachaça in Cocktails
With a number of barrel-aged cachaças now making their way to the United States, bartenders are growing increasingly keen on showcasing the versatility of these unique spirits.
- story: Chloe Frechette
- photo: Lizzie Munro
Five Modern Takes on the Mule
An especially versatile category of drink, the ginger-flavored buck—more commonly known as the mule—has inspired a number of modern interpretations.
- story: Chloe Frechette
- photos: Lizzie Munro
Five Easy Frozen Drinks
These easy frozen drinks run the gamut, from a frozen Sherry Cobbler to a dead-simple take on frosé.
- story: Chloe Frechette
- photos: Multiple
