The key to a great Hot Toddy? A technique that ensures it's actually hot.
’Tis the season for sloppy American Kris Kringle cosplay.
For the preeminent cocktail historian, the ritual is as important as the recipe.
Nick Bennett updates the classic ’70s call drink with a five-whiskey blend and 7Up syrup.
With her penchant for bold, improbable cocktails, the New Orleans bartender proves simplicity doesn’t always mean subtlety.
The now-standard practice of frothing drinks by shaking with a single ice cube is looking for its inventor.
No one can resist the allure of Milan’s absurdist aperitivo.
The Patterson House bartender draws on her Cuban-American upbringing to marry flavors that break from the status quo.
With a mix of avid supporters and vocal detractors, the practice of putting cocktails on tap is one of the bar world’s most controversial.
Bartender Paul Taylor of Columbia Room reconsiders the notorious, college-age cocktail.