From a sherry-based Zombie to a low-proof Mai Tai riff, here are five drinks that offer all of the tiki flavor at a lower octane.
In part a product of necessity, the straw was designed with the Mint Julep and Sherry Cobbler in mind, two classic drinks traditionally built over mounds of ice.
Get to know Detroit's Dorothy Elizabeth with a variation on the Last Word and the ultimate combination of rye and amaro.
In “Sorry Not Sorry,” bartenders dish on their guilty drinking pleasures. First up: Matty Clark of Dutch Kills on an iconic mall snack-flavored vodka, and how to use it.
The tools we associate with Japanese bartending have come to symbolize the style’s dedication to precision. But they are, by and large, of Western origin.
Welcome to "In the Details,” a series on the unique features that give some of America's most interesting bars their character. This time: the decadent ritual of "resentin" at Chicago’s…
The muddler, used to muddle fruit and herbs into cocktails, was once an all-purpose bar tool.
In "Three-Drink Minimum," we take a look at the drink-making style of some of our favorite bartenders, in three cocktails. Up first, T.J. Lynch on the Loaded Tecate, a Paloma-style…
At San Francisco's 15 Romolo, bartenders are quick to reach for manzanilla sherry, one of the driest wines in the world, as a versatile cocktail mixer.
Though the three-piece cocktail shaker has remained largely unchanged since its invention, it remains an important touchstone in the history of bartending.