James Bond’s fabricated Martini of choice is either “a damn fine drink” or “the Kenneth Cole of cocktails.” You decide.
Calling on unexpected ingredients—creamy-agave syrup and smoked rhubarb—the Empire State South bartender has built a roster of fresh, uncomplicated cocktails.
In The New Craft of the Cocktail, Dale DeGroff distills the wisdom culled from nearly four decades in the industry.
The lead barkeep at Atlanta's Ticonderoga Club has a distinctive style that is equal parts timeless and unexpected.
The San Francisco bartender channels sense memory to build modern drinks that evoke his family's home country.
Doom Tiki, a pop-up that remixes metal with tropical drinks, is challenging the genre’s prevailing aesthetic, and offering a more enlightened, subversive path forward for the category along the way.
The Paper Plane bartender favors low-tech approachability over experimental technique.
With bitter orange and habanero, Ignacio "Nacho" Jimenez ushers the disco-era punchline out of the Dark Ages.
Don the Beachcomber's storied 1934 classic has inspired a wave of modern minimalist tributes.
Cane & Table's Kirk Estopinal revives the Bourbon Street staple with a blend of rums and a fresh take on fassionola syrup.