One of Chicago's top bartenders considers his drink-making style in three recipes.
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.
An especially versatile category of drink, the ginger-flavored buck—more commonly known as the mule—has inspired a number of modern interpretations.
These easy frozen drinks run the gamut, from a frozen Sherry Cobbler to a dead-simple take on frosé.
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…