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.
Five drinks from the 1990s and the early aughts that changed how we drink today.
Here, get to know the family of ecclesiastic cocktails—among them, the Bishop, the Pope and the Cardinal—in six historic and modern drink recipes.
Welcome to "In the Details,” a series on the unique features that give some of America's most interesting bars their character. First up, the odd collection of retro coasters at…
Born in the 17th century and updated ad nauseam since, punch has grown far beyond its original four- or five-ingredient formula to become one of the most robust mixed-drink categories.…
The practice of pre-batching and freezing entire drinks is popping up at bars from London to New York. Chloe Frechette on why you should be bottling and freezing your next…
In "Bringing It Back Bar," we shine a light on overlooked bottles and devise recipes to take them from back bar to front shelf. Up now: Cherry Heering.