A growing number of bottles are being labeled “blackstrap rum,” but almost no one can agree on what it really is.
Used in place of garnish, these easy-to-make tinctures can boost aromatics in a variety of cocktails.
Subtle upgrades to the lo-fi formula have brought the Cuba Libre back into the spotlight.
Incorporating a small amount of dry sherry into a number of classic drink formulas offers a fast-track to greater complexity.
When used in place of simple syrup, the herbaceous liqueur can add greater dimension to cocktails.
Why the world’s top bars are resurrecting these DIY combinations of sugar, acid and flavoring.
The cult kitchen appliance can be used for quick infusions, horchata and more.
A new generation of Scandinavian-Americans is bringing homegrown aquavit to the Twin Cities.
Instead of steeping for hours or days, a blender can provide a fast-track to making flavored spirits on the fly.
As ubiquitous as Angostura bitters at Death & Co., a dash of absinthe can improve a variety of cocktails.