Bespoke tea blends have long been used to infuse syrups, but in small quantity, they can also be used to flavor individual cocktails.
Blending existing bitters brands can offer depth and complexity to a variety of cocktails.
Incorporating citrus peels into drink-making, beyond the express, can offer a shortcut to greater complexity in shaken and stirred drinks.
In "Masters of X," we spotlight bartenders chasing perfection in one drink. Here, Meaghan Dorman of Dear Irving tackles the Gibson.
A hard-hitting accent ingredient, Maraschino plays a key role in a number of classic cocktails and improved recipes.
Corey Polyoka explains his approach to building a bar program focused exclusively on regional spirits and ingredients.
The creamy, minty 19th-century classic is amid its third wave of bartender reinvention.
Chris Hannah of Arnaud's French 75 Bar tackles—what else?—the French 75.
The caffeinated ’80s drink has returned, and it’s weirder than ever.
The 411 on how to pair smoky, briny peated Scotch with everything from amaretto to tequila.