Jamie Boudreau tinkered with the whiskey and Fernet-Branca recipe for more than a decade before landing on his perfected split-base rendition.
We asked bartenders to reveal—and defend—what's in their well. Here are their picks.
We asked top bartenders to reveal their go-to nonalcoholic spirits for use in cocktails. Here’s what they had to say.
How New York's Holywater transformed the hard-hitting party drink into their best-selling cocktail.
For a shortcut to consistent heat in Margaritas, Daiquiris and more, look no further than green Tabasco.
To add a textural boost to highballs, sours and more, mix lactic acid into any sweetener.
At Tahona Bar, Carlo Bracci updates the tequila classic with mezcal and mole-infused grenadine.
Cafe La Trova’s Julio Cabrera breaks down the process behind his Daiquiri Clasico, Daiquiri Floridita and a lesser-known Cuban riff, the Greta Garbo.
The Dirty Martini's skyrocketing appeal has led bartenders to hack—and ultimately improve upon—its signature "dirty" component. Here's how to do it at home.
Bartender Lauren Corriveau gives the infamous "vodka-cran" a simple, savory upgrade by way of cranberry shrub and saline.