Two dueling syrup recipes—one from Audrey Saunders, the other Sasha Petraske—have spawned an entire generation of ginger cocktails.
The versatile, “bulletproof” highball is built to bend to your mood.
Infused, fat-washed or tikified, the original mashup cocktail is ripe for experimentation.
Now in its 37th iteration, the Brooklyn bar’s house recipe is still under construction.
For Al Sotack, the dictum that drinks with juice are shaken, not stirred, has a tropical loophole.
With the advent of the NFT gold rush, will bartenders finally find a way to own their recipes?
Dave Arnold has a simple secret to a more concentrated, boldly flavored shaken drink.
The distinctive gintónica has embedded itself stateside as a voluminous, highly customizable show drink.
Milk & Honey’s version of the classic, which differentiates itself with fresh-pressed ginger, remains a beloved bartender handshake.
Which type of rum belongs in the tropical classic? It depends on which camp you ask.