From an Aperol-driven mash-up to a sous-vide version made with Meyer lemon, today's riffs on the Cosmopolitan bear little resemblance to the original.
Among the most well-traveled of the modern classic cocktails, the Penicillin has also become the source of countless riffs.
In 2007, PDT’s Benton’s Old Fashioned put fat-washing on the cocktail map; a decade later, it’s gone way beyond bacon.
Charity saloons, “philanthropubs” and other bars that raise money for charity herald the arrival of the bar-as-social statement.
Ever dreamed of running a secret bar out of your home? This guy does—and his isn't the only one around, either. Kara Newman spends a night at a real-life Brooklyn…
What does the bar by which we judge all other bars look like today? In “Deep Dive,” we send writers back to their college haunts to find out what treasures…
The "Snaquiri"—or a tiny Daiquiri meant to be taken as a shot—has become a nationwide bartender handshake. Kara Newman on where the Snaquiri originated, and how it's evolved.
The ocean is nowhere in sight, but that hasn’t stopped Pittsburgh from developing one of the deepest—and quirkiest—tiki cultures in the country. Kara Newman takes a look inside Steel City’s…
What is it about the Last Word—that equal-parts cocktail driven by gin and green Chartreuse—that has spawned such adoration from bartenders? Kara Newman on the pre-Prohibition-era drink's revival, and the…
A time-honored Scotch-based classic, the Blood and Sand has been around since the 1920s. But by modern standards, it's a mess. Kara Newman on how today's bartenders are finding ways…