Which type of rum belongs in the tropical classic? It depends on which camp you ask.
Muddled, shaken or made into a cordial, snap peas add bright, savory flavor to spritzes, highballs and more.
The New Orleans bar’s rigorously calibrated recipe hinges on a rare Sazerac rye and exactly 21 drops of Peychaud’s bitters.
At Brooklyn’s Gage & Tollner, Jelani Johnson unlocks the potential of the “glorified Screwdriver.”
To understand the classic, bar manager Miguel Lancha has taken the drink to two extremes: stripped down and geeked out.
The Polite Provisions bar manager breaks from the conventional equal-parts formula and offers a shortcut to better balance.
The obscure vermouth classic gets retooled with an eye toward more flavor and less dilution.
Over nearly a decade, the beloved Houston bar has traded fresh juice for cordial, and shaking for stirring to arrive at their unorthodox take on the drink.
Part Piña Colada, part Strawberry Daiquiri, the beach bar mashup is greater than the sum of its parts.
Since its debut in 2015, the bar's signature take on the Trader Vic classic has gone through rum revisions, ice swaps and one crucial shift in technique.