The Milk & Honey staple was, surprisingly, not invented by a bartender.
We asked 10 of the world's best bartenders to submit their finest recipe for the pre-batched Martini—then blind-tasted them all to find the best of the best.
There’s a reason why the Golden Age recipe has inspired more modern classic cocktails than any other.
The brash combination of Chartreuse, Jägermeister, tequila and a whole egg is the only flip to enter the contemporary cocktail canon.
Much like its spirited counterpart, the world of non-alcoholic drinks experienced its first Golden Age more than a century ago.
In the final installment of a four-part series, Robert Simonson examines the years 2010 to 2015, a period in which the cocktail world shed its pretensions, and opened its doors.
Salvatore Calabrese's ingenious jam-infused sour reintroduced preserves to the bartender's arsenal.
In the third installment of a four-part series, Robert Simonson examines the late aughts, a boom time for the drinks now deemed modern classics.
In the second installment of a four-part series, Robert Simonson examines the early aughts, a period influenced by Milk & Honey's trailblazing bartenders and a wave of contemporary cocktail books.
Contributing editor Robert Simonson shares the best cocktails he drank this year.