Joaquín Simó’s Jamaican rum-based spin on the aperitivo classic was a runaway success.
We asked 10 of America's best bartenders to submit their finest recipe for the Paloma—then blind-tasted them all to find the best of the best.
At Le Lion in Hamburg, Joerg Meyer’s herbaceous smash is ordered 22,000 times a year.
Julio Bermejo’s revision of the classic, now served from Indonesia to Ireland, has become the industry’s Margarita of record.
The Piña Colada never imagined it’d have this much competition.
Paul Harrington's "Cosmo for grown-ups" was an early Campari-laced sour with an unlikely rise to prominence.
Modern bartenders have decided that the 19th-century drink should be built from fino sherry and sweet vermouth. History would suggest otherwise.
Marcovaldo Dionysos’s idiosyncratic cocktail elevated the French liqueur from bartender handshake to household name.
Leaving behind a trail of forgotten iterations and abandoned monikers, Dick Bradsell’s “Pharmaceutical Stimulant” remains as popular as ever.
For some bartenders, a 71-ingredient recipe is the key to perfect balance.