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.
Katie Stipe’s spin on the Hemingway Daiquiri showcased two ingredients that would soon become stars of the cocktail revival: tequila and Campari.
The coffee-spiked twist on the Manhattan emerged as a counterpoint to San Francisco’s ’tini culture.
The Wibble. The Hard Sell. The Darkside. These "minor" classics belong to a category of their own.
The Milk & Honey staple was, surprisingly, not invented by a bartender.