From Cocoa Puffs to Cap'n Crunch, cereal infusions are more than a gimmick.
At London's Three Sheets, pickled ginger takes the humble highball to new heights.
At Portland's Pacific Standard, the midcentury ski lodge staple gets a modern makeover.
An essential ingredient of the Pearl Diver cocktail, Gardenia Mix—a nearly forgotten amalgam of honey, butter and spices—is finding its way back into bars.
Jägermeister—the longtime unofficial shot of bros worldwide—has quietly been making inroads in the craft cocktail community.
A new technique for shaking egg white drinks—the "reverse dry shake"—has popped up in bars around the country. Does it actually lead to a superior cocktail?
Plenty of spirits are designed to be sipped on their own, but what about those developed specifically to be mixed into drinks? Here, four of the most notable “cocktail spirits”…
The well-guarded tiki staple, falernum, has been steadily making a comeback. Roger Kamholz on how bartenders have taken the rum-based liqueur beyond its tropical roots.
To shake, to stir or to throw? Each method has a dramatic effect on how a Martini tastes. Roger Kamholz on the merits and limitations of each, with help from…
In the last 15 years, well spirits have gone from low-quality cash cows to symbols of a bar's ethos and intentions. Roger Kamholz spoke to 25 bartenders around the country…