Made with everything from Cognac to chamomile-infused gin, these boozy recipes take the simple drink to new heights.
The maligned tropical ’tini gets a modern makeover by swapping Malibu for coconut-washed rum.
It was only a matter of time before the caffeinated party-starter got the N/A treatment.
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”…