Irish Coffee
First introduced to the United States by way of San Francisco’s Buena Vista Café, the Irish Coffee was invented at the Foynes Airport’s restaurant in 1943.
- story: Leslie Pariseau
- photo: Eric Wolfinger
First introduced to the United States by way of San Francisco’s Buena Vista Café, the Irish Coffee was invented at the Foynes Airport’s restaurant in 1943.
Chris Hannah's recipe, which came in second place in our recent blind-tasting, calls for a high-rye bourbon and two types of bitters.
A winning take on the classic.
A riff on the Brazilian Carnival staple, the rum-based Xeque Mate.
A nonalcoholic cocktail designed as a pairing for a peanut miso ice cream dish.
Tyler Stevens uses verjus (fresh, unfermented grape juice) in this drink, which features an entire ounce of Peychaud's bitters alongside Pierre Ferrand Ambre.
In this tequila-based take on the Ginger Smash, Dushan Zaric adds a measure of creole shrub to highlight the citrus notes of freshly muddled kumquat and lime.
Imagine a Manhattan—rich, dark and spicy—but with a layer of chocolate nudged in between the whiskey and the bitters...
Carpano Antica is the vermouth of choice in this standout version.