Vieux Carré (Microwaved)
The New Orleans classic gets a quick aromatic infusion via the microwave.
- story: Tatiana Bautista
- photo:
The New Orleans classic gets a quick aromatic infusion via the microwave.
The key to a better batched Manhattan? Your microwave.
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.
Tyler Stevens uses verjus (fresh, unfermented grape juice) in this drink, which features an entire ounce of Peychaud's bitters alongside Pierre Ferrand Ambre.
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.
WhistlePig rye and Carpano Antica vermouth team up in this rendition.
A whiskey-based spice bomb that can be easily batched for a crowd.