Ramos Gin Fizz
Created by New Orleans bar owner Henry C. Ramos, this cocktail was originally known as the New Orleans Fizz, which Ramos served at his Imperial Cabinet Saloon around 1888 or…
- story: Chloe Frechette
- photo: Lizzie Munro
Created by New Orleans bar owner Henry C. Ramos, this cocktail was originally known as the New Orleans Fizz, which Ramos served at his Imperial Cabinet Saloon around 1888 or…
Pineapple is not the most common ingredient to combine with gin, but in concert with jasmine tea and vermouth, its sweetness is dried out in a way that highlights the…
“It’s a wonderful cocktail, but it also strikes me as a fairly modern cocktail,” says Al Sotack of the rye- and sherry-based highball.
Muddled celery and a cucumber garnish tilt this drink towards savory territory.
An uncomplicated low-ABV alternative to the gin and tonic.
Brooklyn's Fresh Kills updates the classic equal parts recipe of red wine and ginger ale.
Tongue-Cut Sparrow bar manager Peter Jahnke's contemporary Silver Stallion calls on juniper and lemon-infused ice cream.
Like so much of Japanese drinking culture, this classic has become an object of fascination on this side of the Pacific.
A Japanese highball, built on Suntory Toki whisky, diverted through France.
A dead-simple build inspired by the classic Japanese Highball.