Joy of Cooking‘s Gin Cocktail
"Most cocktails containing liquor are made today with gin and ingenuity. In brief, take an ample supply of the former and use your imagination."
- story: Talia Baiocchi
- photo:
"Most cocktails containing liquor are made today with gin and ingenuity. In brief, take an ample supply of the former and use your imagination."
This Californian buck-like cooler has long been the most popular cocktail at San Francisco's Cantina.
The Old-Fashioned is as traditional of a cocktail as they come: a simple mix of spirits, sugar, bitters and water. This alternate version adds a bit of muddled fruit, in…
American expatriate Leo Engel was working at the Criterion Hotel in London when he supposedly created the Alabazam, an obscure recipe that appears in his 1878 book American and Other…
A blend of pineapple rum, Swedish punsch and green Chartreuse, the Drinkin' with Stiggins calls on mint to complement the drink's inherent herbal flavors.
The Trident is a nautically-inspired interpretation of the Negroni, created in 2000 by Robert Hess, a cocktail enthusiast from Seattle.
Described first by spirits writer Charles H. Baker in his 1939 classic, the Gentleman’s Companion, this rye-based drink has an ingredient list that’s part Sazerac, part Manhattan.
A combination of Scotch and ginger beer, the Mamie Taylor was a popular cocktail throughout the first half of the 20th century.
This rum and amaro-based recipe recalls the richness of an Old Fashioned, crossed with the anise undertones of a Sazerac.
A perfect marriage of Cuba and America’s liquid sensibilities: good rum mingled with the unmistakable smack of Coke, lightened with a squeeze of fresh lime.