Breakfast
Akin to a Negroni or a Boulevardier, this cocktail is essentially "breakfast encapsulated," says the drink’s creator, Aaron Polsky of NYC's Amor y Amargo.
- story: Leslie Pariseau
- photo:
Akin to a Negroni or a Boulevardier, this cocktail is essentially "breakfast encapsulated," says the drink’s creator, Aaron Polsky of NYC's Amor y Amargo.
LCD Soundsystem's espresso machine was often co-opted for cocktail hour, resulting in a drink Nancy Whang calls "a network TV version of a speedball.”
This potent sour is a rum-laced riff on the Sidecar christened by Harry MacElhone of Harry's New York Bar in Paris.
Thanks to the resurgence of absinthe and crème de violette, this lost classic is finding its way back into the barman's repertoire.
An after-dinner Fernet Old-Fashioned brightened with a blood orange reduction.
Damon Boelte, the bar director at Brooklyn’s Prime Meats, has an affinity for naming his original drinks after songs, albums and musicians including this autumnal Champagne cocktail.
The original and most popular variant of the smash throughout its heyday was the Brandy Smash, traditionally a mixture of spirit, water, sugar and mint, built over crushed ice.
Brad Farran's Beastie Boys-inspired winter daiquiri.
For weeks, NYC cocktail bar Employees Only had toyed with the idea of mixing together tequila and elderflower liqueur, but there was a piece of the puzzle missing—yellow Chartreuse.
First created during World War I, this Cognac-based cocktail traditionally had only two other ingredients: Cointreau and lemon juice. This version uses Germain-Robin XO brandy and maraschino liqueur.