
Corn ‘n’ Oil
The “oil” in this Bajan drink is a reference to its aged rum base.
- story: Leslie Pariseau
- photo: Ed Anderson
The “oil” in this Bajan drink is a reference to its aged rum base.
Joaquín Simó's funky spin on the Negroni.
Cream, cane syrup and Frangelico create a decadent backdrop for blue Curaçao and overproof rum in this throwback drink.
This cooler drink—which gets its name from its long, loopy lemon twist garnish that curls along inside of the glass—is one of several classic drinks that devolved into a mocktail…
The layman’s Mint Julep, the Whiskey Smash comes with all of the flavor of its more famous relative.
Scott Beattie named this cocktail for the similarity between mezcal's smoky aroma to the scent of driftwood bonfires on the beaches of California.
Jamie Boudreau's Latin Trifecta honors Spain, Italy and Mexico with the strong and savory trio of sherry, tequila and Cynar.
In an endeavor to create a Far East variation on the Manhattan, Brad Farran combined Japanese whisky with Cardamaro and saffron-infused Strega.
Jeremy Oertel’s ode to the classic novel of the same title.
Created in Trinidad, this Demerara rum-based, bitters-topped drink gets its name from a famous cricket field in the country’s capital, Port of Spain.