
Gin and Juice
This recipe employs a blender to create “fluffy” grapefruit juice with ease.
- story: Chloe Frechette
- photo:
This recipe employs a blender to create “fluffy” grapefruit juice with ease.
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...
The Improved Whiskey Cocktail, the most enduring of the "Improved" cocktails, remains a window into a moment in cocktail history when drinks were progressing to a more complex level.
This drink is a variation on the basic Daisy formula: a sour kicked up with the addition of seltzer or soda water. The new school version uses grenadine for a…
As David Wondrich suggests in Imbibe!, Philadelphia Fish House Punch “deserves to be protected by law, taught in the schools, and made a mandatory part of every Fourth of July…
Key lime, swapped for the more typical Persian lime, adds intrigue to this drink.
A riff on a Charles H. Baker cocktail, the Angostura Sour is unorthodox in its use of Angostura bitters as a base spirit creating a aromatically astringent and curiously pleasant…
Simple, icy and strong, the frappé is a less fussy alternative to the pomp and circumstance of traditional absinthe service.
A cartoonishly-named vodka cocktail that earned its stripes in the 1970s when it appeared in a brand campaign for Galliano, its supporting Italian liqueur.