Gin and Juice
This recipe employs a blender to create “fluffy” grapefruit juice with ease.
- story: Chloe Frechette
- photo:
Fleur-de-Lis
Tyler Stevens uses verjus (fresh, unfermented grape juice) in this drink, which features an entire ounce of Peychaud's bitters alongside Pierre Ferrand Ambre.
- story: Leslie Pariseau
- photo:
Fox River
Imagine a Manhattan—rich, dark and spicy—but with a layer of chocolate nudged in between the whiskey and the bitters...
- story: Leslie Pariseau
- photo:
Improved Whiskey Cocktail
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.
- story: Leslie Pariseau
- photo: Daniel Krieger
Gin Daisy (New School)
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…
- story: Leslie Pariseau
- photo: Daniel Krieger
Philadelphia Fish House Punch
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…
- story: Leslie Pariseau
- photo: Daniel Krieger
Key Lime Daiquiri
Key lime, swapped for the more typical Persian lime, adds intrigue to this drink.
- story: Leslie Pariseau
- photo: Daniel Krieger
Angostura Sour
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…
- story: Leslie Pariseau
- photo: Lizzie Munro
Absinthe Frappé
Simple, icy and strong, the frappé is a less fussy alternative to the pomp and circumstance of traditional absinthe service.
- story: Talia Baiocchi
- photo: Gabi Porter
Harvey Wallbanger
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.
- story: Leslie Pariseau
- photo: Daniel Krieger