ZZ’s Pineapple Cocktail
At ZZ's Clam Bar in New York City, this cocktail is served in a vintage, brass pineapple, mounded with cobbled ice and garnished with a drift of aromatic chamomile powder…
- story: Leslie Pariseau
- photo: Dylan + Jeni
At ZZ's Clam Bar in New York City, this cocktail is served in a vintage, brass pineapple, mounded with cobbled ice and garnished with a drift of aromatic chamomile powder…
The fairer Negroni made with Lillet and Suze in lieu of Campari.
Salers stands in for Suze in this White Negroni riff.
A former bartender at Brooklyn’s Clover Club, Brad Farran created this variation on the bar’s namesake cocktail reverse-engineered with bourbon, lime juice, sweet vermouth and strawberry.
The Pegu Club, located in Yangon, Myanmar, found itself at the center of British social life in 1920s. Its members, citizens of a bygone political era, knew the city as…
A gin-based variation on the Whiskey Fizz, which is credited to Joe Rickey, a late-19th century Missouri lobbyist.
A descendant of the “Draque”—an old Cuban concoction of unrefined rum, cane sugar and lime juice—the Mojito was most likely invented when white rums entered the market in the mid-to-late…
Garret Richard's gin-based tiki drink is blended in a Hamilton Beach stand-up drink mixture, which better aerates the cocktail.
The Whiskey Sour's New York relative, which gets a float of red wine.
The title of Hemingway’s 1932 novel Death in the Afternoon is both a direct reference to the gruesome finale of Spanish bullfights, and a more oblique one about his mediations…