The Amaretto Sour implies pre-bottled mix and university bar crowds of a certain variety. Until we came across Portland bartender Jeffrey Morgenthaler’s version, we’d written off the headaches of days…
San Francisco bartender Erik Adkins uses the basic Whiskey Sour blueprint for this autumn-inspired drink.
The Seelbach Hotel's grand, saloon-style counter reportedly created this signature cocktail when a bartender used a Manhattan to catch the overflow from an uncorked Champagne bottle.
A float of smoky mezcal adds a contemporary twist to this Old-Fashioned.
The Sherry Cobbler gets a Southern updo courtesy Derek Brown of Mockingbird Hill in Washington, D.C.
There are several versions of the Turf Cocktail, each a slightly different variation on the Martini. The PUNCH version favors Harry McElhone's version, adjusted for the modern palate.
The sbagliato addendum to the classic Negroni translates to "incorrect" or "mistaken." Not so. This spritzy cousin to the Negroni—typified by the addition of prosecco in place of gin—is one…
New York City bartender Dan Greenbaum's bittersweet twist on the Sherry Cobbler.
A sherry aperitif and one of Japan’s originals, the Bamboo was created in the 1890s at the Grand Hotel In Yokohama, Japan by German bartender Louis Eppinger.
A combination of sweet vermouth, dry sherry and bitters popularized in the 19th-century and revived by sherry-loving bartenders everywhere.