Bitter Truth
Cocoa Puffs add a chocolate element to this modern Boulevardier riff.
- story: Mary Anne Porto
- photo:
Cocoa Puffs add a chocolate element to this modern Boulevardier riff.
A Mai Tai riff that leans on the flavors of banana and macadamia.
A bourbon-based modern riff calls for mezcal, peach liqueur and Cynar.
The kitschy dessert cocktail reimagined as a streamlined digestif.
Many tip their hats to Eddie Woelke, an American bartender in Havana in the 1920s for the creation of this drink. However, it found popularity upon the repeal of Prohibition…
This tongue-in-cheek creation began with bartender Sylvanus Johnson's homemade cardamom syrup, which he makes in the kitchen at New York City bar Mother's Ruin.
This simple mix of dark rum and ginger beer over ice has roots in colonial Bermuda, where England’s Royal Navy opened a ginger beer plant in the late-19th century.
A variation on the Whiskey Smash, this ginger-laced bourbon drink is one of Brooklyn bartender Jay Zimmerman's signatures.
Austin bartender Justin Elliott crafts his own tepache from pineapple and exotic spices, which he then combines with rum, lemon, honey and fresh Thai basil.