Laughing Buddha
This Californian buck-like cooler has long been the most popular cocktail at San Francisco's Cantina.
- story: Talia Baiocchi
- photo: Shannon Sturgis
Nancy Whang’s Pimm’s Cup
While on the road, LCD Soundsystem was always prepared with a mobile bar perpetually stocked with Champagne and Jameson. In the warm months, Pimm's Cups were a band staple.
- story: Leslie Pariseau
- photo:
New Old-Fashioned
The Old-Fashioned is as traditional of a cocktail as they come: a simple mix of spirits, sugar, bitters and water. This alternate version adds a bit of muddled fruit, in…
- story: Leslie Pariseau
- photo:
Singapore Sling
The Singapore Sling (more a tikified punch than a sling), one of the great thirst-quenchers of the 20th-century, was created at the Raffles Hotel in 1915.
- story: Leslie Pariseau
- photo: Daniel Krieger
Alabazam
American expatriate Leo Engel was working at the Criterion Hotel in London when he supposedly created the Alabazam, an obscure recipe that appears in his 1878 book American and Other…
- story: Leslie Pariseau
- photo:
Southside Fizz
Muddled mint and cucumber cut through the drink's inherent sweetness.
- story: Lizzie Munro
- photo: Lizzie Munro
Drinkin’ with Stiggins
A blend of pineapple rum, Swedish punsch and green Chartreuse, the Drinkin' with Stiggins calls on mint to complement the drink's inherent herbal flavors.
- story: Lizzie Munro
- photo:
Eight Row Flint’s Ranch Water
Lime oleo puts a fragrant finish on this sotol-based Ranch Water.
- story: Chloe Frechette
- photo: Lizzie Munro
Trident
The Trident is a nautically-inspired interpretation of the Negroni, created in 2000 by Robert Hess, a cocktail enthusiast from Seattle.
- story: Leslie Pariseau
- photos: Daniel Krieger
White Peach Sgroppino
The frozen Italian classic meets seasonal peach sorbet.
- story: Tatiana Bautista
- photo: