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How the Infinity Bottle Became a Whiskey Nerd Obsession
Aaron Goldfarb mines Reddit to understand the allure of the at-home, ever-changing whiskey blend.
- story: Aaron Goldfarb
- photo: Lizzie Munro
In Search of the Ultimate Manhattan (2016)
We asked 17 of America's best bartenders to submit their finest recipe for the Manhattan—then blind-tasted them all to find the best of the best. Robert Simonson on the search…
- story: Robert Simonson
- photos: Lizzie Munro
The Best Rye Whiskey Under $50
America's oldest spirit has seen a boom in the last decade, giving rise to a variety of styles. Here are the five bottles worth seeking out.
- story: Clay Risen
- photo: Lizzie Munro
Let Us Now Retire the Whiskey Woman
The latest in a lineage of Bro Girl archetypes, the whiskey-drinking woman has become such a common trope in pop culture that she’s now a cliché. But who is this…
- story: Courtney Balestier
- illustration: Maddie Edgar
The State of American Craft Whiskey
It’s been 10 years since craft whiskey boomed. We blind-tasted 60 bottles from coast to coast to find out how far it's come.
- story: Clay Risen
- photos: Lizzie Munro
8,000 Miniature Bottles of Booze on the Wall
Rotem Ben Shitrit has been collecting minis since he was 12 years old.
- story: Aaron Goldfarb
- photo: Eyal Yassky-Weiss
Straight Up, Or On the Literal Rocks
Remember when whiskey stones, an unnecessary answer to a non-existing problem, tried to unseat ice?
- story: Nick Caruso
- photo: Alexa Bendek
Maguchi Dreams of Highballs
The owner of Tokyo’s Rock Fish has spent more than 30 years perfecting his idiosyncratic, iceless highball.
- story: Dylan James Ho
- photos: Dylan + Jeni
Willett Is for Diehards
Among collectors, the idiosyncratic brand has become the only modern whiskey to transcend the status of Pappy van Winkle.
- story: Aaron Goldfarb
- photo: Danielle Atkins
The Accidental Return of Light Whiskey
How a flop from the ’70s has inspired a whole new category of whiskey.
- story: Aaron Goldfarb
- photo: Alexa Bendek
The Whisky That Captivated Colombia
How Grand Old Parr, a little-known Speyside Scotch, became a South American obsession.
- story: Aaron Goldfarb
- photo: Lizzie Munro
Mastering the Mint Julep With Chris McMillian
In "Masters of X," we spotlight bartenders chasing perfection in one drink. Here, Chris McMillian tackles the iconic Mint Julep.
- story: Brad Thomas Parsons
- photos: Randy P. Schmidt
In Search of the Ultimate Irish Coffee
We asked 11 of America’s best bartenders to submit their finest recipe for the Irish Coffee—then blind-tasted them all to find the best of the best.
- story: Robert Simonson
- photo: Lizzie Munro
The Absurd Clamor for “Vintage Water”
Rarer than “dusties,” vintage bottlings of water from the likes of Weller and Old Fitzgerald are fetching upwards of $150 on the secondary market.
- story: Aaron Goldfarb
- illustration: Lauren Cierzan
Mastering the Boulevardier With Toby Cecchini
In "Masters of X," we spotlight bartenders chasing perfection in one drink. Here, Toby Cecchini tackles the once-obscure Boulevardier.
- story: Brad Thomas Parsons
- photos: Lizzie Munro
You Been to JB’s Whiskey House?
A rental apartment in suburban Nashville has become the hottest underground whiskey bar in America.
- story: Aaron Goldfarb
- photos: Danielle Atkins
Do the Turkey Dew
The latest insider’s handshake? A Wild Turkey and Mountain Dew boilermaker.
- story: Aaron Goldfarb
- photo: Lizzie Munro
Mastering the Old-Fashioned With Tom Macy
In "Masters of X," we spotlight bartenders chasing perfection in one drink. Here, Tom Macy tackles the iconic Old-Fashioned.
- story: Chloe Frechette
- photo: Shannon Sturgis
The Best Sipping Whiskies at Any Price
The bourbons and ryes that topped our recent blind tasting, ranging in price from $50 to $500.
- story: Punch Staff
- photo: Lizzie Munro
The “Private Labels” Ruling Whiskey’s Black Market
Today’s most respectable whiskey groups are decorating their private-barrel selections with homemade stickers—and turning a huge profit.
- story: Aaron Goldfarb
- photo: Lizzie Munro
Tour One of America’s Oldest Rare Liquor Stores
Chicago’s House of Glunz has been buying, selling and bottling booze since 1888, and is now home to one of the world’s greatest spirits collections.
- story: Aaron Goldfarb
- photos: Lyndon French
Chasing “Dusties” With America’s Top Rare Spirits Hunter
If you need to source a collection of vintage whiskey or amaro—and fast—Alex Bachman is the guy to call.
- story: Aaron Goldfarb
- photos: Lyndon French
Tour a Collection of Prohibition-Era “Medicinal” Whiskey
For a select number of distilleries, whiskey production never stopped during Prohibition.
- story: Aaron Goldfarb
- photos: Lizzie Munro
In Search of the Ultimate Mint Julep
We asked 15 of America's best bartenders to submit their finest recipe for the Mint Julep—then blind-tasted them all to find the best of the best.
- story: Robert Simonson
- photo: Lizzie Munro
Behind the Backbar at Salt Lake City’s Whiskey Street
Jason LeCates explains how he built a 2,000-bottle collection of top spirits in one of America's most notorious liquor control states.
- story: Kara Newman
- photo: Christine Armbruster
Yes, You Should Be Drinking Canadian Whisky
We blind-tasted 15 of the best Canadian whiskies, with an actual Canadian. Here are our favorites.
- story: Punch Staff
- photo: Lizzie Munro
Tour a Collection of Gallon-Sized Vintage Bourbon Bottles
Two Kentucky collectors have amassed a stockpile of rare, jumbo-sized bourbon bottles, including those from W.L. Weller and Old Fitzgerald.
- story: Aaron Goldfarb
- photos: Victor Sizemore
Tour an Oddball Collection of Midcentury Bourbon Decanters
Lead poisoning be damned, Joshua Richholt continues to drink midcentury whiskey from his collection of nearly 100 vintage decanters.
- story: Aaron Goldfarb
- photos: Lizzie Munro
Craft Whiskey’s New Era of Extreme Transparency
Craft distilleries have gone from spinning yarns about Al Capone’s secret recipes to winning over buyers with lengthy ingredient lists.
- story: Aaron Goldfarb
- photo: Lizzie Munro
In Search of the Ultimate Old-Fashioned (2018)
We asked 17 of America's top bartenders to submit their finest recipe for the Old-Fashioned—then blind-tasted them all to find the best of the best.
- story: Robert Simonson
- photo: Daniel Krieger
Who Will Save the Soul of American Whiskey?
Thad Vogler travels to Colorado in search of what, he believes, may become the country’s most singular rye whiskey.
- story: Thad Vogler
- illustration: Nick Hensley Wagner
How Does Costco Sell 18-Year-Old Single Malt Scotch for $38?
There’s a groundswell of support among whiskey geeks for Costco’s Kirkland Signature whiskies. Just two questions: Where do they come from, and why are they so cheap?
- story: Aaron Goldfarb
- photo: Lizzie Munro
In Search of the Ultimate Whiskey Sour
We asked 17 of America's best bartenders to submit their finest recipe for the Whiskey Sour—then blind-tasted them all to find the best of the best.
- story: Robert Simonson
- photos: Lizzie Munro
Dan Sabo’s Whiskey Sour
An unorthodox half-ounce of orange juice amps up the classic Whiskey Sour blueprint.
- story: Talia Baiocchi
- photo: Dylan + Jeni
Whiskey Peach Smash
Dale DeGroff adds fresh peaches for a summery smash.
- story: emma_g
- photo: Lizzie Munro
How Wild Turkey “Funk” Became a Whiskey Geek Obsession
Lauded by whiskey geeks, vintage bottles of Wild Turkey are commanding unusually high price tags for their impossible-to-describe flavor profile.
- story: Aaron Goldfarb
- photo: Dylan + Jeni
How Well Do You Actually Know the Whiskey Sour?
With just three ingredients, the Whiskey Sour has enjoyed more than a century of unparalleled popularity.
- story: Punch Staff
- photo: Lizzie Munro
Why the Penicillin Became the Most Riffed-On Modern Classic
Among the most well-traveled of the modern classic cocktails, the Penicillin has also become the source of countless riffs.
- story: Kara Newman
- photo: Lizzie Munro
America’s Oldest Rye Whiskey Is Back from Extinction
In "Spirit Guide," Wayne Curtis demystifies the ever-shifting spirits landscape one bottle at a time. This round: the return of Pennsylvania and Maryland rye whiskey.
- story: Wayne Curtis
- photo: Lizzie Munro
Your Guide to American Single Malt Whiskey
As craft distillers continue to roll out whiskies made from malted barley, American palates accustomed to bourbon and rye are making room for a distinctive new spirit.
- story: Wayne Curtis
- photo: Lizzie Munro
Just How Important Is Sherry to Scotch Whisky?
For decades, aging in sherry barrels was central to the flavor profile of Scotch—until the supply suddenly dried up.
- story: Wayne Curtis
- photo: Ed Anderson
TJ Smash
An extra minty, bittered take on the whiskey smash.
- story: Chloe Frechette
- photo: Lizzie Munro
How Well Do You Actually Know the Toddy?
A quintessential winter warmer, the toddy's simple formula has remained largely unchanged for centuries. Here, get to know the toddy in classic recipes and their modern interpretations.
- story: Chloe Frechette
- photo: Daniel Krieger
Spirit Guide: Meet the New Canadian Whisky
When, in 2014, the makers of the popular WhistlePig Rye disclosed that their product was, in fact, Canadian, it inspired new interest in the whisky industry north of the border.…
- story: Wayne Curtis
- photo: Lizzie Munro
How a Spirits Bottle Becomes Iconic
Some of the world's most famous spirits brands are known not only for what's inside their bottles, but for the bottles themselves. Drew Lazor seeks out the stories behind a…
- story: Drew Lazor
- photo: The 86 Co.
Silver and Sand
Blood & Sand, a private cocktail club, offers 10 variations on the classic cocktail for which it is named. This is the most popular version.
- story: Lizzie Munro
- photo: Lizzie Munro
How Well Do You Actually Know the Smash?
Also known as the layman's julep, the smash is among the oldest categories of drink—and its still evolving. Here, get to know the smash in two classic recipes and their…
- story: Punch Staff
- photo: Lizzie Munro
How Do You Define Terroir in Whiskey?
Does the taste of rye whiskey differ based on where the rye it's made from is grown? Bryce T. Bauer on the Pennsylvania distillery that's trying to find the answer.
- story: Bryce T. Bauer
- photo: Kyle Johnson
The Japanese Way to a Better Highball
Ice, whiskey, soda—that's all there really is to a whiskey highball, right? Not so in Japan. Hannah Kirshner on what the experience of a traditional tea ceremony taught her about…
- story: Hannah Kirshner
- photos: Lizzie Munro
Engawa’s Japanese Highball
The highball method practiced at a small sake (and whiskey) bar in Ishikawa prefecture called Washu Bar Engawa.
- story: Chloe Frechette
- photo: Lizzie Munro
The Pickleback Shot Lives On
A decade ago, the Pickleback was simply a bartender favorite in Brooklyn, largely unknown to the general public. Then, global Pickleback Mania ensued. Kara Newman on the rise of the…
- story: Kara Newman
- photo: Lizzie Munro
Bartender’s Choice: “Shaken, With Whiskey”
In "Bartender's Choice," we challenge some of our favorite bartenders with a drink order and see what they come up with. This round: something "shaken, with whiskey."
- story: Punch Staff
- illustration: Natalie K. Nelson
Byrrh de Garde
Here, Matt Tocco shakes together bourbon with fruity and bitter Byrrh, lemon juice and grenadine, for a drink that sits somewhere in between a Whiskey Sour, a Blinker and a…
- story: Matt Stieb
- photo: Daniel Krieger
Drunken Socialism: The “Break-Even Bottles” Bringing Rare Spirits to the People
Bars around the country are offering up pours of rare and expensive bottles at cost, in a new form of drinking egalitarianism dubbed #DrunkenSocialism. Nicholas Hall on the growing practice…
- story: Nicholas Hall
- photo: Alex Negranza
Inside the Booming Market for Vintage Spirits
In the last half-decade, the market for vintage spirits and liqueurs has expanded, so much so that old and rare bottles of whiskey, Cognac and Chartreuse are setting record prices…
- story: Bryce T. Bauer
- photo: Troy Sidle
Whiskey’s New Beer-Infused Fringe
Whiskey producers big and small are narrowing the gap between craft beer and whiskey by either distilling from finished beers, or aging their whiskies in barrels that previously held beer.…
- story: Kenny Herzog
- photo: Alex D. Stewart
The Dead Rabbit Irish Coffee
An iconic take on the classic hot drink from New York's The Dead Rabbit.
- story: Matt Stieb
- photo: Lizzie Munro
Lamb’s Wool
Traditionally a spiced drink made with porter, New York's Dead Rabbit updates the classic just slightly with the addition of Irish whiskey for a spiritous, not-so-sweet riff on the Whiskey…
- story: Matt Stieb
- photo: Lizzie Munro
Hot Buttered Blackstrap
One part Whiskey Toddy, one part Hot Buttered Rum, the Hot Buttered Blackstrap combines the two classic wintertime cocktails conveniently in one glass.
- story: Matt Stieb
- photo: Lizzie Munro
Can Boston’s Only Classic Cocktail Make a Comeback?
Boston's only classic cocktail has long been plagued by disrepute and bad sour mix. But a new crop of bartenders is helping it stage a comeback. Leah Mennies goes on…
- story: Leah Mennies
- photo: Adam DeTour
Yvonne’s Ward Eight
This version of the Ward Eight, created in collaboration with David Wondrich, gets a nutty complexity thanks to half-ounce of palo cortado sherry.
- story: Liz Lucking
- photo: Adam DeTour
The Mahatma
An homage to Martin "Mahatma" Lomasney, who was allegedly the recipient of the first Ward Eight cocktail in 1898, this riff modernizes the drink with hibiscus-infused grenadine and a spritz…
- story: Liz Lucking
- photo: Adam DeTour
Hojoko’s Ward Eight
A classic Ward Eight as seen through the lens of an anything-but-classic izakaya.
- story: Liz Lucking
- photo: Adam DeTour
The Dead Rabbit’s Whiskey Cocktail
An Old-Fashioned a la The Dead Rabbit, adapted from The Dead Rabbit Drinks Manual by Sean Muldoon, Jack McGarry and Ben Schaffer.
- story: Liz Lucking
- photo: Brent Herrig Photography
Five Unorthodox Riffs on the Manhattan
The holy trinity of flavors of the classic Manhattan lends itself naturally to riffing—which is exactly what drink-makers have done throughout the ages. Here are five particularly unorthodox—and delicious—versions of…
- story: Punch Staff
- photos: Daniel Krieger
Six Riffs on the Classic Whiskey Sour
The Whiskey Sour has been riffed on time and again throughout history, and for good reason. Here are six classic and modern takes on fall's spirit cocktail.
- story: Punch Staff
- photos: Daniel Krieger
Billy Sunday’s Blackthorn
A bergamot bitters-spiked riff on the classic Blackthorn.
- story: joanna_h
- photo: Lizzie Munro
Down the Rare Bourbon Rabbit Hole With Sean Brock
One chef's enthusiasm for rare bourbon began innocently enough, with a taste of Pappy; nearly a decade later, it's become an all-out obsession. Husk's Sean Brock on the strange—and strangely…
- story: Sean Brock
- illustration: Devin Cox
American Royal Zephyr
Grand Army Bar's Damon Boelte likes to joke that the boozy American Royal Zephyr doesn't have anything in it that isn't alcohol: "What could be more American than that?"
- story: joanna_h
- photo: Daniel Krieger
Barrelhouse Flat’s Whiskey Smash
This is the Chicago bar Barrelhouse Flat's subtle riff on the "julep on a small plan."
- story: Talia Baiocchi
- photo: Daniel Krieger
Smoke-Filled Room
Jonathan Lam's funky, peaty rum-based riff on the Old-Fashioned.
- story: joanna_h
- photo: Daniel Krieger
The Irish Hello: Irish Whiskey Reintroduces Itself to the World
Derided for years as a cheap bar shot, Irish whiskey is undergoing a craft boom. Hope Ewing on how a new crop of distillers are reviving a centuries-old industry.
- story: Hope Ewing
- photo: Alan06
The Fall and Rebirth of America’s First Great Whiskey: Pennsylvania Rye
Before Kentucky bourbon, there was Pennsylvania rye, a spirit that slowly died out following the Whiskey Rebellion of the 1790s. Bryce T. Bauer on its fall and the producer who…
- story: Bryce T. Bauer
- photo: Water Archives
Up in Smoke
A smoky strawberry syrup turns the idea of a Whiskey Sour on its head.
- story: Leslie Pariseau
- photo: Daniel Krieger
Do Brown Spirit Accessories Signal Peak Whiskey?
Whiskey is on the rise, and with it, so are whiskey accessories. What does this gadgetry say about the whiskey drinking set and where it's headed? Drew Lazor explores.
- story: Drew Lazor
- photo: srslyguys
Ken Burns Effect
Boilermaker's Erick Castro likes pairing sweet PX sherry with darker spirits, especially cognac, rum and whiskey. Inspired by the 1934 book, Pioneers of Mixing at Elite Bars, his Ken Burns…
- story: Matt Stieb
- photo: Daniel Krieger
Algonquin
The Algonquin Hotel's house cocktail of spicy rye, vermouth and sweet pineapple.
- story: Leslie Pariseau
- photo: Daniel Krieger
The Rebirth of Truly Local American Craft Whiskey
Until recently, American distillers had largely forgotten the art of malting their own local and heritage grains. Kara Newman on the rebirth of proprietary malting floors and how it's changing…
- story: Kara Newman
- photo: Rogue Spirits
Elephant Flip
A bittersweet take on the Colonial flip, Sara Justice builds on a base of Ramazzotti, Jamaican rum and bourbon, adds flavors of chocolate and pomegranate and tops it all with…
- story: Lizzie Munro
- photo:
For Remembrance
This winter drink, whose name is taken from a line in Hamlet—Act 4, Scene 5—when Ophelia references the rosemary in her bouquet, is a play on the Corpse Reviver #2.
- story: Leslie Pariseau
- photo: Daniel Krieger
The Meadowlark
In Kai Parrott-Wolfe's cocktail, the herbaceous, smoky notes from American single-malt whiskey complement the botanicals in gin, without overwhelming the drink.
- story: Matt Stieb
- photo: Daniel Krieger
Ol’ Pepper
In Meaghan Dorman's Ol’ Pepper, the combination of chipotle honey and biting rye offers up a one-two punch of spice, while a dash of worcestershire provides a bonus hit of…
- story: Bianca Prum
- photo: Lizzie Munro
Rob Roy No. 3
Brian Silva's overhaul of a classic scotch whisky cocktail is inspired by the structure of a "perfect" cocktail, harnessing the sweet and savory extremes of both dry and sweet vermouth.
- story: Talia Baiocchi
- photo: Daniel Krieger
A La Mode
New York bartender Karin Stanley's spicy, creamy ode to apple pie a la mode is almost better than the thing itself. Because, well, bourbon.
- story: Leslie Pariseau
- photo: Daniel Krieger
High Altitude Highball
Herbal génépy adds alpine flavor to this riff on the whisky highball.
- story: Liz Lucking
- photo: Lizzie Munro
Where’s the Truth in Whiskey Marketing?
Spirits marketing runs the gamut from blatant lies to harmless, but fanciful stories. At the height of bourbon mania, Diageo's Orphan Barrel Bourbons claim origins in tales of barrels lost…
- story: Lauren Sloss
- photo: John Haslam
Red Hook
One of the more enduring modern riffs on the Brooklyn cocktail.
- story: Talia Baiocchi
- photo: Daniel Krieger
Gravesend Smash
A New York-based peppery riff on the Whiskey Smash.
- story: Leslie Pariseau
- photo: Max Kelly
Is Flavored Whiskey a Threat to Hardcore Whiskey Drinkers?
Cherry, blackberry, honey—over the past few years, flavors usually associated with cough drops have snuck into American whiskey. Drew Lazor surveys the scene to find out how flavored whiskey is…
- story: Drew Lazor
- photo: Jared Shelburne
BBT
The BBT (bourbon, bitters and tonic) is essentially an Old-Fashioned lengthened and lifted thanks to a topper of tonic water.
- story: Leslie Pariseau
- photo: Josh Williams
Dusty Trails
Shelley Lindgren's Dusty Trails embraces summer strawberries at the height of ripeness paired with spicy rye whiskey and tangy homemade ginger syrup.
- story: Leslie Pariseau
- photo: Natalie Compton
The Mystery of the London-Style Old-Fashioned
While the Old-Fashioned experienced a dark age during the 1990s, London managed to uphold its unique—and slightly mysterious—preparation of the drink. Robert Simonson on Britain's odd interpretation of the American…
- story: Robert Simonson
- photo: Daniel Krieger
De La Louisiane
This deep, boozy number is traditionally equal parts rye, Bénédictine and sweet vermouth. In this version, from The PDT Cocktail Book, the ratio of rye is upped to cut the…
- story: Leslie Pariseau
- photo: Daniel Krieger
What’s Behind the Cocktail World’s Obsession with Fireball?
To the surprise of purists, Fireball is beginning to wriggle out of its bro-shot shackles and into unexpected territory: the craft cocktail bar. Drew Lazor on what's behind the highbrow…
- story: Drew Lazor
- photo: Stephanie Barto
The End of American Whiskey’s Latest Golden Age
Many have proclaimed a looming whiskey shortage, but the reality is, whiskey is a boom and bust business. Wayne Curtis explains the strange confluence of events that created a "golden…
- story: Wayne Curtis
- photo: Judah Gross
Bourbon and Tepache
The Bourbon and Tepache combines the funky aromatics of pineapple-based tepache (a fermented Mexican beverage) with a backbone of bourbon, sweet vermouth and Velvet Falernum.
- story: Leslie Pariseau
- photo: Daniel Krieger
The Old-Fashioned Is New Again
The Old-Fashioned is one of America's oldest cocktails, but it's never felt more new. Robert Simonson offers a peek into the drink's past and modern rebirth.
- story: Robert Simonson
- photo: Daniel Krieger
Old Grampian
Where many Old-Fashioneds require a healthy stir, this one is meant to tell a story as the ice melts.
- story: Leslie Pariseau
- photo: Lizzie Munro
Kentucky Buck
Traditionally, a buck is made with ginger ale, but in this long, summery cooler Erick Castro uses homemade ginger syrup and soda water to create a bubbly cocktail with more…
- story: Leslie Pariseau
- photo: Lizzie Munro
Poppa’s Pride
A variation on the Whiskey Smash, this ginger-laced bourbon drink is one of Brooklyn bartender Jay Zimmerman's signatures.
- story: Leslie Pariseau
- photo: Daniel Krieger
Whiskey Gets Older, Faster
At NOLA's Root Squared, bartender Max Messier is experimenting with a tool that, in mere minutes, "ages" spirits that would normally take years to create in a barrel. Roger Kamholz…
- story: Roger Kamholz
- photo: Phanatic
The Magic and Mythology of the Mint Julep
From building bonds between lawmen and lawbreakers to curing babies, the Mint Julep's reputation precedes it. Robert Simonson offers an ode to the mythology of America's most storied drink.
- story: Robert Simonson
- photo: Daniel Krieger
Six Riffs on the Mint Julep
With its silver tin and lavish garnishes, the julep may appear fussy and florid, but when made correctly—in all its fanciful variations—it's an all-American drink at heart. Here are a…
- story: Punch Staff
- photos: Daniel Krieger
Jalapeño-Spiked Bourbon Julep
Louisville Chef Edward Lee's icy-hot take on the Derby classic.
- story: Leslie Pariseau
- photo: Daniel Krieger
Prescription Julep
A Cognac-based riff on the minty classic.
- story: Leslie Pariseau
- photo: Daniel Krieger
What Exactly Defines a “Craft” Spirit?
“Craft spirits” have gone from obscurity to ubiquity over the past several years. But what exactly defines a craft spirit? With money and reputation riding on the answer, American distillers…
- story: Wayne Curtis
- photo: Rocky Sun
All In
A curiously bittersweet cocktail reminiscent of the finest, darkest chocolate.
- story: Leslie Pariseau
- photo: Daniel Krieger
Morning Glory Fizz
From the name, it can be assumed this drink by late-1800s bartender Harry Johnson is meant to ease greeting the day with the hair of the dog.
- story: Leslie Pariseau
- photo: Daniel Krieger
Lawless
In an effort to recreate the time-honored ritual of smoking and drinking, Stephanie Teslar began ingeniously smoking cocktail glasses with tobacco. And what goes with tobacco? Bourbon.
- story: Leslie Pariseau
- photo: Céline Rille
Averna Smash
A bittersweet smash made tall by sparkling lemon soda.
- story: Leslie Pariseau
- photo: Lizzie Munro
Boo Radley
A bitter riff on the Creole cocktail named for the mysterious neighbor in Harper Lee's great Southern novel, To Kill a Mockingbird.
- story: Leslie Pariseau
- photo: Daniel Krieger
The Buena Vista Café: America’s Irish Coffee Mecca
At San Francisco's historic Buena Vista Café, the Irish Coffee has become its own American ritual.
- story: Leslie Pariseau
- photos: Eric Wolfinger
Irish Coffee
First introduced to the United States by way of San Francisco’s Buena Vista Café, the Irish Coffee was invented at the Foynes Airport’s restaurant in 1943.
- story: Leslie Pariseau
- photo: Eric Wolfinger
Weathered Axe
Though it may seem like a breezy summer cocktail with its inclusion of citrusy Combier and herbal-sweet Cocchi Americano, the Weathered Axe easily transitions into a cold weather drink with…
- story: Leslie Pariseau
- photo: Daniel Krieger
Mott and Mulberry
Named for an intersection on the border of Little Italy and Chinatown in New York City, the Mott and Mulberry is bartender Leo Robitschek's autumnal Whiskey Sour riff.
- story: Leslie Pariseau
- photo: Daniel Krieger
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: Lizzie Munro
Glasgow Mule
Damon Boelte of Brooklyn's Prime Meats built the basic mule structure to create this Scotch and elderflower-infused riff on the original.
- story: Leslie Pariseau
- photo: Daniel Krieger
Eggnog
While it feigns the role of liquid Christmas confection, this rich mixture of booze, egg, cream and sugar has been responsible (some reading this may even attest) for many a…
- story: Leslie Pariseau
- photo: Daniel Krieger
Bergamot Blazer
Seattle bartender Andrew Bohrer's tea-infused take on Jerry Thomas's flaming Blue Blazer.
- story: Leslie Pariseau
- photo: Daniel Krieger
Hot Toddy
This version of the traditional toddy is a template prime for riffing with a base of any dark spirit, plus hot water, citrus, honey and spices.
- story: Leslie Pariseau
- photo: Daniel Krieger
Millionaire Cocktail
There are five different cocktails carrying the Millionaire moniker. This one is adapted from The How and When cocktail book by Hyman Gale and Gerald F. Marco, 1938.
- story: Leslie Pariseau
- photo: Daniel Krieger
The Bourbon Trail, Beyond Kentucky
On his 24-city book tour, chef Ed Lee vowed to drink bourbon with a different chef, bartender or random stranger in each place to find out how his home spirit…
- story: Edward Lee
- photo: Grant Cornett
Pen Pal
A play on the Old Pal, the Pen Pal is the original's mellowed-out, but beefed-up cousin mixed with rye whiskey, Aperol and dry vermouth.
- story: Leslie Pariseau
- photo: Daniel Krieger
Flannel Shirt
A bone-warming drink made with the classic flavors of fall—apple, earth, spice and smoke.
- story: Leslie Pariseau
- photo: Daniel Krieger
Riff Diaries: The Whiskey Sour
Whether served up at a cocktail joint or on the rocks at a dive, the Whiskey Sour is America's most democratic cocktail.
- story: Leslie Pariseau
- photo: Daniel Krieger
Barrymore Room
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.
- story: Leslie Pariseau
- photo: Daniel Krieger
New York Sour
The Whiskey Sour's New York relative, which gets a float of red wine.
- story: Leslie Pariseau
- photo: Kelly Puleio
Carroll Gardens
An ode to the Italian-American roots of the Brooklyn neighborhood.
- story: Leslie Pariseau
- photo: Lizzie Munro
Mint Julep
When done up properly, the Mint Julep can be a fussy drink—all crushed ice and fancy silver cup—which is exactly why it might be surprising that it packs such a…
- story: Leslie Pariseau
- photo: Daniel Krieger
Benton’s Old-Fashioned
The drink that introduced the concept of “fat-washing” spirits to the cocktail world.
- story: Leslie Pariseau
- photo: Nick Brown
Vieux Carré
Stanley Clisby Arthur, author of Famous New Orleans Drinks and How to Mix ‘Em, attributed this drink’s original recipe to the Hotel Monteleone, located in the NOLA's Vieux Carré (French…
- story: Leslie Pariseau
- photo: Ed Anderson
Amaretto Sour
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…
- story: Leslie Pariseau
- photo: Daniel Krieger
Filibuster
San Francisco bartender Erik Adkins uses the basic Whiskey Sour blueprint for this autumn-inspired drink.
- story: Leslie Pariseau
- photo: Daniel Krieger
Horse’s Neck
This cooler drink—which gets its name from its long, loopy lemon twist garnish that curls along inside of the glass—is one of several classic drinks that devolved into a mocktail…
- story: Leslie Pariseau
- photo: Ed Anderson
Rhythm and Soul
The Rhythm and Soul is Greg Best’s composite sketch of a Manhattan and a Sazerac, as if the cocktails got into a tussle, made up and had a love child.
- story: Leslie Pariseau
- photo: Daniel Krieger
Whiskey Smash
The layman’s Mint Julep, the Whiskey Smash comes with all of the flavor of its more famous relative.
- story: Leslie Pariseau
- photo: Nicole Franzen
Tokyo Drift
A Japanese whisky Manhattan variation made with Cardamaro and saffron-infused Strega.
- story: Leslie Pariseau
- photo: Lizzie Munro
Rob Roy
The first-known mentions of the Rob Roy credit New York's Waldorf Astoria Hotel for the 1897 recipe, which is essentially a Manhattan made with Scotch whisky.
- story: Leslie Pariseau
- photo: Daniel Krieger
Manhattan
One of the enduring heavyweights in the cocktail world, the Manhattan is something of a twist on the Old Fashioned, most likely spurred by the late-19th century rise of sweet…
- story: Leslie Pariseau
- photo: Ed Anderson
Betty Carter
A sherry and amaro-infused whiskey sour in ode to legendary jazz singer Betty Carter.
- story: Leslie Pariseau
- photo: Lizzie Munro
Autumn Sweater
The bittersweet lyrics of “Autumn Sweater,” from Yo La Tengo’s 1997 album, I Can Hear the Heart Beating As One, serve as the source material for this melancholy change-of-season shoegazer.
- story: Leslie Pariseau
- photo: Ed Anderson
Dead Celebrity
The challenges and triumphs Alex Waldman faces owning Istanbul's only craft cocktail bar are perhaps best summarized by this drink.
- story: Leslie Pariseau
- photo: Katie Parla
Whiskey Sour
This iconic sour—whiskey, lemon juice and sugar shaken over ice—forms the building block for many a cocktail.
- story: Leslie Pariseau
- photo: Daniel Krieger
Perfect Manhattan
The "perfect" modifier indicates a combination of dry and sweet vermouths as opposed to the original Manhattan's full measure of sweet vermouth.
- story: Leslie Pariseau
- photo: Daniel Krieger
Blood and Sand
This recipe first popped up in the Savoy Cocktail Book in 1930, with the title thought to be a nod to Rudolf Valentino’s 1922 silent film of the same name…
- story: Leslie Pariseau
- photo: Daniel Krieger
Old Pal
Harry MacElhone credited his “old pal” and barfly William “Sparrow” Robertson with the inspiration for this drink.
- story: Leslie Pariseau
- photo: Daniel Krieger
Bitter Handshake
An after-dinner Fernet Old-Fashioned brightened with a blood orange reduction.
- story: Leslie Pariseau
- photo: Lizzie Munro
Remember the Maine
Described first by spirits writer Charles H. Baker in his 1939 classic, the Gentleman’s Companion, this rye-based drink has an ingredient list that’s part Sazerac, part Manhattan.
- story: Leslie Pariseau
- photos: Daniel Krieger