Your Martini Is Missing Mineral Water
The salinity and distinctive character of mineral water has made it a secret weapon in batched drinks, highballs and more.
- story: Tyler Zielinski
- illustration: Nick Hensley
Build These Cocktails Directly in a Flask
With batched and bottled cocktails on the rise, the flask, too, is having a moment.
- story: Kara Newman
- photo: Lizzie Munro
Daily News: The Rise of American Single Malt, High-Tech Spirits-Aging
Your daily dose of news and happenings from around the drink-o-sphere: - Single malt whiskey, long-associated with the Scottish tradition, is on the rise among American distilleries. - Sessionable and simple are…
The Rise of the Fast-Casual Cocktail Bar
Now that drinkers have grown accustomed to cocktails made with fresh ingredients and top-notch skills, bar-owners are starting to offer them in more casual settings—often right alongside their high-end counterparts.…
- story: Leah Mennies
- illustration: Natalie K Nelson
Citrus Cordial
This citrus cordial uses only leftover peels, and can be adapted to make with any type of citrus for a cocktail or non-alcoholic sparkler.
Rhubarb & Grape
In this pisco-based batched cocktails, Max Venning combines a Chilean pisco with a cordial of rhubarb and citric acid.
Lemon & Cardamom Gimlet
In this batched Gimlet variation, Max Venning combines gin with a cordial made from lemon juice, lemon zest and crushed cardamom pods.
