recipe

Amaro: Putrid or Pivotal?

Grub Street may call them "putrid," but Brad Thomas Parsons (our resident bitters expert) calls amari "pivotal in the current cocktail renaissance," in his latest piece on the amaro scene in…

recipe

Fleur-de-Lis

Tyler Stevens uses verjus (fresh, unfermented grape juice) in this drink, which features an entire ounce of Peychaud's bitters alongside Pierre Ferrand Ambre.

recipe

Angostura Sour

A riff on a Charles H. Baker cocktail, the Angostura Sour is unorthodox in its use of Angostura bitters as a base spirit creating a aromatically astringent and curiously pleasant…

recipe

Seelbach

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.

recipe

In Fashion

Greg Best's contemporary twist on the Old-Fashioned calls for bourbon, rich Martinique cane syrup, a healthy dose of bitters and a float of smoky mezcal.

recipe

Corn ‘n’ Oil

The “oil” in the Corn ‘n’ Oil is a reference to blackstrap rum, which sits atop this Bajan cocktail like a puddle of petroleum. The drink is a classic mix…

recipe

Shady Lane

As far as this warm-weather cooler is concerned, the Pavement classic's refrain says it all: “A Shady Lane, everybody wants one.”

recipe

Cricket Ball

Brad Thomas Parsons came across this understated aperitif at the Red Cat in Manhattan. So named because the drink’s hue matches the color of a traditional cricket ball.