Lodro Rinzler—Buddhist celeb and author of the best-selling book The Buddha Walks into a Bar—talks about his life with booze and how Buddhism can actually teach us how to be…
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.
The Whiskey Sour's New York relative, which gets a float of red wine.
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…
The drink that introduced the concept of “fat-washing” spirits to the cocktail world.
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…
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.
A float of smoky mezcal adds a contemporary twist to this Old-Fashioned.
(n.) A mixture of grains and water heated to encourage the extraction of grains’ fermentable sugars. Cereal grains, including barley, corn, rye and wheat, contain complex carbohydrates that can be…
