Bring Back the Cloister
New Orleans bartender Christina Rando updates the Chartreuse-laced sour that first debuted in 1971’s Playboy Bartender’s Guide.
- story: Drew Lazor
- photo: Daniel Krieger
Sun City
An Old Pal variation with Ramazzotti Rosato and Cap Corse blanc quinquina.
- story: Tatiana Bautista
Teach Me How to Toddy
The toddy is a blank canvas. Here are five ways to make it your own.
- story: Laurel Miller
- photo: Lizzie Munro
Bring Back the Et Moi Je Te Dis Maud
Franky Marshall reimagines the obscure three-ingredient Armagnac classic.
- story: Drew Lazor
- photo: Lizzie Munro
Et Moi Je Te Dis Maud
A trio of armagnac, Chartreuse and maraschino yields a rich, enveloping result.
- story: Chloe Frechette
- photo: Lizzie Munro
Hunting for the Lost Chartreuse
Makers of one of the world’s most coveted liqueurs released an oddball “orange” bottling in the 1970s. Then it vanished without a trace.
- story: Jordan Michelman
- illustration: Nick Hensley-Wagner
Tiki For Dummies
Tropical escapism in five ingredients or less.
- story: Punch Staff
- photo: Alexa Bendek
Paddy O’Brien’s Last Word
Paddy O'Brien of The Last Word in Astoria, Queens, calls on a local craft gin in his take on the classic.
- story: Chloe Frechette
- photo: Lizzie Munro
Hack Your Drink: The Chartreuse Solution
When used in place of simple syrup, the herbaceous liqueur can add greater dimension to cocktails.
- story: Kara Newman
- photo: Daniel Krieger
