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
Nova Scotia
Building on Scotch whisky, yellow Chartreuse and orange bitters, this Scotch-based Alaska variation is designed for summer.
- story: Frances Yackel
- photo: Lizzie Munro
Hideaway Honey
An aquavit- and yogurt-laced cocktail which will star on the menu at the forthcoming Raised by Wolves.
- story: Frances Yackel
- photo: Lizzie Munro
Chartreuse Toddy
A riff on the classic toddy that's a bit more tony, more deluxe and more French.
- story: tatiana_b
- photo: Lizzie Munro
Daily News: Beer’s New Sustainable Wheat, Rwanda’s First Craft Brewery
Your daily dose of news and happenings from around the drink-o-sphere: - Many Yuengling drinkers were quick to disavow the brand following the owner's endorsement of Trump. - Iraq is considering…
- story: Chloe Frechette
How the Last Word Became a Cult Classic
What is it about the Last Word—that equal-parts cocktail driven by gin and green Chartreuse—that has spawned such adoration from bartenders? Kara Newman on the pre-Prohibition-era drink's revival, and the…
- story: Kara Newman
- photo: Daniel Krieger
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
Ce Soir
A mix of two ounces of Cognac, with touches of yellow Chartreuse and Cynar, and two types of bitters, Nicole Lebedevitch's Ce Soir is potent and elegant.
- story: Chloe Frechette
