A textbook example of the New Orleans cocktail.
John deBary's version of the Stinger includes a splash of high-proof gin for brightness and complexity.
Tom Macy’s single-serve riff on eggnog blends flavors of chocolate and mint with rum and Cognac.
By design, this improved Stinger is diamond-clear like a Martini.
The most famous contemporary take calls on ice cream and Fernet Branca.
Crème de cacao, a bittersweet liqueur made from cacao, has been dismissed as a bygone oddity from the cocktail's darker, disco days. But it's back and more balanced than ever.…
This iconic pre-Prohibition cocktail—an unlikely combo of white crème de menthe and cognac shaken and served up—stormed bar menus in the 1920s, becoming a favorite among high society.
This Midwestern interpretation swaps cream for ice cream, fortified with Cognac.
A cool and smoky play on the Stinger, Trick Dog's Polar Bear cocktail is simple, yet highly effective.
This is the future of bartending.