Bring Back the Kiss the Boys Goodbye
A deep cut from Esquire in the 1940s, this split-base sour is making a comeback at The Wells in Washington, D.C.
- story: Al Culliton
- photo: Scott Suchman
A deep cut from Esquire in the 1940s, this split-base sour is making a comeback at The Wells in Washington, D.C.
The rum-spiked Manhattan is a time capsule of early American drinking culture, now served at Wm. Farmer & Sons in Hudson, New York.
At Comstock Saloon in San Francisco, Jonny Raglin's cherry-laced bourbon sour, inspired by the 17th-century liqueur, has been a hit for more than a decade.
Revamped by today’s best bartenders, these overlooked gems—from New Orleans’ obscure Martini variation to an orgeat-laced gin sour—are ready for their close-up.
The decadent, minty cocktail has carved a place for itself in New Orleans’ cocktail canon.
Seattle’s Bar Bayonne revives the Basque American drink with a housemade take on the elusive French aperitif.
At Oakland bar Friends and Family, Lulu at Le Monocle is a modern spin on the original 1930s recipe, and an ode to one of Paris’ most legendary lesbian nightclubs.
Garret Richard resurrects the Midwestern dairy drink with “banana bunch liqueur” and chocolate bitters.
The celery-spiked Manhattan riff is strong and stirred, yet surprisingly light on its feet.
The Georgia-born julep riff finds a new home—and relevance—at the eponymous Los Angeles bar.