d list Archives

Jeremy Oertel has championed the cherry-laced Old-Fashioned variation for 15 years.

At Nashville’s Choy, the herbal tropical classic is reimagined with tequila and génépy.

Toronto’s Bar Raval puts a gin-forward twist on the old-school British classic.

Don the Beachcomber’s version of the drink, made with grapefruit and absinthe, takes a turn in the spotlight at Satan’s Whiskers in London.

At Cravan in Paris, the forgotten French classic is considered a “drier, bitter, better” take on the Negroni.

Sloppy Joe’s lesser-known variation on the Cuban classic is alive and well at Houston’s Lei Low.

Death & Co.’s Matthew Belanger reimagines the 1930s whiskey classic for the modern palate.

At CopperBay in Paris, the traditional pairing of pastis and orgeat has been brought into the 21st century.

At Beverly Hills’ Spago, the crème de cacao–spiked Old-Fashioned is reimagined as an easy-going stone fruit julep.

Thad Vogler is reviving a mysterious tropical Chartreuse sour for his Bar Agricole pop-up.

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