How the Gold Rush Became a Modern Classic
The Milk & Honey staple was, surprisingly, not invented by a bartender.
- story: Robert Simonson
- photo: Lizzie Munro
The Milk & Honey staple was, surprisingly, not invented by a bartender.
The brash combination of Chartreuse, Jägermeister, tequila and a whole egg is the only flip to enter the contemporary cocktail canon.
Salvatore Calabrese's ingenious jam-infused sour reintroduced preserves to the bartender's arsenal.
For the spiced rum Sidecar riff, it all started in San Francisco.
The early Death & Co. creation kicked off a boom of contemporary mezcal drinks.
The fairer, French-inspired riff is the most famous modern adaptation of the aperitivo classic.
Sam Ross' bittersweet sour is the rare contemporary equal-parts recipe to spawn a family of twists and takes.
Julie Reiner’s aromatic house cocktail began as an attempt to make a Martini that wasn’t just a Martini.
Erick Castro's green Chartreuse-based variation on the Piña Colada is one of the most unorthodox modern standards.
Douglas Ankrah's provocative 'tini still holds sway more than 20 years on.