With its tropical climate and mishmash of cultures, New Orleans was practically predestined to become a tiki mecca. Sarah Baird tracks the city's tiki love affair, from its early heyday…
Welcome to "About a Bar," a column that explores America's most notable bars and cocktail programs. Today: New Orleans oddball, Parasol's.
This deep, boozy number is traditionally equal parts rye, Bénédictine and sweet vermouth. In this version, from The PDT Cocktail Book, the ratio of rye is upped to cut the…
Not that long ago, the Negroni was considered a second-tier drink. But now that even small-town bars have mastered Martinis and Manhattans, lesser-known classics are making their way into the…
Traditionally, the Painkiller, the Zombie and the Mai Tai are the territory of West Coast cocktail bars, but Polynesian culture will soon enter the South beginning with Louisiana drinking haven,…
A spin on the Roffignac cocktail swapping traditional Cognac for blanche d'Aramagnac.
Whether across an ocean or across town, bartenders love to crush on other bartenders. "Bartender Crush" digs into these connections and the drinks and drunken nights that inspired them.
In the weeks leading up to Mardi Gras New Orleans descends into a kind of government-sanctioned madness. But it's not all Girls Gone Wild. Sarah Baird joins the Krewe of…
A bitter riff on the Creole cocktail named for the mysterious neighbor in Harper Lee's great Southern novel, To Kill a Mockingbird.
