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Pouring Ribbons

Bartender in Residence

For Devin Kennedy, Simplicity Does Not Mean Simplistic

The Pouring Ribbons bartender looks for nuance in everyday ingredients, creating drinks that are familiar, but not formulaic.

  • story: Chloe Frechette
  • photo: Lizzie Munro
article

Spice Adams

Corn ’n’ Oil meets the Mojito.

  • story: Tatiana Bautista
  • photo: Lizzie Munro
article

Billy Ray Valentine

Devin Kennedy's perfect Piña Colada with sherry and cinnamon.

  • story: Tatiana Bautista
  • photo: Lizzie Munro
article

B*A*P*S

A force carbonated take on the Pimm's Cup.

  • story: Tatiana Bautista
article

Rule Of Three

The Martini, by way of Spain.

  • story: Tatiana Bautista
  • photo: Lizzie Munro
Cocktails

Mastering the Sidecar With Joaquín Simó

In "Masters of X," we spotlight bartenders chasing perfection in one drink. Here, Joaquín Simó takes on the Sidecar.

  • story: Kara Newman
  • photos: Lizzie Munro
article

Joaquín Simó’s Sidecar

This version of the Sidecar ups the ratio of Cognac to sweetener and adds a spoonful of rich demerara syrup for body.

  • story: Lizzie Munro
  • photo: Lizzie Munro
Cocktails

How to “Flash Blend” Your Way to a Better Frothy Drink

Dated as it might seem, the "Hamilton Beach" stand-up mixer has a variety of practical applications in modern drink-making.

  • story: Kara Newman
  • photo: Colin Dutton
article

Colonial Affair

Joaquín Simó's riff on the Twentieth Century cocktail features a split base of pisco and cacao spirit.

  • story: Chloe Frechette
  • photo: Lizzie Munro
Cocktails

When Did Cocktail Menu Debuts Become News?

At some of today’s most highly regarded bars, a new menu is no longer just a list of drinks.

  • story: Robert Simonson
  • photo: Lizzie Munro
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The Resurgence of the Lion’s Tail
Featured Article

The Resurgence of the Lion’s Tail

How a quirky Prohibition-era bourbon cocktail came to manifest on U.S. drink menus right now.

More →
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