Mexican Firing Squad 2.0
A postmodern take on the spicy Margarita.
- story: Frances Yackel
- photo: Lizzie Munro
Creating the Closed-Loop Cocktail
If bars, like nose-to-tail restaurants, made the most of their "off-cuts," would we be one step closer to a more sustainable drinking culture? Tyler Wetherall on the efforts some bartenders…
- story: Tyler Wetherall
- photo: Daniel Krieger
“Biologically Aged” Cocktails: Bartenders Take on Fermentation
On different sides of the world, two bartenders are using everything from champagne yeast to koji, a mold used in the production of miso and sake, to ferment cocktail ingredients.…
- story: Carey Jones
- photo: Tim King
Southern Comfort
This force-carbonated cocktail takes inspiration from the combination of bourbon and iced tea.
- story: Chloe Frechette
- photo:
Gin and Tonic’d Elderflower
This play on the Gin and Tonic combines the flavor of elderflower with Campari.
- story: Chloe Frechette
- photo:
Bay Cosmo
White Lyan's force-carbonated play on the Cosmopolitan can be made at home.
- story: Chloe Frechette
- photo:
Digestivi
In this play on a classic digestivo, the combination of the natural rosé with the tannins from the teas and the fruitiness of strawberry and hibiscus are accentuated and intensified…
- story: Frances Yackel
- photo:
Pillow Manhattan
This drink can be done one of two ways, either by aging for one month to two years in glass or for two hours in a 100-degree Fahrenheit water bath.
- story: Frances Yackel
- photo:
Milk Punch
The deep sweetness of the homemade Mango "Milk" will carry through and lend a solid base for the botanicals in the gin, which is infused with wormwood and green apple,…
- story: Frances Yackel
- photo:
London’s Most Radical New Cocktail Bar
Part of a growing crop of high-concept bars, London's White Lyan aims to bring complex cocktails to a wider audience by swearing off everything from ice to garnishes. Alice Lascelles…
- story: Alice Lascelles
- photo: White Lyan
