Teach Me How to Toddy
The toddy is a blank canvas. Here are five ways to make it your own.
- story: Laurel Miller
- photo: Lizzie Munro
In Search of the Ultimate Bamboo
We asked 11 of America's best bartenders to submit their finest recipe for the Bamboo—and then blind-tasted them all to find the best of the best.
- story: Robert Simonson
- photo: Daniel Krieger
Avocado Daiquiri
Natoli employs avocado oil for frothiness in her slightly savory Daiquiri variation.
- story: Tatiana Bautista
- photo: Danielle Atkins
It’s Always Cobbler Time
Diamond Reef’s Dan Greenbaum demonstrates why the age-old formula deserves more attention.
- story: Kara Newman
- photos: Lizzie Munro
Dan Greenbaum’s Sherry Cobbler
This is a close copy of the cobbler previously served at The Beagle.
- story: Chloe Frechette
- photo: Lizzie Munro
Five Cobblers for the Modern Drinker
It's no surprise that the classic Sherry Cobbler has inspired countless modern riffs. Here are five that incorporate everything from green Chatreuse to mezcal.
- story: Punch Staff
- photo: Lizzie Munro
Hack Your Drink: The Sherry Split
Incorporating a small amount of dry sherry into a number of classic drink formulas offers a fast-track to greater complexity.
- story: Kara Newman
- photo: Lizzie Munro
Mastering the Fog Cutter With Paul McGee
In “Masters of Tiki,” we spotlight bartenders chasing perfection in one drink. Here, Paul McGee on the baroque Trader Vic classic, the Fog Cutter.
- story: Chloe Frechette
- photos: Lyndon French
Bizzy Izzy Highball
“It’s a wonderful cocktail, but it also strikes me as a fairly modern cocktail,” says Al Sotack of the rye- and sherry-based highball.
- story: Chloe Frechette
- photo: Lizzie Munro
