Gin Fizz Tropical
A fancy silver fizz from Charles H. Baker's 1939 Gentleman’s Companion made with orgeat, pineapple gum and a decadent garnish.
- story: Leslie Pariseau
- photo: Ed Anderson
Cocktails’ Best Supporting Ingredient: DIY Orgeat
Orgeat, an almond syrup dating back to the 1300s, has always played second fiddle to traditional cocktail sweeteners. But the old-school ingredient has a distinct personality, and is being renewed…
- story: Kenzi Wilbur
- photo: Daniel Krieger
Orgeat
(n.): A sweet almond-based syrup flavored with orange flower water. French in origin, it is used as a cocktail mixer in many classic drinks, such as the Mai Tai, the…
- story: Leslie Pariseau
Why Your Daiquiri Isn’t the Same As Hemingway’s
The founder of Small Hand Foods investigates why the limes America’s bartenders used a century ago are at odds with the citrus we shake with today.
- story: Jennifer Colliau
- photo: Daniel Krieger
Key Lime Daiquiri
Before 1926, the aromatic Key lime was America's common lime, so if you find yourself using an early 20th century cocktail book, your lime-infused drinks may require a bit of…
- story: Leslie Pariseau
- photo: Daniel Krieger
Grenadine
(n.) Historically made from tart-sweet pomegranate juice and sugar, grenadine is perhaps the most enduring in the category of concentrated fruit syrups that were popular cocktail ingredients in the late…
- story: Talia Baiocchi
Mai Tai
The credit for this iconic 1930s drink—whose name is a nod to the Tahitian, “Maita’i,” which means “good”—is usually given to venerable Los Angeles tiki bar Trader Vic’s.
- story: Leslie Pariseau
- photo: Dylan + Jeni
