
The Banana Peel Slips Into the Spotlight
No longer destined for the compost bin, the ingredient is bringing tannins and tropical flavor to Old-Fashioneds, highballs and more.
- story: Tyler Zielinski
- photo: Dylan + Jeni
No longer destined for the compost bin, the ingredient is bringing tannins and tropical flavor to Old-Fashioneds, highballs and more.
You’ve heard of “aperitiki,” but what about “digestiki”?
The New Mexican tequila classic is the perfect foil to the “fall Margaritas” dominating TikTok right now.
The centuries-old technique has become an obligatory part of every modern menu—and sometimes, the entire menu.
Even fermented Kool-Aid is fair game in a new era for the iconic sour.
The pantry staple lends warming, nutty flavor and fuller texture to Espresso Martinis, Old-Fashioneds and more.
The “weird, but good” combo has been kicking around cocktail circles for more than 15 years.
In this new era of maximalist drinking, every trend from the past 25 years is happening everywhere, all at once—sometimes in a single drink.
Modern bartending tools and techniques are allowing programs to explore more environmentally sustainable models with drinks that are actually, well, good.
With faux pharmaceuticals, Rubik’s cubes, invisible ink and other interactive elements, modern bar menus are becoming as high-concept as the cocktails they list.