How About a Drizzle of Balsamic?
Beyond "Healthy Coke,” the rich vinegar is a shortcut to acidity, whether used in a shrub, reduction or syrup.
- story: Rachel Sugar
- photo: Shawn Campbell
Happy Hour Goes Hi-Fi
Across the country, new “listening bars” are refashioning the Japanese model for an American audience.
- story: Nino Padova
- photo: Shawn Campbell
Welcome Back, Jell-O Shot
Served in elegant coupes and hollowed-out citrus peels, the Negroni, Lychee Martini and more are being swept up in a gelatinous booze revival.
- story: Kara Newman
- photo: Farrah Skeiky
Take Your Ranch Water to Town
Six easy-drinking upgrades to the West Texas tequila staple.
- story: Mary Anne Porto
- photo: Lizzie Munro
Disco Aperitivo Is Upon Us
The growing crop of jewel-toned and mirror-clad bars serving bitter and bubbly drinks reflect the post-pandemic vibe du jour.
- story: Jaya Saxena
- photos: Brian Finke
Margarita, Up, Pop Rocks Rim?
Made with retro candy, Sichuan buttons and "BBQ dust," the modern cocktail rim has evolved far past sugar and salt.
- story: Adam Reiner
- photo: Andrew Bui
Of Course the Dirty Tequila Martini Is a Thing
Seemingly out of nowhere, the parallel thirsts for tequila and dirty Martinis have collided in a drink at once familiar and adventurous—and altogether inevitable.
- story: Rachel Sugar
- photo: Shannon Sturgis
So Everything’s a Spritz Now?
Like the “’Tini” before it, the “spritz” moniker is being co-opted and applied to everything from hard seltzers to Margaritas.
- story: Amanda Arnold
- illustration: Carolyn Figel
How the “Dry Daiquiri” Became a London Phenomenon
A bartender favorite of the early aughts, the Campari-spiked cocktail with a "dash of pash" is finding a home on contemporary menus.
- story: Tyler Zielinski
- photo: Nick Warner
Strawberry + Fernet = Yum?
How the unlikely combination of berry sweetness and brooding bitterness is taking over menus.
- story: Kara Newman
- illustration: Betty Turbo
