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
Made with retro candy, Sichuan buttons and "BBQ dust," the modern cocktail rim has evolved far past sugar and salt.
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.
Like the “’Tini” before it, the “spritz” moniker is being co-opted and applied to everything from hard seltzers to Margaritas.
A bartender favorite of the early aughts, the Campari-spiked cocktail with a "dash of pash" is finding a home on contemporary menus.
How the unlikely combination of berry sweetness and brooding bitterness is taking over menus.
Typically shaken with fresh citrus, the Gimlet is seeing a return to its original stirred format as bartenders embrace their own takes on Rose’s lime juice.
Cold-smoked salmon, oysters and fish sauce are taking the dirty Martini to new depths.
A midcentury “stocktail” from Detroit, the Bloody Mary’s beefy relative is making the rounds once again.
The Negroni, which is composed entirely of alcoholic ingredients, has become an unlikely holy grail for bartenders looking to master the N/A cocktail.
Once dismissed as a cheap ticket to an epic hangover, sangria has become an unlikely showcase for bartender creativity.