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
Served in elegant coupes and hollowed-out citrus peels, the Negroni, Lychee Martini and more are being swept up in a gelatinous booze revival.
Six easy-drinking upgrades to the West Texas tequila staple.
The growing crop of jewel-toned and mirror-clad bars serving bitter and bubbly drinks reflect the post-pandemic vibe du jour.
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.