Abigail Gullo's distant relative of the Manhattan.
Equal parts rye and sugar, this strong play on simple syrup is a necessary component of the Bitter Handshake, a recipe from Brad Thomas Parsons' book, Bitters.
The "perfect" modifier indicates a combination of dry and sweet vermouths as opposed to the original Manhattan's full measure of sweet vermouth.
Bartender Andrew Bohrer developed this after-dinner Fernet old-fashioned digestif of sorts, with an ingenious rye whiskey syrup subbing in for the standard simple syrup.
The base of NYC cocktail bar PDT's most famous cocktail, this bacon-infused bourbon is the spirit that introduced the cocktail world to fat washing.
The Old-Fashioned is as traditional of a cocktail as they come: a simple mix of spirits, sugar, bitters and water. This alternate version adds a bit of muddled fruit, in…
Described first by spirits writer Charles H. Baker in his 1939 classic, the Gentleman’s Companion, this rye-based drink has an ingredient list that’s part Sazerac, part Manhattan.
For this twist on a Whiskey Sour, Andrew King balances whiskey with citrus and herbal flavors, but it's a hefty 12 drops of Peychaud’s bitters that allow this drink to…
A shaken mixture of High West Double Rye whiskey, génépy, honey and lemon, this drink is an herbaceous play on a Whiskey Sour.
How a quirky Prohibition-era bourbon cocktail came to manifest on U.S. drink menus right now.