De La Louisiane
This deep, boozy number is traditionally equal parts rye, Bénédictine and sweet vermouth. In this version, from The PDT Cocktail Book, the ratio of rye is upped to cut the…
- story: Leslie Pariseau
- photo: Daniel Krieger
This deep, boozy number is traditionally equal parts rye, Bénédictine and sweet vermouth. In this version, from The PDT Cocktail Book, the ratio of rye is upped to cut the…
To the surprise of purists, Fireball is beginning to wriggle out of its bro-shot shackles and into unexpected territory: the craft cocktail bar. Drew Lazor on what's behind the highbrow…
Many have proclaimed a looming whiskey shortage, but the reality is, whiskey is a boom and bust business. Wayne Curtis explains the strange confluence of events that created a "golden…
The Bourbon and Tepache combines the funky aromatics of pineapple-based tepache (a fermented Mexican beverage) with a backbone of bourbon, sweet vermouth and Velvet Falernum.
The Old-Fashioned is one of America's oldest cocktails, but it's never felt more new. Robert Simonson offers a peek into the drink's past and modern rebirth.
Where many Old-Fashioneds require a healthy stir, this one is meant to tell a story as the ice melts.
Traditionally, a buck is made with ginger ale, but in this long, summery cooler Erick Castro uses homemade ginger syrup and soda water to create a bubbly cocktail with more…
A variation on the Whiskey Smash, this ginger-laced bourbon drink is one of Brooklyn bartender Jay Zimmerman's signatures.
At NOLA's Root Squared, bartender Max Messier is experimenting with a tool that, in mere minutes, "ages" spirits that would normally take years to create in a barrel. Roger Kamholz…
From building bonds between lawmen and lawbreakers to curing babies, the Mint Julep's reputation precedes it. Robert Simonson offers an ode to the mythology of America's most storied drink.