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At Tavern Next Door, the disco-era drink has transformed into an Old-Fashioned that tastes like a malted milkshake.
From an Appletini made with green Chartreuse and Suze to a frozen Pornstar Martini, here are six retro cocktails, revamped for the modern drinker.
The 2026 CATIE Awards' Innovative Mixology category celebrates exactly that. This year's finalists approached the challenge from three very different angles. One transformed a chil...
Just as some of the world’s biggest mixologists take on New Orleans for the Tales of the Cocktail this week, an ambitious new bar called the Cocktail Hour is currently brewing behi...
Skip the garnish and you're missing the point--those citrus oils, fresh herbs, and thoughtful touches elevate your cocktail from mere drink to proper experience.
If you’re looking for a sophisticated whiskey cocktail that’s as easy to make as it is impressive to serve, our Classic Boulevardier Cocktail deserves a place in your cocktail rota...
A strategic framework for designing hotel cocktail menus around consumption occasions, pricing psychology, and sequencing to maximize per-guest contribution rather than per-item pr...
At Nocturne in Denver, Brandyn Shank is reviving the Arsenic and Old Lace, an old Hollywood relic.
While some say that three’s a crowd, it’s a magic number behind the bar. All you really need to make an excellent, balanced cocktail is three ingredients — and dozens of classic, t...
Slow down and savor the weekend with the Sunday Kicker, a smooth, coffee-forward cocktail that's just as fitting for a laid-back brunch as it is for an afternoon pick-me-up. Rich c...
Slow down and savor the weekend with the Sunday Kicker, a smooth, coffee-forward cocktail that's just as fitting for a laid-back brunch as it is for an afternoon pick-me-up. Rich c...
With a few tweaks, just about any classic can be made tall and bubbly.
Over the past few years, cold foam has crept its way onto just about every type of drink imaginable. At Starbucks, cold brew gets topped with a thick layer of frothy, protein-dosed...
The art of mixing drinks continues to see new trends and techniques. As cocktails become more and more food-focused, one of the biggest shifts happening behind the bar involves wha...
The art of mixing drinks continues to see new trends and techniques. As cocktails become more and more food-focused, one of the biggest shifts happening behind the bar involves wha...
Can a classic Old Fashioned really work straight from a can? Port of Leith Distillery thinks so with its new Velvet Old Fashioned—here's what's inside. Read the full article at Por...
Consumers are redefining what makes a great cocktail. Premium quality, lower ABV serves, bold flavour profiles and memorable experiences are shaping today’s drinking culture, as op...
Six takes on the brunch staple, from a nighttime version made with Scotch to a modern take with “celery air.”
Here's how to master at-home clarification, fermentation, force carbonation and more.
Smoky brine and grilled Castelvetranos turn the strong-and-stirred drink into a warm-weather favorite.
Simon Hodgson, Tequila Brand Ambassador at Pernod Ricard UK, shares a spotlight serve using Código 1530 Rosa Blanco: a light, spritz-style Paloma designed for the growing demand fo...
My go-to drink in college. READ MORE...
Our best recipes for the city’s homegrown drinks, Ramos Gin Fizz to the Roffignac.
From ginger peach sangria to creamy espresso martinis, these libations will kick off any Happy Hour.
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