There are raging debates about the invention of and the proper recipe for this drink among tiki connoisseurs. The more accepted versions are granted to Victor J. Bergeron, the irascible, wooden-legged...
Author: Toby Cecchini
The dark 'n' stormy has become a cult highball due to a felicitous combination of its no-fault simplicity and the balance of its headstrong ingredients, each of which is perfectly suited to the common...
Author: Toby Cecchini
This drink is sweet, bitter, citrusy and sparkling - even slightly salty - but with minimal punch. It is a graceful way to begin an evening, and a thing of perfection on a sultry afternoon. The spritz...
Author: Toby Cecchini
The bramble, invented in 1984 by Dick Bradsell, the patriarch of England's cocktail uptick, at Fred's Club in London's SoHo, is essentially a short gin sour with a drizzle of crème de mûre, a French...
Author: Toby Cecchini
Author: Eric Asimov
This lean milk punch is concocted with vanilla-macerated bourbon. It takes only a few minutes to prepare (maceration aside), and delivers an outsize glow on a chilly night. Though it might make a flu sufferer...
Author: Toby Cecchini
The Jack Rose is the classic cocktail that never got invited to the oldies reunion. While other sours, such as the daiquiri, the Daisy, the Sidecar and select others, are revered and reinterpreted in their...
Author: Toby Cecchini
A marvel of a cocktail with an enviably colorful peerage, the Boulevardier is effectively a cross between a Manhattan and a Negroni. In colder months, it's a magnificent drink to have as a fallback when...
Author: Toby Cecchini
Port, that gentle, rich and comforting spirit, has a whiff of empire about it. This recipe, a strong, port-based punch, works to counteract the image. It's not too sweet, but rich and spicy. It's an easygoing...
Author: Rosie Schaap
The Sgroppino is an old between-course palate cleanser, dessert or aperitif drink that marries prosecco with sorbet and a touch of vodka. It's a simple enough affair once you have the sorbet, in this case...
Author: Toby Cecchini
Author: Pete Wells
Hibiscus started showing up in New York City cocktails around 2010, jazzing up drinks with its fuchsia hue and tropical perfume. This one, adapted from the bar at Hecho en Dumbo in the East Village, takes...
Author: Merrill Stubbs
Packard, a bartender at the Boston cocktail bar Drink, offers this applejack-based old-fashioned:
Author: Rosie Schaap
Author: Rosie Schaap
This cocktail, by Dan Greenbaum of The Beagle in Manhattan, plays Armagnac's subtle marzipan against the salty, mineral tang of Manzanilla sherry. A deceptive drink, it looks in the glass like an innocuous...
Author: Toby Cecchini
There are raging debates about the invention of and the proper recipe for this drink among tiki connoisseurs. The more accepted versions are granted to Victor J. Bergeron, the irascible, wooden-legged...
Author: Toby Cecchini