I visited London’s Chelsea Physic Garden with bartender Ryan Chetiyawardana to find out more about his botanical cocktails, each one influenced by the ways in which plants can be used as medicine—or poison.
There is a heavenly place in Chicago where you can have fried chicken slathered in honey butter and, naturally, it’s called Honey Butter Fried Chicken. When Josh Kulp and Christine Cikowski met in culinary school, after both pursuing other careers, they started hosting an underground supper club in their apartments, known as Sunday Dinner Club. […]
The Manhattan is the ultimate classic cocktail, and there’s a reason it has stood the test of time: It’s delicious, and it will get you drunk.
Irish coffee is your caffeine fix and hair of the dog all rolled into one delicious glass, and this recipe will take your morning boozing game to the next level.
Gabriella Mlynarczyk took her experience working in the cutthroat fashion industry behind the bar, where she finds inspiration using unlikely ingredients including bee pollen, frankincense, and fat-washed simple syrups in her cocktails at Birch.
It packs more of a citrusy punch than an Aperol Spritz, with plenty of fresh orange and grapefruit juice cutting through all of those bitters and bubbles.
In Berlin, we are fortunate enough to have convenience stores called Spätkaufs that cater to drunks and stoners in the darkest hours of the night. I decided to try my hand at making cocktails out of ingredients that you can gather from the Spätkauf at 3 AM.
The Balinese village of Ubud—made famous by Elizabeth Gilbert’s navel-gazing memoir—has become a magnet for tourists looking to find themselves. Luckily, the Night Rooster offers enlightenment through complex cocktails layered with local ingredients.
We talked to mixologist Tess Posthumus about the best craft cocktails to make at home if you’re on a tight budget.
He was the first to bottle an olive brine made purely for use in cocktails. It is thicker and olive-forward with that bite of salt that people like, yet fruity at the finish.
I know that this is your fourth Bloody Mary, and I can tell that you’re super high on Ambien. Just don’t tell me I have a sexy PA voice or ask me for a sparkling water—we have club soda.
Whether you’re hoping to quench your thirst in what is allegedly the nation’s first mezcal bar or down some daiquiris at a members-only rum bar, LA is the city for you.
“I have synaesthesia whereby flavors conjure up colors. I can explain this drink as a vibrant yellow meets a soft pink.”
Campari, Aperol, and vermouth may be the three cornerstones of Italian cocktails, but one drinks specialist wants to add rosolio—a 19th century liqueur from Turin—to the list.
It often feels like bartenders and chefs at the same restaurant operate in the own worlds. But at Nightbell, drinks are meant to pair with and even season the food.
Since its conception in 1969, the sodium-ridden, tomato-based Calgary cocktail become one of Canada’s most popular cocktails, but it’s not what’s inside that makes it great. The garnishes alone make this the Liberace of all Canadian libations.
If you’d like to join in the festivities, we suggest you make this Hanukkah Manhattan, stat.
We invited Julian Cox of Chicago’s Three Dots and a Dash to the MUNCHIES Kitchen to show us how he likes to punch out.
Owning a dive bar is not for everybody. Some people in New Orleans would probably love to get rid of Snake and Jakes Christmas Club Lounge, but I keep it going because there’s nothing else like it.
From cream-filled doughnuts and weed latkes to noodle kugel and short ribs, we’ve got you covered all eight nights of the Festival of Lights.
Like the Ian Curtis’s vocals, Death & Co’s Joy Division is complex, dry, and highly potent. It’s also deceptively simple—just Cointreau, absinthe, dry vermouth, and dry gin.
From the oldest hotel bar in the city to a mid-century space hidden in a parking garage, here are the best spots to grab a proper cocktail in Austin.
Father William Dailey is a noted priest and lawyer who is currently the Thomas More Fellow at Notre Dame’s Center for Ethics & Culture. During his off-hours, however, he’s a major cocktail geek.
In Pisco Punch: A Cocktail Comeback Story, the cocktail’s origin is beautifully detailed—and we learn that Pisco Punch may have once been made with cocaine.