Barbara Holland was an inspiring writer. Now that she is gone, raise a glass—with friends, as she taught her readers to do.
Out of fresh fruits and juices for your cocktails? Want to add the distinctive flavor of preserved fruit? Turns out marmalade isn't just for breakfast.
A whiskey punch of sorts with marmalade and nutmeg, this can be enjoyable even if you have access to fresh fruit juices
A review of Fix the Pumps: a look at narcotics-laced drinks, the rivalry between pharmacies and saloons, and the rise and fall of the soda jerk
A high-tech trick to add the flavor of fruit, chocolate, or other aromatics to spirits—in about 60 seconds
Similar to punch, the "cup," the best known of which is made with Pimm's, is a communal drink worth reviving
Half-truths make up so much cocktail lore that even innocent barkeeps tell them. Consider the Suffering Bastard.
Was this cocktail originally called the Suffering Bastard or the Suffering Bar Steward? Either way, it tastes good.
The jigger used to be the sign of a novice, but now this small measuring cup is a mark of cocktail precision. How to buy and use a bartender's best friend.
The pairing of white peaches and sparkling wine proves that sometimes nature is the best bartender
Chicken breast and pork aren't just main courses. Meet the carnivore-approved drinks coming to your local bar.
Think frigid thoughts and sip a Daiquiri #4, Biarritz Monk Buck, or Tequila Sunrise (made with black currant liqueur)
Ever seek reliable information about a cocktail? It's probably hard to find. But if you can get drunk on research, start looking, and follow the example of the Rickipedia.
Wine geeks love mineral qualities and terroir—and with proper attention to water, mixologists needn't feel left out
The great cocktails: Martini, Manhattan, Daiquiri, and ... Mai Tai? Tiki kitsch, done right, needn't be tasteless.
Tiki drinks are often maligned, but this proper Mai Tai proves naysayers wrong
As cocktail cops bust bars for using raw eggs and stir up food safety fears, a mixologist urges patrons to calm down
A raw-egg cocktail whose ethereal texture is worth the almost nonexistent chance you'll be feeling ill before night's end
High-speed service might help bartenders make a quick buck, but a cocktail artisan argues that to give the craft the honor it deserves, slow is the way to go
Antoine Peychaud invented the cocktail—or did he? Turns out the word appeared in print the year he was born.