Recipe: The Treasurer
This cocktail stays true to a classic blend with the exception of a little lemon and lemon bitters More »
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Derek Brown is a writer, illustrator, bartender, and co-owner of acclaimed bars The Passenger and Columbia Room in Washington, D.C. He sits on the board of directors for the Museum of the American Cocktail. More
This cocktail stays true to a classic blend with the exception of a little lemon and lemon bitters More »
Graduate to a civilized Spicy Paloma and leave mass-market drinks, and the traditional May 6 hangover, behind More »
This bracing cocktail, a riff on the traditional Margarita, was inspired by a drink served at the New York City bar Mayahuel More »
As a wise man once put it, in a proper Julep, bourbon and mint are lovers. Toast the Kentucky Derby with this recipe. More »
This traditional bourbon-based cocktail is an uncomplicated mix of only a handful of ingredients, but it will leave you pleased and refreshed More »
How often do you tinker with wormwood and gentian root? These bracing infusions will make you yell, "It's alive!" More »
It used to be that if you wanted exotic flavors in your bitters, you were simply out of luck. Now many varieties exist, or you can make your own. More »
Do you know Regan's from Peychaud's? This sweet introduction will keep your Manhattans from tasting muddled. More »
Prohibition made hundreds of kinds of bitters disappear, but enterprising mixologists are bringing them back More »
Cynar, distilled from the vegetable, is a favorite of Italians—and U.S. mixologists. Goodbye steamer, hello snifter. More »
Artichokes aren't native to the tropics, but this take on the daiquiri, laced with a liqueur made from the vegetables, will convince you they are—the combination is so natural More »
Cynar is an Italian digestivo that boasts 13 different botanicals, including the artichoke. This unusual cocktail pairs it with two other kinds of bitter liqueurs. More »
The smokiness of the Scotch in this cocktail brings out the fullness of the white whiskey. The fruit-driven apricot brandy and Dolin Blanc keep it well balanced. More »
This year, opt for whiskey—in an Irish coffee, a Public Enemy #2, or a Busy Girl—and forget the toxic tipples More »
The celebrity chef throne has been usurped. One mixologist says that when it comes to skill and charm, bartenders rule. More »
Sick of red wine with meat and white wine with fish? Banish the sommelier and summon a mixologist. More »
Cocktails can be up to two thirds added water, so don't overlook the cold stuff and its proper uses More »
Curaçao and triple sec, understated but key to some of the world's great cocktails, can be game-changers. More »
This Sunday, look to the Highlands instead of the vineyard, and try a cocktail with chocolate bitters. More »
