When ordering a classic cocktail, drinkers can anticipate how the beverage will likely taste. But as more craft cocktail bars open and drink programs lean into bespoke recipes, predicting the flavor of an unfamiliar menu item becomes a bit more difficult. Rather than relying on previous experiences with well-established concoctions like the Negroni or Old Fashioned, drinkers must consider the…

For those who can’t make it to Italy, trusted forager Ellen Zachos suggests an antidote: harvesting local walnuts to make inky-black nocino.

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When we asked whether Jeppson’s Malört had gone mainstream in 2024, the answer was something like “almost, but not quite.” Part of Malört’s charm has always been its commitment to being difficult. The spirit, a wormwood-based digestif made by Chicago’s CH Distillery, is famous for its extremely bitter taste, and the classic Chicago handshake (a shot of Malört with an Old Style beer) remains the…

As far as origin stories go, nothing tops the Espresso Martini. The buzzy cocktail was first served by London cocktail connoisseur Dick Bradshell back in 1983 in response to a young model requesting a cocktail that would “wake her up, then fuck her up.” It’s currently the fifth most popular drink in the world’s top […]

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Some regions are so enamored with their native quaff that they use it as a starting point for other beverages. For example, Jerez turns Palomino into sherry, Portuguese producers fortify wines into port, amaro can begin with a wine base — the list goes on. Drambuie — a Scotch liqueur fortified with honey, herbs, and spices — is no exception. Since its conception in the 18th century, Drambuie has…

When thinking about cocktails, base spirits tend to be the first element that comes to mind. It makes sense — given their high proof, liquors are the primary booze source for most cocktails, both classic and modern. These liquors are undeniably important, but in most instances, they are not the primary flavor driver of the drinks they’re used to create. More often than not, that responsibility…