Tags / Classic Cocktails
Hair of the Dog Drinks: What People Order the Morning After, and Why It Doesn't Fix Anything
Sazerac Ingredients: What Each One Does and Which Swaps Hold Up
Benedictine Cocktails: Vieux Carré, Bobby Burns, Singapore Sling and the B&B Question
Official State Drinks: The Few Real Cocktails, and Each State's Unofficial One
80s Cocktails: Fuzzy Navels, Melon Balls and the Rest of the Schnapps Era
Absolut Citron Cocktails: The Cosmo, the Lemon Drop and Easy Long Drinks
The Best Cognac for a Sidecar: Why VSOP Beats VS and XO
Drinks With Rose's Lime Juice, and Why It Isn't Fresh Lime
Pernod Cocktails: The Louche, Pernod vs Pastis vs Absinthe, and Pernod and Black
Fernet-Branca Cocktails: Fernet and Coke, the Bartender's Handshake, and the Stirred Classics
The Jasmine Cocktail: Why Gin, Lemon and Campari Taste Like Grapefruit
Caipiroska: The Vodka Caipirinha, Muddled the Right Way
Absinthe Cocktails: Rinses, Measured Pours and the Louche
Apricot Brandy Cocktails, and Why the Bottle Name Misleads
Maraschino Liqueur Cocktails: The Bottle That Is Not About Cherries
Scotch Cocktails: Working With Phenols Instead of Against Them
Angostura Bitters Cocktails: What Two Dashes Are Actually Doing
Cognac Cocktails: Why the Sidecar Family Runs the Category
The French Cosmopolitan: What the Grand Marnier Actually Changes
Cocktails With Lemon Juice: The Acid That Holds Half the Canon Together
The Old Fashioned: Four Ingredients and the Two Decisions That Matter
Rye Whiskey Cocktails: The Spicy One You Should Be Using
The Aperol Spritz Ratio, and Why 3-2-1 Is Wrong
The Alabama Slammer, and What to Do Without Sloe Gin
The Appletini Recipe, Rescued From 2003
How to Master the Bloody Mary