cocktails
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Somewhere between the razor-clean purity of a dry martini and the wild brine of its dirty cousin lies one of the most hotly contested battlegrounds in cocktail culture: gin choice. The debate is old and…
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How to make a peach and Scotch cocktail that’s as evocative as a Southern sunset and as fresh as Highland air, The Gilded Peach. There are certain flavors that feel not just seasonal but spiritual—like…
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There’s a certain beauty in standing at the edge of a field of blue weber agave at sunrise, the low morning mist rising like a ghostly tide among the spiked plants. In Guanajuato, at Hacienda…
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This week, as the winds sweep over Scotland’s fairways and the Genesis Scottish Open tees off, there’s more than a little extra electricity in the air. Hometown hero Robert “Bobby” MacIntyre is returning after breaking…
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The Chestnut is a tequila and mulled wine cocktail that is perfect for winter and represents everything that bar Les Ambassadeurs looks to achieve with its seasonal menus Combining the spirit of today, tequila, with…
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Named after the famed bar at the Beverly Hills Hotel, the Polo Lounge Martini combines two of the best things in life, a martini and pasta Combining pasta and a martini doesn’t sound easy, but…
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Combining a love of mezcal with a weakness for tequila, the Y Tu Mama Tambien is basically an elevated margarita with more personality Named after the famed Alfonso Cuarón movie starring Gael Garcia Bernal and…
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The Robo Zombie from Chopper in Nashville blends the original 1930s Zombie with the 1950s variations The Robo Zombie comes highly recommended by Chopper itself. “It’s one of those drinks that takes you to a…
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The Sequoia cocktail from Dovetail in New Orleans mixes ingredients more commonly found in Chinese food to make one of the bar’s most popular drinks Cucumber, peanuts, and sesame oil might not be the first…
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A dirty martini from the cocktail bar at Michelin-starred Shibumi in Downtown Los Angeles, the Umami Martini is what we should be expecting out of the classic cocktail in the 21st century It’s been 120-plus…