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02/12/2012
In Transylvania, it's not unsual to be offered a shot of homemade brandy as a gesture of hospitality upon arriving at a home or guest house. This one has a spicy caraway flavor that balances nicely with the rich walnut cake, Chec Cu Nuca.
Issue #145
09/14/2011
Named for the famous hat-shaped restaurant, this bourbon cocktail was the signature drink at LA's 1930s Vendome Club.
Issue #141
09/14/2011
Michael McIlroy of New York's Milk & Honey named this aromatic whiskey drink, a variation on a Manhattan, after a Brooklyn neighborhood.
Issue #141
09/14/2011
Coconut milk adds richness to this bourbon drink, adapted from a recipe by mixologist and writer Toby Cecchini.
Issue #141
09/14/2011
Jill Schulster of Manhattan's Joe-Doe restaurant created this riff on a cherry cola, which uses cola ice cubes to keep the flavor robust.
Issue #141
09/14/2011
Perfect for fall, this apple-and-bourbon recipe comes from Jennifer Pittman of Louisville, Kentucky's Proof on Main.
Issue #141
09/14/2011
Clear, unaged white whiskey stars in this potent, tropical-inspired punch.
Issue #141
12/21/2010
Native Dubliner Cathal Armstrong, chef of Restaurant Eve in Alexandria, Virginia, recommends using Red Breast or Paddy Irish whiskey in this pick-me-up.
Issue #135
11/23/2012
Embrace the flavors of autumn with one of these 13 libations—from a whiskey drink sweetened with boiled cider syrup to an effervescent spiced pear collins, each beverage is easy to prepare in large batches and adds a perfect touch to your Thanksgiving celebration.
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11/09/2012
Prosecco marries with richly spiced mulled cider and a splash of fig vodka in this seasonal take on the classic Bellini
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10/07/2012
A Southern-style Thanksgiving menu showcasing all our low country favorites, from spicy collards to creamy mac and cheese and a cornbread-stuffed turkey.
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10/05/2012
Spiced rum, with its notes of cloves, allspice, and vanilla, is complemented by the comforting fall flavors of spicy cinnamon, sweet, rich maple syrup, and warming apple cider in this cocktail inspired by autumn in Toronto.
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11/04/2011
Two simple ingredients, whiskey and cider syrup, combine to make a powerfully good drink.
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10/28/2011
This cocktail is unlike any other Haymaker we've tried: vodka, ginger beer, and muddled pear make it tart and refreshing, perfect for sipping on a cool fall evening.
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10/14/2011
Made with bold, American Cabernet in lieu of the traditional South American brandy, this complex and tantalizing cocktail is Napa Valley's take on the Pisco Sour.
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09/30/2011
Spiced rum and fiery ginger beer combine with tart cranberry juice in this flavorful cool-weather cocktail.
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12/13/2010
This cocktail was developed by mixologist Lynn House at Chicago's Blackbird restaurant. She explains: "The Oz is named after a jazz club that used to be here in Chicago. It was in my neighborhood and they were known not only for amazing music, but for their cognac and champagne selection. It was a favorite hang out of mine — and it was also the first place to serve Pierre Ferrand cognacs in the United States. When I met Pierre Ferrand's president Alexandre Gabriel this summer, he told me the story of his cognacs and mentioned the bar Oz. I lit up because I knew the place well, and I told him my next cognac cocktail would be called Oz in honor of our shared bond."
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12/13/2010
This drink was developed by bartender Jeremy Strawn for the restaurant MPD in New York City. Co-owner Derek Koch explains: "I always send this out to ladies who join us for the evening because it's an interesting drink — we have a selection of fruit jars on our bar, this time of year it's raspberries, blackberries, and strawberries, and when you go to mix in all the simple syrup and the fruits it creates this nice puree. When you've mixed it in the shaker with the ice, vodka, lemon, and St. Germain, add it to the Champagne flute and top it with the Champagne, it literally explodes right out of the glass — it just foams like crazy. It's an exciting drink."
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12/13/2010
This recipe was developed by Andrew Hotis, general manager at Heirloom in New Haven. He says: "The Daisy Buchanan is based on the tried and true cocktail recipe: a base spirit, a bitter element, and a sweet element. I wanted this to feel seasonal — we're here in New England, and for me apples and pears are a no-brainer this time of year. It's a beautiful, elegant, feminine cocktail with the crispness of the apple skin balanced beautifully with Champagne. The garnish, the important fourth ingredient in any three-ingredient cocktail, is just a very wide cut of lemon peel, done not with a fancy bar tool but with a paring knife so it's a really rough cut. Dropped into the glass it's an aromatic element that punctuates the drink and gives a great look, a rustic contrast to the refined Champagne flute."
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