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03/23/2013
Commander's Palace Sazerac
How to make a Commander's Palace Sazerac, the official cocktail of New Orleans.
Issue #155
03/23/2013
Hotel Monteleone's Vieux Carré
The recipe for this New Orleans cocktail, named for the French Quarter, or Vieux Carré, comes from the Hotel Monteleone's rotating Carousel Bar.
Issue #155
10/28/2012
Rock & Rye & Rum Punch
This throat-warming punch, adapted from a recipe by Allen Katz of The New York Distilling Company, is a sophisticated take on the old-timey cold-season cure of tea dosed with Rock and Rye cordial.
Issue #151
09/14/2011
Brown Derby
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
Greenpoint
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
Hot Coconut Milk Punch
Coconut milk adds richness to this bourbon drink, adapted from a recipe by mixologist and writer Toby Cecchini.
Issue #141
09/14/2011
La La Lola
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
Whiskey Sour
Dale DeGroff's The Essential Cocktail: The Art of Mixing Perfect Drinks (Clarkson Potter, 2008) was the source for this timeless whiskey sour recipe.
Issue #141
09/14/2011
White Whiskey Punch
Clear, unaged white whiskey stars in this potent, tropical-inspired punch.
Issue #141
09/14/2011
Bourbon Cider
Perfect for fall, this apple-and-bourbon recipe comes from Jennifer Pittman of Louisville, Kentucky's Proof on Main.
Issue #141
09/14/2011
Manhattan
In the early 1800s, "cocktail" connoted a drink mixed with bitters. The recipe for this one comes from Keen's Steakhouse in Manhattan.
Issue #141
09/14/2011
Mint Julep
One of the first mixed drinks, the mint-laden julep was popularized on 18th-century Southern plantations.
Issue #141
09/14/2011
Sazerac
This anise-scented libation was devised at New Orleans' Sazerac Coffee House in the mid-1800s.
Issue #141
09/14/2011
Seelbach
The eponymous Louisville hotel has been serving this bourbon drink since 1917.
Issue #141
09/14/2011
Beet It
Julian Cox of Los Angeles's Rivera created this fresh, bright cocktail, which marries beet juice with bourbon and a fruity liqueur.
Issue #141
11/11/2010
The Long Hello
The name references an obscure prog rock album from the 1970s, but the drink itself is an elegant champagne cocktail that Boelte created for wedding toasts. "It's ridiculously fall," Boelte said, "with the apple brandy and the St. Germain, which is flavored with elderflower but actually has a base of pear brandy." Nutmeg, a spice many people associate above all with pumpkin pie, amps up the overall autumnal feeling.

Read the article on how Damon Boelte, bar director at Prime Meats, New York, uses nutmeg: Nutmeg Cocktails for the Holidays
Issue #134
03/10/2009
Manhattan Noonday
This bourbon-based drink was originally served at the Noonday Club in St. Louis, Missouri.
Issue #119
12/19/2007
Whiskey Sour
This famous drink is the perfect mix of sweet and sour.
Issue #108
11/11/2005
Sazerac
Bartenders at the Fairmont Hotel's Sazerac Bar in New Orleans make the house specialty according to this formula; if you can't find Herbsaint, you may substitute pastis.
Issue #72
02/02/2007
Eggnog
Homemade eggnog is much richer in flavor and texture than the commercial kind.
Issue #39
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