The history of Pechaud's bitters—a key ingredient in the famous Sazerac—founded in New Orleans in the mid 19th century.
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We love stirring or shaking fruit preserves into our cocktails during the winter months as a lovely reminder of summer's bounty—try combining tequila with black currant jam, rum with fig jelly, or orange marmalade with whiskey.
Greenhook Ginsmith's Beach Plum Gin Liqueur, a cousin of England's sloe gin, is a balanced sweet-tart infusion perfect for mixing with grapefruit juice, soda, and a dash of bitters.
Rock and Rye, an early barroom staple, made its way into the medicine cabinet during the temperance movement. Now it's seeing a comeback.
A resolutely modern French clothing label and a proudly historic absinthe house collaborate on something that really works.
Blackberries, peaches, and melons are at their peaks in late summer. They are each lovely to eat ont heir own, but paired with spirits they rise to a new level of indulgence.
With no obscure ingredient lists or time-consuming prep, these 25 cocktails require a maximum of 3 ingredients and virtually no effort: the perfect recipe for relaxation.
Xania Woodman writes about the burgeoning high-quality cocktail culture in Las Vegas.
A pair of Pennsylvania distillers have been making pot-distilled vodka using local potatoes.
Bruichladdich, a maker of smoky, single-malt whiskies on the Scottish isle of Islay, recently turned out a small-batch gin.
Pre-Civil War era cocktails were often made with French brandy, preferably cognac brandy—the smoothest of grape-based spirits.
Cocchi Americano is an Italian aperitivo of fortified Moscato d'Asti wine steeped with bitter, quinine-rich cinchona bark, citrus peel, and other botanicals.
Linie is the smoothest, richest aquavit we've ever sipped.
These four seasonal punch recipes are sure to wow your guests at your next holiday party.