For a tangier, spicier way to enjoy your tequila, try this tasty sangrita.
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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.
Black vodka and tangerine juice take this classic cocktail to the dark side.
The Seelbach comes with one of the best cocktail party tales: hailing from the Seelbach Hotel in Louisville, Kentucky, the drink took a nearly 80-year hiatus. Most likely a consequence of Prohibition, the original 1917 recipe disappeared until 1995, when a Seelbach hotel manager rediscovered it. While carrying the punch of two types of bitters, Angostura and Peychaud, the drink is rounded with fragrant orange flavors, and finished with an effervescent float of Champagne.
Japan’s artisanal sakes, made with age-old methods, are a revelation: complex, varied, and full of flavor.
Sweet-salty-sour li hing mui pulls double duty by both flavoring this cocktail and decorating the rim of the glass.
It's easy to fancy up a glass of sparkling wine using fruit liqueurs, infused simple syrups, and more.
From the bar of the legendary Raffles Hotel comes this tropical cocktail—sweet and sour, with just the right amount of kick.
An appreciation of America’s homegrown spirit from a Kentucky son who loved it.
A tiny LA bar keeps the tiki tradition alive.
Rye wasn't poured at the first Thanksgiving, but this amber spirit is the country's original whiskey.
Twelve rums worth drinking, straight or mixed
Strawberries, lemon juice and vodka combine in a simple blend that’s simply refreshing.
According to the Trader Vic's drinks menu, the recipe for this cocktail, with its name evocative of morning-after woes, comes from Sheppard's Hotel in Cairo.
Rich liqueurs are mixed to taste exactly like a freshly baked sugar cookie.