This drink is a distinctly Texan riff on the classic beef-broth cocktail known as a bull shot.
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The bartenders at the Gage Hotel in Marathon, Texas, make this summertime thirst quencher.
This drink takes its ruby color from blackberry liqueur.
A tour of Louisville, Kentucky’s most venerable tippling establishments.
The venerable brand behind the most recognizable bitters comes up with a new twist on a popular favorite.
In the early 1900s, orange bitters were a familiar presence in classic martinis.
This pre-Prohibition classic combines traditional bitters and orange bitters.
Add some pizzazz to your holiday punch.
Learn how to muddle sugar and citrus peel like a veteran punch master.
Refreshing, refined, and eminently festive, true punch is a lost art worth reviving.
The following drink is the combination of two recipes from Everyday Drinking and The Craft of the Cocktail.
The recipe for this classic, layered cocktail originally appeared in Bottoms Up! Y Como!, a brochure published in 1934 by the Agua Caliente resort in Tijuana, Mexico. This recipe appeared online in conjunction with David Wondrich's article "Classic Eye-Openers," featured in our special Breakfast issue (October 2008).
This old-school cure-all cocktail is meant to be slugged back in a single gulp.
A mix of orange flower water and gin gives this New Orleans cocktail a floral character and a hint of juniper.
This Caribbean refresher combines a splash of Chartreuse with coconut water and aged Martinique rum.