brown derby cocktail - 9 Matching Articles

From pureed pear and gin to spicy bourbon ciders and pumpkin-infused wine, top off your autumn evenings with these 18 cocktail recipes.

A complex, multi-faceted cocktail is a wonderful thing, but on a particularly hot or lazy day, we want something potent and delicious, without having to clutter up the kitchen counter with a half-dozen ingredients. With no obscure ingredients or time-consuming prep, these 20 cocktails call for a maximum of 3 ingredients (plus an optional garnish, here and there), meaning they're virtually zero-effort: the perfect recipe for relaxation.

From a classic Manhattan to an elderflower-scented old fashioned, rare is the cocktail that isn't made better by whiskey's fiery caramel flavor. Here are some of our all-time favorite drinks that call for the spirit in all its forms: bourbon, scotch, rye, moonshine, and more.

A tour of Louisville, Kentucky's most venerable tippling establishments.

For the experts at Diageo, finding gems among the spirits giant's whiskey holdings is a delicious treasure hunt. Recently Ewan Morgan, Diageo's Master of Whiskey—a title he seems born to, having grown up in Speyside, Scotland, where his father was a manager at Highland Park and his grandfather a brewer at Cardu—was tipped off to the riches that lay in the rickhouse at the company's Stitzel-Weller distillery in Louisville, Kentucky. Turns out that Stitzel-Weller manager Andrea Wilson had some brilliant orphans on her hands—barrels of 26- and 20-year-old Kentucky straight whiskeys that, through happenstance, had never been bottled. Forthwith, Diageo created Orphan Barrel, a new series of “found” one-off whiskeys now on its third release.

Nothing says Kentucky Derby like a mint julep. Check out our favorite julep and smash recipes.

Forget the horses, forget the ladies in giant hats—nothing says Kentucky Derby like a mint julep. It's a perfectly balanced cocktail: Bourbon, mint, sugar, and gently melting ice, strong at first and (depending on how long it takes you to drink it) sweetly sippable by the bottom of the glass. But bourbon isn't the only ones that can play this game: the julep is part of the family of cocktails known as smashes, where mint, and crushed ice combine with any number of sweetening agents and spirits. Keep reading »

For some people, the Kentucky Derby is a day of horse-racing. For others, it's a day of hat-wearing. For me—and, I imagine, for far more than belong to those other two categories—it is a day of mint juleps, the iconic Derby drink of strong bourbon and sweet mint over crushed ice, a sophisticated snow-cone served, classically, in a frost-covered silver cup.

From mint juleps to a basil martini, we've rounded up our favorite herbal cocktail recipes.

Our favorite spring cocktails are all about bright colors and fresh seasonal ingredients, including fruit, herbs, and flowers.

From refreshing sours to minty smashes, whiskey makes for excellent summer cocktails.

There's nothing quite as simultaneously relaxing and reviving as a well-made cocktail chilled to perfection over finely crushed ice. From mint juleps to a frosty gin-based watermelon drink, these 15 drinks are some of our favorites to enjoy on a hot summer day.

10 classic cocktails from a different era.

An American spirit boldly comes of age

The mint julep is the ultimate sultry-weather cooler, as indispensable as a seersucker suit.

When it comes to this classic cocktail, smash your ice—but not your mint.

Straight up, over ice, or frozen, daiquiris are just as good now as when Hemingway drank them. Try these 9 variations, from a classic version on ice to one pureed with fresh blackberries. See our favorite daiquiri recipes in the gallery »

A look at the history of the Martinez cocktail.

Talking to friends about my fondness for vegetable cocktails earlier this year, one of them mentioned a carrot juice drink that has stayed on my mind ever since—bourbon, fresh carrot juice, Nux Alpina (an Austrian walnut liqueur), fleur de sel, and brown sugar syrup. I'm a big fan of carrot cake, but if I'm being honest I'd much rather drink my dessert than eat it, so this cocktail sounded almost tailor-made for me. Keep reading »

Fresh and clear or dark brown and aged, bright and floral or smoky and rich, rum is one of the most versatile mixing spirits out there.

Rum and I first met in the late 1970s, at a beach bar in Malibu, California. The drink was a chaotic mix of pineapple, orange, and passion-fruit juices, with grenadine, garnished with a maraschino cherry bleeding red dye onto a chunk of canned pineapple. Even with all those elements competing for my attention, the personality of the rum shone through, fiery and flirty. I wanted to get to know this spirit more intimately, but I soon discovered that rum has multiple personalities: Any liquor distilled from sugarcane or its byproduct molasses can bear the rum label; hundreds of brands, produced on every continent except Antarctica, now do. These rums range in character from crystal-clear to dark brown, bright and floral to smoky and rich. Keep reading »

I wasn't much of a whiskey drinker until I moved to Chicago, where a regular administration of brown liquor is pretty much a necessity to make it through the winter.

by Helen Rosner It's only been in the last few years that I've been a whiskey drinker, working my way up steadily from dive-bar Jack-and-diets to well-made Manhattans to my current, very luxurious preference for Macallan 18, rocks. I'm told that the next step for the connoisseur of brown spirits is smoke — Scotches and whiskeys that temper their fire with a peaty, campfirey cloud — but so far the appeal has eluded my palate. Just as the Manhattan, which brings in vermouth and bitters for balance, was a gateway to all whiskeys, I may have found my point of entry to the world of smoke: the Courting Rachel, a cocktail made by mixologist Andrew Bohrer of Seattle's Mistral Kitchen, in which a classic Old Fashioned is dramatically doused in the sweet, fresh smoke of hickory chips. Keep reading »

As a general rule I try to stay away from gimmick restaurants, especially when the schtick is fusion cuisine. Straddling the line of two very different culinary cultures is difficult to execute successfully, and more often than not I'm left wishing I had picked a restaurant that just committed fully to one side or the other. Keep reading »

Vodka's subtle yet bracing flavor is at home in these fall and winter vodka cocktail recipes.

From a fall bellini to mulled wine, our best fall wine cocktails will keep your spirits up this season.

Spirits historian David Wondrich explores the origins of mixed drinks and finds out why a cocktail is called a cocktail.

It's hard to take a banana cocktail seriously. The banana daiquiri and its relatives are more likely to be spotted whirring in a poolside blender than shaken or stirred at a craft cocktail bar. So it was an unexpected treat, on an icy February evening, to find a banana cocktail on the menu at Wallflower, in New York City.

From a classic Irish coffee and White Russian to a tropical Kahlua-spiked drink, we've rounded up our favorite coffee cocktail recipes.

An orange or lemon twist atop a cocktail: that ranks as a straightforward garnish. A flaming twist, with the citrus oil erupting in a quick burst of fire? That's PhD-level bartending.

The case for drinking more bittersweet aperitifs from France.

From cognacs and armagnacs to American brandies, here are the six best bartender-approved brandies for mixing in cocktails.

Coup, a new NYC cocktail bar, will donate 100% of its profits to causes and nonprofits threatened by the Trump administration.

There's something ineffably summery about a Negroni. The strong herbal dryness of Campari and vermouth, the light medicinal tang of gin — it's a case of the whole being quite a bit greater than the sum of its parts. But for someone like me who's always seeking a drink that makes good use of brown spirits, in warm-weather months a Negroni often winds up being just a pleasant placeholder between me and my next julep or vieux carré. But one night not too long ago at Talde, chef Dale Talde's wonderful and idiosyncratic Asian-American restaurant, after working through much of the cocktail list with a group of friends and chatting with master bartender John Bush about our taste in booze, he brought over something off-menu: the Al Capone. Keep reading »

We simplified three techniques for infusing booze: traditional infusions, fat-washing, and effleurage.

This weekend marks the 100th anniversary of the sinking of the Titanic, perhaps history's most famous maritime disaster. For me, this is a big deal: I've been a Titanic history fanatic since childhood, pouring over every book I could find on the passengers, dinner menus, and deck plans, including Robert Ballard's incredible volume Discovery of the Titanic, about the submersible dive to the wreckage. Keep reading »

Though its roots lie in a colonial medicine, the gin and tonic is witnessing a modern-day makeover.

In France, having a light drink—or aperitif—before a meal or at the beginning of a gathering is a beloved ritual. Buying these three bottles will help get you started on an aperitif cocktail bar of your own.

from SAVEUR Issue #166 Our favorite tonic waters and syrups for mixing in cocktails exhibit a range of flavors.

We love cocktails, but these nonalcoholic drink recipes are as complex and satisfying as a boozy drink.

The best way to entertain: Offer no choice. Enter, punch.

Take a coffee world tour.

A detailed guide to the regional styles, flavors, and ingredients of Italy's most popular amaro, the country's original bittersweet liqueur.

It's red, it's elegant, it's delicious—but just what is Campari, anyway?

In Martinique, the rum made from fresh-pressed cane tastes like it couldn't come from anywhere else.

From strong coffee with brandy and spices to soothing mint tea, these are our favorite morning pick-me-ups, afternoon refreshers, and after-dinner treats.

A how-to guide for making bittersweet Italian amaro at home.

We're big fans of whiskey in all its forms here at SAVEUR, so when we put out a call to our staffers to tell us about their favorites, we were overwhelmed with responses. Here are thirteen of our current obsessions, ranging from tried-and-true bottles we always keep on-hand to brand-new discoveries we can't wait to add to our home bars.

From combinations of mezcal and brandy to tequila and mushrooms, we've rounded up our favorite fall tequila and mezcal cocktails.

Pumpkin ales and beers are the perfect complement too cozy fall evenings.

Each year during the summer my family decamps to Pawleys Island, South Carolina, for our annual vacation. We all arrive slightly pale and bursting with excitement and leave a couple of weeks later blonder, browner, and a bit wistful. In the intervening days we swim, walk, and reminisce, waiting politely until after lunch for our first beer and until cocktail hour for our first mixed drink. Around five o'clock every day, my father collects me from whatever hammock or couch I've burrowed into to help him mix up his famous rum punch—a fruity combination of dark and gold rums, cranberry, orange, and pineapple juices, with a bit of freshly grated nutmeg on top.

A few years back, vermouth—an aromatized, fortified wine—held little sway over American drinkers. Today, there's a whole new crop of the fortified wine debuting in the U.S.—and bartenders are taking notice. The vermouths now available offer a range of complex flavors, as perfect for classic drinks as they are for brand-new creations.

From a cinnamon-spiced rum punch to carrot cake in a glass, we've rounded up our favorite spiced cocktail recipes.

For a festive night, nothing beats a glass of sparkling wine—except maybe one of our best bubbly cocktails.

From a gorgeous champagne cocktail with a hibiscus flower to a fragrant twist on the classic old fashioned, here are our best floral cocktails.

These seasonal cocktails are perfect for any fall celebration—from Halloween to Thanksgiving to simply warming up on a cool fall evening.

From the hibiscus rose vesper to a fruity margarita made with pomegranate juice, these luscious cocktails—all colored red or pink from ingredients such as Campari, beet juice, or muddled fruit—are perfect for Valentine's Day.

With these cocktail recipes, you'll be able to beat the heat all summer long.

An effervescent gin and tonic or astringent Negroni is perfect on a hot afternoon. We've rounded up our favorite summery gin cocktail recipes.

Six new boozy beverages from Eleven Madison Park side-by-side with the dishes and ingredients that inspired them.

We convinced 21 of our bartender friends to make us a cocktail to help celebrate the magazine's 21st year.

The definitive guide to drinking your way through the heat.

The Harvey Wallbanger has one of the most memorable names in cocktail history—and one of the worst reputations. A mix of vodka, orange juice and Galliano, it was one of the preeminent drinks of the 1970s, a decade recognized by drink historians as the Death Valley of cocktail eras: a time of sloppy, foolish drinks made with sour mix and other risible shortcuts to flavor, christened with silly monikers like Mudslide and Freddie Fudpucker. Keep reading »

I've been a long-time fan of Employees Only, the West Village watering hole and one of the earlier champions of New York City's cocktail renaissance, so naturally I jumped at an invitation to hear owner Dushan Zaric speak on his various housemade cordials, syrups, and bitters, at EO's sister restaurant, Macao Trading Post. (I hoped to learn the secret recipe behind their brilliant pomegranate grenadine, but alas, they are keeping that one closely guarded.) Keep reading »

There's a whole new crop of the fortified wine debuting in the U.S.—and bartenders are taking notice

These New Year's cocktails are the perfect way to ring in the new year. Get ready to pop some champagne.

From the exuberant libations that came out of Paris in the roaring twenties (or les annees folles as they are known in France) to refined modern drinks such as a raspberry-cognac sparkler, we're in love with cocktails inspired by the City of Light.

There's nothing we like better than a cuppa—except, perhaps, a tea-based cocktail. From a chai-spiced bourbon toddy to chilled orange pekoe spiked with rum, apricot liqueur, and lemon, we've compiled 8 delightful drinks made with tea.

Who needs horoscopes when you can have a monthly cocktail prescription? As part of our Mixstrology series, astrologer/bartender Patricia Clark Hippolyte created twelve cocktails, each uniquely suited to a sign of the zodiac. From an over-the-top, dessert-like drink made for Taurus to a tequila and ginger libation especially for Sagittarians, we have one perfect cocktail for every sign—plus variations on each drink no matter where your birthday falls.

We love the tradition of an apértif before dinner, especially when the weather turns warm and we can enjoy them outdoors.

Transport yourself to the beach with bright, fruity cocktail recipes ingredients like rum, cachaça, pineapple, mango, and coconut.

Sazerac, Vieux Carré, and more—we've rounded up our favorite New Orleans cocktail recipes.

From a classic snakebite to a cider punch, we've rounded up our favorite fall beer and cider cocktail recipes.

With punches made with ingredients like smoky mezcal to sweet sherry, we've rounded up our favorite fall party cocktail recipes.

From Corpse Revivers to Zombies to Swedish Vampires, these 13 cocktails are perfect for parties or just enjoying while you await the trick-or-treaters.

Whether you're looking for a boozy punch or a steaming hot chocolate, our best hot holiday drinks are what you need this holiday season.

The Negroni is a mixologist's favorite plaything. Here, a dozen of our favorite adaptations.

There's nothing like a sip of pleasantly bitter Campari or a lemony, palate-cleansing sgroppino before an Italian meal.

Forget that cloyingly sweet, lip-puckering cocktail we all remember from our college days—when made from scratch and in the right proportions, the whiskey sour is one of our favorite crowd-pleasing libations. We've pulled together 15 variations on the drink, from the classic whiskey version made frothy with egg white to the Gold Rush, made with a spicy ginger liqueur, and the Baltimore Bang, which adds a fruity cognac—all perfectly sweet, sour, with just the right amount of bite.

We've collected of our favorite Chartreuse cocktail recipes for you to enjoy.

Ginger ale and ginger beer add a refreshing spice to mixed drinks—from the moody Dark 'N Stormy to a classic Moscow Mule.

From a fruity lager-lemonade-pomegranate punch to a drink that pairs stout with nutmeg and sherry, these beer-based drinks are great year round.

Every Friday, the SAVEUR test kitchen whips up a cocktail to unwind before the weekend. Here are a few of our favorites for your next Friday happy hour.

From a prickly pear margarita to a banana daiquiri, here's a selection of refreshing frozen cocktail recipes sure to beat the heat.

From holiday punches to spiced sippers, we've rounded up our favorite cool-weather rum cocktail recipes.

Apple cider and brandy, pear jam and liqueur, and more—we've rounded up our favorite pear and apple cocktail recipes.

From summery sangria to holiday punch, we've rounded up our favorite recipes for make-ahead drinks for a crowd.

Make these balanced cocktails that just happen to be green your new St. Patrick's Day tradition—trust us, you won't miss the green beer.

10 bars with modern takes on the martini.

With a lifetime of knowledge on the bar scene in New Orleans, we asked Ann Tuennerman, of Tales of the Cocktail, to share her favorite bars in New Orleans.

In 2005, Sam Ross created a ginger-scotch cocktail called the Penicillin that went on to become a global classic.

Before the Last Word cocktail became famous in Seattle, it had a home in Detroit.

Pretty in pink with a delicate froth, this apricot-gin cocktail has a mesmerizing balance of floral, citrus, and fruity flavors.

Though traditionally drank straight, mezcal's intense smokiness and slight savory edge make it especially compelling in cocktails.