It's Negroni Week, So Let's Drink Some Damn Negronis
Negroni Week is the best week because Negronis are the best cocktails.
Cannabis-Laced Classic Stirred Martini
We like our martini stirred, not shaken—oh, and laced with a bunch of bud.
Daniel K. Nelson
Why start the day with coffee when you can have your cereal and a nightcap all in the same glass?
This Is the Correct Way to Make a Perfect Manhattan
The Manhattan is the ultimate classic cocktail, and there's a reason it has stood the test of time: It's delicious, and it will get you drunk.
Meet the Grandfather of Forgotten Italian Aperitifs
Campari, Aperol, and vermouth may be the three cornerstones of Italian cocktails, but one drinks specialist wants to add rosolio—a 19th century liqueur from Turin—to the list.
This Catholic Priest Makes a Better Martini Than You
Father William Dailey is a noted priest and lawyer who is currently the Thomas More Fellow at Notre Dame’s Center for Ethics & Culture. During his off-hours, however, he’s a major cocktail geek.
How to Make Your Own Vermouth
Good news: It’s simple as hell. All you need is a bottle of wine and a boatload of botanicals.
The Perfect Manhattan Is Effortlessly Sophisticated
Sure, there will always be room in our hearts for sugary, colorful cocktails. But nothing rivals the sheer adult-ness of sipping a Manhattan—except, perhaps, drinking one you made yourself.
Perfect Manhattan Recipe
This classic cocktail is the perfect way to end the day (or start it– we won't judge).
This Is What the World’s Cleanest Martini Tastes Like
London bartender Joe Petch’s martini uses vodka from the volcanic springs of Iceland, specially imported ice, and just a few sprays of Lillet Blanc vermouth. “Clean water is essential for clean-tasting spirit,” he says.
Sour Diesel Weed-Infused Rob Roy Recipe
This cocktail plays up the skunky aroma of Sour Diesel by combining it with a peaty Scotch that's not too smoky. A really sweet vermouth with a rich vegetal backbone rounds everything out.
Why Restaurants Don’t Need Liquor Licenses
I think people in our industry have assumed that customers want a restaurant to have a liquor license, but I think creating cocktails with amaro, Lillet, vermouth, Cocchi Americano, and stuff like that could be fun.