Once an afterthought on drink menus, mocktails are now taking their rightful place at hotspots across the valley. Here’s a taste of what the buzz is (or isn’t) all about.
Cocktail drinkers (and cocktail slingers) are rediscovering tequila and mezcal for libations that are spicy, smoky, and sophisticated. Here’s where to get a taste of the trend. ¡Salud!
Earning a spot on the author's list of most beloved drinks was no small feat. But bartender Constantino Ribalaigua, of Havana's now 200-year-old El Floridita, created a still-legendary cocktail.
A dairy farmer in Dorset, England, is distilling the sweet, high-fat milk of cows into a creamy and versatile beverage that is attracting the attention of both consumers and industry experts.
In Europe, pine-flavored spirits are a staple at ski lodges, but the idea has been slow to catch on in the U.S. As more American distilleries experiment with trees, however, that is changing.
Colonists in the new world experimented with new and unfamiliar ingredients for cocktails. The results were Lambswool, Ass's Milk and other innovative drinks, some of which could kill you.
It’s fall, that season of crackly, tumbling leaves, spiced cider, decorative gourds, toe socks, glum intimations of mortality and all that other fun fall stuff we never get to experience as citizens of the Desert Perpetual. Our decidedly Vegas consolation: seasonal cocktails.
It’s not often that you feel a sense of giddy anticipation when you walk into a bar, but I shivered and smiled upon stepping into the exotic, subsea gloom...
On Derby Day, the mint-infused cocktail reigns supreme. The mint is a must, but these days, everything from brandy to gin and champagne can sub in for the whiskey.
Bartenders are finding novel ways to reuse leftover wine and spent ingredients from cocktail-making. It's just one part of a nascent movement toward sustainability in the industry.
Other Mama kept the Cordelia off of its menu during the hot months — this suave drink doesn’t readily comport with summer’s demand for friskier cocktails.
The Manhattan, the daiquiri, the martini. These classic cocktails were all born between the 1860s and Prohibition, an era when American bartending got inventive — and theatrical.
Herbs like za'atar and sumac have long been stars of Lebanese cuisine. Now they're moving out of the kitchen and into beers and cocktails, infusing them with a patriotic taste.
Bartender Ran Duan will represent the U.S. in a Bacardi international cocktail competition. His specialty? "Father's Advice," a stirred-not-shaken cocktail that's a testament to his hardworking dad.
