HOME | RECIPES | COCKTAIL RECIPES Photo by Craig Wagner/Studio 3       Doc Holliday When huckleberry season hits, this recipe from Brooklyn bartender St...

HOME | IN THE MAGAZINE | BACK ISSUES | MAY/JUNE 2006 Doctor Cocktail Inside the mind—and home bar—of the mad scientist of spirits.   Story by Paul Clarke...

HOME | RECIPES | COCKTAIL RECIPES           Dolce Finale “Barolo chinato has a sophisticated sweet edge,” says New York City bartender Meaghan Dor...

HOME | RECIPES | COCKTAIL RECIPES Don Gorgon This sprightly refresher combines Brazil’s most popular spirit with an Italian aperitif, fresh citrus and a splash of ...

HOME | RECIPES | COCKTAIL RECIPES Photo by Martim Smith-Mattsson Doppelganger You’ll do a double take over this tasty combo of genever, fruit juices and sugarc...

HOME | RECIPES | COCKTAIL RECIPES Dragon Ahumado This cocktail is paired with Eggplant Fritters with Spicy Chickpea Relish and Yogurt Sauce by chef Susan Spicer for t...

HOME | RECIPES | COCKTAIL RECIPES Drambuie & Soda   1 1/2 oz. Drambuie® liqueur Soda water 2 lime wedges Ice cubes Tools: barspoon Glass: Collins   Pour ...

HOME | RECIPES | COCKTAIL RECIPES Drambuie Fizz   1 1/2 oz. Drambuie® liqueur 6–8 lime wedges Splash soda water Crushed ice Tools: muddler Glass: rocks glass...

HOME | ON TAP | COCKTAILS & SPIRITS ©istockphoto.com/domin_domin Truth in Numbers Drinks have come a long way in the past five years.   Imbibe’s ...

HOME | RECIPES | COCKTAIL RECIPES   Drunken Sailor This copper-cupped cocktail will bring out your inner pirate with a mix of Jamaican rum, sloe gin and the spi...

HOME | RECIPES | COCKTAIL RECIPES Dubonnet Cocktail   1 1/2 oz. gin 1 1/2 oz. Dubonnet Rouge Ice Tools: mixing glass, barspoon, strainer Glass: cocktail Combine ing...

HOME | RECIPES | COCKTAIL RECIPES   Dutch East Cocoa Hot cocoa gets fancy with this spiked winter warmer from Vandaag bar manager, Martim Smith-Mattsson. 1 he...

HOME | RECIPES | COCKTAIL RECIPES East Aspen Heights An herb-infused simple syrup amplifies the herbaceousness of gin and Chartreuse in this berry- and pear-studd...

HOME | RECIPES | COCKTAIL RECIPES     East Indian Swizzle This tiki-fied interpretation of Harry Johnson’s classic East India Cocktail combines three seeming...

HOME | ON TAP | COCKTAILS & SPIRITS Photo by Pieter Estersohn Spring for Easter-Ready Cocktails   Sure, you could whip up a bat...

HOME | RECIPES | COCKTAIL RECIPES         The Eastside The classic citrus-and-mint Southside cocktail is elevated to another plane of flavor through the i...

HOME | ON TAP | COCKTAILS & SPIRITS Photo by Ann Fishbein Out of the Shell Looking to add a little extra oomph to your drinks this spring? Whip up one of t...

HOME | IN THE MAGAZINE | BACK ISSUES | SEPT/OCT 2008 Get Cracking Don’t be chicken about using egg in your next cocktail.   Story by Paul Clarke ...

HOME | ON TAP | ALCOHOL-FREE The Great Eggnog Bog Like clockwork, every November our cravings set us in search of rich, ...

HOME | RECIPES | COCKTAIL RECIPES El Diablo   1 1/2 oz. reposado tequila  1/2 oz. creme de cassis  Wedge of lime Ice cubes Glass: highball Garnis...

HOME | RECIPES | COCKTAIL RECIPES Photo by Stuart Mullenberg El Nacional Seattle bartender Casey Robison matches the earthy richness of mezcal with the flavors ...

HOME | RECIPES | COCKTAIL RECIPES Annabelle Breakey/Getty Images El Presidente This classic rum cocktail is refreshing and full of flavor. Be sure to use real grena...

HOME | RECIPES | COCKTAIL RECIPES   Elan Vital   2 oz. full-bodied, Dutch-style gin 3/4 oz. yellow Chartreuse 1/2 oz. dry vermouth 1/4 oz. crème de ...

HOME | IN THE MAGAZINE | BACK ISSUES | SEPT/OCT 2007 Golden Delicious Applejack goes from colonial to contemporary.   Story by Paul Clarke Photo by Stua...

HOME | IN THE MAGAZINE | BACK ISSUES | MARCH/APRIL 2007 Water of Life Aquavit, the spicy spirit of Scandinavia, is not just for pickled herring anymore.   ...

HOME | IN THE MAGAZINE | COCKTAILS & SPIRITS Raising Cane Cachaça is a party in your glass.   Story by Nancy Davidson Photo by Stuart Mullenberg ...

HOME | IN THE MAGAZINE | COCKTAILS & SPIRITS Cherry Heering So long, artificial flavors; Cherry Heering is a natural winner.   Story by Paul Clarke Photos by Stua...

HOME | IN THE MAGAZINE | BACK ISSUES | SEPT/OCT 2009 Yes, Yes, Yvette A forgotten liqueur bursts back onto the scene.   Story by Robert Simonson Photo ...

HOME | IN THE MAGAZINE | BACK ISSUES | MAY/JUNE 2009 All Choked Up Embrace the bittersweet allure of Cynar.   Story by Hannah C. Feldman Photo by Stuar...

HOME | IN THE MAGAZINE | BACK ISSUES | NOV/DEC 2006 Elements: Herbsaint The spirit of New Orleans.   Story by Paul Clarke Photo by Studio 3/Craig Wagner ...

HOME | IN THE MAGAZINE | BACK ISSUES | JANUARY/FEBRUARY 2010   Thai One On Mekhong launches a sortie into American bars.   Story by Robert Simo...

HOME | IN THE MAGAZINE | BACK ISSUES | MAY/JUNE 2011   Summer Cup Nearly two centuries later, Pimm's No. 1 is still a winning formula.   Story b...

HOME | IN THE MAGAZINE | BACK ISSUES | JULY/AUG 2008 Good Medicine: Quinquinas Quinquinas provide a cure for the common cocktail   Story by Paul Clarke P...

HOME | IN THE MAGAZINE | BACK ISSUES | NOV/DEC 2008 Sloe Ride A much-maligned liqueur—sloe gin—makes its comeback.   Story by Paul Clarke Photo by Stu...

HOME | IN THE MAGAZINE | BACK ISSUES | NOVEMBER/DECEMBER 2011   Snap to It   A gingersnap-inspired spirit is making tastebuds stand at attention. ...

HOME | RECIPES | COCKTAIL RECIPES Photo by Sheri Giblin Eva Péron You won’t find many cities with as strong an affinity for Fernet-Branca as San Francisco. ...

HOME | RECIPES | COCKTAIL RECIPES Photo by Stuart Mullenberg Fallen Angel Gin, lime and crème de menthe combine in this once-forgotten Prohibition-era classic....

HOME | ON TAP | COCKTAILS & SPIRITS Photo by Stuart Mullenberg Father's Day Cocktails Want to show Dad some extra appreciation this Father’s Day? Make hi...

HOME | RECIPES | COCKTAIL RECIPES   The Fedora Cocktail Named for the predilection for fedoras in the current craft cocktail scene, this summery cooler adds a pinc...

HOME | IN THE MAGAZINE | BACK ISSUES | MARCH/APRIL 2010   Bottled Brawn The potent allure of Fernet Branca.   Story by Paul Clarke Photos by Stuart...

HOME | RECIPES | COCKTAIL RECIPES   Figue et Cognac Josh Pearson makes this elegant cocktail with small, green, super-sweet Kadota figs. 2 oz. fig-infused Cognac ...

HOME | ON TAP | COCKTAILS & SPIRITS Photo © iStockphoto.com/Silberkorn ...

HOME | RECIPES | COCKTAIL RECIPES Flamingo Cocktail   1 oz. gin 1/2 oz. apricot brandy 1/2 oz. fresh lime juice 1/4 oz. grenadine Ice Tools: shaker, strainer Glass: ...

HOME | RECIPES | COCKTAIL RECIPES   The Flippin' Weisnhimer Bavarian-style wheat beer meets soda fountain nostalgia in this delicious phosphate flip. 1 1/2 oz...

HOME | RECIPES | COCKTAIL RECIPES           Fort Point Named for the old fort under the Golden Gate Bridge, this is a delicious combo of rye whiskey, ...

HOME | RECIPES | COCKTAIL RECIPES           Francis the Mule This cocktail puts coffee in a great supporting role, bolstering and balancing the other ...

HOME | RECIPES | COCKTAIL RECIPES French 75 Whether you're entertaining for the holidays or having a summer picnic, this early 20th-century sparkling gem is a perfect y...

HOME | RECIPES | COCKTAIL RECIPES   French Armada A beer cocktail from a Boston bar makes complete sense, and this one takes the concept to new heights.   4 ...

HOME | RECIPES | COCKTAIL RECIPES French Sangria Rouge Nothing says spring and summer like Sangria, and this simple recipe makes the always refreshing Lillet Ro...

HOME | RECIPES | COCKTAIL RECIPES Photo by Stuart Mullenberg Frisco Murray Stenson typically uses Old Overholt rye whiskey in this classic Bénédictine cockta...