Used in the right way, in the right drink, apricot brandy turns golden and magical.
Six drinks that make the case for an underrated cocktail ingredient.
A report from Gascony on the famed brandy.
Extravagant spirits to give thanks for.
How old is that bourbon?
Byrrh and Swedish Punsch, on the comeback trail.
On Hugo R. Ensslin’s self-published 1917 cocktail guide
Not all apple brandies are created equal.
A tasting of Spanish brandies reveals their grandeur.
An E-Z Guide to lazy bartending
Hot chocolate variations, from family-friendly to adults-only
Wine People, Cocktail People: Can’t we all get along?
Aquavit cocktails, from Scandinavia with love
Outside the wine cognoscenti, sherry doesn’t get much love. But have your tried it in a cocktail?
Forget sangria. If you really want to pretend you’re in Spain, make a wine-plus-soda cocktail.
Variations on summer’s classiest daytime cocktail
Once tweedy, port is now more likely to be found in your cocktail
For New Year’s inspiration, look to classic Italian sparkling cocktails
Cocktails that are worthy of your bubbly.
Ginger beer cocktails beyond the Dark ’n’ Stormy
Product placement hits new heights (or lows) when it comes to spirits
Suddenly, during one particularly gross, sweaty midsummer-evening trudge home, it struck me: You know what would be pretty awesome right about now? A daiquiri.
Proof is an equation that even someone like me, who earned a C- in remedial math, can do. But what does it really mean?
Is the fern bar ready for its revival? Are we soon to see trendy urban bars themed to look like the Regal Beagle, Jack Tripper’s swinging hangout in the 1970s sitcom “Three’s Company”?
Learning to taste and appreciate shochu, Japan’s answer to vodka.
For St. Paddy’s Day, skip the green beer and make my whiskey Irish.