Category: Cocktail Recipes, Spirits, and Local Bars

The Last Notes

Apprentice
Apprentice

Tokyo Record Bar beverage director Ashtin Berry was inspired to create this Dark ’N’ Stormy riff by the izakaya cuisine at this New York City lounge where vinyl rules. She loves the way heat coaxes out white miso’s butterscotch notes. “The Dark ’N’ Stormy has this perfect blend of baking spiced fruit and ginger spice,” says Berry.

Tom Yum on a Rock
Tom Yum on a Rock

There’s nothing quite like this tangy, spicy sipper at Six Senses resort bar The Den on Koh Yao Noi, Thailand, while taking in the sweeping views of Phang Nga Bay and the islands and rock formations in the distance. It’s reminiscent of the Thai hot and sour soup, and the drink’s secret weapon is TomYam syrup made from a closely guarded recipe.

Isaiah Rynders
Isaiah Rynders

This savory take on the Dark & 39;n Stormy has quite a punch—just like its namesake.1 1/2 ounce Jameson Black Barrel Irish whiskey1 ounce Cardamaro1/2 ounce Connemara cask-strength peated Irish whiskey3/4 ounce fresh lime juice3/4 ounce ginger syrup3 dashes The Dead Rabbit Orinoco bitters1/2 tsp tamarind chutney1 splash vanilla sodaGarnish: freshly grated nutmegAdd all ingredients into a shaker with ice and shake vigorously.

Virginia Miller
Virginia Miller

Virginia Miller is a writer based in San Francisco who travels the world in pursuit of good food and drinks. She has visited distilleries and bars in more than 35 countries, judged numerous food and cocktail competitions and has contributed to Liquor.com since 2013.ExperienceIn addition to Liquor.com, Miller’s work has appeared in publications including Distiller Magazine, Food Republic, Whisky Magazine and Zagat.

6 Boozy Treats to Beat the Heat
6 Boozy Treats to Beat the Heat

Can you feel it? The summertime heat? It’s all around us.When the weather starts scorching, the party begins. Between rooftop parties, outdoor barbecues and poolside festivities, there are so very many reasons to booze up during the summer months. Because, hey, you gotta cool down somehow.This summer, instead of sipping the heat away, eat it away and remember, silly rabbit, these treats aren’t for kids.

Laura Scholz
Laura Scholz

Location:AtlantaEducation:Furman University, Ohio State UniversityLaura Scholz is an Atlanta-based writer and editor specializing in food, spirits, travel, health and fitness. She has been contributing to Liquor.com since 2017.ExperienceIn addition to her work for Liquor.com, Scholz writes for a variety of publications, including the Atlanta Journal-Constitution, Atlanta Magazine, Bon Appétit, Eater Atlanta, SevenFifty Daily and VinePair.

Manhattan
Manhattan

The Manhattan was the most famous cocktail in the world shortly after it was invented in New York City’s Manhattan Club, some time around 1880 (as the story goes). Over the years, the whiskey classic has dipped in and out of fashion before finding its footing as one of the cornerstones of the craft cocktail renaissance.

Tsotne
Tsotne

Tbilisi bar 41 Gradus employs many local ingredients in its cocktails. Often, it uses chacha, the native spirit of the country of Georgia, while sour yogurt and local sour plum appear in drinks as well. This drink, created by bartender Kirill Ledashchev, highlights a local honey distillate, combining it with Dolin Blanc, Campari and Strega in a stirred sipper.

The Secrets Behind the Perfect Irish Coffee
The Secrets Behind the Perfect Irish Coffee

100 bottles of Irish whiskey and 2,000 Irish Coffees? That’s a normal day’s yield at San Francisco’s time-honored Buena Vista Cafe. Batched along the bar in a neat line of 28 glass goblets, the cafe pours more Irish whiskey than anyone in the world thanks to its renowned recipe.Invented by Irishman Joseph Sheridan in 1942, the original Irish Coffee was developed to soothe and revive the spirit.

5 Ways to Sweeten Your Drink
5 Ways to Sweeten Your Drink

Why does your homemade Daiquiri not taste as good as the one you ordered last night? The answer may be an important but too-often-misunderstood mixological ingredient: the sweetener.To break down how different sweeteners behave in cocktails, we turned to Dave Arnold, who knows a thing or two about food science.

The Morning After
The Morning After

Shawn Gorga, the lead bartender at The Barrow House in Clifton, N.J., created this bold after-dinner cocktail that sings of wintery holidays with a caffeinated twist. Cognac gains subtle bitter and earthy layers from amaro and coffee liqueur. Look for chile spice, earthiness and chocolate undertones from chile liqueur, cold-brew coffee and chocolate bitters.

Last Call at Mayahuel: Did the Pioneering Tequila and Mezcal Bar Change American Drinking Forever?
Last Call at Mayahuel: Did the Pioneering Tequila and Mezcal Bar Change American Drinking Forever?

It came as something of a gut punch to learn that Mayahuel, the beloved East Village agave bar opened in 2009 by Ravi DeRossi and Phil Ward of Death & Co fame, will stir its final Oaxacan Old Fashioned on August 8.A protracted dispute between Mayahuel’s partners and the landlord finally turned untenable.

Pernod Absinthe
Pernod Absinthe

About Pernod AbsintheFounder:Henri-Louis PernodYear Founded:1805Distillery Location:Marseille, FranceMaster Distiller / Blender:N/APernod Absinthe Essential FactsWhile Pernod’s absinthe is not hallucinogenic, it’s not for the faint of heart: It’s 136-proof.The brand calls itself the & 34;original absinthe,& 34; since its founder Henri-Louis Pernod helped create the first commercial absinthe distillery in 1798.

Bourbon, Vanilla & Chocolate Milkshake
Bourbon, Vanilla & Chocolate Milkshake

You& 39;ll never look at ice cream the same way again.3 cups premium vanilla ice cream, plus more if needed12 ounces whole milk3 ice cubes6 ounces high-quality bourbon6 tbsp chocolate syrup (such as Hershey& 39;s), dividedPlace 4 heavy pint glasses in the freezer to chill for 30 minutes.Add the ice cream, milk, ice cubes, bourbon and 4 tbsp of the chocolate syrup to a powerful blender.

Barbacoa
Barbacoa

Two types of peppers combine with mezcal, citrus and ginger in this sweet-and-savory concoction.3 slices Bell pepper3 Lime wedges1/2 tsp Puree chipotle pepper1/2 oz Lemon juice1/2 oz Ginger syrup*3/4 oz Agave nectar2 oz MezcalGarnish: Beef jerky pieceIn a shaker, muddle the bell pepper slices and lime wedges.

Hwayo Negroni
Hwayo Negroni

This riff on the Negroni is made with jasmine-infused soju, Korea’s white spirit usually distilled from rice or sweet potatoes.1 1/2 oz Jasmine Hwayo*3/4 oz Sweet vermouth1/2 oz Campari1/4 oz Aperol1 dash Fee Brothers West Indian orange bittersGarnish: Orange peelStir all ingredients with ice, strain into a rocks glass over fresh ice, and garnish with an orange peel.

9 Refreshing Spritzes in US Bars That Will Take You Through the End of Summer
9 Refreshing Spritzes in US Bars That Will Take You Through the End of Summer

If there is a more perfect summer cocktail than the Spritz, we’ve yet to lay our lips on it. Leslie Pariseau, who literally co-wrote the book about it (that would be Spritz: Italy’s Most Iconic Aperitivo Cocktail, with Recipes, Ten Speed Press, $19) sums up the drink’s vast appeal this way. “They can be made by the pitcher, and Spritz recipes are loose blueprints meant for riffing,” she says.

Sortilege Maple Liqueur
Sortilege Maple Liqueur

About Sortilege Maple LiqueurDistillery Location:CanadaSortilege Maple Liqueur Essential FactsSortilege is a unique blend of Canadian Whisky and pure Maple Syrup. Created from the land, Sortilege follows a traditional recipe that strikes the perfect balance between the strength of Canadian Whisky and the rich, golden flavor of pure Maple Syrup.

There’s Tea in a Bunch of New Spirits. What’s That All About?
There’s Tea in a Bunch of New Spirits. What’s That All About?

Thomas & Sons, founded in Portland, Ore., in 2015, is a young distillery. It’s head distiller, Seth O’Malley, is only 26 but has a supersized ambition. He experiments with a wide array of spirits, from gin to fernet to génépy, but rather than making his products from traditional base ingredients such as barley, corn or agave, he uses fermented tea.

Wayne Curtis
Wayne Curtis

Location:New OrleansEducation:Vassar CollegeWayne Curtis is a New Orleans-based freelance writer and the author of “And a Bottle of Rum: A History of the New World in Ten Cocktails.” He’s been contributing to Liquor.com since 2009.ExperienceIn addition to his work for Liquor.com, Curtis has been a contributing editor at The Atlantic since 2005.