This is the classic Italian way to open a meal: the Negroni, a bittersweet palate cleanser that makes way for the evening's delights. Adding a bottle of Campari to the liquor cabinet opens up a world of...
Author: Jim Meehan
The Salty Dog is a Greyhound cocktail with salt - hence the name. Craig Claiborne first brought the recipe to The Times in 1968 for a Fourth of July barbecue feature. While his version calls for adding...
Author: Sara Bonisteel
Ivy Mix, an owner of Leyenda, a Brooklyn bar with a focus on Latin spirits, thinks this drink requires an earthy lowland tequila (that is, grown in the valley section of Jalisco), such at the Partida reposado,...
Author: Robert Simonson
The obvious starting point for a proper St. Patrick's Day cocktail is Irish whiskey. But that is where it gets difficult. Ask a bartender for a classic Irish whiskey cocktail, and you're likely to get...
Author: Jonathan Miles
This recipe from the 19th century predates the era of the ubiquitous bourbon mint julep, instead using cognac and rye, making for a delicious throwback.
Author: William Grimes
Author: Jim Meehan
The Madame Almack's is a cocktail from 67 Orange Street in Harlem. The bar's address was also the final address of Almack's Dance Hall, an African-American-owned bar that flourished in the early 1800s....
Author: Jonathan Miles
The cocktails made at Wassail, a cider bar on the Lower East Side, use not only cider, but also other spirits derived from apples, such as Calvados and Pommeau, which is a mix of apple juice and Calvados....
Author: Robert Simonson