It can take more than a recipe to create a great drink. Sometimes it can take a challenge. "I was tending bar at my partner's restaurant in Brooklyn while we were building Boulton & Watt," Jamie Felber, the beverage director at the Manhattan hot spot explains. "It was ... More

As our wardrobes make the transition from summer to fall, so too should our cocktails. But since we’re not quite in the dead of winter yet, now is the ideal time to select a spirit that’s traditionally light—like gin—and make it seasonally appropriate. For help in crafting the More

"I have always loved Horchata and will pretty much order it where and whenever I see it"” Colin Pflugradt, a mixologist at Scottsdale, Arizona's SOL Mexican Cocina, says of the traditional Mexican rice-based beverage. "I have always wanted to try a cocktail with Horchata, but just mixing it ... More

The potent brandy pisco has been around since the 17th century and largely hails from Chile and Peru. (One way to tell the difference: Chilean pisco is often aged oak barrels anywhere between three months and two years for added flavor and complexity, while Peruvian pisco cannot be aged). ... More

It only takes a matter of minutes to mix a Meet Marcy’s Maker, but the drink actually comes together weeks before it's ever ordered. "The body of this drink is our house-infused cinnamon-apple-raisin vodka, which we infuse for two weeks before it makes it behind the bar," Thomas Favorule, bar manager ... More

If you're looking for a taste of Vienna in New York City, look no further than Avenue C. Famed mixologists Eduard Fraudner and Wolfgang Ban's most recent brainchild, new cocktail bar The Third Man, opened less than a year ago just down the street from their popular Austrian ... More

"The inspiration for the Citrus Thyme Shandy came after a long, hot summer day in the streets of Singapore," says Markus Carlson, beverage director at Culinary Concepts Hospitality Group, which includes Spice Market in New York and London. "Calamansi is the root of this drink and lends a slightly tart ... More

Award-winning mixologist Jim Ryan didn't originally intend on landing a career in the liquor business. After graduating in North Carolina with dreams to pursue classical acting, Ryan began bartending to pay the bills while supporting his artistic endeavors and realized that the mixologist life was exactly what he was looking ... More

“This is a healthy, innovative summer libation,” Alex Ott, mixologist at the new Manhattan hot spot Parker & Quinn, says of The Bell Boy cocktail. “It’s excellent for food pairing as a pre-steak aperitif, or as a complimentary concoction for poultry, fish, skewers or raw bar.” It’s no accident that ... More

“The Blueberry Lemonade has been a staple on our artisanal cocktail menu for a number of years,” Kevin O’Reilly, a bartender at the Castle Hill Inn in the very summery town of Newport, Rhode Island, says. This libation celebrates not just the season, but the unique ... More