page 11 - Cocktails

We tried rye, bourbon, two styles of Scotch, Japanese and Irish whiskies in a highball with the same club soda, ice and a lemon wheel. Here’s how they compared.

Why NYC should embrace a chain restaurant with an eye-rolling name

The no- and low-booze market faces some growing pains

Branch out from your standard Margarita — and skip all the shaking

Bay Area bartenders are here to help, whether you’re using bacon fat or coconut cream

“The Seasonal Cocktail” makes a case for farmers market produce in shrubs, syrups and infusions

Based off of what we experienced at this year's Tales of the Cocktail conference

A cult of rum fanatics has spent decades trying to replicate the classic 1944 recipe

The best mixers for those who love agave spirits, as recommended by our favorite drinks pros

Delilah’s celebrates 30 years of punk-rock fun this month

Hundreds of rare spirits await, from coast to coast and everywhere in-between

You need to try these thirst-quenching highballs at home

You need a blender (obviously), but also the right tequila-to-ice ratio

His version is extra strong but with a unique twist

It's our duty to patronize these iconic watering holes, so we're sharing our favorites to begin your pilgrimage

Meaty concoctions are taking over SF drink menus. Here’s where to try them.