page 12 - Cocktails

The amount of alcohol and ice in your drink is there for a reason

The classic cocktail works just fine with mezcal, rum or even as a non-alcoholic option

From strainers to bottles to glasses, this is the best way to stock your bar cart

There’s room for everyone — ranchers and hipsters alike — at Sam Seidenberg’s bar

Bartenders share their unique recipes for the beloved cocktail, with substitutions like blue curaçao, pineapple juice and tamarind syrup

Who doesn't love a good signature cocktail?

According to new financial results, the canned cocktail was the most successful launch in Brown-Forman's U.S. history

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