Cocktails

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

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

Where to eat and drink on the cheap, from dive bars to Michelin faves

“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

Plus modern Middle Eastern, sushi and new American fare

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

Even a clever ad campaign can’t make Pepsi the call cola at the bar

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

Here’s where Rudi Carraro, Global Brand Ambassador for Venice’s own Select Aperitivo, drinks in the floating city

You need to try these thirst-quenching highballs at home

You will thank yourself in winter for doing this surprisingly simple DIY garnish project now

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.

Night owls, rejoice!

It's a modern, equal-parts classic with mezcal and yellow Chartreuse

Our favorite new drinks of the year from around the globe

A “less but better” approach is taking hold in the drinks world. Other forecasted trends include improved no/low-alcohol options and an interest in “European flavors.”

Our senses are dulled in the air, but science says these drinks will wake them right up

Those little bits of fruits and herbs are driving a sustainability debate, but they’re also an integral part of many mixed drinks

There’s a fungus among us (at least in our drinks)

Go for the sleep, stay for the drinks

Looking for a bar at 4:30 a.m.? Let the experts point you in the right direction.

The whiskey is the original base for the classic cocktail, but not just any bottle will do

The secret is a simple syrup featuring a unique ingredient

Move aside, bourbon. Rye is the traditional whiskey for these cocktails.

Excess inventory plus ingenuity led to a spectacular (and ongoing) sales opportunity

It’s a more interesting social experience than happy hour, with better drinks and food

The mezcal and scorpion pepper combo is a highlight of Apothecary’s new zodiac menu

Get an infusion of flavor with these cocktail smoking kits