Cocktail of the Week

The Classic Old-Fashioned, Made Two Ways

Seaweed, licorice and scotch reshape an old standby
May 22, 2015 1:00 pm

A scotch old-fashioned may sound like an obvious choice, and any bartender could likely cobble together a passable approximation. But that’s nothing new. From the first sip of the unassumingly complex “licorice” cocktail at NYC’s Mace, however, it’s clear that this take is a prime example of how bartenders should strive to push the boundaries of drink-making.

A Serious Cocktail Made With Jäger? It’s To Sip, Not Shoot.

Change your mind about the party spirit
May 15, 2015 1:00 pm

I can’t remember the last time I’ve been more surprised by a drink. Given Jägermeister’s longstanding place as a shot drink in this country, it’s almost comical to say, “I had a great Jäger cocktail the other day.” But somehow, every notion I had in my head on the depraved nature of Jägermeister was fixed in one sip.

The Refreshing Mojito: Made Two Ways

A Mexican twist with mezcal and hibiscus petals
May 8, 2015 2:00 pm

Best when tart and earthy from the rum, mojitos aren't the most imaginative of drinks. Like most coolers though, its primary purpose is to refresh. Hibiscus petals add to the traditional mint leaves, bringing a floral element and giving the drink a purple hue. There’s also mezcal in there. It goes down quick and has the right amount of cane sugar to beat the day’s heat.

The Iconic Martini, Made Two Ways

A new take on the purest of American cocktails
May 1, 2015 1:00 pm

Dry, wet, dirty, stirred, shaken, gin, vodka, olives, onions or twist: The martini may be the most subjective of cocktails amongst patrons, and most feel that their preference is the only way the drink should be enjoyed. Iconic as it may be, I’ve personally never found the original especially compelling, which is why it’s refreshing to see a variation that features its gin backbone while also adding a unique blend of modifiers to bring out the best of the spirit’s flavor.

The Smokier Side Of The Margarita

Giving a classic a new dimension
Apr 10, 2015 1:00 pm
margarita and el cubico recipes

At Austin, Texas, restaurant La Condesa, the margarita is made with a tobacco-leaf-infused reposado tequila, imparting notes of cedar, spice and pepper to the cocktail. It’s an original take on the classic cocktail that some would say is best served with extra smoke. 

The Trusty Gimlet: Made Two Ways

It’s the drink that keeps on giving
Mar 27, 2015 2:00 pm
It’s a classic that everyone knows but often overlooks — even though its influence on the world of drinks can hardly be measured. It’s said to have been first created by a surgeon in the British Royal Navy as a prescription for officers to avoid scurvy, and the original version was no lightweight, with overproof gin — deliberately potent enough to allow one’s gunpowder to still fire if the barrels somehow spilled — and Rose’s preserved lime juice to sweeten this stiff, room-temperature dose of salt dog salvation. Its the gimlet.

The Classic Mai Tai: Made Two Ways

An old tiki favorite gets a new-Brooklyn twist
Mar 20, 2015 1:00 pm

Though perhaps not as often requested as the martini or the old-fashioned, the mai tai holds a special place in the cocktail canon. And as far as rum drinks go, it’s hard to think of a better representative of the spirit. Created by tiki legend Trader Vic in California in the 1940s, the mai tai had an original base of Jamaican and Agricole rums (both sugarcane-based), which is often disputed. But one thing that isn’t up for debate is that this drink should not be made in the sweet, frozen fashion that most beach bars can barely cobble together.

Old-Fashioned Fans, Meet The American Trilogy

A modern take on a classic with rye and applejack
Mar 13, 2015 2:00 pm

 You can make an old-fashioned whether youre using bourbon, brandy, rum, mezcal or genever. Many variations have come and gone, but the American Trilogy, created by Richie Boccato at NYC’s Little Branch back in 2007, strikes the right balance by bringing together both rye whiskey and Laird’s apple brandy with orange bitters. Using a combination of spirits means getting the benefit of both the spice from the rye and the rich fruit from the applejack, while also substituting brown sugar for a white sugar cube and Regan’s orange bitters for the potentially overpowering Angostura bitters. 

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