HOME | RECIPES | COCKTAIL RECIPES Photo Courtesy 320 Main Daiquiri No. 3 First created by Constantino Ribalaigua Vert in Cuba, this variation on the classic Da...

HOME | RECIPES | COCKTAIL RECIPES Daiquiri Rebelde   2 oz. dry white rum 1/2 oz. fresh lime 1/2 oz. simple syrup (1:1 raw sugar to water) 2-3 fresh mint lea...

HOME | RECIPES | COCKTAIL RECIPES Daisy This is a cocktail that's undergone a lot of tweaking over the years. The essential DNA of the Daisy involves adding a little so...

HOME | ON TAP | COCKTAILS & SPIRITS Photo by Gerry Dawes, gerrydawesspain.com Dale DeGroff’s New York We find out where the cocktail legend likes to drink ...

HOME | RECIPES | COCKTAIL RECIPES Photo by Marissa Evans Dark Horse 2013 Imbibe 75 featured flavor plum gets a spirited spritz in this highball from Brooklyn’s...

HOME | RECIPES | COCKTAIL RECIPES Davy Jones’ Locker Bartending might not be close to a pirate’s life, but a bottle of rum was inspiration enough for Clove...

HOME | RECIPES | COCKTAIL RECIPES Dill Paloma Grapefruit soda makes a great cocktail mixer, adding acidity, sweetness and slight effervescence to a finished drink. For ...

HOME | RECIPES | COCKTAIL RECIPES The Diplomat   1 1/2 oz. dry vermouth 1 1/2 oz. sweet vermouth 1 dash maraschino liqueur 1 dash Angostura bitters Ice Tools: mixing...

HOME | RECIPES | COCKTAIL RECIPES   Bust a Cap DIY bottled cocktails are a snap to make at home.   Carbonated cocktails couldn’t be more popular (they...

HOME | RECIPES | COCKTAIL RECIPES Photo by Craig Wagner/Studio 3       Doc Holliday When huckleberry season hits, this recipe from Brooklyn bartender St...

HOME | IN THE MAGAZINE | BACK ISSUES | MAY/JUNE 2006 Doctor Cocktail Inside the mind—and home bar—of the mad scientist of spirits.   Story by Paul Clarke...

HOME | RECIPES | COCKTAIL RECIPES           Dolce Finale “Barolo chinato has a sophisticated sweet edge,” says New York City bartender Meaghan Dor...

HOME | IN THE MAGAZINE | BACK ISSUES | SEPTEMBER/OCTOBER 2012   American Beauty Domestic winemakers are doing vermouth their own way.   Stor...

HOME | RECIPES | COCKTAIL RECIPES Don Gorgon This sprightly refresher combines Brazil’s most popular spirit with an Italian aperitif, fresh citrus and a splash of ...

HOME | RECIPES | COCKTAIL RECIPES Photo by Martim Smith-Mattsson Doppelganger You’ll do a double take over this tasty combo of genever, fruit juices and sugarc...

HOME | RECIPES | COCKTAIL RECIPES Dot This once-forgotten gin classic comes from the UK Bartender’s Guild 1931 tome, the Café Royal Cocktail Book.   2 oz. gin 1...

HOME | RECIPES | COCKTAIL RECIPES Double Platinum Two fortified wines in one glass? San Francisco bartender Joel Teitelbaum makes a strong case with this captivating s...

HOME | RECIPES | COCKTAIL RECIPES Dragon Ahumado This cocktail is paired with Eggplant Fritters with Spicy Chickpea Relish and Yogurt Sauce by chef Susan Spicer for t...

HOME | RECIPES | COCKTAIL RECIPES Drambuie & Soda   1 1/2 oz. Drambuie® liqueur Soda water 2 lime wedges Ice cubes Tools: barspoon Glass: Collins   Pour ...

HOME | RECIPES | COCKTAIL RECIPES Drambuie Fizz   1 1/2 oz. Drambuie® liqueur 6–8 lime wedges Splash soda water Crushed ice Tools: muddler Glass: rocks glass...

HOME | ON TAP | COCKTAILS & SPIRITS ©istockphoto.com/domin_domin Truth in Numbers Drinks have come a long way in the past five years.   Imbibe’s ...

HOME | RECIPES | COCKTAIL RECIPES   Drunken Sailor This copper-cupped cocktail will bring out your inner pirate with a mix of Jamaican rum, sloe gin and the spi...

HOME | RECIPES | COCKTAIL RECIPES   Dry & Spicy Daiquiri Fresh watermelon and a dried Thai chile create a spicy-cool combo is this summery Daiquiri adapt...

HOME | RECIPES | COCKTAIL RECIPES Dubonnet Cocktail   1 1/2 oz. gin 1 1/2 oz. Dubonnet Rouge Ice Tools: mixing glass, barspoon, strainer Glass: cocktail Combine ing...

HOME | RECIPES | COCKTAIL RECIPES   Dutch East Cocoa Hot cocoa gets fancy with this spiked winter warmer from Vandaag bar manager, Martim Smith-Mattsson. 1 he...

HOME | RECIPES | COCKTAIL RECIPES East Aspen Heights An herb-infused simple syrup amplifies the herbaceousness of gin and Chartreuse in this berry- and pear-studd...

HOME | RECIPES | COCKTAIL RECIPES     East Indian Swizzle This tiki-fied interpretation of Harry Johnson’s classic East India Cocktail combines three seeming...

HOME | ON TAP | COCKTAILS & SPIRITS Photo by Pieter Estersohn Spring for Easter-Ready Cocktails   Sure, you could whip up a bat...

HOME | RECIPES | COCKTAIL RECIPES         The Eastside The classic citrus-and-mint Southside cocktail is elevated to another plane of flavor through the i...

HOME | RECIPES | COCKTAIL RECIPES Ebony Wood A holiday-spiced persimmon pudding gives a seasonal dimension to this modified Dark and Stormy from Chicago bartender Lynn H...

HOME | ON TAP | COCKTAILS & SPIRITS Photo by Ann Fishbein   Out of the Shell Looking to add a little extra oomph to your drinks this spring? Whip up o...

HOME | IN THE MAGAZINE | BACK ISSUES | SEPT/OCT 2008 Get Cracking Don’t be chicken about using egg in your next cocktail.   Story by Paul Clarke...

HOME | ON TAP | ALCOHOL-FREE The Great Eggnog Bog Like clockwork, every November our cravings set us in search of rich, ...

HOME | RECIPES | COCKTAIL RECIPES El Burro Ardiente Whoa, Nelly! We love the spicy ginger kick in this mezcal- and Port-fueled twist on the classic Mule. 1 1/2 oz....

HOME | RECIPES | COCKTAIL RECIPES Photo courtesy Comal El Chavo Rich vanilla-cardamom syrup adds a fragrantly spiced edge to this tequila cocktail. 2 oz. blanco...

HOME | RECIPES | COCKTAIL RECIPES Photo Courtesy drink.well El Diablo   1 1/2 oz. reposado tequila 1/2 oz. Crème de Cassis 1/2 oz. fresh lime juice...

HOME | RECIPES | COCKTAIL RECIPES Photo by Stuart Mullenberg El Nacional Seattle bartender Casey Robison matches the earthy richness of mezcal with the flavors ...

HOME | ON TAP | COCKTAILS & SPIRITS   Photo by Stuart Mullenberg Head of State David Wondrich gives Cuba's El Presidente the royal treatment.   ...

HOME | RECIPES | COCKTAIL RECIPES Photo by Stuart Mullenberg El Presidente This classic rum cocktail is refreshing and full of flavor. Be sure to use real grenadine...

HOME | RECIPES | COCKTAIL RECIPES   Elan Vital   2 oz. full-bodied, Dutch-style gin 3/4 oz. yellow Chartreuse 1/2 oz. dry vermouth 1/4 oz. crème de ...

HOME | RECIPES | COCKTAIL RECIPES Photo by Doron Gild Eldert Lane Highball Two fruit-forward spirits combine in this refreshing highball from Brooklyn’s Maison...

HOME | IN THE MAGAZINE | BACK ISSUES | SEPT/OCT 2007 Golden Delicious Applejack goes from colonial to contemporary.   Story by Paul Clarke Photo by Stua...

HOME | IN THE MAGAZINE | BACK ISSUES | MARCH/APRIL 2007 Water of Life Aquavit, the spicy spirit of Scandinavia, is not just for pickled herring anymore.   ...

HOME | IN THE MAGAZINE | COCKTAILS & SPIRITS Raising Cane Cachaça is a party in your glass.   Story by Nancy Davidson Photo by Stuart Mullenberg ...

HOME | IN THE MAGAZINE | BACK ISSUES | MARCH/APRIL 2013 Put a Stalk in It Celery lends an earthy zest to springtime cocktails.   By Kara Newman Photo by S...

HOME | IN THE MAGAZINE | COCKTAILS & SPIRITS Cherry Heering So long, artificial flavors; Cherry Heering is a natural winner.   Story by Paul Clarke Photos by Stua...

HOME | IN THE MAGAZINE | BACK ISSUES | SEPT/OCT 2009 Yes, Yes, Yvette A forgotten liqueur bursts back onto the scene.   Story by Robert Simonson Photo ...

HOME | IN THE MAGAZINE | BACK ISSUES | MAY/JUNE 2009 All Choked Up Embrace the bittersweet allure of Cynar.   Story by Hannah C. Feldman Photo by Stuar...

HOME | IN THE MAGAZINE | BACK ISSUES | NOV/DEC 2006 Elements: Herbsaint The spirit of New Orleans.   Story by Paul Clarke Photo by Studio 3/Craig Wagner ...

HOME | IN THE MAGAZINE | BACK ISSUES | JANUARY/FEBRUARY 2010   Thai One On Mekhong launches a sortie into American bars.   Story by Robert Simo...