No new-school margarita, the recipe for the Mexican firing squad dates back to “The Gentleman’s Companion, Volume II” by Charles H. Baker Jr., published in 1946. I
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Kombucha, or fermented tea, is quickly growing in popularity, with many praising its purported health benefits.
The amaro in the Country Lawyer from The Cosmopolitan’s new Blue Ribbon brings bitter tastes of rhubarb and mint to this cousin of the Manhattan, while the Benedictine supplies a fruity touch.
It’s a bold move to spice up the sharp bite of tequila with a raw in-your-face, spice-like chili flakes.
While the preparation here is that of a cocktail topped with beer, the proportions make the X-Rated Passion at Green Valley Ranch’s Lobby Bar closer to a beer with a kick of vodka and sugar.
If you’ve ever enjoyed a Jack and Ginger, you’ll immediately recognize the basic flavor profile of the Maker’s Bourbon Smash cocktail.
With rum, fruit juice and fire, the Beach Club might be more at home in a tiki bar than The Cromwell’s posh lounge Bound. But in addition to its herbal flavors, the Fernet-Branca brings a hip elegance befitting its home.
While the Touch the Sky cocktail could easily come off as extremely sweet and fruity, the healthy dose of sparkling rosé manages to penetrate that syrupy base with a light, semi-dry effervescence. It also provides a festive finishing touch.
While serious soju aficionados drink the spirit straight, the flavored variety used here lends itself to cocktails intended to conjure the Korean grain beverage’s spirit, if not its intensity.
While the espresso offers a welcome touch of bitterness, the French Kiss Martini at The Palm is really more a dessert than a cocktail.