The Vieux Carré: New Orleans' Most Complex Stirred Cocktail
Created in the 1930s at the Hotel Monteleone's Carousel Bar, the Vieux Carré combines rye, cognac, sweet vermouth, and Benedictine into something that should not work — but absolutely does.
The Penicillin Cocktail: How a Modern Classic Was Born in New York
Created in 2005 at Milk and Honey in New York by bartender Sam Ross, the Penicillin has earned a place in the permanent canon in under two decades. Here's how to get it right.
The Hurricane Cocktail: New Orleans History in a Glass
The Hurricane is one of those drinks that gets dismissed before it gets a fair hearing. Make one properly at home and you get something else entirely: a layered, rum-forward cocktail with real depth and a genuine origin story.
Vermouth Is Wine, and That Changes Everything About Your Martini
There's a bottle of vermouth on most home bar carts that's been open for months. But vermouth is wine — and like wine, it changes once it's open. Here's why that matters for every cocktail you make with it.
Why You Should Dry Shake Cocktails with Egg Whites (And How to Do It Right)
If you've ever marveled at that perfect layer of silky foam on a craft cocktail bar Whiskey Sour, you've witnessed the magic of the dry shake. Here's the science behind it and exactly how to do it.