Beloved by bartenders for its pungent flavor and ability to stand up to spirits like whiskey, rum, and tequila, ginger beer is a major player in classic cocktails like the Moscow mule or Dark and Stormy—but the spicy elixir is refreshing enough sipped on its own. The naturally fizzy drink is made via a simple … Read more
Known equally for its alleged nausea-relieving properties as for its ability to turn any spirit into a quick cocktail, ginger ale has a broad fan base. Trouble is, some store-bought brands skip real ginger root (the very ingredient responsible for that stomach-settling sensation) in favor of artificial ginger flavors and sweeteners. The good news? You … Read more
We get the Army & Navy cocktail from David Embury’s 1948 cocktail book, The Fine Art of Mixing Drinks. Though it includes orgeat, a rich almond-flavored syrup that you might recognize from the mai tai, this fragrant gin sour is not a tiki drink. The citrus and botanical dimensions play nicely with the luscious toasted … Read more
Scores of cocktail drinkers got their first taste of orgeat in a mai tai. Orgeat is an almond-flavored syrup predating the dawn of mixed drinks—the cognac-based, orgeat-sweetened Japanese cocktail notably appears in Jerry Thomas’s historic 1862 bartender’s guide—but it’s been largely through tiki drinks like the mai tai, scorpion, and fog cutter that orgeat has … Read more
During Lunar New Year lychees symbolize the promise of close family ties for bartender-mixologist William Tsui. And what better way to bring everyone together than with a festive punch? Here lychee combines with elderflower liqueur and citrus for a low-effort, high-reward big-batch cocktail. Lychee liqueur adds nuance to the lychees’ floral notes, but feel free … Read more