Cocktails

Cocktails

This ratio is based on the International Bar Association's classic mimosa recipe, which recommends using 75 ml (approximately 2.54 fluid ounces) of each liquid, resulting in a 5-ounce serving. The key to consistency is to make sure you're actually measuring the juice. If you're serving the cocktail in a 6-ounce glass, the 2.54-ounce juice pour should be just under half of the flute's volume. Next, slowly add your sparkling wine of choice until the glass is nearly full.

Mocktail recipes are perfect for when you'd rather not imbibe but still want something that feels a little extra festive. They're especially key for when you're entertaining and have guests who prefer to skip the booze. The most foolproof approach is to learn non-alcoholic analogs for classics. For example, we looked at how to ditch the alcohol but still enjoy a tequila sunrise.

A naked martini is a martini made by pouring gin or vodka from a bottle kept in a freezer into a frozen glass with only the suggestion of vermouth.

There's a time and a place for everything, including cocktails. Bars are the best place to catch a buzz, but there is some unspoken etiquette when it comes to ordering. To start, order all at once, say thank you, and never, ever, order a Ramos Gin Fizz. A seasoned bartender can shake up cocktails insanely fast, but speed can only go so far with a packed bar full of thirsty patrons.

Will Thompson isn't terribly impressed with the state of gin these days. When the owner of Sunny's in Miami goes out on the town in search of a Martini, he often faces a bit of a dilemma. "I look at the backbar and there's six gins that I think all taste kinda like shit," he says. He feels there's been a downturn in overall gin quality and proof level.

The true recipe calls for bourbon with water and sugar - or simple syrup - plus bitters (traditionally Angostura). Enhanced by a garnish of an orange slice or peel and a cherry, the finishing flavor profile deftly balances bourbon's subtle boozy heat, woodiness, and sweet, spicy notes of caramel, vanilla, baking spices, and tobacco with a complementary combo of sugar's straightforward sweetness and the spice and bitterness of the Angostura bitters.

Lopez was born in the state of Puebla in the Mixteca region of Mexico, a mountainous territory whose namesake is derived from the Nahuatl word for "between the clouds." He dreamed of becoming a doctor, but when money put that dream out of reach, he followed an ill-fated romance to New York. Over the next six years, he fell in love again, welcomed the eldest of his five children and kept the lights on by selling hot dogs and hamburgers from a kiosk in Central Park.

Something's up with aperitivo. Then again, since it first washed up on our shores, something has always been up with aperitivo. There was a time, in the 2010s, when the spritz and Negroni belonged to a tiny cottage industry of bars that proudly declared themselves "aperitivo." Most, like Dante and Bar Pisellino in New York, or Americano in Portland, Oregon, remained relatively faithful to the classics, preferring to add their stamp in the light rejiggering of ingredients. The quest was to improve, rather than overhaul.

Long before becoming a global Instagram sensation, the spritz had humble, effervescent roots in the northern regions of Italy, where locals mastered the art of turning a simple drink into a ritual that embodies la dolce vita. At its core, the spritz cocktail has become synonymous with effortless elegance and sociable sipping; a celebration of balance, where bitter and sweet flavors meet the playfulness of bubbles.

Transparently, we could not agree on a title for this bar guide. "The Coolest Bars In SF?" No, what does "cool" mean, anyway? "SF's Hottest Bars For Hot People Who Just Want To Have Fun?" Obviously, that didn't get very far in the editorial process. Plainly speaking, use this list of some of the best SF bars-from the classics to new hot spots-any time you're looking for an exceptionally good time.

Texas Cocktail Week, scheduled for September 14th-21st, 2025, represents a pivotal moment for Houston, marking its first-ever cocktail week as the fastest-growing hospitality market in the U.S.

The Between the Sheets cocktail is a variation of the classic Sidecar, combining brandy, white rum, orange liqueur, and lemon juice for a refreshing twist.

Absinthe has historically been condemned as dangerous due to misinformation and hoaxes. Recent studies have debunked these myths, showcasing absinthe's safety despite its potency.

Coconut water is a great way to make the dilution in a cocktail more interesting without changing the texture of the drink. The ingredient is key to classics like the beloved Caribbean drink Scotch and Coconut, and its subtle tang offers a good complement to mineral-forward ingredients in, say, a spritz.

Lemon is usually bright, smoother than lime. It is fresh and floral. Lime is more intense and has a tangy and bitter finish. Lemon and lime balances our drink without making it taste sour.

To make the cerveza cooler, combine 40ml of good mezcal, 10ml of fresh lime juice, and 10ml of elderflower cordial in a tall glass.

To make a foolproof puree from summer fruits, introduce your chosen fruit and sugar to heat, determining the amount of sugar based on the fruit and its ripeness.

The Savoy Cocktail Book is a staple of the cocktail industry, authored by renowned mixologist Harry Craddock, who played a key role in bartending history.

The strawberry watermelon margarita at Dave & Buster's features Espolón Blanco tequila, triple sec, citrus mix, watermelon, and strawberry, making it a vibrant and nostalgic drink.

Bouquet, a collection of infused flavoured syrups for cocktails, coffees and more, is the brainchild of food scientist and innovator Caroline Lafleur.