The invention of the drink is frequently (and probably inaccurately) credited to a bartender at the Pendennis Club, in Louisville, Kentucky, who around the turn of the 20th century reportedly made the...
Author: Robert Hess
This twist on the classic whiskey cocktail is the perfect way to welcome fall.
Author: Matt Duckor
Author: Ryan McGrale
Author: Kim Haasarud
Author: Albert Stevens Crockett
Author: Dale DeGroff
Shepherd's pie is usually made with ground lamb, but it's easily riffed on. This ground chicken version adds ginger, habanero, lime, and Angostura bitters.
Author: Brigid Washington
A simple rum cocktail recipe made with fresh grapefruit, lemon or lime, and sparkling water. Angostura bitters add a touch of spice.
A martini cocktail recipe that dates back to 1910, made with equal parts gin and dry vermouth.
Author: David Wondrich
The recipe comes from Chris McMillian, the fourth-generation bartender and fount of cocktail lore who presides over the bar at the Library Lounge at the Ritz-Carlton, New Orleans. He prefers to use sugar...
Author: Chris McMillian
Here, the word "perfect" refers not to the quality of the classic cocktail (though we do love this version), but to the equal amounts of sweet and dry vermouth used to make it.
Author: Audrey Saunders
Like a Manhattan cocktail, the Scotch-based Rob Roy is usually made with sweet vermouth; but if can also be made dry (with dry vermouth) or perfect (with equal amounts of both).
Author: Eben Freeman
A dash of Angostura bitters gives complexity to this classic orange juice and vodka cocktail.
Author: Dale DeGroff
If you pour the bubbly too quickly, the drink will foam up and over the edge of the glass.
Author: Rita Sodi
Author: Debbie Moose
Author: Mary Frances Heck
Author: Bon Appétit Test Kitchen