cocktails

The Espresso Martini trend shows no signs of slowing down. Bartenders are finding ways to add complexity to this easy-to-drink cocktail.

The start-up Belle Isle Craft Spirits meant to use its moonshine as a jumping off point to make more exciting spirits. Then it discovered infusions.

Ice is to a bartender as a flame is to a chef. That's just one of the reasons to consider the cube when you make or order your next cocktail.

If you're a true culinary expert, then you're already familiar with these 68 advanced terms and ideas from the kitchen and the bar. Test your knowledge.

To the best speakeasy to the hottest date spot, bartender Tim Cooper offers his favorite spots for drinking in Manhattan.

Calling all spirits and bartending industry folks! Berlin's Bar Convent is heading to Brooklyn for the very first time.

These dark and stormy mojito popsicles are zingy and deliciously perfect for the summer.

Did you hometown favorite make it on Esquire's Best Bars of America list?

Summer's nearly here, which means it's time to break out your popsicle molds. Make way for these frozen negroni treats and lick responsibly.

These Brooklyn neighborhoods are anything but short of great bars. Checkout this list and plot out your next bar hopping night.

The Egg House is set to open its doors in April. Get your tickets now!

Looking for some new ink? Apron brand Tilit wants you to get food tattoos in the name of charity. Check out these other worthy causes.

Find out how you can lend a hand to Puerto Rico. It's as easy as going out for dinner!

The World's 50 Best Bars crowned London's American Bar as the top bar this year. Meanwhile, America took home 13 awards, seven in New York alone.

The famed Alinea group is opening another iteration of The Aviary in New York City. Chef Grant Achatz will serve dishes made popular in Chicago and more.

Drinking and pop culture enthusiasts collide in Dan Dunn's new podcast, Drinky Fun Time. Guests include Anthony Bourdain, Dan Harmon and others.

If you're looking for a pinch of luxury to bling out your meal, put down the truffle salt and pick up the saffron. These meticulously harvested flower stamens pack an enormous amount of sweet, earthy, floral flavor, and if you spring for a high-quality vial you won't be disappointed. Whether you go sweet or savory, hors d'oeuvre…

Here's how you can do good this week: Treat yourself to a Shake Shack milkshake, buy a cookie from Feed Your Soul or go to the movies.

We're not quite prepared for one of NYC's newest way to drink frosé (frozen rose wine), but hey, facing the unknown is how you grow as an individual. Enter: Joe Isidori, burger scholar/wizard and owner of Black Tap. His recent cookbook is a triumph of burger and milkshake photography, and features a dozen ways to…

In this excerpt, Drew Lazor offers tips on how to pair cocktails with food, which is totally doable and amazing when done right.

Each element in the periodic table is a distinctive cocktail. They are grouped into styles of cocktails in columns and by base alcohol across the rows.

Comedian Paul Scheer tells us what he likes to mix at home and how he thinks NYC's bar scene compares to that of Los Angeles.

Warmer weather often means lighter drinking, and with that, the return of the spritz. Try this version with some Jagermeister.

Barman Sammy Ross loves the classics; he cut his teeth behind the bar during some of the earliest days at NYC's legendary Milk & Honey. He also loves to experiment with subtle twists and derivations on fabled drinks from the past. Often asked to lend his expertise to bars outside of New York, Ross's menu at Las Vegas's The Dorsey at the Venetian…

Tea’s subtlety and ceremony has been appreciated for centuries, and though it was never employed in distillates to the extent that herbs and spices have been used in creating a myriad of unique liquors and bitters, it was definitely one of the five core ingredients found in punch, well before cocktails were ever conceived. Chinese cuisine…