There are a number of recipes for the Suffering Bastard floating about. Some are merely Mai tai variations with extra rum, while some call for brandy instead of bourbon, and others for rum. Today's drink historians generally settle on bourbon as one of the two base spirits, along with a shot of gin. The drink is then leavened with the healing powers of lime juice and bitters (the lime juice can range anywhere from a teaspoon to an ounce) and lengthened with a good dose of ginger ale. More

Let's start the weekend right--with a cocktail recipe from Paul Clarke (The Cocktail Chronicles). Need more than one? Hit up the archives. Cheers! Things usually slow down during late summer. It seems like everyone's on vacation--at least mentally, if not... More

This recipe is deceptively simple--just gin, yellow Chartreuse (a lower alcohol, slightly sweeter relative of the more common green variety) and, optionally, a dash of orange bitters. Yet the drink is energetically complex due to a vibrant mix of botanicals. Some bartenders use a floral gin like Hendrick's but I think an old-school classic London dry gin like Beefeater or Tanqueray works nicely. More

Let's start the weekend right--with a cocktail recipe from Paul Clarke (The Cocktail Chronicles). Need more than one? Hit up the archives. Cheers! It's late July, and summer has now reached its cruising altitude. Your sunglasses have become as essential... More

Let's start the weekend right—with a cocktail recipe from Paul Clarke (The Cocktail Chronicles). Need more than one? Hit up the archives. Cheers! With a few isolated exceptions across the country—grab a sweater, Minneapolis and San Francisco—it’s pretty warm out... More

In the ranks of New Orleans-born coolers, the Ramos Fizz (aka Ramos Gin Fizz) is royalty. Created in 1888 by bar owner Henry C. Ramos, the fizz that bears his name takes the already appealing Silver Fizz--a mixture of gin, lemon, sugar and seltzer, with an egg white to add foam and body--and advances it several steps along the decadence line, adding cream, lime juice and a few drops of aromatic orange-flower water (no, not orange juice--the perfume-like stuff usually sold in small blue bottles). More

Created by New York mixological maestro Audrey Saunders, the Falling Leaves is a great autumn drink that works well as a conversation starter as guests arrive. Not only rich and flavorful, the Falling Leaves packs less of an alcoholic wallop than a typical cocktail, so you'll be able to enjoy your drink without throwing yourself off stride while putting the finishing touches on the meal--and maybe even mix a second round at halftime. More