Similar in approach to the Red Hook, another Brooklyn-themed Manhattan variation, the Slope--named for the borough's Park Slope neighborhood--utilizes an extra-bitter style of vermouth called Punt e Mes, then tempers the bitterness with the stone-fruit sweetness of apricot liqueur. The result is potent, balanced and memorable; an excellent cocktail for a mid-autumn evening. More
Like the classic pairings of peanut butter and jelly or milk and cookies, pork chops and whiskey go hand in hand. But what's the best way to pair them? Numerous recipes for chops soused in Jack Daniels exist. Some include... More
By incorporating fresh OJ and a little grenadine into the venerable sour, the Ward Eight rises above the ordinary. More
Here's a cocktail that helps the Fernet Branca-curious start off gently. Pairing the Italian bitter with the crispness of rye whiskey and softening the blow with sugar, the Toronto Cocktail keeps the Fernet from dominating the show. More
The Boulevardier takes the same Negroni formula--a good dose of gin brushed up with equal parts Campari and sweet vermouth--and gives it a twist by substituting whiskey for the gin. More
Scottish barbecue? Isn't the country more famous for oats, barley, and boiled potatoes? Scotland actually produces many of the best meats in the world, from Angus beef, to venison, lamb, and game birds such as pheasant and grouse. All of... More
Remember the Maine is absolutely wonderful. A rye Manhattan given a subtle sweetness with cherry liqueur and a hint of savagery from good absinthe, the drink has the flavor of another time. Drink one when you feel like tasting history. More
Named using the French term for what's now known as the French Quarter, the Vieux Carré; traces its origin to the bar back in the 1930s, and first appeared in print in 1937, in Famous New Orleans Drinks and How to Mix 'Em. It's as rich and decadent now as it was back then, and still remarkably evocative of the Big Easy. More
The Seelbach rests on a base of bourbon—as if it would be anything but—and dresses up this spirit with a little Cointreau, a healthy dose of bitters and an indulgent splash of Champagne. More
While the members of the Algonquin Round Table likely never got on the outside of an Algonquin—the drink's recipe didn't appear in print until years after the legendary lunch meetings ended—this mixture bearing the name of that venerable hotel is as dry and captivating as was their wit. More
