Chloe Frechette

The oddball Cynar-based drink has become my new weeknight ritual.

The Japanese Cocktail from Bar Agricole showcases the best of California in just three ingredients.

Spoiler alert: They’re not cocktail bars.

At Le Veau d’Or, the simple spin on the French digestif is equal parts indulgent and restorative.

We asked eight of America’s best bartenders to submit their finest recipe for the Amaretto Sour—then blind-tasted them to find the best of the best.

As the midcentury serve touches down on menus across the country, I welcome its return.

A new entry to the category has become my go-to for adding tropical flavor to Negronis, Espresso Martinis and more.

We asked 11 of America’s best bartenders to submit their finest recipe for the Sazerac—then blind-tasted them all to find the best of the best.

From coast to coast, the aperitivo staple is changing its signature hue. But why?

A perfectly balanced mix of tequila and herbal, bitter liqueurs proves that sometimes less really is more.