cocktails

A life-size bronze statue of Ernest Hemingway leans on the bar at the author's regular spot at El Floridita, where every day a daiquiri is set before it.

The Cocktail King Of Cuba: The Man Who Invented Hemingway's Favorite Daiquiri

2:49pm April 25, 2017

by Nicole Jankowski

Earning a spot on the author's list of most beloved drinks was no small feat. But bartender Constantino Ribalaigua, of Havana's now 200-year-old El Floridita, created a still-legendary cocktail.

Black Cow vodka has a smooth flavor and creamy finish — and it tastes nothing like milk.

Let This Spirit Moo-ve You: Make Way For Milk Vodka

10:50am February 03, 2017

by Jodi Helmer

A dairy farmer in Dorset, England, is distilling the sweet, high-fat milk of cows into a creamy and versatile beverage that is attracting the attention of both consumers and industry experts.

Colorado-based Dram Apothecary makes an evergreen syrup from local trees that can be used for both alcoholic and nonalcoholic beverages.

Pining For A Cozy Winter Drink? Try An Evergreen Liqueur

3:00pm January 09, 2017

by Tove K. Danovich

In Europe, pine-flavored spirits are a staple at ski lodges, but the idea has been slow to catch on in the U.S. As more American distilleries experiment with trees, however, that is changing.

Drinking was a big part of life in colonial America. It also required some experimentation and creativity on the part of colonists looking to create cocktails with new and unfamiliar ingredients.

National

A Survival Guide To Colonial Cocktails (So You Don't Die Drinking Them)

3:28pm January 03, 2017

by Kristen Hartke

Colonists in the new world experimented with new and unfamiliar ingredients for cocktails. The results were Lambswool, Ass's Milk and other innovative drinks, some of which could kill you.

Moe stands behind her tiny bar in Shanghai, where there are only eight seats and reservations are a must.

In A Massive City, This Bar Serves Up Diverse Drinks — To 8 People At A Time

7:07pm December 29, 2016

by Rob Schmitz

Bar Moju in Shanghai is tiny and only serves authentic concoctions created by its owner, Moe. To visit, you must make a reservation.

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This drink is a twist on the traditional mint julep. Think bubbly champagne in lieu of whiskey. Recipes below.

Bourbon To Bubbly: Shake Up Your Derby Mint Julep

8:17am May 07, 2016

by Allison Aubrey

On Derby Day, the mint-infused cocktail reigns supreme. The mint is a must, but these days, everything from brandy to gin and champagne can sub in for the whiskey.

Some bars are blending leftover wine with fruit to make sangria.

To Go Green, Bars Try To Reuse Their Booze

2:57pm December 11, 2015

by Alastair Bland

Bartenders are finding novel ways to reuse leftover wine and spent ingredients from cocktail-making. It's just one part of a nascent movement toward sustainability in the industry.

An illustration from The Innocents Abroad by Mark Twain, published in 1897. Between the 1860s and 1920, when Prohibition went into effect, American bartending came into its own.

The Golden Age Of Cocktails: When Americans Learned To Love Mixed Drinks

2:16pm July 30, 2015

by Nadia Whitehead

The Manhattan, the daiquiri, the martini. These classic cocktails were all born between the 1860s and Prohibition, an era when American bartending got inventive — and theatrical.

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At Anise, a bar in Beirut, Lebanon, beloved local herbs like za'atar, sage and rosemary are making their way into cocktails. "We want to do something fresh in our cocktails," says co-owner Marwan Matar.

Put An Herb In It: Lebanon's Fresh Approach To Beer And Cocktails

11:38am July 26, 2015

by Alice Fordham

Herbs like za'atar and sumac have long been stars of Lebanese cuisine. Now they're moving out of the kitchen and into beers and cocktails, infusing them with a patriotic taste.

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Ran Duan will represent the U.S. at the Bacardi Global Legacy Cocktail Competition in Sydney on April 28.

National

Competitive Bartender Pours Father's Wisdom Into Signature Drink

8:14pm April 27, 2015

by NPR Staff

Bartender Ran Duan will represent the U.S. in a Bacardi international cocktail competition. His specialty? "Father's Advice," a stirred-not-shaken cocktail that's a testament to his hardworking dad.

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