Here's what you need to know about using bitters to make better drinks. Maksym Fesenko / Shutterstock If chefs rely on a proverbial spice rack to make their food more flavorful, then the bartenders’ ...

Prohibition creation, combining rye whiskey with the wine-based French aperitif Dubonnet, Cointreau, and Peychaud's bitters.

Evan Mallett is hovering over some plants in a Victorian-era greenhouse in Portsmouth, N.H. Mallett, a chef at the Black Trumpet Bistro, is collecting medicinal herbs, which he infuses in alcohol to ...

If you haven’t tried Caña Rum Bar‘s boozy ice cream float, Schoolyard Crush, yet, get thee to Downtown right quick. In this decadent root beer float-style cocktail made with rum and Mexican Coke it’s ...

Make the Lost Gold, a sweet-tart cocktail made with Irish whiskey, fresh lemon juice, agave or honey, and a dash of whiskey barrel–aged bitters.

We all go through phases in life. Like baking sourdough bread or regrowing scallions on windowsills. Or wearing hot pants (hey, they're back!). You may have gone through a cocktail phase, particularly ...

Cocktail Queries is a Paste series that examines and answers basic, common questions that drinkers may have about mixed drinks, cocktails and spirits. Check out every entry in the series to date. Our ...

Local producers of cocktail bitters and digestifs see potential for growth with both craft cocktail fans and those looking to ...

Cocktails have a long history — and many are accompanied by Angostura bitters, which originated in Trinidad and Tobago in 1824. The product began as a medical elixir for the armies of Simón Bolívar, ...