Take Two Shots of Pinecone and Call Me in the Morning

Discovering the potent powers, healing and otherwise, of Austria's zirbenschnaps.

By Ingrid Steffensen

Mixologist of the Month: Abigail Deirdre Gullo

The head bar chef at W New Orleans's SoBou regales guests with hilarious tales and learned drink histories while she creates cocktails.

By Alexis Korman

Charbonneau Way

Take a break from the watered-down hurricane punch and savor a truer taste of the Big Easy’s rich cocktail history.

By Alexis Korman

Big Tipples In Little China

Pioneering bartenders are plucking rare herbs and spices from America’s Chinatowns to create a new wave of bold cocktails. Here’s everything you need to know about these Eastern delights.

By Alexis Korman

How To: Properly Pour Absinthe

By Andrew Hoover

Why You Need To Try Absinthe (Again)

Thanks to an army of innovative mixologists, the potent Swiss-born elixir is suddenly deliciously drinkable and undergoing a second revival.

By Scott Hickey

Drink This Now: Spanish Sidra

A popular medieval libation makes a comeback.

By Kate Parham

Learning to Speak Vodka

A late-night bar visit turns into a lesson in the subculture—and secret language—of drinking in Russia.

By Judith Fein

Blood & Sand

This classic Scotch-based cocktail calls for orange juice, sweet vermouth and Cherry Heering liqueur, a combination that still inspires mixologists across the country.

By Kara Newman

Bartender, There's a Duck in My Drink

Grab your Lipitor. The fat-washed cocktail trend is taking hold and coming to your local bar.