Holiday season has officially begun. I can practically hear sleigh bells jingling and carolers singing every time I crack ...

Fernand Petiot is routinely credited with inventing the Bloody Mary at Harry's New York Bar in Paris in 1921. George Jessel ...

Bartenders nationwide are playing with fresh, seasonal ingredients to offer unique sips reminiscent of fall's most ...

This voice experience is generated by AI. Learn more. This voice experience is generated by AI. Learn more. Ready-to-drink cocktails remain one of alcohol’s strongest growth areas in 2026 as consumers ...

For the past six years, we’ve been diving deep into the world of cocktails, with bartender Jason O’Bryan—now the lead mixologist at Michelin three-star Addison—building an incredible library of the ...

Valentine’s Day is all about chocolate, teddy bears, flowers, and showing someone that you love them. If you feel stumped for celebratory plans or couldn’t get a reservation, then just stay home and ...

For the past five years, we’ve been diving deep into the world of cocktails, with bartender Jason O’Bryan—now the lead mixologist at Michelin three-star Addison—building an incredible library of the ...

The Bartesian Cocktail Maker fixes drinks by combining the spirit brands of your choice with prepackaged pods of mixers. Our ...

Every product was carefully curated by an Esquire editor. We may earn a commission from these links. Here’s how we test products and why you should trust us. Bulking. Beefing up. Putting on mass.

Bengaluru’s bar scene is moving past traditional beer culture as mixologists embrace experimental, savoury cocktails featuring ingredients like miso, pickles, and local jackfruit.

About 15 years ago, the “snaquiri” caught on as the drink that bartenders gave regulars with a wink and a nod—a kiss of daiquiri in about 2 ounces. These days, drinks in petite coupes and minute ...