Drinks

While taking over a D.C. watering hole, Irish barman Oisin Kelly shares a favorite tipple

The secret? An easy homemade graham cracker syrup

This bold blend of bourbon and blackberry hails from the birthplace of brunch

A classic cocktail gets fresh

A blend of coconut cream, rhum, and a sprinkle of nutmeg and lime zest bring a taste of the French Caribbean in winter

In New Orleans, Valentine’s Day (or any day) calls for rosé

A South Carolina bar gives the classic cocktail a European twist

A simple swap for simple syrup makes this classic cocktail shine

Even off the menu, this bright and floral sipper finds faithful fans at Greenville’s Jianna

More and more distillers are experimenting with bourbons finished in “toasted barrels”—and for good reason

Two North Carolina chocolate makers share their go-to recipe for drinking chocolate—plus how they upgrade the classic with cayenne pepper, peanut butter, cinnamon, or all three

The epitome of classic cocktail elegance

Madeira, citrus, and a bit of Victorian flair come together in a Dickens-approved winter sipper

The restaurant’s version of the classic cocktail puts pear and honey flavors together for a winning combination

A timeless cocktail with a citrusy twist

A pioneer in the industry, Marci Palatella and her Pure Antique took best-of-the-best honors at this year’s massive San Francisco World Spirits Competition

An effervescent bourbon cocktail with a floral twist that’s anything but ordinary

Bardstown Bourbon Company’s Collaborative Series finishes the year by finishing whiskey in stout beer barrels

Standout Volunteer State distillers are making up for lost time

These bottles proved they can hang with the big boys at this year’s San Francisco World Spirits Competition