For our May/June 2024 issue, we delve into the story of pisco, “the first distillate of the Americas,” according to Museo del Pisco founder Adam Weintraub, and its place in Peru’s history. For those interested in exploring the category in the context of mixology, these are some of our favorite pisco cocktails to make at home, from a pisco Manhattan to a pisco and rosé punch. Benedetto Alfieri A culinary-inspired cocktail that showcases the fruity side of pisco. Carina Carina This twist on the Pisco Sour gets a subtle spiciness from chai-infused orange juice. Danger Stranger For this cocktail ..read more

The 2024 Art of ITALICUS Aperitivo Challenge has announced the winners of its U.S. competition. Nigel Yin of Double Chicken Please in New York took home top honors with his recipe, Bergamot Nomad, which combined ITALICUS Rosolio di Bergamotto, bergamot juice, green tea mizu shochu, umeboshi brine, chamomile soda, and a garnish of umeboshi plum. “It’s inspired by an art called ‘Japanese Landscape’ by Kiyohara Tama, who is a nomad Japanese artist but traveled to Italy around the 19th century,” says Yin. “Her work is a fusion of the Italian oil painting techniques wi ..read more

Vermouth’s original companions may have been no more illustrious than a simple dribble of water or a lump of ice. But in the late 19th century, when this European import encountered gin and whiskey in American bars, it not only made vermouth a cocktail staple but also spurred a level of innovation that still resonates today. The modern cocktail renaissance saw bartenders renewing their appreciation for vermouth, which in turn energized the category. Even with vermouth’s resurgence, there’s still plenty of room for more. “Vermouth is vital to many of the classic cocktails we know ..read more

Born of the oft-maligned era in the late ’90s and early aughts when everything became an overly sweet ’tini, the Lychee Martini is most often credited to New York City “clubstaurants” like Lot 61 and Korean restaurant Clay. But whether due to pure nostalgia or the fact that bartenders are a group that tend to love a challenge, the Lychee Martini is back and—at the risk of cliché—it’s better than ever. From stripping the drink down to its barest essentials, to taking the flavor profile in a whole new direction, here are three versions worth breaking out the Martini glasses. Lychee Martini Leani ..read more

Carpano has been perfecting sweet vermouth for over 200 years, and Antica Formula Sweet Vermouth is made from Italian wine grapes and fortified with herbs and botanicals in a months-long process that contributes to its distinctive flavor. The recipe for Antica Formula was first crafted in Turin in 1786 by Italian distiller Antonio Benedetto Carpano, whose formula helped give rise to the popularity of vermouth. According to 2023 Nielsen data, Antica Formula is now the best-selling premium vermouth in the United States. It has amassed myriad awards (including a Gold at the 2023 Bartender Spirits ..read more

San Francisco boasts a plethora of world’s best bars, including ABV, Pacific Cocktail Haven, and Trick Dog, plus new destinations, such as Stoa, that continue to elevate the city’s cocktail scene. But H. Joseph Ehrmann’s Elixir Saloon has something none of these bars can claim: legacy status. With 165 years under its belt, the award-winning Elixir is the second-oldest operating bar in the city and a museum of San Francisco’s history. After going through a dozen owners over nearly two centuries, Ehrmann became its 13th upon purchasing the Mission Dolores neighborhood bar in 2003. Twenty years i ..read more

In his March/April 2024 Mixopedia column, Wayne Curtis chronicles the rise and fall and maybe another rise of cream cocktails. While cocktails made with dairy have been around for centuries, the golden age of cream cocktails was kicked off in the late 1960s by the Brandy Alexander. What followed were drinks such as the Grasshopper and White Russian. When it comes to guilty pleasures, such decadent, creamy cocktails can be the ultimate indulgence. Banana Alexander An extra decadent take on the classic Alexander. The Buzz In Espresso Martini twist, aged tequila is mixed with coffee liqueur, then ..read more

In the postcard-perfect surroundings of southern Arizona’s Sonoran Desert, Tucson exists as a small metropolis (at just over half a million) shaped by the historic confluence of cultures, from indigenous tribes like the Tohono O’odham and Pascua Yaqui to early Spanish missionaries and the city’s inextricable link with Mexico. Today, Tucson remains both historically minded and community-centric, as evidenced by the devotion to its hometown businesses, many run by native Tucsonans, and its designation as a UNESCO City of Gastronomy. And the best source for a recommendation on where to grab ..read more

As we recently explored in our Drinks Atlas column, Irish whiskey is experiencing a renaissance. From near oblivion less than a century ago, the industry has rebounded with both historic makers pushing the category and new brands entering the fray. Natterjack Irish Whiskey was conceived of by entrepreneur Aidan Mehigan, who aimed to create a contemporary Irish whiskey, both incorporating American techniques and paying homage to the spirit of the island. (The handsome toad on the label is Ireland’s indigenous Natterjack.) A chance meeting between Mehigan and longtime distiller Jordan Via (Breck ..read more

Expat journalist Rebekah Peppler has spent the better part of a decade living in Paris and traveling through France as she documents the country’s culinary culture. Through transportive imagery and tantalizing recipes, her books take readers into the heart of French gastronomy. After featuring a recipe from her newest book, le SUD, in our March/April 2024 issue, we sat down with Peppler to dive deeper into the microcosms of French food and drink and the spirit of connection that underlines a traditional apéro hour. Imbibe: When did you relocate to Paris? And what jumped out to you as the big ..read more