Pistachio-infused sherry? Seattle’s Shaker + Spear knows how to make an innovative cocktail.
This cocktail from New York’s Dead Rabbit combines Irish whiskey and pistachio syrup for a truly nutty concoction.
Who says you can’t have your copper mug and your bourbon, too? This twist on the Moscow Mule pairs American whiskey and ginger beer for a refreshing summer cocktail.
This bourbon-and-amaro drink pairs well with holiday spices and can be served warmed up or chilled.
Put an Irish twist on the Bijou with a little Jameson Irish Whiskey and Green Chartreuse.
This savory take on the Dark and Stormy has quite a punch—just like its namesake.
This cocktail from top bartender Jack McGarry puts an Irish twist on the “original” old fashioned cocktail.
Made with cucumber, elderflower and Irish whiskey, this is a sour cocktail you can’t help but get sweet on.
A twist on the classic, a little mezcal and ancho chile liqueur gives the Negroni a smoky and spicy finish.
Ernest Hemingway is inspiration, not author, of the Hemingway Daiquiri. His request for a Daiquiri made with half the sugar and double the booze created an unbalanced drink: one that bartenders couldn’t help but right through the eventual addition of maraschino liqueur and grapefruit juice. To reinstate some of Hemingway’s influence, this recipe uses key lime juice and goes for a whir in the blender—as the earliest Daiquiris were served over crushed ice.