The Sazerac Bar, with its long walnut counter, and the elegant Blue Room, continue to serve happy patrons this historical cocktail. Both the Roosevelt Hotel and the Sazerac cocktail have withstood the test of time.
Bartending legend Dale DeGroff keeps it simple with his watermelon cooler, which is a supereasy combination of sauvignon blanc, St-Germain, watermelon juice, and a small dose of agave syrup.
When it comes to one of the more ubiquitous portmanteaus in cocktails— frosé, aka frozen rosé—summertime is the right time to break out the blender.
In some ways, the Pimm’s Cup is Britain’s answer to America’s sherry cobbler, given its scant alcohol content and flashy garnish game.
The classic Gin and Tonic recipe gets a Spanish makeover with rosemary, thyme, and mint. Plus, add citrus and rinds in a big balloon glass as well. Festive!