In this Martini golden age we are currently wading through—the one that the pandemic’s thirsty early months kicked off—all the old debates of the last century have been reborn. We argue ...

Strain the martini into the chilled coupette using a hawthorne cocktail strainer. If you don’t have a strainer, any kitchen sieve will work just as well. Garnish with the lemon twist or olive.

We tested 11 popular options from Riedel, Schott Zwiesel, and Sophie Lou Jacobsen. Dylan Ettinger is a Los Angeles-based writer specializing in spirits, cocktails, and coffee with hands-on ...

From a hard-working powder brush to a simple spoolie, these are the tools the professionals recommend. Credit... Supported by By Chanel Parks “The biggest misconception about brushes is that you ...

The start of holiday shopping season is practically tied to the release of Oprah’s Favorite Things list, and she just dropped ...

Why We Love It: This Curls brush claimed our best overall spot for its smooth glide, extremely gentle detangling capabilities, and unique customization options. Honestly, we had never used a brush ...

There’s no escaping the ‘90s. New on-premise data shows that the espresso martini, the fluffy, coffee-spiked ‘tini of the early aughts, is back, now ranking as one of the top-selling ...

Pour off 10 ounces vodka from the bottle and reserve for another use. To the bottle, add espresso powder, Kahlúa and water. Cap bottle, shake and store in freezer until well-chilled, at least 4 ...

We recommend pouring the Prosecco into the passionfruit martini once served! Scale up the sugar syrup ingredients with a ratio of 2:1 if you’d like to make more. It’s easier to make in larger ...