Deep Cuts Archives

Paul McGee has been perfecting his recipe for the Chartreuse-spiked Pago Pago for more than a decade.

At Vandell in Los Angeles, Shawn Lickliter is bringing a favorite ingredient to a new generation of drinkers.

At Loma in Providence, Rhode Island, the nutty gin classic offers a stepping stone to the world of spirit-forward cocktails.

At Teruko in New York’s Hotel Chelsea, the Japanese gin sour has been updated for the 21st century.

At Atlanta’s Madeira Park, the simple drink from the late 19th century gets its due.

At Sunny’s, Will Thompson is bringing back the Puritan, a Chartreuse-spiked Martini.

At their new bar, Lorenzo Antinori and Simone Caporale’s signature drink is a tribute to cantinero culture.

Vulture in San Diego is bringing Jerry Thomas’ rum punch back from the dead.

At Good Neighbor Bar, a long-forgotten cocktail has become a runaway hit.

At Bar Kabawa, Kathryn “Pepper” Stashek is making the case for the lesser-known Daiquiri.

New York’s recently reopened Fedora is betting on an obscure Martini from 1903.

The bright, refreshing gin classic is easy to make and perfectly suited to warm-weather drinking.