Pierre Ferrand Dry Curaçao

Triple sec redeemed in a 19th-century recipe


 That electric blue liqueur that vacation-goers slurp from umbrella-topped hurricane glasses may be called curaçao, but the real stuff—the curaçao of the 19th century—is much more cigar parlor than poolside bar. Originally made from Laraha, a citrus derived from Valencia oranges that were brought to the island of Curaçao by the Spanish, the liqueur was a bar staple in the early days of the …

The Vanishing Point

Brooklyn bartender Sam Anderson whips up summer in a glass with Tanqueray

Advertorial content: In the spirit of winding up or down with Tanqueray this summer, we enlisted Brooklyn-based bartender Sam Anderson to concoct the ideal drink to kick off the night. “Structurally, the Vanishing Point is in line with a classic gin gimlet—really refreshing—with elements of the Ramos gin fizz,” says Anderson of the off-menu tipple he serves to his discerning regulars. Incorporating a sophisticated mix …

Innis and Gunn Irish Whiskey Cask

The accidental birth of the perfect summer beer

In 2002, a whiskey distiller approached Dougal Sharp, a top brewer at Caledonian, to create a method of brewing whiskey that would give it an ale finish. Sharp invented a process that would impart a beer flavor onto the oak whiskey casks, but to his surprise it would be the beer brewed in these casks that would be too good to throw away. Born by …