The Spirits Issue

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In our Spirits Issue, we talked with bartenders and chefs around the country who are leading the charge in the cocktail world. Their attention to cocktail history and sense of creativity, combined with access to new spirits from around the globe, results in drinks that are fresh, beautifully presented, and innovative. Peruse recipes from the issue, including a pisco cocktail with raspberry "marble" ice from the Aviary, a bright gin and passionfruit drink from Whitechapel, a Frozen Blue Margarita from The Automatic, and a halibut dish inspired by a White Negroni from Nico Osteria, then explore the rest of the issue.