Recipes for twists on mulled wine and Irish coffee, as well as a nonalcoholic zombie, from some of New York’s best bartenders.
According to the historian David Wondrich, ice was first added to alcoholic beverages in the first half of the 19th century. “That’s when you transition from cocktail as medicinal shot to cocktail as epicurean experience,” he says. The practice soon ... [3036 chars]