Scotch isn't supposed to be mixed in a cocktail. In Scotland, you can be deported for dropping so much as an ice cube in your tumbler. But suffice to say, New York is not Scotland. And the drink you see below is far from sacrilege (and we're not alone in saying so). It's called an Athol Brose #3, originally found in a 1939 book called The Gentleman's Companion and revived by Julie Reiner at Clover Club in Cobble Hill.

She makes hers using honey syrup, Peychaud's bitters, cream float, a dash of nutmeg, and Glenfiddich twelve-year scotch. It's boozy, creamy, earthy, and sweet all at once, a combination of flavors as varied as our tastes in watering holes. In the following pages, we celebrate New York's mixological diversity, uncovering dozens of new drinking establishments, be they Wall Street whiskey dens, subterranean tequilerias, sophisticated uptown boîtes, or Port Authority dives manned by bartenders who occasionally breathe fire. Not that the bar scene's just about boozing—it's also about untethered dance parties, ridiculous pickup lines followed by a hookup in the bathroom, and oozing grilled cheese sandwiches to aid with the morning after. As they say in Scotland, sláinte! read more [+]