When you splurge on a cocktail in a bar, the drink often comes with a slab of aesthetically pleasing, perfectly clear ice.

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Kat Thompson is the audience editor of Eater’s Southern California/Southwest region. Every year I look forward to shaved ice season (which, if I’m being honest, is almost year round in Los Angeles).

This article is a part of Classic Summer Drinks Week, a week of content celebrating the arrival of summer. With its tank-top weather and long days, Summer can be one of the best seasons of the year.

Camper English is a San Francisco-based cocktails and spirits writer and educator. He is the author of Doctors and Distillers: The Remarkable Medicinal History of Beer, Wine, Spirits, and Cocktails ...

We may receive a commission on purchases made from links. If you like trying to recreate fancy cocktails at home, you might notice they never look or taste quite the same as what you get at the bar.

If you’ve always wondered how restaurants make such perfect chips, mash, soup, and even poached eggs, we’ve got your back. Chefs have kindly shared their secrets to achieving those pro-level dishes at ...