Cook’s Illustrated Unframed Print: Cocktails

Over the past 20 years, renowned illustrator John Burgoyne has produced more than 150 intricate, hand-drawn illustrations for Cook’s Illustrated magazine. Now, for the first time ever, America’s Test Kitchen is proud to partner with Mr. Burgoyne and offer a select number of fine art prints featuring this iconic artwork.

A cocktail was once a mixture of spirits, bitters, water, and sugar that was consumed as a tonic, but modern-day mixed drinks signal celebration. The bitters-soaked sugar cube sunk into the flute of a Champagne cocktail sends sparkly bubbles to the surface. Salting the rim of a Margarita makes its citrus flavors pop. Name attributions behind the sharp, savory Bloody Mary include a Palm Beach socialite and a scheming Scottish queen. The Great Tom Collins Hoax of 1874—a prank about a nonexistent trash-talking man by that name—likely inspired the name of the sparkling lemon cooler. Both a Manhattan and an Old-Fashioned are whiskey-based and often include a maraschino cherry; the former is sometimes finished with lemon, the latter with orange. Extract from the bitter chinotto orange flavors Campari, the red aperitif in a Negroni. A Martini can be “dry” (less vermouth), “dirty” (seasoned with olive brine), or garnished with a lemon twist. Egg white foam creates the frothy head on a Pisco Sour. The official Kentucky Derby Mint Julep contains 3 parts bourbon and 1 part mint simple syrup. A rum-based Mai Tai suggests a tropical escape.