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A Negroni made breakfast-ready, the Alla Fiama pulls back the classic’s proportions to be slightly lower proof and adds freshly-squeezed peach juice to mimic the a.m. style of a Bellini.
A whisky-fied Negroni, the Blonde Redhead is two parts Italian and one part Japanese—just like the ’90s rock band it’s named for (a set of Italian twins and a Japanese singer-songwriter).
A riff on a riff, the Rolled Gold is almost a Negroni Sbagliato—a Negroni whose gin base has been swapped for prosecco—with tart sparkling grapefruit soda, forming the body of this cooler-cum-spritz.
The Ti’ Punch is Martinique’s national cocktail, and the island’s answer to America’s Old-Fashioned. Traditionally it includes a heavy dose of rhum agricole rounded out with touch of lime juice and a splash of cane syrup,
Loosely based on the Zombie, Will Peet’s Mauser is a sherry-based tiki cocktail that incorporates all the traditional flavors of the classic, but dismisses the rum.
At Chicago’s tiki revival mecca Three Dots and a Dash, the bar’s namesake cocktail gets a slight tweak from its original formula and an over-the-top garnish.
Planter’s Punch can be traced back to a time when the West Indies were considered exotic, and recipes were written in verse. “Two of sour, one and a half of sweet, three of strong and four of weak.”
Named for the capital of West Sumatra, Indonesia, Zac Overman’s Padang Swizzle plays with traditional tiki flavors, but adds a European twist.
Zac Overman of Fort Defiance’s retooled version of Don the Beachcomber’s 1930s classic hews tightly to the traditional Zombie blueprint, but calls for an all white spirit base instead of the traditional three or four rums.
A swizzle for the 21st century, Marco Dionysos’s tall, frosty cocktail rejiggers the traditional Caribbean Rum Swizzle with green Chartreuse, a lime-colored, herbal French liqueur.