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For the NoMad’s perfected take on the Mai Tai, Leo Robitschek adds 15-year-old El Dorado Guyanese rum to a base of Appleton Jamaican rum and 100 proof rhum agricole for additional richness and weight.
Crafted from a list of ingredients that includes elderflower, quinine, and nutmeg, the Surf City Spritz winks at California’s health-conscious culture.
San Pancho swaps the typical Collins gin base for subtler sherry to better balance the floral notes of St-Germain.
Brian Griffiths of Miami’s Broken Shaker accentuates the floral quality of St-Germain with fresh melon notes in the form of housemade honeydew syrup.
For Rex riffs on the classic Ojen cocktail, a Mardi Gras favorite comprising Ojen, bitters, sugar, and water, with an added level of complexity by way of St-Germain.
Utilizing St-Germain as a base rather than a modifier, the Da Hora is light, citrusy, and floral-forward, making for a day drink that finds itself somewhere between a Caipirinha and a simple Royale.
The presentation of this bracing martini is lean and spare: pre-batched in bottles, chilled in the freezer and poured when ordered.
Lynnette Marrero’s “desert island drink” combines fino sherry, aged rum, a “cheeky” measure of mezcal and that favorite tropical staple: pineapple.
Tapping into the inherent escapism of tiki, Ezra Star opts for the Jungle Bird as her Desert Island Drink.
Erick Castro’s Piña Colada builds on a base of Caña Brava and overproof rums alongside the traditional coconut, pineapple and lime.