Choose what you like to filter out the rest.
The highball method practiced at a small sake (and whiskey) bar in Ishikawa prefecture called Washu Bar Engawa.
A measure of bourbon and lemon counterbalance this otherwise cloying concoction while crushed matzo and Manischewitz bring this cocktail as close to kosher as you can get this passover.
Co-created by bartenders Pam Wiznitzer and Jonathan Pogash, this drink flips the traditional New York Sour with Manischewitz.
Jill Dobias uses Manischewitz to add vibrant color and fruity sweetness to a Margarita, while balancing out the tartness of lime juice.
Austin Hartman’s crema de mezcal-based take on the spritz draws its name from Hartman’s grandfather’s pasttime, cliff-diving in Acapulco.
At his cocktail bar near the Vatican, Massimo D’Addezio combines mezcal and Martini Gran Lusso with bitter flavors and an amaro infused with Cinchona, Peruvian bark and bitter orange.
This twist on the classic Negroni uses Vermouth del Professore Classico, an aromatized wine made from Moscato grapes and based on a recipe created by Rome’s The Jerry Thomas Project.
Co.So’s Carbonara Sour is a fresh and light vodka sour, with black pepper and citrus introducing a little kick, and a mellow savoriness from the guanciale-washed (fat-infused) vodka.
Emanuele Broccatelli’s cocktail named for his native city draws on the anise flavors that once characterized Roman desserts and drinks, like caffé corretto.
Named for film actor and Cynar spokesperson Ernesto Calindri, Emanuele Broccatelli’s cocktail utilizes flavors that might appear during a Roman meal.