Choose what you like to filter out the rest.
The Picon Bière is France’s version of a shandy based on the now-obscure bitter orange liqueur, Amer Picon.
American bartenders, including Darren Scott of Austin’s laV, have begun to create their own versions of the lost French bitter, Amer Picon, like this version combining amaro with an orange bitter base and an orange liqueur.
Born at the posh address of Sunset Boulevard in West Hollywood, Los Angeles, the Brown Derby is a bourbon-fueled vestige of 1930s glitz and glamour.
In this kicked up whiskey sour, Natasha David forgoes fresh peaches in lieu of Giffard’s Pêche de Vigne to accentuate the roundness of maple syrup and the spice of ginger.
Bartender Jeremy Oertel’s pear- and tequila-infused riff on a Mai Tai.
A banana-infused riff on the caipirinha from Matt Grippo of Blackbird in San Francisco.
Essentially a tropical sherry sour, this drink—from the team behind Miami Beach’s alt-hostel oasis—mixes together rich cream sherry with tart passion fruit puree and hibiscus syrup for a veritable flower bed of a cocktail.
Turning the idea of a Whiskey Sour on its head, the bar team at The Freehand Hotel in Miami first takes a batch of fresh, ripe strawberries, smokes them in a meat smoker and turns them into a hazy, pink syrup.
This version of the classic Caipirinha is evocative of the autumn months (when Miami Beach still swelters at 80 degrees) with the addition of spiced apple syrup layered over lime juice for lift.
This version of the campy frozen classic from the Broken Shaker on Miami Beach tosses out any processed syrups or mixers and uses real strawberries, fresh coconut cream and a mixture of light and dark rums.