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The St-Germain Cocktail, the classic spritz variation fueled by the iconic elderflower liqueur, embodies the spirit of low-alcohol conviviality prevalent throughout Europe.
Take frozen rosé and lemonade and smush it all together,” says Rob Krueger, and you wind up with the immediately enjoyable and supremely crushable frozémonade.
Dr. Strangelove calls on a triple base of rum, but pulls in ingredients—kiwi, aloe vera liqueur—that are vaguely tropical, but hardly classic.
Nick Detrich’s riff on tiki sees the unusual addition of Campari to up the bitterness.
A modern take on the swizzle, the Sloe Moon’s Rose swaps the traditional rum base for gin, Contratto and framboise.
This recipe for the classic tiki ingredient was decoded by Jeff “Beachbum” Berry from Don the Beachcomber’s original.
This whiskey-based Crush variation uses Sagamore Spirit Rye, produced with spring water from Maryland’s Sagamore Farm.
This cocktail balances savory aquavit with sweet-tart fruit elements: Amer Picon, lemon and the Violet Hour’s house grenadine.
The best selling radler at Chicago’s Das Radler is their blood orange rendition, a base of Ayinger Brau Weisse topped with sparkling blood orange soda.
Cristiaan Röllich looks to the kitchen for the inspiration behind his Pandora, which builds on a base of housemade cherry compote and finishes with blonde ale and pisco.