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Blood & Sand, a private cocktail club, offers 10 variations on the classic cocktail for which it is named. This is the most popular version.
Somewhere between tiki and canonical classic sits the Señorita Spritz, a genre-bending cocktail crafted from ingredients whose origins span the globe.
A more delicate alternative to most brunch cocktails, the East of Eden combines gin, lemon juice, elderflower liqueur, and an inventive Gewürztraminer syrup.
The bourbon-based Grievous Angel softens the hit of whiskey with a touch of St-Germain’s floral sweetness alongside strawberry syrup, and kicks everything up with the addition of bitters and citrus for refreshing brunch-ready fruit sour.
In a clear wink to the seasonal change from summer to fall, the Delores Royale adds weight to the smoky mezcal base by way of apricot liqueur and amontillado sherry.
Westlight’s False Start is a stirred drink garnished with a cucumber that balances reposado tequila with bitter, nutty Cardamaro, rosso vermouth and Cynar, for a drink that’s rich but surprisingly light on its feet.
This is the drink that opened the American mixology world’s eyes to the potential of using tequila and mezcal in cocktails.
No new drink of the twenty-first century has gone further in terms of fame than this complex, spicy, smoky turn on a Whiskey Sour.
Sam Ross, the longtime bartender at Milk & Honey (now Attaboy), created this simple, equal-parts drink for the opening menu at The Violet Hour in Chicago, a bar where he never worked.
Audrey Saunders was a master of taking old classics and giving them inventive new life—in this case a Mojito, which she tops with Champagne.