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This homemade infusion of singani and cocoa is from La Paz’s Restaurant GUSTU, which uses two native and beloved products to produce a flavored brandy that tastes of Bolivia.
At Restaurant GUSTU, bartenders combine local spirit singani with vodka, mint and chocolate bitters, in a decidedly Bolivian variation on the Julep.
Shift drinks kismet occurred when Anvil’s Terry Williams mixed banana liqueur with Campari, resulting in his fruity take on the Boulevardier.
In response to the request for “something spicy, with tequila,” Ezra Star whips up this chile- and blanco tequila-spiked cocktail.
This Fernet-laced riff on the classic Whiskey Sour formula is Sam Ross’s go-to drink for “whiskey/citrus/bitter” requests at the NYC bar Attaboy.
In this homage to the strong women of the Mexican Revolution, Crème de Violette adds a note of soft florals to the strong combination of tequila and Cocchi Americano.
Bartender Toby Maloney’s riff on the “bro-mosa,” an ironic play on the Mimosa consisting of Miller High Life and orange juice.
Named for the memory of Giuseppe Alberti, who founded the Strega distillery in 1860 in Benevento, Italy, this herbal, savory spritz boldly carries his name forth.
Kenta Goto’s distant riff on the Improved Whiskey Cocktail that combines barley shochu, aged gin and hop liqueur.
In Japan, salt is often sprinkled atop watermelon to enhance the flavor. The same flavor combination inspired Kenta Goto’s seasonal highball combining gin, wasabi powder, watermelon and cucumber.