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A “total cocktail nerd drink” that see pisco, egg white and amaro shaken together, from Memphis bartender Nick Talarico.
Building on a base of Contratto Bitter and tequila, combined with grapefruit and lemon juice as well as house-made vanilla syrup, Swenson takes the agave and citrus hallmarks or summer classics like the Paloma and Margarita and dresses them up for fall in this frothy, bitter-inflected sour.
Invented in the 1850s in New Orleans, the Brandy Crusta was one of the city’s first true calling-card cocktails.
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.