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At San Francisco’s Bar Tartine, kvass (a fermented and subtly alcoholic Eastern European beverage) is made from beets and rye scraps from the beloved Tartine Bakery.
At Portland’s traditional Russian zakuski (Russian small plates) restaurant, Kachka, Israel Morales mixes together brandy and rye kvass, which he calls a “natural marriage.”
A classic sherry drink that echoes several classics—the 1:1:1 ratio skews Negroni, while splitting dry vermouth with an oxidized sherry and an olive garnish (or in this case, a blended sherry) seems to wink at the Perfect Martini.
This classic sherry-infused riff on the Whiskey Sour, has somewhat obscure, early-20th century roots in Paris.
Manhattanesque in both composition and deliciousness, this classic sherry cocktail welcomes bourbon if you prefer your whiskey a little sweeter, or oloroso if you fancy a bit more viscosity.
A shandy in a punch bowl, the Best of Both Worlds, Pt. 2 is Teardrop Lounge’s rum-infused ode to summer.
Made from entirely Italian ingredients, the Noce Vecchio (literally “old nut”) is a Futurist play on the Old Hickory, a New Orleans cocktail that mixes sweet and dry vermouth with a healthy helping of bitters.
The Shakerato takes the classic stirred combination of Campari, sweet vermouth and gin and shakes them into an icy, pink froth.
Aperol, the classic Italian ingredient from Padua, provides the lightly bitter base for this unexpected iteration of the most famous spritz cocktail.
This bittersweet, fluffy mixture—which takes its inspiration from the Italian Futurist approach to mixology—is somewhere in between a Ramos Gin Fizz and the soda fountain classic.