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This drink sees blue tea topped with an acidic mixture—in this case, a tropical blend of pineapple, lime, rum and orange liqueur—that causes it to change color.
Ryan Casey’s take on the classic Champagne punch gets a dose of heat by way of ginger liqueur and habanero bitters.
Xavier Herit adds kümmel and tart raspberry puree to Cognac and Champagne for a rose-hued take on a traditional punch recipe.
Kathleen Hawkins’ take on Champagne punch borrows from the classic Kir Royale, combining crème de cassis, plum shrub and Champagne.
To a base of brandy and bourbon, this punch gets a hit of dry Curaçao and Amaro CioCiaro, plus a sparkling rosé topper.
Robby Nelson’s French 75 Punch is simply a batched version of the gin-based classic—finished with a few dashes of absinthe “for good measure.
For his take on Champagne punch, Dale DeGroff adapted a popular 20th-century recipe built on Cognac.
In our tasting of 17 Manhattans from America's top bartenders, Simó's rye and bourbon recipe came in second.
Jeremy Oertel's take on the Manhattan was the top vote-getter at our tasting of 17 Manhattan recipes.
Caitlin Laman's bourbon Manhattan came in third in our tasting of 17 different Manhattans from America's top bartenders.