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Made at Spinasse in Seattle, this bittersweet concoction of Knob Creek bourbon, Averna amaro, walnut oil, and a muddled Amarena cherry and orange wheel is one of the aperitvi bar’s most popular drinks.
A salty and bitter twist on a traditional spritz from the amaro-loving Seattle restaurant, Delancey, and its neighboring cocktail bar, Essex.
This drink is a play on the classic Cognac-based cocktails, the French 75 and the Sidecar using orange liqueur and lemon for its citrusy zing and champagne syrup for bubbly, yeasty notes.
Ada “Coley” Coleman—who preceded legendary bartender Harry Craddock at the Savoy Hotel—created this sweet Martini livened with a splash of Fernet Branca
America’s love affair with Italian classic, the Negroni, is quickly spreading to the furthest reaches of America. This version appears at Nico Osteria in Chicago.
Seattle bartender Jamie Boudreau’s bitter Italian riff on the classic buck cocktail.
A bitter riff on the Creole cocktail named for the mysterious neighbor in Harper Lee’s great Southern novel, To Kill a Mockingbird.
Named for the French word for arugula, the Roquette is Los Angeles bartender’s riff on a gimlet made with arugula.
Bartender Sam Levy created his riff on the classic using his own pear-and quince-infused apple brandy mixed with rye, sweet vermouth, Amaro Nonino, Peychaud’s bitters and absinthe.
With the help of Stillwater Spirits, Meadowood bartender Sam Levy combined an apple mash with native yeast and fresh apples to distill his own eau de vie, which was then aged in American oak.