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To a base of brandy and bourbon, this punch gets a hit of dry Curaçao and Amaro CioCiaro, plus a sparkling rosé topper.
In our tasting of 17 Manhattans from America's top bartenders, Simó's rye and bourbon recipe came in second.
Caitlin Laman's bourbon Manhattan came in third in our tasting of 17 different Manhattans from America's top bartenders.
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.
Sam Ross, the longtime bartender at Milk & Honey (now Attaboy), created this simple, equal-parts drink for the opening menu at The Violet Hour in Chicago, a bar where he never worked.
Montana's Trail House updates the classic whiskey sour with a hefty dose of Angostura and walnut liqueur.
Here, Matt Tocco shakes together bourbon with fruity and bitter Byrrh, lemon juice and grenadine, for a drink that sits somewhere in between a Whiskey Sour, a Blinker and a Byrrh Cassis.
One part Whiskey Toddy, one part Hot Buttered Rum, the Hot Buttered Blackstrap combines the two classic wintertime cocktails conveniently in one glass.
Toby Maloney's citrus-driven cocktail is layered with bourbon and and housemade cinnamon syrup, for a winter cocktail both refreshing and fortifying.
This blend of bourbon and Grand Marnier doubles down on the heat with the addition of cayenne pepper and ginger for what Narcissa's Simone Goldberg describes as, "a hot toddy meets a juice bar cold remedy."