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Cranberries, oranges, and apples are at the heart of this winterized long drink.
This simple, low-proof punch from is built on a base of amontillado sherry with the added fall flavors of cranberry liqueur, spicy Byrrh and a splash of soda.
For his version of the classic Negroni, bartender Naren Young loses the equal parts ratio in favor of a more gin-heavy drink that dials back on the Campari and sweet vermouth.
Somewhere between tiki and canonical classic sits the Señorita Spritz, a genre-bending cocktail crafted from ingredients whose origins span the globe.
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.
This is the drink that opened the American mixology world’s eyes to the potential of using tequila and mezcal in cocktails.
With its base of London dry gin, génépy and grapefruit liqueur, this intentionally low-ABV cooler was designed for New Orleans summers.
San Pancho swaps the typical Collins gin base for subtler sherry to better balance the floral notes of St-Germain.
This version of the Garibaldi dials back the Campari and gets topped with prosecco.
The highball method practiced at a small sake (and whiskey) bar in Ishikawa prefecture called Washu Bar Engawa.