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.
Amaro Sfumato, a rhubarb-based amaro, adds bitter interest and an enticing hint of smoke to this Daiquiri rendition.
Tony Abou-Ganim created the sugar-rimmed Cable Car as the signature cocktail at San Francisco's Starlight Room.
Audrey Saunders was a master of taking old classics and giving them inventive new life—in this case a Mojito, which she tops with Champagne.
A neo-tiki Negroni, with blackstrap rum and Ferrari (Fernet mixed with Campari) taking the place of traditional gin and Campari.
For the NoMad's perfected take on the Mai Tai, Leo Robitschek adds 15-year-old El Dorado Guyanese rum to a base of Appleton Jamaican rum and 100 proof rhum agricole for additional richness and weight.
Crafted from a list of ingredients that includes elderflower, quinine, and nutmeg, the Surf City Spritz winks at California’s health-conscious culture.
Lynnette Marrero's "desert island drink" combines fino sherry, aged rum, a "cheeky" measure of mezcal and that favorite tropical staple: pineapple.
Tapping into the inherent escapism of tiki, Ezra Star opts for the Jungle Bird as her Desert Island Drink.