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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.
Amaro Sfumato, a rhubarb-based amaro, adds bitter interest and an enticing hint of smoke to this Daiquiri rendition.
Jim Kearns taps into quintessential East Coast fall flavors in his Slow Down Shirley: cranberry liqueur, lemon and ginger layered onto a base of apple brandy.
Created by Paul Harrington in 1990, this Pegu Club riff uses Campari in favor or Angostura bitters, and replaces lime juice with lemon juice.
Tony Abou-Ganim created the sugar-rimmed Cable Car as the signature cocktail at San Francisco's Starlight Room.
Shae Minnillo' Chesapeake Junction is a "grapefruit bomb," featuring the citrus three ways.
A "total cocktail nerd drink" that see pisco, egg white and amaro shaken together, from Memphis bartender Nick Talarico.
Building on a base of Contratto Bitter and tequila, plus grapefruit and lemon juices, Swenson dresses the summer-ready flavors for fall in this frothy sour.
Invented in the 1850s in New Orleans, the Brandy Crusta was one of the city’s first true calling-card cocktails.
Blood & Sand, a private cocktail club, offers 10 variations on the classic cocktail for which it is named. This is the most popular version.