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Ryan Casey’s take on the classic Champagne punch gets a dose of heat by way of ginger liqueur and habanero bitters.
Jim Meehan updates the rye-based Cooper Cocktail created by Seattle's renowned Jamie Boudreau in an East Coast ode to the West Coast original.
Blood & Sand, a private cocktail club, offers 10 variations on the classic cocktail for which it is named. This is the most popular version.
The highball method practiced at a small sake (and whiskey) bar in Ishikawa prefecture called Washu Bar Engawa.
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.
An iconic take on the classic hot drink from New York's The Dead Rabbit.
Traditionally a spiced drink made with porter, New York's Dead Rabbit updates the classic just slightly with the addition of Irish whiskey for a spiritous, not-so-sweet riff on the Whiskey Toddy.
Ivy Mix, now of Leyenda, notes that this drink is called “perfect” because it’s made with equal parts dry and sweet vermouth. As for the concept of the cocktail? “It's a marriage of the Red Hook and the Greenpoint,” she explains.
This version of the Ward Eight, created in collaboration with David Wondrich, gets a nutty complexity thanks to half-ounce of palo cortado sherry.
An homage to Martin "Mahatma" Lomasney, who was allegedly the recipient of the first Ward Eight cocktail in 1898, this riff modernizes the drink with hibiscus-infused grenadine and a spritz of orange oil.