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Wild Child High Concept French 75
High Concept

Find This French 75 Beneath a Pile of Shaved Ice

At Wild Child in Shawnee, Kansas, this nonalcoholic take on the gin classic calls on a housemade juniper-bergamot hydrolate and a kakigori ice machine.

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  • story: Tyler Zielinski
  • photos: Pilsen Photo Coop
High Concept Spritz Silver Lyan DC
High Concept

This Spritz Tastes Like Dirt

Silver Lyan’s earthy take on the aperitivo channels petrichor, or the smell of wet soil, with mushroom caramel, a spruce tip infusion and bentonite-infused bitters.

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  • story: Tyler Zielinski
  • photo: Scott Suchman
British Pina Colada Nipperkin London
High Concept

A Piña Colada, but Make It British

At London’s Nipperkin, the tropical classic is reimagined using only ingredients from the United Kingdom—no coconut or pineapple allowed.

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  • story: Tyler Zielinski
  • photos: Haarala Hamilton Photography
Fermented Aperol
High Concept

“Like Strawberry Quik on Acid”

Fermented strawberry Aperol and koji rice orgeat are the building blocks of a high-concept, low-tech cocktail at Santa Monica’s Rustic Canyon.

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  • story: Laurel Miller
  • photo: Emily Ferretti
Himkok Reindeer Moss Martini
High Concept

Martini, Up, With Reindeer Moss

Himkok’s distillery, laboratory and bar were all put to the test to create a distinctly Nordic take on the classic.

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  • story: Tyler Zielinski
  • photo: Lars Petter Pettersen
NA Sbagliato Lobby Bar NYC
High Concept

This Negroni Sbagliato Doesn’t Need Your Prosecco

At Hotel Chelsea’s glitzy Lobby Bar, this high-tech, no-ABV take on the classic has become a runaway hit.

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  • story: Tyler Zielinski
  • photos: Lizzie Munro
Vodka y Soda Superbueno
High Concept

A Vodka-Soda That’s Anything But Basic

At New York’s Superbueno, Nacho Jimenez transforms the famously bland call drink with clarified “guava water” and a chile infusion.

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  • story: Tyler Zielinski
  • photo: Justin Sisson
Panda and Sons Edinburgh
High Concept

Ready for a “Cryo Concentrated” Bloody Mary?

The Edinburgh bar Panda & Sons harnesses subzero freezing techniques for its signature savory drink.

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  • story: Tyler Zielinski
  • photo: Sam Christie
Atomix NYC
High Concept

A Sour That Captures All Five Flavors, All at Once

At New York’s Atomix, a single ingredient, called omija—or dried magnolia berries—brings umami, sweet, sour, spicy and bitter flavors to one of the restaurant’s signature drinks.

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  • story: Tyler Zielinski
  • photos: Justin Sisson
High Concept

Not Another Tequila Sunrise

Lakota ingredients like chokecherry, elk collagen and marshmallow root star in this high-concept take on the classic.

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  • story: Chockie Tom
  • photo: Shannon Sturgis
High Concept

Don’t Call It a Screwdriver

New York bar Shinji’s took 18 months to perfect the bestselling Tropicana and its signature orange vessel.

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  • story: Tyler Zielinski
  • photo: Lizzie Munro
Monkey Mash Lisbon
High Concept

A Last Word From Another World

Lisbon’s Monkey Mash breaks down the creative process behind the bar’s hop- and spirulina-infused take on the Chartreuse classic.

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  • story: Tyler Zielinski
  • photo: Tiago Maya
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Featured Recipe
Enzoni Cocktail Recipe

Enzoni

A bittersweet sour combines muddled green grapes with gin, Campari and lemon.

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