A Whiskey-Coke Like Only California Can Do
Foraged evergreen leaves, kumquats and fresh ginger make up this vibrant take on the call drink from San Francisco’s True Laurel.
- story: Tyler Zielinski
- photo: Nicola Parisi
Foraged evergreen leaves, kumquats and fresh ginger make up this vibrant take on the call drink from San Francisco’s True Laurel.
Mexico City’s Tlecān reimagines tascalate—a Maya drink made with maíz, cacao, achiote and water—as a bright and earthy mezcal cocktail.
The Doppelgänger unites housemade stout, Irish whiskey and local flowers and grains in this high-concept take on the classic from New York’s Dead Rabbit.
At Kato in Los Angeles, bitter melon and cucumber are among more than a dozen ingredients in this high-concept, nonalcoholic crowd-pleaser.
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.
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.
At London’s Nipperkin, the tropical classic is reimagined using only ingredients from the United Kingdom—no coconut or pineapple allowed.
Fermented strawberry Aperol and koji rice orgeat are the building blocks of a high-concept, low-tech cocktail at Santa Monica’s Rustic Canyon.
Himkok’s distillery, laboratory and bar were all put to the test to create a distinctly Nordic take on the classic.
At Hotel Chelsea’s glitzy Lobby Bar, this high-tech, no-ABV take on the classic has become a runaway hit.
At New York’s Superbueno, Nacho Jimenez transforms the famously bland call drink with clarified “guava water” and a chile infusion.
The Edinburgh bar Panda & Sons harnesses subzero freezing techniques for its signature savory drink.