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.
Lakota ingredients like chokecherry, elk collagen and marshmallow root star in this high-concept take on the classic.
New York bar Shinji’s took 18 months to perfect the bestselling Tropicana and its signature orange vessel.
Lisbon’s Monkey Mash breaks down the creative process behind the bar’s hop- and spirulina-infused take on the Chartreuse classic.
Barcelona’s Paradiso breaks down the creative process behind the bar’s Paloma milk punch and its “living” cocktail rim.
At Boticario in Buenos Aires, malt-infused vodka and sea salt foam draw inspiration from the Arctic Ocean in this high-concept spin on the classic.
Drawing from native Australian ingredients like bush tomato and wattleseed, Melbourne’s Byrdi reimagines the Taiwanese staple as a high-concept cocktail.
The bestseller at Lisbon’s Red Frog is a psychedelic clarified buttermilk punch that combines tea-infused gin, blueberry syrup and absinthe.
At John Brown’s Underground, combining three ingredients into a single hard-working syrup transforms the aperitiki staple into a high-concept stirred drink.
The team behind the New York bar where comfort food is reinvented as high-concept cocktails shares the creative process behind their breakfast flip.
Sydney's low-waste bar breaks down the process behind their high-concept "blackened" banana highball.
The Berlin bar, whose menu changes weekly based on foraged ingredients, breaks down the creative process behind their latest cocktail.