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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.

  • 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.

  • story: Tyler Zielinski
  • photo: Tiago Maya
Paradiso Barcelona
High Concept

A Clarified Paloma Crowned With Fluffy Koji

Barcelona’s Paradiso breaks down the creative process behind the bar’s Paloma milk punch and its “living” cocktail rim.

  • story: Tyler Zielinski
  • photo: Maria Dias
Boticario Buenos Aires
High Concept

A Vodka Martini Unlike Any Other

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.

  • story: Tyler Zielinski
  • photo: Laura Macias
High Concept

Boba Tea Like Never Before

Drawing from native Australian ingredients like bush tomato and wattleseed, Melbourne’s Byrdi reimagines the Taiwanese staple as a high-concept cocktail.

  • story: Fred Siggins
  • photo: Jake Roden
Red Frog Lisbon
High Concept

Milk Punch on the Edge

The bestseller at Lisbon’s Red Frog is a psychedelic clarified buttermilk punch that combines tea-infused gin, blueberry syrup and absinthe.

  • story: Tyler Zielinski
  • photo: Tiago Maya
John Brown Underground Jungle Bird
High Concept

This Is a Jungle Bird

At John Brown’s Underground, combining three ingredients into a single hard-working syrup transforms the aperitiki staple into a high-concept stirred drink.

  • story: Justin Burnell
  • photos: Bonjwing Lee
High Concept

The Making of Double Chicken Please’s “French Toast”

The team behind the New York bar where comfort food is reinvented as high-concept cocktails shares the creative process behind their breakfast flip.

  • story: Tyler Zielinski
  • photo: Shannon Sturgis
High Concept

The Making of RE’s “Back to Black”

Sydney's low-waste bar breaks down the process behind their high-concept "blackened" banana highball.

  • story: Tyler Zielinski
  • photo: Alana Dimou
Velvet Bar Berlin
High Concept

The Making of Velvet’s “Spruce Tip”

The Berlin bar, whose menu changes weekly based on foraged ingredients, breaks down the creative process behind their latest cocktail.

  • story: Yolanda Evans
  • photos: Sarah Swantje Fischer
High Concept

The Making of Thunderbolt’s “Tropipop”

The unassuming Los Angeles bar breaks down the creative process behind its obsessively crafted carbonated Piña Colada.

  • story: Tyler Zielinski
  • photo: Dylan + Jeni
High Concept

The Making of Handshake Speakeasy’s “Mexi-Thai”

The innovative Mexico City bar breaks down the creative process behind the best-selling drink that guests either “hate or love ... there’s no in between.”

  • story: Tyler Zielinski
  • photo: Andrea Tejeda Korkowski
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Featured Recipe
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Fizz Italiano

A fluffy aperitivo drink topped with the Italian bitter soda Sanbittèr.

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