What defines the current cocktail zeitgeist? After poring over several dozen drink lists from top bars across the country we identified the ingredients that appeared with the greatest frequency, and then asked bartenders to explain why and how to use each. The latest Japanese obsession, umeshu, is represented by Death & Co.’s Hummingbird; the aquavit boom by Pinewood Social’s Champan’s Haven; and gentian fever in the Suze-laced Bring June Flowers. New developments in fat-washing find expression in the olive oil-washed Audrey 2 at Broken Shaker LA, while hardworking cordials get their due in Nitecap’s Mantra-Rock.
Here are the recipes, and the stories behind each.
Audrey 2: A savory combo of olive oil-washed vodka and basil eau de vie from Broken Shaker LA [Recipe].
Bring June Flowers: Suze meets jasmine in this crushed ice cocktail from The Up & Up [Recipe].
Mantra-Rock: Nitecap’s citrusy highball built on pink peppercorn-infused tequila [Recipe].
Champan’s Haven: Aquavit lends body to a vegetal sour from Pinewood Social [Recipe].
Hummingbird: Death & Co.’s take on the Martini incorporates plum in two ways [Recipe].
