Turn Your Bourbon Tiki
The canon of tropical classics has reserved a few spots for gin, brandy, vodka and more. Here are six drinks that showcase the non-rum side of tiki.
- story: Punch Staff
- photo: Lizzie Munro
The canon of tropical classics has reserved a few spots for gin, brandy, vodka and more. Here are six drinks that showcase the non-rum side of tiki.
Cynar’s ability to glide between pre- and post-dinner drink formats has made it an icon of the modern bar.
To understand the classic, bar manager Miguel Lancha has taken the drink to two extremes: stripped down and geeked out.
For some bartenders, a 71-ingredient recipe is the key to perfect balance.
James Bond’s fabricated Martini of choice is either “a damn fine drink” or “the Kenneth Cole of cocktails.” You decide.
How the gonzo mashup of a White Russian and a Piña Colada became a Gulf Coast sensation.
Bar owner and sustainability advocate Claire Sprouse shares her advice for reimagining the meaning and function of a bar.
The tequila-grapefruit highball is infinitely permutable and always a good call.
Drew Pompa makes a case for the NOLA classic’s wayward relative, which calls on two types of rum, lemon juice and hot sauce.
The salinity and distinctive character of mineral water has made it a secret weapon in batched drinks, highballs and more.
The Polite Provisions bar manager breaks from the conventional equal-parts formula and offers a shortcut to better balance.
Katie Stipe’s spin on the Hemingway Daiquiri showcased two ingredients that would soon become stars of the cocktail revival: tequila and Campari.