The Greenbelt
A verdita-fueled cocktail where smoky tequila meets herbal génépy.
- story: Bianca Prum
- photo: Lizzie Munro
A verdita-fueled cocktail where smoky tequila meets herbal génépy.
Apples and spice pair with Scotch in this long and savory cocktail from Portland Hunt + Alpine Club's Andrew Volk.
The combo of grapefruit liqueur, Aperol and grapefruit bitters make this drink seem juicy, though it doesn't contain any juice.
In this amalgam of biting Aperol, tangy hibiscus-infused Pisco and autumnal thyme syrup, Raphael Chavez creates a bitter-sour refresher just for fall.
Here London's Team Lyan build on a classic rickey formula and kick it up with the addition of a housemade Persian lime "fizz."
This brunch-ready retro highball was first served at The Playboy Club in San Francisco.
Adapted from the Playboy Host & Bar Book (1971), this recipe gets the addition of sesame seed syrup.
A savory, fall-inflected take on the classic Martini with a touch of tropical daydreaming by way of pineapple from Yotam Ottolenghi's London restaurant NOPI.
At Restaurant GUSTU, bartenders combine local spirit singani with vodka, mint and chocolate bitters, in a decidedly Bolivian variation on the Julep.
Team Lyan's riff on the Jungle Bird calls for the addition of an ounce of kefir to a base of rum, lime and guava.