Rickey Royale
Here London's Team Lyan build on a classic rickey formula and kick it up with the addition of a housemade Persian lime "fizz."
- story: Talia Baiocchi
- photo:
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.
A riff on the “bro-mosa,” an ironic mix of Miller High Life and orange juice.
Named for the memory of Giuseppe Alberti, who founded the Strega distillery in 1860 in Benevento, Italy, this herbal, savory spritz boldly carries his name forth.
A seasonal highball that combines gin, wasabi powder, watermelon and cucumber.
Calpico soda adds lactic tanginess to this citrusy highball.