Ancho Problem
Ancho Reyes brings smoky spice to this tequila cocktail.
- story: Bianca Prum
- photo: Lizzie Munro
Ancho Reyes brings smoky spice to this tequila cocktail.
A more spiritous twist on the Garibaldi, this drink sees additions of gin and absinthe to the classic orange juice-and-Campari formula.
A Painkiller that reads more like a traditional cocktail than a colada.
Citric and lactic acid amp up the flavor of this highball.
A sour built on a split base of boozy rhum agricole and Pineau des Charentes.
An otherwise straightforward Gimlet is heightened Dale DeGroff's “triple syrup".
This Fernet-laced riff on the classic Whiskey Sour formula is Sam Ross's go-to drink for "whiskey/citrus/bitter" requests at the NYC bar Attaboy.
A tiki-fied shandy, the Altstadt (the German for "historic city center") combines two seemingly opposite flavor styles—German-Austrian and tropical—for a pleasantly spicy, herbaceous beer cocktail.
Tequila meets amontillado, on ice.