Anthony Schmidt’s Kingston Negroni
A winning take on the modern classic made with the unexpected addition of oloroso sherry.
- story: Mary Anne Porto
- photo: Shannon Sturgis
Barbacoa
Muddled bell peppers and Fresno chiles embody the farm-to-glass ethos of early culinary cocktails.
- story: Mary Anne Porto
- photo: Shannon Sturgis
Star Daisy
Bright citrus and autumnal apple brandy make this unsung cocktail applicable year-round.
- story: Mary Anne Porto
- photo: Shannon Sturgis
Maison Premiere’s Tom Collins
In a Gimlet-like approach, lemon cordial adds extra brightness to the classic.
- story: Mary Anne Porto
- photo: Shannon Sturgis
The Gibson’s Pauline
A unique unaged rum gives this 1920s rum sour a wintry Daiquiri profile.
- story: Mary Anne Porto
- photo: Shannon Sturgis
Mexican Martini
A local Austin staple mashes up the Margarita with the dirty Martini.
- story: Mary Anne Porto
- photo: Drew Anthony Smith
El Quijote’s Kalimotxo
“A traditional red wine-and-cola meets a Cuba Libre.”
- story: Mary Anne Porto
- photo: Eric Medsker
Nonalcoholic Sour
Habanero tincture is the key to giving this nonalcoholic drink its signature "burn."
- story: Mary Anne Porto
- photo: Lizzie Munro
Japanese Slipper
Melbourne’s primary contribution to the early days of the cocktail revival.
- story: Mary Anne Porto
- photo: Lizzie Munro