Hallelujah IUD
Toby Maloney combines Avèze with gin, Dolin Blanc and a dash of Peychaud's bitters.
- story: Lizzie Munro
- photo:
Toby Maloney combines Avèze with gin, Dolin Blanc and a dash of Peychaud's bitters.
In this twist on the Aviation, bitter, gentian root-based Avèze liqueur is used in place of maraschino.
Will Elliott pairs bitter gentian liqueurs Avèze and Salers with lemon juice, lemon cordial and St-Germain.
This industry stalwart omits orange liqueur in favor of agave syrup.
This frothy spur off the sour family tree has roots in both America and Peru. The story goes that American-born Victor Morris moved to Peru to work on the railroads…
A pre-Prohibition era drink thought to be devoted to rousing oneself in the morning.
Simply sherry, sugar and citrus, shaken and poured over crushed ice.
A gussied-up cognac sour made famous at Harry’s New York Bar in Paris.
When Englishman James Pimm invented this crisp cooler in the mid-19th century, surely he could not have imagined that it would become the official cocktail of Wimbledon.