Laughing Buddha
This Californian buck-like cooler has long been the most popular cocktail at San Francisco's Cantina.
- story: Talia Baiocchi
- photo: Shannon Sturgis
Nancy Whang’s Pimm’s Cup
While on the road, LCD Soundsystem was always prepared with a mobile bar perpetually stocked with Champagne and Jameson. In the warm months, Pimm's Cups were a band staple.
- story: Leslie Pariseau
- photo:
The Bamboo Club’s Jungle Bird
Coconut-washed Campari gives this riff a richer, rounder texture.
- story: Mary Anne Porto
- photo:
Bitter Tom
A bitters-based Tom Collins with Campari and Bénédictine.
- story: Leslie Pariseau
- photo: Daniel Krieger
Donn Day Afternoon
Martin Cate of Smuggler's Cove pays tribute to the cinnamon-grapefruit pairing of Don's Mix, but forgoes the fresh grapefruit altogether in favor of grapefruit-flavored beer Stiegl-Radler.
- story: Bianca Prum
- photo: Lizzie Munro
Bunny Lebowski
Here, raspberry brandy adds a notably fruity element to a citrus-forward drink.
- story: Chloe Frechette
- photo:
Amaro de Galo
Amaro Averna adds even more bittersweet intrigue to the bracing Rabo de Galo template.
- story: Mary Anne Porto
- photo:
Phil Collins
An herbal, cucumber-y highball designed to commemorate the Genesis singer’s birthday.
- story: Bianca Prum
- photo: Daniel Krieger
The Thirsty Monk
Génépy and Benedictine join forces to add a spiced-herbal layer to this twist on a Whiskey Sour.
- story: Matt Stieb
- photo: Lizzie Munro
Death Cookies
A shaken mixture of High West Double Rye whiskey, génépy, honey and lemon, this drink is an herbaceous play on a Whiskey Sour.
- story: Matt Stieb
- photo: