New Crush
A summery highball made with muddled cherry tomatoes and a cucumber ribbon.
- story: Mary Anne Porto
- photo: Lizzie Munro
Haley Traub’s Frozen Margarita
An icy take that adds an unexpected splash of orange juice.
- story: Mary Anne Porto
- photo: Lizzie Munro
Gochujang
Smoky, sweet gochujang comes together with the bright flavors of raspberry, lime and calamansi.
- story: Mary Anne Porto
- photo: Siège Food Photo
Greta Garbo
A Daiquiri riff that adds a few dashes of absinthe to the classic spec.
- story: Mary Anne Porto
- photo: Anthony J. Rayburn
Daiquiri #4
A frozen classic also known as the Hemingway Daiquiri, after the writer who ordered it in Havana.
- story: Mary Anne Porto
- photo: Anthony J. Rayburn
Daiquiri Clasico
The classic cuban Daiquiri served at Cafe La Trova made with white sugar—not simple syrup.
- story: Mary Anne Porto
- photo: Anthony J. Rayburn
50/50 Margarita
A split base of mezcal and manzanilla sherry offers a lower-ABV take on the classic.
- story: Mary Anne Porto
- photo: Lizzie Munro
Pousse Café
A modern Pousse Café made with layers of colorful liqueurs, creamy Calpico and aquavit.
- story: Mary Anne Porto
- photo: Nathan Zucker
Tita Nita’s Milk Punch
A clarified milk punch made with Aquavit and lambanog, a palm liquor.
- story: Mary Anne Porto
- photo: Carolyn Fong
Chain Reaction
A simple, refreshing combination of plum wine, peach liqueur and Amaro Angeleno.
- story: Mary Anne Porto
- photo: Kimberly Motos