Spanish Coffee
The drink popularized at Huber's Café is prepared by torching rum in a sugar-rimmed glass.
- story: Leslie Pariseau
- photo: Daniel Krieger
The drink popularized at Huber's Café is prepared by torching rum in a sugar-rimmed glass.
A variation that calls for both new and old-school coffee liqueurs and amaretto-spiked whipped cream.
The Brandy Alexander, also known as the Alexander No. 2 is a mix of equal parts brandy, crème de cacao and cream dusted with freshly grated nutmeg.
New York bartender Karin Stanley's spicy, creamy ode to apple pie a la mode is almost better than the thing itself. Because, well, bourbon.
"This is an expression of sun-kissed beta-carotene plants and vegetables and colors," says Will Elliot of Maison Premiere's High Chicago, a vegetal and stone fruit-driven cocktail.
A more natural and sophisticated twist on the once-ubiquitous Appletini.
In this cocktail from ABV's Ryan Fitzgerald, génépy meets blanco tequila, lime and pineapple, for a summer sipper that's refreshing and ever-so-slightly bitter.
Ryan Maybee doubles down on winter drinking in this combination of cream, coffee liqueur, absinthe and génépy that is essentially an adult mocha.
This drink works equally well in a flask or poured over ice in a camping mug or rocks glass, if you have access to such luxuries at your campsite.
The lesser-known borough-based drink dates back to the first decade of the 20th century.