Ti’ Punch
Martinique’s national cocktail, traditionally made with a heavy dose of rhum agricole.
- story: Leslie Pariseau
- photo: Daniel Krieger
Martinique’s national cocktail, traditionally made with a heavy dose of rhum agricole.
Juicy cantaloupe and dry sherry in frozen Margarita form.
Tequila meets amontillado, on ice.
The BBT (bourbon, bitters and tonic) is essentially an Old-Fashioned lengthened and lifted thanks to a topper of tonic water.
The star of this Martini is a “barrel-rested” small-batch gin.
Created for a martini-and-oyster pairing event, where this drink matched up with briny Gulf Coast oysters, a spoonful of Guinness stout “essence” adds a robust bitter note.
This Negroni riff calls on CioCiaro and Cardamaro in lieu of sweet vermouth.
A variation on a shaken cocktail from Mayahuel, this stirred drink is a mix of gin, green Chartreuse, maraschino and celery for a near-riff on the Martinez.
To the watermelon base, Xavier Herit adds a measure of acidity in the form of lime juice, using the two contrasting flavors as foils for each other in this refreshing…
This deep, boozy number is traditionally equal parts rye, Bénédictine and sweet vermouth. In this version, from The PDT Cocktail Book, the ratio of rye is upped to cut the…