BeyBey’s Mama
Fanny Chu's cucumber tonic-topped highball combines watermelon and salty-sweet bread-and-butter pickle brine with Campari and mezcal.
- story: Punch Staff
- photo: Lizzie Munro
Fanny Chu's cucumber tonic-topped highball combines watermelon and salty-sweet bread-and-butter pickle brine with Campari and mezcal.
A Pumpkin Spice Latte in cocktail form.
A winterized take on the classic with Angostura bitters and Fever-Tree Indian Tonic.
A refreshing summer highball that brings the heat with Thai chili.
An obscure classic gets turn on its head with the addition of apricot liqueur and Fever-Tree Smoky Ginger Ale.
This take on the modern-classic Penicillin gets topped with Fever-Tree Smoky Ginger Ale for an extra savory kick.
A tequila buck kicked up with Campari and Fever-Tree Spiced Orange Ginger Ale.
This Moscow Mule riff goes smoky and floral with the addition of Fever-Tree Smoky Ginger Ale.
Appleton Estate VX Rum and Fever-Tree Spiced Orange Ginger Ale amplify this drink's distinct orange flavor profile.
Dan Sabo's simplified version of the Mojito is built in a Collins glass over crushed ice.