Campari “Martini”
A simple pinch of salt zhuzhes up the aperitivo liqueur.
- story: Mary Anne Porto
- photo: Lizzie Munro
A simple pinch of salt zhuzhes up the aperitivo liqueur.
The Caribbean staple sorrel gets spiked with rum and elderflower liqueur.
A creamy, large-format take on the classic made with toasted spice coconut syrup.
A smoky, spicy rendition of the refreshing tequila classic.
A "house Picon" helps revive the Basque American classic.
A spiked, wintry twist on Brazilian Lemonade.
A modern riff on Ernest Hemingway's absinthe and Champagne cocktail.
A playful, citrusy highball combines a base of shochu, baijiu and sake with Calpico.
In this nonalcoholic cocktail, habanero-infused vinegar adds a spicy, acidic kick.
A five-pepper infusion and maple-tamarind syrup take the Tequila Sour to a new level.